Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto.
Osteria means “tavern” in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef Rick Tramonto opened Osteria di Tramonto on Chicago’s north shore. In this spectacular restaurant, he serves the kind of earthy, hearty fare so beloved by Italians—and Americans.
Now, Rick has written a cookbook showcasing the food from his osteria, with recipes ideally suited for the home cook. Osterias tend to be open all day, so Rick’s book features recipes for breakfast, lunch, and dinner, as well as for little snacks in between.
Breakfast and brunch recipes include omelets, frittatas, pancakes, crepes, and smoothies. Lunch includes salads, soups, pizzas, and simple pasta and meat dishes. Dinner offers everything from bruschetta and antipasto to fish, meat, and braised dishes, pasta, and desserts. There are small plates, too, and numerous antipasti, panini, and crostini.
Blood Orange Crepes with Vanilla Mascarpone, Roman-Style Omelets, Rick’s Mother’s Lasagna, Capellini with Six Summer Tomatoes, Wood-Roasted Mussels in White Wine Sauce, Braised Pork Shanks with Borlotti Beans, Lamb Porterhouse with Salsa Verde, Goat Cheese Scalloped Potatoes, and Italian Chocolate Pudding are just some of the more than 150 intensely flavorful dishes. This is an irresistible collection no true lover of good eating will want to pass up.
Share your thoughts on the Osteria Body, Mind & Spirit eBook with others!
|Title of eBook: Osteria|
|Release Date: 10-14-2008|
|Allowed Countries (hover)|
|Publisher: Crown Publishing Group|
This eBook download is available in the following formats:
|Devices||Samsung Tablet, Apple Ipad & Iphone, Barnes & Noble Nook, Kobo eReader, Aluratek Libre, Iliad, Nokia, Blackberry, Hanlin|
|Note||ePub, short for electronic publication is one of our favorites and should be yours for a couple of reasons. ePub offers reflowable text giving you flexibility to manipulate how the content is presented. Moreover, lots of cool features are now being developed for the reader like advanced video and audio. ePub is now an industry standard, so all of the "non-propreitary" hardware manufacturers are now supporting it.|
I wrote this book from my heart. Nothing inspires yet comforts me as much as the homey family-style Italian cooking presented on these pages. It is the food I grew up with and
it is the food cooked at osterias both here and in Italy. It truly is the food of my childhood, the refuge of my adult life, and the key to my heritage.
I revel in the honest, robust flavors, the straightforward cooking techniques, and the emphasis on seasonal, fresh food all celebrated by this style of Italian cooking. This is how I like to cook at home for my family, and it's how I learned to cook from my Italian-American parents and immigrant grandparents. But because I am a professional chef, I did not think about compiling a book of osteria-style recipes until now. Perhaps I thought them too uncomplicated or unrefined, or perhaps I simply had to reach this point in my culinary odyssey. The time is right for me to turn my attention to more casual cooking, and it's right for this book.
Believe me, learning how to cook these dishes is a delicious and stimulating journey well worth taking! I hope you will join me.
A little about me
Currently I devote my energy to owning and managing a group of restaurants in Chicagoland, which is what we midwesterners call the greater Chicago metropolitan area. One of the restaurants is Tru and the other is an osteria. When I am not running from one of my professional kitchens to another, I like nothing more than to spend time in my home kitchen, cooking alongside my wife for our family.
I am best known as the executive chef and partner of the award-winning restaurant Tru, one of Chicago's high-end restaurants located a block f