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Table Of Contents

Introduction
Part I: Te Family
Benigna’s Story
Mama’s Last Contemporaries
Pasquale’s Story
Uncle John’s Story
Aunt Eleanor’s Story
Part II: Recipes
APPETIzERS
Bruschetta with Trufe Oil
Ricotta Boats
Hot and Hearty Portuguese Shrimp
PASTA ANd RICE dISHES
Mama’s Smooth Tomato Sauce, with Spaghetti
Spaghetti with (Crunchy) Garlic, Oil, and Hot Pepper
Fresh Pasta with Celery Leaves, Prosciutto, and Tomato
Pasta and Lentils
Pasta and Ceci from Scratch
Fresh Cavatelli and Broccoli Rabe
Fresh Fettucine with Peas and Tomatoes
Fresh Pasta with Chard, Beans, and Tomatoes
Fresh Pasta with dandelions, Sausage, and Cherry Tomatoes
A Pasta dish a la Francaise
Mentuccia Pasta
Calming Rice and zucchini Soup
Capellini with Shrimp and Grape Tomatoes
Capellini with Clams and Shrimp
Lobster-Sauced Spaghetti: Star of Christmas Eves
Unlikely Lasagne: Four Cheeses, Veggies … and No Tomato Sauce!
Old-Fashioned Ravioli
MAIN COURSES
Bistecca Alla Pizzaiola (Steak in Tomato Sauce)
Savory Chicken Breasts
Mama’s Elusive Vinegar Chicken
Vinegar Steak
Braciole (A Beef Rollup), Minimalist Version
Slow-Cooked Pork Chops
Veal Scaloppini with Green Peppers
Veal Spezzatino: A Stew, Largely Unadorned
Feather-Light Fried Fish
Halibut Steaks with Grape Tomatoes and Capers
Tuna Steaks with Red and Green Peppers
Brown-Bagging It: Fish in Cartoccio
Simple Fish Fillets, Marinated and Baked
Baccalà (dried Cod) Poached in Herbs and Wine
Baccalà in Tomato Sauce with Onions, Olives, and Capers
zucchini alla Parmigiana: A Twist on an Iconic dish
Eggplant Parmigiana
SIdE dISHES
French-Toasted Grilled Cheese Sandwiches
Spicy Green Caulifower
Te Amazing Round zucchini: Recipe No. 1
Te Amazing Round zucchini: Recipe No. 2
Little zucchini Pizzas
Pizza dolce: A Pie of Ricotta
Eat It Straight from the Icebox
Pullia
Acknowledgments
Credits
Index
P. 1
Always Eat the Hard Crust of the Bread

Always Eat the Hard Crust of the Bread

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Published by iUniverseBooks
Benigna Preziosi Mazzarella led a life that seemed the epitome of ordinariness, except that it also embodied a perfect storm for longevity: amazing genes, adherence to a Mediterranean diet, and almost compulsive physical activity. Benigna imbued her days with an energy all her own. Even more remarkable, she lived to be over one hundred and seven years old.
David Mazzarella, a journalist and the son of Benigna, shares a cooking, eating, and lifestyle guide based on his mother’s philosophies that a lifetime of hard work was not bad, that laughter was even better, and that the only enemy in her life was fat. Known as a wizard in the kitchen, Benigna possessed uncharacteristic dislikes for a lady who exclusively cooked Italian food—she had little use for garlic, oregano, unpeeled tomatoes, wine, and the insides of bread. Mazzarella offers a glimpse into a typical day in his mother’s kitchen along with the recipes of her most sought-after dishes, including one made with a mysterious herb.
Always Eat the Hard Crust of the Bread shares a wonderful tribute to a tough matriarch and inspiring cook through entertaining anecdotes, personal foibles, unforgettable sayings, and practical recipes that share one woman’s secret of how to live a long and happy life.
“A delightful tribute to a long-lived mother and some quirky family members with dozens of Mama’s unique recipes, including one made with an obscure herb that few know how to use.”
—Gwen Romagnoli, co-author of Italy the Romagnoli Way: A Culinary Journey
Benigna Preziosi Mazzarella led a life that seemed the epitome of ordinariness, except that it also embodied a perfect storm for longevity: amazing genes, adherence to a Mediterranean diet, and almost compulsive physical activity. Benigna imbued her days with an energy all her own. Even more remarkable, she lived to be over one hundred and seven years old.
David Mazzarella, a journalist and the son of Benigna, shares a cooking, eating, and lifestyle guide based on his mother’s philosophies that a lifetime of hard work was not bad, that laughter was even better, and that the only enemy in her life was fat. Known as a wizard in the kitchen, Benigna possessed uncharacteristic dislikes for a lady who exclusively cooked Italian food—she had little use for garlic, oregano, unpeeled tomatoes, wine, and the insides of bread. Mazzarella offers a glimpse into a typical day in his mother’s kitchen along with the recipes of her most sought-after dishes, including one made with a mysterious herb.
Always Eat the Hard Crust of the Bread shares a wonderful tribute to a tough matriarch and inspiring cook through entertaining anecdotes, personal foibles, unforgettable sayings, and practical recipes that share one woman’s secret of how to live a long and happy life.
“A delightful tribute to a long-lived mother and some quirky family members with dozens of Mama’s unique recipes, including one made with an obscure herb that few know how to use.”
—Gwen Romagnoli, co-author of Italy the Romagnoli Way: A Culinary Journey

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Published by: iUniverseBooks on Jul 03, 2012
Copyright:Traditional Copyright: All rights reservedISBN:9781475913965
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