Welcome to "Ethan Stowell's New Italian Kitchen"--not so much a
place as a philosophy. Here food isn't formal or fussy, just
"focused, "with recipes that honor Italian tradition while
celebrating the best ingredients the Pacific Northwest has to
offer. We're talking about a generous bowl of steaming handmade
pasta--served with two forks for you and a friend. Or perhaps an
impeccably fresh crudo, crunchy cucumber and tangy radish accenting
impossibly sweet spot prawns. Next up are the jewel tones of a beet
salad with lush, homemade ricotta, or maybe a tangle of white beans
and clams spiked with Goat Horn pepper--finished off with a whole
roasted fish that begs to be sucked off the bones. Oh, some cheese,
a gooseberry compote complementing your Robiola, or the bittersweet
surprise of Campari sorbet.
This layered approach is a hallmark of Ethan's restaurants, and in
his "New Italian Kitchen, "he offers home cooks a tantalizing
roadmap for re-creating this style of eating. Prepare a feast
simply by combining the lighter dishes found in "Nibbles and
Bits"--from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon
to Crispy Young Favas with Green Garlic Mayonnaise--or adding
recipes with complex flavors for a more sophisticated meal. Try the
luscious Corn and Chanterelle Soup from "The Measure of a Cook;" or
the Cavatelli with Cuttlefish, Spring Onion, and Lemon from
"Wheat's Highest Calling." Up the ante with a stunning Duck Leg
Farrotto with Pearl Onions and Bloomsdale Spinach from "Starches to
Grow On," or choose one of the "Beasties of the Land," like
Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings. Each
combination will nudge you and your guests in new, unexpected, and
Every page of "Ethan Stowell's New Italian Kitchen" captures the
enthusiasm, humor, and imagination that make cooking one of life's
best and most satisfying adventures. It's got to be good--but it's
also got to be fun.
"From the Hardcover edition."
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