Rustico: Regional Italian Cooking truly gives an insight to the diverse cuisine and traditions throughout Italy. It is divided into twenty chapters, one for each of Italy's twenty regions, from northern Val d'Aosta to southern Sardinia. It also includes a chapter on Basic Recipes and Sources.
Regional Italian Country Cooking
Every chapter provides ten of the region's distinct recipes from appetizers to dessert. The introduction familiarizes the reader with the region's traditions along with its history, food and products. The charming photos in each chapter not only capture the cuisine but the every day life of the region. Micol also provides information on the region's wines, cheeses and a list of favourite restaurants, shops and places.
Rustico: Regional Italian Country Cooking is not only cookbook but a comprehensive resource of the traditions and cuisine throughout Italy and definitely should be part of every cookbook collection.
Butternut Squash Gnocchi in Rosemary Butter Recipe
Gnocchi di Zucca al Rosamarino
The gnocchi family in Lombardy has numerous members. Beside potato gnocchi, there are spinach and ricotta malfatti and these delicate squash gnocchi. Zucca gialla, a variety of pumpkin with compact flesh that exudes little moisture, is used in pies, pastas, and gnocchi in Lombardy; butternut squash is a good substitute.
Preparation tips:
The gnocchi can be made up to 12 hours ahead, spread out in a single layer on a floured tray, and refrigerated, uncovered.
Serves 4
Ingredients:
- 2¼ pounds peeled and seeded butternut squash, cut into 2-inch chunks
- 1 and 1/4 cups freshly grated grana padano
- 1/16 teaspoon freshly grated nutmeg
- 2 tablespoons plus ¼ teaspoon salt
- ½ cup unbleached all-purpose flour, plus extra
- 10 tablespoons unsalted butter
- 1 rosemary sprig
- 2 garlic cloves, crushed
Make the gnocchi:
Preheat the oven to 400°F.
- Place the squash on an aluminium foil-lined baking sheet, add 1 cup of water, and bake in the preheated oven for 1 hour, or until tender when pierced with a knife. Cool 5 minutes, then pass through a ricer twice onto the same baking sheet. Return to the oven for 15 minutes to dry out. Cool to room temperature and place in a bowl.
- Stir 1 cup of the grana, the nutmeg, ¼ teaspoon of the salt, and enough flour to make a dough; you may not need all of the flour. If the dough is sticky, add more flour. Cut into four pieces and roll into finger-thick logs on a floured counter with well-floured hands. Cut into ½-inch pieces, toss with flour, and spread out in a single layer on a floured tray.
- Bring 6 quarts of water to a boil. Add the gnocchi and the remaining 2 tablespoons of salt, and cook until the gnocchi float to the surface. Remove with a slotted spoon to a platter.
- Meanwhile, melt the butter with the rosemary and garlic in a 6-inch pan. Pour over the gnocchi, sprinkle with the remaining ¼ cup of grana padano and serve hot.
Micol Negrin is also the author of The Italian Grill . Visit Micol at Rustico Cooking.
Permission to print the photos and recipe for Butternut Squash with Rosemary Butter was granted by Micol Negrin.
Title: Rustico: Regional Italian Country Cooking
Author: Micol Negrin
Publisher: Clarkson Potter
ISBN: 0-609-60944-0
List Price: $35.00 US $53.00 CAN
