Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances. This collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal.
To salt or not to salt: It's really a matter of personal taste. I prefer a dash of salt added to the boiling water before I put the pasta in to cook. Without the salt, the flavor of the pasta will differ slightly, but with a full-flavored sauce you will hardly notice the lack of salt
Cooking pasta: To cook dry or fresh pasta always start out with fresh, cold water, and bring it to a rolling boil.
Oil in the cooking water: Many people believe that adding oil will prevent the pasta from sticking together. All it will do, I think, us add a bit if flavor. If the pasta is cooked properly, that is, for the right amount of time in the water to let it move easily, it shouldn't stick together in the cooking pot. Once you drain the pasta, however, you must cover it with sauce immediately, or toss it with olive oil if you are not going to sauce it at once.
Pizza dough: Pizza dough does not require as much kneading as many bread doughs. If you are in a hurry, knead only until it forms a smooth ball. If you have the time, though, knead it further to strengthen the gluten. The result will be a chewy, stronger crust.
Mozzarella: If mozzarella was packed in water, drain it on paper towels before shredding or slicing.
Sausage: If you can't find spicy sausage, use sweet and add 1/4 to 1/2 teaspoon of red pepper flakes, depending on how spicy you like food, to your the dish you are making.
Toasted pine nuts: To toast pine nuts, toss them in a little olive oil and bake on a nonstick baking sheet on a preheated 325-degree oven for 5 to 6 minutes, until they are light golden brown.
Make-ahead bechamel: To make bechamel in advance, dot the surface of the finished sauce with additional butter or place a piece of buttered waxed paper directly on it to prevent a skin from forming. Reheat gently as needed, without letting the sauce cook.
Slicing: To cut a bell pepper, stand it on its end, with the stem up. Slice down four sides of the pepper, beginning just outside the stem. You will have four clean quarters with the stem and core in one piece to be discarded. Cut each of the four quarters into 1/2-inch strips.
Rule 1: There are no rules.
Rule 2: Rules were made to be broken.
