“”Italian American Forever ”is the last book of the famous chef Alex Guarnaschelli, with 120 recipes with superb photos of recipes that include all of FEttuccine Alfredo at Carmella soprano lasagna. We asked him a few questions to find out more.
“American Italian Forever” feels more than Cookbook – It’s a love letter to the family, flavor and heritage. What inspired you to write it now?
I wrote a number of cooking books that explored my trip with food as a professional chef. Although food is such an important part of life and family, I have never really explored the dishes that I eaten as my mother or father cooked. The French cuisine that my mother has taken up all aspects of my cooking career. The Italian things that I have always kept for me. I thought it was time to share.
What is the most sentimental recipe in The book – And what is the story behind?
Without a doubt, the most sentimental recipe in the book is the Cannoli cake. I could even say that the chapters of desserts have the most sentimental stories behind them in general. My mother asked for this cake from a local bakery every year for her birthday, and we started to reproduce it at home. The notes watered, the creamy ricotta. It brings me back to my first cannoli on Grand Street and to all the big smiles of my mother when the cake appears in front of her.
Have recipes or stories were born during the times spent in East End?
These are dishes back in the catalog. I would say that East End has inspired more impulsive cuisine because seasonality and the big growth season make me want to create new things. Zucchini? Aubergines? Herbs? Potatoes? It’s endless.
What is an ingredient or a dish of the Hamptons which you think you cannot do without During the summer?
There are so many obvious answers to that, such as tomatoes or corn. I love spinach and worries about Green Thumb Organic Farm. I love the tomatoes and all the herbs in Balsam farms. I love Pike Farms corn. I love everything that Marilee Foster pushes … If I had to choose one, it would probably be the tiny gold zucchini.
What is always in your Fridge Hamptons? And what’s still in your beach bag?
You will probably find one of the following elements: Too many herbs. Mécox cheese. Muffins spelled provisions. Some Margarita mix east end mixology. Round swamp chicken salad. Funky cheese from Cavignolas. The remains of Shark Bar. Half Armin & Judy Almond. So many Sungold tomatoes. Half of Bostwick lobster.
