Of their new cookbook, Vittorio Assaf and Fabio Granato describe the unlikely creation of their still-expanding, New York-based Serafina restaurant chain: Whereas caught on a stranded catamaran in a storm off Lengthy Island in 1994 they swore they’d open the restaurant in the event that they survived. The vibrantly photographed cookbook based mostly on the eating places’ dishes describes important Italian elements, and the recipe chapters are like a menu, beginning with antipasti and ending with dessert. The richest part is dedicated to pasta. They supply fusilli con pesto alla Genovese, which classically consists of inexperienced beans and potatoes; some minimal however efficient combos of spaghetti with bottarga, and penne with butter and sage; and a cheater’s carbonara that features cream. The pizza chapter is well-stuffed, heavy on variations of the standard margherita. Merely roasted meats and greens ought to encourage even a newbie.
“Serafina: Fashionable Italian Delicacies for On a regular basis House Cooking” by Vittorio Assaf and Fabio Granato, textual content by Lavinia Branca Snyder, (Rizzoli, $39.95).
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