Entertaining with the Sopranos
As compiled by Carmela Soprano
by Allen Rucker
Even if you are not a fan of the hit show on HBO, Entertaining with the Sopranos is
a fantastic book with great tips, ideas and recipes. It would make the perfect gift for
either the chef or Soprano fan. I enjoyed this book because it has some of the best Italian
recipes I've served. I tried the Neapolitan Crostini, and at first was put off by the
thought of anchovies, but it was so tasty, even the family enjoyed it. Don't be scared!
I also tried the Fried Mozzarella Sticks; and with a little preplanning to make time for
the chilling step, it made for an awesome movie night treat.
Entertaining with the Sopranos gives advice and recipes for every common event.
Although there are a lot of references to Catholic traditions (the Sopranos' family religion),
it could be used in any family and in any situation, I'm sure. Each event is featured
in its own chapter. From first arrivals (such as baptisms) to large dinner parties, to
small events for men and women exclusively, to weddings and showers, each chapter has
something for everyone. At times I laughed out loud because it was hard to take some of
it seriously, but with a tongue in cheek look into the mob world a la the Sopranos, I
could see someone handling a poker game or rowdy guest in the ways described.
Below is the recipe taken from the Time Warner site
excerpt with permission from TW.
Entertaining with the Sopranos
by Allen Rucker
NEAPOLITAN CROSTINI
Serves 6
INGREDIENTS
2
| ripe tomatoes
|
1/2
| teaspoon oregano
|
| Salt and freshly ground pepper
|
12
| thin slices of Italian bread, preferably semolina bread
|
8
| ounces fresh mozzarella
|
12
| anchovy fillets
|
| Extra virgin olive oil
|
PREPARATION: Cut the tomatoes in half through the core and squeeze gently to extract
the seeds and juice. Trim away the core. Chop the tomatoes into half-inch pieces and
toss them in a bowl with the oregano, salt and pepper. Preheat the oven to 450°. Oil
a large roasting pan. Arrange the bread slices on the pan. Toast the bread 5 minutes.
Remove the pan from the oven, but leave it turned on. Place a slice of mozzarella on
top of each piece of bread and then an anchovy. Spoon a little of the tomato on each.
Drizzle with a few drops extra virgin olive oil. Return the pan to the oven and bake
5 to 7 minutes or until the cheese is melted. | |
The Book |
Warner Books |
February 13, 2006 |
Hardcover Book |
0446579114 |
Non-Fiction - Cookbook |
More
at Amazon.com |
Excerpt |
NOTE: Holiday: Chapter 6 is dedicated to Holidays, Thanksgiving and Christmas are mentioned |
The Reviewer |
Dawn Talley |
Reviewed 2006 |
NOTE: |
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