2024 the best baked ziti recipes review

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Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna!

For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica.

In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers.

With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes including: 
 

Sicilian Rice Balls Fried Calamari Stuffed Artichokes Orecchiette with Broccoli Rabe Veal Stew in a Polenta Bowl Struffoli Ricotta Cookies Homemade Pasta Handcrafted Spaghetti with Meatballs Four-Cheer Lasagna

If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

From the Publisher

Rigatoni with Fried Eggplant (Rigatoni a l la Norma)

PREP TIME: 5 MINUTES COOK TIME: 48 MINUTES YIELD: 4 TO 6 SERVINGS

I’ll never forget the day Nonna Michelina, or Zia Michelina, as I call her, came over to make this recipe on the Cooking with Nonna show. By the end of the day my face hurt so much from laughing, but this flavorful pasta made it all better. The eggplant takes on a creamy, almost buttery texture when fried, and it absorbs the light sauce beautifully. The nutty ricotta salata, which is a dried, salted ricotta, is the perfect topping to finish this Sicilian powerhouse dish.

Nonna Michelina Says

To save time, I usually fry the eggplant the night before and refrigerate it.

Directions

1. Cut the baby eggplant into round slices ½ inch (13 mm) thick.If using the larger eggplant, cut them into 1-inch (2.5 cm) strips.Do not peel.

2. Heat the frying oil in a large heavy-bottomed skillet over high heat.Fry the eggplant in batches until golden brown, 2 to 3 minutes per batch. Transfer the eggplant to a paper towel–lined plate to drain.Set aside.

3. Heat the 3 tablespoons (45 ml) of extra-virgin olive oil in a medium sauté pan over medium heat. Add the garlic and cook and stir until it begins to color, 1 to 2 minutes.

4. Add the tomatoes, basil, salt, and black pepper. Reduce the heat to low and cook for 15 minutes, stirring occasionally with a wooden spoon.

5. Set aside a few pieces of eggplant to decorate each bowl and add the rest to the sauce. Cook for an additional 10 minutes.

6. While the sauce finishes cooking, bring a large pot of generously salted water to a boil, drop in the rigatoni, and cook until al dente.

7. Drain the pasta and add it to the sauté pan with the sauce. Toss for 1 to 2 minutes and serve in warm bowls with a generous sprinkle of ricotta salata.

4 baby Italian eggplant (you can substitute 2 medium eggplant) 1½ cups (350 ml) olive oil, for frying (or any frying oil you like) 3 tablespoons (45 ml) extra-virgin olive oil 4 cloves garlic, sliced 1 can (28 ounces, or 794 g) crushed tomatoes 2 fresh basil leaves, torn ½ teaspoon salt Black pepper, to taste 16 ounces (454 g) dried rigatoni Grated ricotta salata, to taste

Publisher ‏ : ‎ Race Point Publishing; Illustrated edition (March 15, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 248 pages
ISBN-10 ‏ : ‎ 1631062948
ISBN-13 ‏ : ‎ 978-1631062940
Item Weight ‏ : ‎ 2.2 pounds
Dimensions ‏ : ‎ 8.75 x 1.13 x 11.13 inches
Reviewer: Joanne
Rating: 5.0 out of 5 stars
Title: Ready to start cooking!
Review: This is an impressive, hardbound book with paper jacket, hate to get it splashed and splattered while I use it! Made the Lentils with Pasta, I've made lentil soup before, but this was more of a side dish to eat with a fork, it was a nice alternative. Made the Sausage & Peppers tonight for ease, the picture drew me in. I additionally added sliced garlic and red pepper flakes (I couldn't help myself). I'd make a note though that the when directions say to brown the sausage and remove from pan to add back later, make sure you cook it through before removing, bc directions say only 'to brown' it. This is important bc the added 5 mins cooking at end will not be long enough to cook the sausage enough. Just sayin'. We ate this on top of crunchy, hot Italian bread with a sprinkle of melted mozz on top, placed under the broiler. Made the marinated peasant-style zucchini, great side dish or antipasto. It's a simple make-ahead recipe you can do overnight, good for holiday table or company entertaining. Eaten at room temp. It looks just like the picture of the recipe. I like that the authors of this book have put all weights on their list of ingredients. I like to weigh my flour and other similar ingredients. It's given in cups, ounces, milliliters, and grams. I use my digital scale constantly, as it's the only way to cook using many ingredients bc weight is consistent, measurements aren't. Thanks to the authors for paying attention to that! Lovely pics abound, however I only wish more pics were in here of items that are hard to visualize rather than common ones such as eggplant parm and spaghetti and meatballs and such. A bread recipe caught my eye that is made and twisted and further turned into a 'pinwheel' it says... and another recipe Eggplant Purses, both unusual recipes that I wish had an illustration to see. Also, there's a Jam-Filled Olive Oil Cookie recipe that has no illustration either, and it would be helpful to see how it is appears after assembly of making and using a fresh cookie dough rolled out and stuffed with jam. I have plenty of jam around I can use as I am a canner, so I'll have to try it, sight unseen, and hope for the best. There are some homemade pastas, with and without eggs (good to have in case you have egg allergies), and a Sicilian pizza. The Seafood Beatrice looks lovely, (bc there's a photo to see!) also the Sicilian Milk Pudding, looks creamy but in a form you can cut like a cake, and breads, and more. I have about a good dozen or more pages tagged for immediate consumption!I'd also like to add as a sidenote, as others have alluded to, that the stories within the pages here of all of the Nonne are heartwarming, especially that of Nonna Romana, Rosella's nonna, whose life story is unbelievable and should be shared. It is a story worthy of the big screen, what an inspiring life story indeed. I can see why these recipes have so much soul.Update: 4/7/17: Made the Sicilian Milk Pudding, easy and tasty, like rice pudding w/o the rice, but took only 10 mins from start to finish. I didn't have ladyfingers to assemble it into a 'pie' so I poured into ramekins as recipe suggested. I also made the Artichoke Pie, I love all things artichokes. The topping was unusual, not just the usual scattering of seasoned, oiled bread crumbs before baking. You could use other veggies with this too, brussels sprouts for example. The house now has a fragrance of parmesan cheese. I halved these recipes to test it out, they are both keepers.Update 4/30/17: Made the stuffed mussels, excellent and looks just like the illustration. The 'batter' was just that, a batter, using eggs. (I used only one). Used to using just plain bread crumbs w/seasonings, this was a novel twist for me. Will make them for apps on Mothers' Day!

Reviewer: KMP
Rating: 5.0 out of 5 stars
Title: This was a time machine to my childhood many years ago in Brooklyn! Beautiful book!
Review: I have been a fan of Rosellas YouTube channel for a while and I finally decided to take the plunge and buy her book. I am definitely not disappointed! It is far larger and heavier than I imagined it would be, the quality of the book itself is outstanding. The pages are very thick and the photographs are beautiful. The quality of the binding is fantastic too, this is not the kind of book that will fall apart after a few uses or even a few years.The recipes are just wonderful. Lots of basic recipes but that doesn’t mean boring. The narratives in the book from the various women whose recipes are featured in this book are heartwarming and really makes you realize how different our world is today. It also speaks to the fact that all of these recipes are tried and true and have been used to feed generations of people and this book is preserving something that would likely die out without an effort like this. I can’t imagine that you could dislike anything in this book, the recipes for classics such as stuffed peppers and stuffed eggplant are delicious and easy. I have made stuffed peppers more times than I can remember in my life ,but the stuffed pepper recipe in this book taught me a new trick! I never thought to place the peppers in the pot of tomato sauce and cook them like that instead of baking them in the oven. It was a great idea and I really enjoyed my peppers made this way and I will definitely be doing it again! So the recipe may have been simple ,but there was a little twist I had never seen before. A lot of the recipes seem to be this way for me. I really enjoy seeing other peoples versions of things I’ve been making for years. There are no ingredients needed in these recipes that are not available readily, occasionally a recipe may call for something that might require a trip to an Italian specialty store, but nothing is difficult and you can easily make substitutions anywhere and the author guides you with this as well. To the reviewers who say this book is nothing special, it makes me wonder if you grew up with an Italian grandma yourself? The simplicity of these recipes speaks to the life these ladies lived raising families and needing to feed lots of people on a budget. You don’t need to learn any fancy techniques to make delicious dishes. The stories in this book make it a step above the average cookbook for me. Reading about the different featured cooks was heartwarming and gave this book such a personal feel to it. If I was to write a cookbook with the recipes from my childhood it would be very similar to this. I love that Rosella has touched that cord in all of us who grew up in Italian American families. So many special occasions in my life included tables filled with the food featured in this book.Brava Rossella! Thank you so much for doing what you do to preserve our heritage like this, I am very excited about your next book and can’t wait to purchase that as well!

Reviewer: catherine cicerello
Rating: 5.0 out of 5 stars
Title: so far the best cook book I've ever purchased
Review: so far the best cook book I've ever purchased.

Reviewer: John Varanelli
Rating: 5.0 out of 5 stars
Title: I remember my Italian Nana and her delicious food
Review: This book is the most authentic Italian cuisine cookbooks for delicious home cooking I have ever Purchased. Brings back a flood of memories of my wonderful beautiful Italian grandma cooking her delicious Italian meals, especially on Sundays with the whole family, I love it and advise you to buy one if you love real authentic Italian food.

Reviewer: Rita Pot
Rating: 5.0 out of 5 stars
Title:
Review: I absolutely love this collection of recipes. Reminds me of my childhood growing up. Most recipes I have from my mom as she always wrote them down, but it is nice to see other Nonnas versions of them. This is a must have cookbook

Reviewer: Cookatheart
Rating: 2.0 out of 5 stars
Title:
Review: La web está bien, pero sus recetas, dos que he probado, me han decepcionado mucho, las galletas salen muy básicas y flojas de sabor.

Reviewer: Olivia...
Rating: 5.0 out of 5 stars
Title:
Review: Amazing book! Absolutely love it! Made a few recipes from here. Meatball one is my fav with the sauce. I’ve also made a couple of dessert. Think I’ll make my own pasta next. I also made the rosella chicken cutlets off their website and it’s the best thing I’ve ever tasted that I’ve made it’s always a hit with everyone. Oh also I made the arinchis they were fantastic

Reviewer: TDS
Rating: 3.0 out of 5 stars
Title:
Review: It's good but not great

Reviewer: HMS
Rating: 5.0 out of 5 stars
Title:
Review: Bought this for my wife after she nagged me for it, The recipes she's cooked from it have been great! worth every penny!