The Rose Pistola Cookbook: 140 Italian Recipes from San Francisco's Favorite North Beach Restaurant
When Reed Hearon, one of San Francisco's most popular chefs, opened an Italian restaurant with a wood-burning oven, he decided to focus on simple, carefully prepared, traditional dishes. His biggest coup was getting Rose Pistola to lend the restaurant her name, adding memories of the beloved North Beach saloon where this gritty, colorful woman, also known for her Old-country cooking, held court for decades.
At Rose Pistola, Hearon focuses mostly on Ligurian cuisine, made using the best local ingredients. This book, written with native San Franciscan and knowledgeable Italian cook Peggy Knickerbocker, introduces you to more than 140 of these Northern Italian dishes, including Trofie, dumpling-like pasta, served with pungent basil pesto, and with Farinata, pizza-like chickpea crusts served topped with tuna and sun-dried tomatoes or fresh sage leaves, tiny olives, and onions slowly melted in olive oil until they caramelize. Hearon explains how home cooks should make his Roasted Fish with Potatoes and Artichokes, punctuated with tiny olives and a splash of white wine, and satisfying antipasti like Baked Ricotta, served with garlic-laden arugula purée and grilled or toasted country bread. Instructions for making ricotta cheese from milk, slowly oven-baking white beans, and preparing fresh, lemon-zested Basilade for finishing dishes, will enlarge any cook's repertoire.
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