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JOAN I E CO R N E I L COR

W I N T E R PA R K MIAMI SANTA BARBARA

J OAN I E C O R N E I L C C H R I STO P H E R S H E R M A N PHOTOGRAPHY BY EVE EDELHEIT

Text copyright by Joanie Corneil Photography copyright by Eve Edelheit All rights reserved Printed in China No part of this book may be used or reproduced in any manner whatsoever without the writte

To all the ladies in my life who inspired me on my journey through the kitchen. And to my most precious loves, Jarrod and Jason Here are the recipes I promised to write down for you. Bon appetito

contents I N T R O D U C T I O N INSALATE E ZUPPE 22 ANTIPASTI 42 PASTE 66 LE SALSE 116 PIZZE 124 SECONDI 146 DOLCI 170 T EC N I C HE E RI P OSTE RI E AC K N OWLED G ME N TS I N D EX

INTRODUCTION ow did an Oklahoma cowgirlturnedFloridian win Tampas Italian heart By way of three delicious years in Naples, Italy, experiencing all that glorious country had to offer Seasonal vegetable

My parents, Hazel and Eugene, with Jarrod and Jason in Pompeii, 1979. Le Bill and me in Florence, 1982. Right Learning the Italian way at La Risata in Naples.

In 2014, the Florida Restaurant and Lodging Association named Bill Restaurateur of the Year, an honor from his colleagues that means so much to him. But a er all our adventures, changes and challenges

chapter 1 insalate e zuppe salads and soups at bellas are not neglected side dishes or addons. They can be a serious meal for many of our regulars, just as they are in Italy. Always, they are made wi

INSALATA FRAGOLE S T R AW B E R R Y S A L A D SERVES 2 LUCKILY, WE LIVE IN A PART OF FLORIDA SURROUNDED by strawberry fields, a sweet favorite that also covers much of Italy. Fragole grow from the n

antipasti growing up, we ate family style with all the food on the table at once. Occasionally I might have had cheese on crackers before a meal, but nothing could have prepared me for the start of a

FORMAGGIO AL FORNO SERVES 2 IN OUR KITCHEN, NEW CREW MEMBERS ARE SURPRISED to see a recipe for goat ball. Thats backofthehouse slang for our goat cheese appetizer, something every customer at Bellas h

BRUSCHETTA MAKES 3 PINTS WE HAVE BEEN SERVING BRUSCHETTA SINCE THE BEGINNING, not as a highpriced appetizer, but as a gesture of our hospitality and as a taste of the way Italians cook simply. Bread w

PASTE There are more pasta recipes in this book than anything else, which is a reflection of American tastes. Pasta is a key part of almost every meal in Italy but rarely a large part, nothing like th

SPAGHETTI ALLA SICILIANA SERVES 2 SICILY IS A FOUNTAIN OF ALL THE southern Italian flavors I lovegarlic, anchovies, olives, capers, dried tomatoes. This sauce has them all. You cant miss the tastes of

PIZZe no matter what pizza youve had growing up, youll fall in love all over again in Naples. As soon as I saw a woodfired oven and tasted the pie that came out of it, I vowed I would get one. Theres

secondi entrees secondi are something of a mystery to Americans, even those who love Italian food. We think of a grand meal as three courses a first course of, say, antipasti, then pasta, and then des

SALSA PICCATA SERVES 2 SOME PEOPLE CONSIDER PICCATA TO BE THE BEST TEST of an Italian restaurant. Its bright, piquant flavor is the most delicate of classic Italian sauces. Lemon juice, white wine and

Tecniche e Riposterie techniques pantry theres nothing new or original about how I cook Italian. The fundamental principles and techniques have been around for centuries in Italyand in our grandparen

LA PASTA FRESCA F R E S H PA S TA SERVES 4 AS STRING PASTA FRESH PASTA IS THE FOUNDATION OF OUR RESTAURANT and a fundamental component of Italian cooking. Learning to make pasta was the most excitin

hen Bella s opened 30 years ago, Joanie Corneil introduced Tampa to the warm, robust Italian cooking she embraced on her adventures in Naples, Italy. It was the fi rst Tampa restaurant with a wood fi

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