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The Da Silvano Cookbook, by Silvano Marchetto, Foreword by Nick Tosches
In 2001, Silvano collected his favorite recipes and stories to share with everyone, in his first book, The Da Silvano Cookbook. Together with photographs from the restaurant and his home in Italy, the book gives readers an insight into the way Silvano thinks and cooks, with simple recipes you can recreate in your own home.
The review from Publishers Weekly
“Serving customers since 1975, Da Silvano has thrived in a notoriously fickle environment far longer than many illustrious competitors, and Marchetto says he has not written a cookbook until now because he has been too busy. Reflecting the Tuscan cuisine he grew up with in Florence, the chef celebrates Italian tradition and its rewarding simplicity. Here are recipes for Spaghetti Puttanesca, Pasta e Fagioli and the classic Osso Buco alla Milanese. Marchetto also has a deft hand at creating dishes a bit out of the ordinary, including Monkfish and Melon Carpaccio and Veal Scaloppine, Silvano Style, which is cooked with sliced button mushrooms and heavy cream. Other popular recipes from this West Village establishment include Garlic Soup, with peeled cloves from eight heads of the fragrant bulb tamed by simmering two hours in two quarts of chicken broth, Creme Caramel lightened with lemon zest and Da Silvano’s signature dessert, Panna Cotta, which acquires its firmness from being cooked in the oven, not on the stovetop. Another notable recipe from the menu is Chicken Cooked in Beer, which promises utterly succulent results. Marchetto’s food is hearty and decidedly unpretentious, which makes this a welcome entry in a world of chef cookbooks, where many offerings can be a daunting stretch for home cooks. Tosches, a Da Silvano regular, delivers an ever-perfect introduction to this cookbook.” Copyright 2001 Cahners Business Information.
The review from People Magazine (11/19/2001)
“Over 26 years, Manhattan’s Da Silvano restaurant has gained fame for impeccable food, loyal customers (including celebrities like Gwyneth Paltrow and Paul McCartney) and stratospheric prices. Now owner Silvano Marchetto is finally revealing recipes in a richly designed cookbook. No surprised here: Like all accomplished Italian chefs, he uses the finest ingredients, prepared fresh daily. His specialty chicken cooked in beer is pretty much just that. The book’s main attraction is the sumptuous color photos of the food and also of the beautiful people enjoying pasta and wine at Da Silvano. (Bloomsbury) Bottom Line: Vanity Fare.”Copyright 2001 Time, Inc.
The review from The New Yorker (12/10/2001)
“For the last twenty-five years, Silvano Marchetto has been charming celebrities and locals alike at his Manhattan restaurant. Infused with his larger-than-life personality, the Da Silvano Cookbook (Bloomsbury) is a cookbook both eminently usable and beautiful that sparkles with the pleasures to be discovered while preparing and eating Italian cuisine.” Copyright 2001 Condé Nast, Inc.
Fave con Pecorino
FAVA BEANS AND PECORINO TOSCANO
In Tuscany, fava beans and Pecorino Toscano cheese are a classic springtime combination because that’s when the beans come into season. there, we don’t server them in a salad – instead we sit, preferably outside, each person peeling their own beans and cutting pieces of cheese from a very large wedge. My first memory of this pairing id from my childhood when my parents would take me to the restaurant Cave di Maiano in Fiesole and we’d begin the meal in this way.
At Da Silvano, I serve Fave con Pecorino whenever I can get my hands on fresh beans, not just in the spring. (In January, I get them from California). Peeling fava beans takes a lot of time, but is well worth it.
Osso Buco alla Milanese
This isn’t a Tuscan dish per se, but I grew to love it when I was in the Italian army, stationed in Bologna in 1966, right before the flood hit Florence. I was in charge of the mechanized infanty as a tank ‘pilot’ – what a ball! (I actually first learned to drive an M47 tank when I was eleven years old, living in Florence as the army-brat son of a ‘Super Lieutenant’.)
The army was fun for me: I got to drive a tank all day. then go out and eat osso buco at night. I still serve osso buco the classic way, with Risotto Milanese underneath ans gremolata on top.
Pasta al Limone
I’m not the first person who ever made this dish, but I’m the only I know who squeezes lemon juice into the pasta water.
I began doing this when I accidentally dropped a lemon in a pot of cooking linguine and found it gave the pasta itself the taste of lemon.
This is a perfect, refreshing dish for a summer night. save some lemon zest (better yet, grate some extra) and sprinkle it on top of each serving.
Da Silvano Olio di Oliva Toscano
This selection of Extra Virgin Olive Oil produced in Tuscany is a Da Silvano favorite. It can be used in dressings and marinades, and for most types of cooking.
Da Silvano Sigillo Oro Balsamico Aged 10 years
From Modena, aged for ten years, this rich balsamic is perfect for drizzling on cheeses or your desserts and ice cream for a surprisingly delicious combination.