A special announcement this week: After a 20-odd-year lapse, Diane and I have published a new cookbook. More specifically, a mini ebook, Not the Same Old Spaghetti Sauce, a collection of 10 tomato-based sauces for pasta, published by Hang Time Press and available on Amazon’s Kindle, Barnes & Noble’s Nook, and Apple’s iTunes. In addition to the recipes, the book has all sorts of useful prefatory information and contains wine recommendations for each recipe, so at $2.99 it’s a genuine bargain. Those of you unequipped with Kindle or Nook can download the software to your own computer, free, from the sites.
Here’s an example of that prefatory prose: the headnote to our recipe for Ziti with Fennel Tomato Sauce:
We first met this sauce 10 years ago, during a memorable visit to the dean of Campanian winemakers, Antonio Mastroberardino. For several generations the Mastroberardino family have been making – and in some cases, saving from extinction – the traditional wines of Naples. At that time, they had recently been charged by the Italian government with the prestigious task of replanting vineyards in the ruins of Pompeii with as close as they could get to the ancient Roman grape varieties, using the ancient Roman forms of cultivation.
We were given a private tour of this fascinating task – imagine the contrast of new vine shoots within 2,000-year-old Roman brick walls – before heading inland to the hills that hold Mastro’s main vineyards and winery. There we had an astounding lunch of local specialties, catered by the chef of Ristorante Il Gastronomo. We remember vividly our first encounter with buffalo-milk ricotta, a flavor impossible to describe or match. After several more excellent antipasti, this pasta appeared. Its lively fennel scent immediately focused our attention and from the first taste we were addicted. That sauce was probably made with wild fennel to attain its special pungency, and if you’re lucky enough to get wild fennel by all means use it here. We’ve done our best with the farm-grown version to recreate the pleasure of this simple, elegant dish.
Wine: This nubbly, genteelly flavored dish wants a mellow sort of wine, something on the soft side. We like Dolcetto with it, but there’s no reason a less-than-powerhouse Merlot shouldn’t work well too, or even a Cabernet franc, whether from the Loire, Friuli or California. If you want regional fidelity, try a youngish (three- to five-year old) Aglianico, or – simpler yet – a Lacryma Christi rosso.
And here’s a link to the whole recipe, if you’re curious about it.
We had a really good time creating the book: choosing our recipes, fine-tuning them, retesting them — especially the retesting, when I got to try out wines to recommend for each dish.
We have no illusions that we will make our fortune – or fame – with Not the Same Old Spaghetti Sauce. We’d like the venture to be successful enough to warrant publishing some more little ebooks, because we’ve been accumulating recipes for years now and we think a good number of them deserve to be better known. So we hope that many of our blog readers will try the book, make its recipes, and be enthusiastic enough to write a review for Amazon or B&N. All praise, extravagant or modest, will be gratefully accepted.
But mostly we hope you’ll like the recipes and make them often. They’re easy enough and flavorful enough to supplement or even replace that same old spaghetti sauce you may have been making all these years.