*Giveaway has ended. Click HERE to see the winner*
This Mormon Mama Italian Cookbook is Shannon Smurthwaite's first cookbook. Her Mother's family came from Italy and she learned these authentic recipes from both her Grandmother and her Mother.
This cookbook is divided up between Appetizers, Soup, Bread, Sides, Pasta, Main Dishes, Sauces and Dessert.
All of the sections have some yummy sounding food, but I am most excited about the bread section. I want to make every single bread recipe in there, especially the Ciabatta bread that is made in a bread machine.
I only found one "weird" ingredient in the whole book (anchovy paste). The rest of the ingredients are all things I have eaten before and even have in my pantry and fridge at all times.
At the bottom of each recipe she includes either a fun fact about Italians, an Italian word translation or a note about that particular recipe. I learned a little more about the Italian culture just from reading all of those fun facts.
I think there is something for everyone in this book and if you would like a chance to win a copy, enter down below.
adapted from: Mormon Mama Italian Cookbook
8 oz. linguine pasta
3 strips bacon, cooked and crumbled
1/2 Lb. Italian sausage
1/2 red or green bell pepper, chopped
1 Tbl. all-purpose flour
1 can evaporated milk (about 2 cups)
1/8 tsp. red pepper flakes
1/8 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 c. canned artichoke hearts, chopped
1/2 c. grated Parmesan cheese
2 Tbl. cilantro, chopped
Cook pasta according to package directions. In a large skillet over medium heat; cook the sausage. Add the chopped bell pepper and saute until tender. Sprinkle flour over the top and stir to combine. In a separate dish whisk together the egg and evaporated milk; pour into hot skillet and stir to combine. Season with red pepper flakes, pepper, garlic powder and Italian seasoning. Stir in the chopped artichoke hearts. Sauce will thicken very fast. If it gets too thick, stir in some of the hot pasta water (or milk). Stir in the grated cheese. Serve sauce over cooked noodles and garnish with crumbled bacon and chopped cilantro. Serves: 3-4
Jenn's Notes: I typed the recipe above with a few slight adjustments I made to the original recipe. I know that kind of defeats the purpose of reviewing a recipe, but I rarely make a recipe exactly "as is".
The publisher provided me with a copy of this cookbook for the purpose of this review, but the opinions expressed herein are my own.