The Valentino Cookbook - Couverture rigide

"[Valentino] serves the best Italian food I have eaten in America."
--Ruth Reichl, The New York Times

"Among the countless cookbooks that rest lifeless on kitchen counters or in bookcases, a few stand up, reach out, and say, Read me, trust me, use me!? Piero Selvaggio's The Valentino Cookbook is one of them. After all, how can you not be attracted to a book whose author writes, The gracious meal is the continuity in my life. As for the food, I defy you, even if you have eaten recently, to page through this collection of recipes without feeling pangs of hunger."
--William Rice, food and wine columnist, Chicago Tribune

"This book makes me fall in love with Italian food all over again because the recipes are made in traditional ways with pure ingredients, seasonally ripe and locally grown."
--Alice Waters

"Through my years as a restaurateur, I've always looked to Valentino as the mother yeast of genuine hospitality. Piero Selvaggio knows intuitively how to make people feel good by sharing things that taste good. That spirit of generosity is also pervasive in The Valentino Cookbook. It's a wonderful collection of the restaurant's recipes, caringly written in a way that will make any home cook feel like a winner."
--Danny Meyer, co-author of The Union Square Cafe Cookbook

"Over the years, Piero Selvaggio has introduced me to dozens of wonderful wines that always seem to match up seamlessly with the food from Valentino's kitchen. It would be enough if this book revealed the secrets of the Italian-American kitchen as well as it does. What a bonus for it to succeed at suggesting just how that wine-and-food magic works."
--Harvey Steiman, editor at large, Wine Spectator

"The Valentino Cookbook tells a fascinating story of a Sicilian restaurateur in California who discovers the world of provincial and regional Italian cuisine and wine. Piero Selvaggio's recipes are inspired by Italy, interpreted for the province of Santa Monica, in the region of California. Bravissimo!"
--Faith Willinger, author of Eating in Italy and Red, White & Greens

"The Valentino Cookbook is a splendid collection of recipes and prose that reflects many years of relentless passion and dedication to the Italian culinary culture a must-have cookbook."
--Lidia Bastianich, owner, Felidia and Becco

"Anyone who has ever eaten at the restaurant Valentino or known its remarkable owner, Piero Selvaggio, is well aware of the elegant dishes that come forth from its kitchen. Known for giving a refined twist to time-honored tastes, Piero shows us his philosophy at Valentino in the tantalizing recipes he has dreamed up, presenting new interpretations and intriguing combinations of tastes. Personally, I can't wait to get to the Tuna in Red Wine Sauce with Fava Beans and the traditional Piemontese chocolate pudding called Il Bonet.
--Carol Field, author of Celebrating Italy and The Italian Baker

"This book, reflecting elegance and intellect, tells a story of immense passion for Italian culinary traditions. The recipes not only challenge the imagination but show the great love that Piero has for Italy. Bravo, Piero!"
--Roberto Donna, chef and owner, Galileo

Cozze Al Basilico in Salsa Di Agrumi/Mussels with Basil in a Citrus Sauce

1 bunch (about 2 cups) fresh basil
3 blood oranges
salt and pepper to taste
1 cup olive oil

36 large mussels, cleaned and rinsed
2/3 cup dry white wine

Preparation:
Reserve 12 basil leaves for garnish and chop the rest. In a large bowl, combine the chopped basil, the juice of 2 of the oranges, and salt and pepper. Slowly pour in the olive oil, whisking constantly until the dressing thickens.

The Dish:
In a large skillet over high heat, cook the mussels in the wine, covered, until they open. Remove them immediately and discard the upper shells or any unopened mussels.
Arrange the mussels on 6 individual plates and pour the dressing generously over them. Peel the remaining orange and cut it into 6 slices. Garnish each plate with 1 orange segment and 2 basil leaves.

Tagliata Di Tonno in Camicia Di Erbe/Tuna with Herb Crust

4 servings

1 cup olive oil
20 fresh basil leaves
Pinch of salt
3 tbsp. pitted olives, chopped
2 tbsp. capers

1 cup fresh herbs, finely chopped, at least 5 different kinds
20 oz. sashimi-grade tuna steaks, cut into 3-inch medallions
2 tbsp. olive oil

To Make the Pesto:
Combine the oil, basil, salt, and capers in a food processor or blender and process until pureed.
Spread the chopped herbs on a cutting board and coat the pieces of tuna on all sides. Wrap each piece in foil to prevent burning.

The Dish:
In a large skillet, warm the olive oil over high heat. Cook the tuna medallions (in the foil) for 2 minutes on each side. Remove the foil. They should be cooked only about 1/4 inch through, and the center of the tuna should be raw.
Serve as an appetizer with the black olive pesto. For a second course, pile the tuna on an assortment of roasted vegetables, including bell peppers, leek, mushrooms, and drizzle the pesto over the fish.
Pan Di Spagna/Sponge Cake

1 cup plus 1 tbsp. cake flour
3/4 cup plus 2 tbsp. granulated sugar
6 large eggs, separated
2 tbsp. water
1/2 tsp. pure vanilla extract
3/4 tsp. cream of tartar

Preheat oven to 350 degrees. Lightly butter a 10-inch springform pan.
Over a bowl, sift the flour and 3 tbsp. of the sugar. In the bowl of an electric mixer, whisk the egg yolks and 1/2 cup of the sugar on high, until very pale. Turn the mixer down to low and add the water and vanilla. Beat for 1 minute. Gently fold in the sifted flour and sugar and transfer to another bowl. In the clean and dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the cream tartar on medium-high for 4-5 minutes, until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff peaks form. Gently fold the whites into the yolk mixture, until all the whites are incorporrated.
Pour into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack. Run a spatula around the edge of the pan and release the springform. Wrap in plastic.