The Lucky Santangelo Cookbook

By Jackie Collins

Daring, wildly appealing, and completely her personal girl, fortunate Santangelo wishes no creation. The scorching, glamorous, occasionally harmful daughter of former gangster Gino, fortunate is the most well-liked personality in Jackie Collins’s wild global of lust, intrigue, violence, and redemption. a real Italian/American girl of the realm, fortunate loves to shake it up within the kitchen—from conventional Italian dishes to luxurious muffins, and loopy cocktails.

The fortunate Santangelo Cookbook gains the type of daring and audacious flavors that symbolize fortunate herself. From zesty meatballs to candy and highly spiced spare ribs, this ebook is full of recipes appropriate for every little thing from massive family members dinners to lavish cocktail events to romantic dinners for 2. The fortunate Santangelo Cookbook is sure to increase any domestic cook’s repertoire in new and excitingly scrumptious directions.

Fully illustrated and peppered all through with enjoyable and delightfully provocative scenes written only for this e-book, readers will take pleasure in seeing Lucky—and Jackie—in motion. So—if you will have a bit style of fortunate Santangelo on your life—get into the kitchen and begin getting fortunate!

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From time to time he prefers to consume old-school—listening to Frank Sinatra and Dean Martin whereas he munches away. Pasta Appetizers Lemon Linguine Rigatoni with Bacon and Shiitake Mushrooms Penne alla Vodka Martini with Tomato, Sausage, Bacon, and Cream Pasta Puttanesca Angel Hair Pasta with candy Sausage, Saffron, and Cream Lasagne with Wild Mushrooms, Sausage, 4 Cheeses, and Prosciutto Veal Saffron Cream Pasta Sauce Fettuccine with Crab and Cream Fettuccine with Clams and Chorizo Rigatoni with Lobster Champagne Cream Lemon Linguine Yield: four servings This dish is as zippy because it is reassuring if you’re feeling fragile.

Conceal and cook dinner simply till the peas are thawed and heated via, approximately four mins. Season with salt and pepper to style. eco-friendly Beans with Cumin for a Crowd Yield: 10 servings Giving eco-friendly beans a center jap accessory widens their allure significantly. Use black cumin seeds if you happen to can locate them. they've got a extra advanced, peppery taste than the even more universal amber cumin seeds. in the event that your “crowd” likes highly spiced nutrients, via all capacity elevate the quantity of cayenne pepper. 2½ kilos eco-friendly beans, either ends trimmed ⅓ cup canola oil three teaspoons cumin seeds One 3-inch piece clean ginger, peeled and finely grated 1½ teaspoons kosher salt three tablespoons freshly squeezed lime juice � teaspoon cayenne pepper convey a wide saucepan of water to a boil.

Word that the prebaked pizza crust might be skinny. PESTO 2 cups tightly packed clean basil leaves � cup extra-virgin olive oil three tablespoons pine nuts 2 garlic cloves, positioned via a garlic press, or very finely minced Kosher salt ⅔ cup finely grated Parmigiano-Reggiano cheese three tablespoons unsalted butter, softened to room temperature PIZZA 1 prebaked, 12-inch skinny pizza crust, resembling Boboli � cup pesto 3½- to 4-ounce (small) log of sentimental goat cheese, akin to chèvre 12 anchovy fillets (or more), good rinsed 1 teaspoon dried oregano Preheat the oven to 450°F.

Mine has loads of “traditional’’ meat loaf touches. It’s very wealthy, due to all that cheese, and, like all meat loaf worthy its floor pork, it does good sizzling, chilly, or in among. the feel is surprisingly supple, fluffy, and gentle, particularly if you happen to don’t manhandle the beef combine sooner than baking it. For a smokier and spicier loaf, finely chop and upload 2 to three minced, canned chipotle peppers in adobo to the beef mix. commence this a very good hours ahead of serving. Don’t allow this loaf ooze too little or an excessive amount of, and do use a meat thermometer.

Utilizing a pointy knife, and beginning � inch from the sting, lower a rating line round the complete perimeter of the dough, slicing simply midway via. Brush the border with the egg glaze. move the dough to an ungreased baking sheet. unfold the ricotta combination over the dough, retaining it contained in the egg-glazed border. best with half the mushrooms, 1/2 the Gruyère, then the rest mushrooms and Gruyère. Bake the tart till the crust is golden and the Gruyère has melted into the mushrooms, approximately 25 mins.

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