Bianco: Pizza, Pasta and Other Food I Like
The ultimate pizza, pasta, bread and Italian recipe book from one of world’s leading chefs and co-owner of Union Jacks with Jamie Oliver.Chris Bianco’s ‘perfect pizza’ has won him awards and accolades from fellow chefs, food critics and millions of customers since he first opened his diminutive Pizzeria Bianco in Phoenix, Arizona. Chris’ skill and inspired cooking has made him the pizza expert that other chefs turn to, including Jamie, who joined forces with him to revolutionise British pizza with their Union Jacks restaurant.In his much-anticipated first cookbook, Chris finally reveals the secrets behind his phenomenal Italian food. Chris guides you through the alchemy and history of flatbreads and pizzas, pasta and bread doughs. He explains the magic trio of flour, water and tomatoes, the science of leavening and bringing your food together with ‘fire and smoke’ – or the simple domestic oven and hob.Chris’ infectious approach combines cheffy knowledge with down-to-earth accessible recipes; after all, Chris explains, pizza is only ‘posh cheese on toast’, to deliver a cookbook that is both insightful and doable.Including all-time-favourite pizzas such as Margherita and Wise Guy, pasta including pappardelle and gnocci, and foccacia and country breads, this stunning book also includes over 60 simple Italian-inspired recipes.Recipes include: antipasti such as Roasted Dates with Fontina & Prosciutto; salads and sides including Watermelon, Fennel & Parsley Salad and Panzanella; pastas including Tagliatelle with Lemon and Spinach & Ricotta Crespelle; mains such as Slow-Roasted Lamb and Pappa a Pomodoro; desserts such as Rhubarb & Ricotta Pudding and Seasonal Fruit Crostata.With beautiful food photography by David Loftus, Chris’ distinctive first book will inspire novice Italian food lovers as well as more confident cooks looking to learn from the best.
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HarperCollinsPublishers
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First published in the US by HarperCollinsPublishers 2017
This edition published by HarperCollinsPublishers 2017
FIRST EDITION
© Bianco Verde LLC 2017
Cover layout design © HarperCollinsPublishers
Photographs by David Loftus
A catalogue record of this book is available from the British Library
Chris Bianco asserts the moral right to be identified as the author of this work
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Source ISBN: 9780007497720
Ebook Edition © August 2017 ISBN: 9780007497720
Version 2017-07-17
TO MY FAMILY, PAST, PRESENT, AND FUTURE;
TO MY FRIENDS, BETTER KNOWN AS THE ONES WE CHOOSE;
AND TO GOD—ALL YOUR LOVE AND SUPPORT HAS BEEN,
AND IS, THE DRIVING FORCE OF MY EVERYTHING
CONTENTS
TOMATO, PARMESAN, AND HERB TOPPING
FIG, RED ONION, PECORINO, AND THYME TOPPING
LEMON, PECORINO, AND RED ONION TOPPING
WATERMELON, FENNEL, AND PARSLEY SALAD
WARM CABBAGE SALAD WITH APPLES AND BLUE CHEESE
MOZZARELLA AND TOMATO SANDWICH
ROASTED TOMATO AND GOAT CHEESE SANDWICH
SOPPRESSATA AND PROVOLONE SANDWICH
SPAGHETTI WITH CRUSHED TOMATO AND BASIL
CRISPY GNOCCHI WITH SPRING ONIONS AND GOAT CHEESE CREMA
ROASTED FIGS WITH FONTINA AND PROSCIUTTO
GRILLED ZUCCHINI WITH SUNNY-SIDE-UP EGG AND MINT
CHANTERELLES WITH GARLIC AND THYME
PAN-GRILLED PADRÓN PEPPERS WITH LEMON AIOLI
ROASTED SWEET POTATOES WITH BAY LEAVES
ROASTED TOMATOES WITH WILD OREGANO
ROASTED EGGPLANT WITH TOMATO AND PARMIGIANO-REGGIANO
POLPETTE DI CECI (CHICKPEA BALLS)
RHUBARB RICOTTA PUDDING (BY WAY OF CANNOLI)
FARRO BISCOTTI WITH MANDARIN, ALMOND, AND ANISE
The only thing stranger than me writing a book is the idea that anyone would read it. Whether you bought this, stole it, or received it as a gift that you plan to regift, thank you.
If you told me back in 1988, when I first opened Pizzeria Bianco in the back of a Phoenix supermarket, that anyone would ever give a shit about anything I had to say, I would have said, “Sure! And maybe I’ll have a two-way wrist radio like Dick Tracy too! Get the fuck outta here.”
But here I am, almost thirty years later, with a head of hair that is more salt than pepper, almost a real grown-up, married to my best friend, with two beautiful kids and friends and family who I love beyond my ability to articulate. These are my riches, and any successes I may have outside of these pale by comparison.
Love brought me to the table and helped me stumble through the kitchen. I watched as my mom, aunts, and grandmothers made something delicious, and I watched how people responded to it. How I responded to it. It was an expression of love and, though I didn’t know it then, I wanted to be a part of it.
Knowing where our food comes from is as important as knowing where we come from. What we eat has history, purpose, and value. The choices we make affect our bodies and our planet. None of this was on my radar when I was a kid ironing a foil-wrapped grilled cheese sandwich after school, but now it colors everything I do. We need only submit to nature’s perfection and from there imagine the possibilities. An heirloom apple hanging heavy on a crisp autumn day might need only a rub on your shirtsleeve to illuminate its perfection.
My hope is that this book can help you to appreciate how much you already know. A delicious pizza is no more mysterious or magical than the omelettes you make on Sundays or the grilled cheese sandwich you’ve been perfecting for twenty years. The same principles apply. Use the best ingredients you can and keep at it. Don’t quit. You learn things when you burn things.
