{"product_id":"spqr-isbn-9781607740520","title":"SPQR","description":"\u003cp\u003e\u003cb\u003eA cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco's SPQR restaurant.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eThe Roman Empire was famous for its network of roads. By following the path of these thoroughfares, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco restaurants A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italy’s local cuisines and artisanal wines.\u003cbr\u003e \u003cbr\u003eThroughout each of the eight featured regions, Accarrino offers not only a modern version of Italian cooking, but also his own take on these constantly evolving regional specialties. Recipes like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise and Fontina and Mushroom Tortelli with Black Truffle Fonduta are elevated and thoughtful, reflecting Accarrino’s extensive knowledge of traditional Italian food, but also his focus on precision and technique.  In addition to recipes, Accarrino elucidates basic kitchen skills like small animal butchery and pasta making, as well as newer techniques like sous vide—all of which are prodigiously illustrated with step-by-step photos.\u003cbr\u003e \u003cbr\u003eShelley Lindgren’s uniquely informed essays on the wines and winemakers of each region reveal the most interesting Italian wines, highlighting overlooked and little-known grapes and producers—and explaining how each reflects the region’s unique history, cultural influences, climate, and terrain. Lindgren, one of the foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations, and personal observations, making this a necessary addition to any wine-lover’s library.\u003cbr\u003e \u003cbr\u003eBrimming with both discovery and tradition, \u003ci\u003eSPQR\u003c\/i\u003e delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.\u003c\/p\u003eIntroduction  \u003cbr\u003e\u003cbr\u003e Ancient Information Highways     \u003cbr\u003e La Strada del Vino     \u003cbr\u003e La Strada della Cucina     \u003cbr\u003e  \u003cbr\u003e Roman Roads\u003cbr\u003e Via Appia—Lazio     \u003cbr\u003e Via Salaria—Le Marche     \u003cbr\u003e Via Flaminia—Umbria     \u003cbr\u003e Via Postumia—Veneto and Friuli-Venezia Giulia     \u003cbr\u003e Via Claudia Augusta—Trentino–Alto Adige     \u003cbr\u003e Via Aemilia—Emilia-Romagna and Lombardia     \u003cbr\u003e Via Francigena—Piemonte and Valle d’Aosta     \u003cbr\u003e Via Aurelia—Liguria and Toscana\u003cbr\u003e    \u003cbr\u003eResources \u003cbr\u003e Kitchen Road Map: Fundamental Techniques     \u003cbr\u003e Basic Recipes, and Ingredients     \u003cbr\u003e  \u003cbr\u003e Acknowledgments    \u003cbr\u003e\u003cbr\u003e Index     \u003cbr\u003e \u003cbr\u003e Recipes\u003cbr\u003e  \u003cbr\u003e Via Appia—Lazio  \u003cbr\u003e  \u003cbr\u003e Spiced Ricotta Fritters with Smoked Maple Syrup   \u003cbr\u003e Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise   \u003cbr\u003e Crispy Pig Ears with Pickled Green Tomatoes, Jalapeño, and Radish   \u003cbr\u003e Spring Vegetable Vignarola Salad   \u003cbr\u003e Bucatini with Nettles, Pancetta, and Black Pepper   \u003cbr\u003e Whole Wheat Fettuccine with Funghi Trifolati and Spring Garlic   \u003cbr\u003e Braised Oxtail in Cabbage Leaves with Cranberry Beans   \u003cbr\u003e Goat Cheese and Ricotta Crespelle with Orange-Caramel Sauce   \u003cbr\u003e Spring Lamb   \u003cbr\u003e Lamb Ragù with Semolina Gnocchi and Pecorino Pepato   \u003cbr\u003e Lamb Belly   \u003cbr\u003e Lamb Loin and Rack with Gaeta Olive Sauce   \u003cbr\u003e Leg of Lamb Wrapped in Lamb Mousse and Swiss Chard   \u003cbr\u003e Steamed Artichokes   \u003cbr\u003e Pickled Swiss Chard Stems   \u003cbr\u003e  \u003cbr\u003e Via Salaria—Le Marche   \u003cbr\u003e  \u003cbr\u003e Fluke Crudo, Sausage-Stuffed Olives, and Citrus   \u003cbr\u003e Fried Surf Clams with Agrodolce and Onion, Fennel, and Cherry Pepper Salad  \u003cbr\u003e Baked Anchovies   \u003cbr\u003e Passatelli en Brodo   \u003cbr\u003e Lasagna Vincisgrassi   \u003cbr\u003e Rabbit a la Villa Bucci   \u003cbr\u003e Dried Fruit and Nut Biscotti with Sweet Wine Granita   \u003cbr\u003e   \u003cbr\u003e Via Flaminia—Umbria     \u003cbr\u003e\u003cbr\u003eSmoked Trout with Warm Potato Salad and Horseradish Gelatina   \u003cbr\u003e Chopped Chicken Livers with Wine Gelatina, Carrot Marmellata, and Grilled Bread   \u003cbr\u003e Fava Bean Agnolotti with Mashed Black Truffle   \u003cbr\u003e Tagliatelle d’Oro with Chicken Livers, Mushrooms, and Black Truffle   \u003cbr\u003e Linguine al Cocoa with Venison Ragù   \u003cbr\u003e Farro-Stuffed Quail with Chestnuts, Persimmons, and Dandelion Greens   \u003cbr\u003e Pistachio Torta with Meyer Lemon Curd, Pistachio Crema, and Brown Butter   \u003cbr\u003e Suckling Pig   \u003cbr\u003e Crocchette with Pickled Green Rhubarb and Apricots   \u003cbr\u003e Legs and Belly with Thyme, Lemon, and Fennel Pollen  \u003cbr\u003e Chops with Prosciutto Sauce   \u003cbr\u003e Blécs with Suckling Pig Ragù and Rapini   \u003cbr\u003e Pickled Rhubarb and Dried Apricots   \u003cbr\u003e Prosciutto Sauce   \u003cbr\u003e  \u003cbr\u003e Via Postumia—Veneto and Friuli-Venezia Giulia   \u003cbr\u003e  \u003cbr\u003e Spaghetti with Shrimp and Tomato Passatina   \u003cbr\u003e Sardines in Saor with Peperonata Jam   \u003cbr\u003e Asparagus with Lardo-Wrapped Rye Dumplings, Goat Cheese, and Sprouting Greens   \u003cbr\u003e Squid Ink Linguine with Braised Squid, Sea Urchin, Broccoli Crema, and Pan Grattato   \u003cbr\u003e Farro Pasta with Speck, Green Onions, and Poppy Seeds   \u003cbr\u003e Duck Ravioli with Sour Cherries and Candied Pecans   \u003cbr\u003e Chocolate Torta with Vanilla Mascarpone   \u003cbr\u003e Via Claudia Augusta—Trentino–Alto Adige   \u003cbr\u003e  \u003cbr\u003e Chilled Asparagus Soup with Meyer Lemon Yogurt and Fish Roe   \u003cbr\u003e Mustard Spaetzle with Chanterelle Mushrooms and Stridoli   \u003cbr\u003e Rye Gnocchi with Savoy Cabbage, Potatoes, and Crispy Speck   \u003cbr\u003e Mushroom Risotto   \u003cbr\u003e Beer-Braised Pork Cheeks with Escarole   \u003cbr\u003e Venison Loin with Parsnips and Huckleberry Vinaigrette   \u003cbr\u003e Ricotta Bavarese with Verjus-Poached Rhubarb, Orange Confitura, and Powdered Olive Oil   \u003cbr\u003e  \u003cbr\u003e Via Aemilia—Emilia-Romagna and Lombardia   \u003cbr\u003e  \u003cbr\u003e Fritto Misto   \u003cbr\u003e Chestnut-Filled Pasta with Broccoli di Cicco, Guanciale, and Burnt-Orange Sauce   \u003cbr\u003e Squash Cappellacci with Medjool Dates, Rosemary Brown Butter, and Saba   \u003cbr\u003e Ricotta and Quail Egg Ravioli with Wild Greens and Fontina   \u003cbr\u003e Veal and Mortadella Tortellini en Consommé   \u003cbr\u003e Bolognese with Egg Noodles   \u003cbr\u003e Erbazzone Torta with Braised Greens, Prosciutto Cotto, and Eggs   \u003cbr\u003e Pork Milanese, Pickled Cabbage Salad, Anchovy, and Lemon Brown Butter   \u003cbr\u003e Buckwheat Polenta Taragna, Rabbit Stufato, Cherry Tomato, and Mimolette   \u003cbr\u003e Fried Quince Pies with Truffle Honey and Aged Balsamic   \u003cbr\u003e  \u003cbr\u003e  Via Francigena—Piemonte and Valle d’Aosta   \u003cbr\u003e  \u003cbr\u003e Egg “in the Hole” with Mushrooms and Miner’s Lettuce   \u003cbr\u003e Bone Marrow Sformato with Stuffed Baby Artichokes   \u003cbr\u003e Fontina and Mushroom Tortelli with Black Truffle Fonduta   \u003cbr\u003e Risotto with Crayfish and Sweetbreads   \u003cbr\u003e Savoy Cabbage with Mushrooms, Lardo, and Crispy Prosciutto   \u003cbr\u003e Chestnut-Stuffed Veal Breast with Orzotto   \u003cbr\u003e Baked Polenta with Beef Cheek Ragù, Eggs, and Fontina   \u003cbr\u003e Barolo Beef with Carrots and New Potatoes   \u003cbr\u003e Chocolate Soufflés with Milk Chocolate Gelato   \u003cbr\u003e  \u003cbr\u003e Via Aurelia—Liguria and Toscana   \u003cbr\u003e  \u003cbr\u003e Baked Ricotta with Cherry Tomatoes, Saba, and Pignoli Granola   \u003cbr\u003e Scallop Crudo with Sunchokes, Hibiscus Agrodolce, Almonds, and Cherries   \u003cbr\u003e Albacore Tuna Confitura with Panzanella Salad and Anchovies   \u003cbr\u003e Beet and Ricotta Pansotti with Walnuts and Ricotta Salata   \u003cbr\u003e Tomato-Braised Abalone with Farinata   \u003cbr\u003e Smoked Linguine with Clams, Cherry Tomatoes, and Basil Pesto   \u003cbr\u003e Ramp Spaghetti with Crab and Sea Urchin Butter   \u003cbr\u003e Saffron Trofie with Veal Ragù   \u003cbr\u003e Passion Fruit Panna Cotta with Coconut Spuma“Shelly Lindgren and Matthew Accarrino have composed a book filled with their inspirations based on Italian regional cuisine and wines. It gives us a powerful insight into what makes SPQR one of San Francisco’s favorite restaurants. It makes me wish I lived close by.”\u003cbr\u003e—Thomas Keller, The French Laundry\u003cbr\u003e\u003cbr\u003e“Shelley Lindgren has done it again. First, there was her restaurant A16 and a stunning cookbook emerged from that still-marvelous restaurant. Then came \u003ci\u003eSPQR\u003c\/i\u003e. With the remarkable talent of chef Matthew Accarrino, it has become one of San Francisco’s \u003cbr\u003e finest restaurants, bar none. If you haven’t yet heard of SPQR and Matthew Accarrino, trust me, you soon will. This book shows why.”\u003cbr\u003e —Matt Kramer, author and Wine Spectator columnist\u003cbr\u003e  \u003cbr\u003e “Matthew brings a sense of elegance and refinement to Italian cooking that seems at once natural and yet revelatory. There is a humanistic element to the cooking at SPQR that in concert with Shelley’s wine service, creates a memorable and warm experience. I always look forward to returning.”\u003cbr\u003e —Christopher Kostow, chef, The Restaurant at Meadowood\u003cbr\u003e  \u003cbr\u003e “I am a staunch traditionalist when it comes to Italian cuisine, yet I love Matthew Accarrino’s modern Italian cooking at SPQR.  His food is Italian in spirit but cooked in the region (paese) of California, using local ingredients, contemporary techniques, and infusing the food with soul and sophistication. Shelley Lindgren is my go-to goddess for Italian wine. A charming and delightful educator, she has extensive knowledge of Italian wine making and wine makers. But even more important, she seeks out little known wines from small regional producers. I learn and taste something new with every visit to SPQR.”\u003cbr\u003e —Joyce Goldstein, chef, author, and culinary consultant\u003cbr\u003e  \u003cbr\u003e “With well-thought-out recipes and little known wine pairings, discover a perfect \u003cbr\u003e balance of contemporary flavor and technique with a soulfulness that is respectful of tradition. Through Matthew’s passion and experience, \u003ci\u003eSPQR\u003c\/i\u003e will challenge you to become a better cook!”\u003cbr\u003e —Rick Moonen, executive chef and owner of rm Seafood\u003cbr\u003e\u003cbr\u003ePraise for A16: Food + Wine:\u003cbr\u003e“This is a cook’s cookbook; it deserves a quiet season filled with long chilly nights, the ideal time to enjoy its gutsy dishes.” \u003cbr\u003e—Gourmet\u003cp\u003eSHELLY LINDGREN is the wine director and co-owner of both \u003ci\u003eA16 \u003c\/i\u003eand \u003ci\u003eSPQR.\u003c\/i\u003e She has received a James Beard nomination for wine service and was named Best New Sommelier by Wine\u0026amp;Spirits.\u003cbr\u003e\u003cbr\u003eSPQR's executive chef MATTHEW ACCARRINO is the recipient of Star Chefs' San Francisco 2010 Rising Star Award.\u003cbr\u003e\u003cbr\u003eKATE LEAHY is a freelance writer and the co-author of \u003ci\u003eA16 Food + Wine.\u003c\/i\u003e\u003c\/p\u003eSpaghetti with Shrimp and Tomato Passatina\u003cbr\u003e  \u003cbr\u003e This is a pasta born from my experience of con niente, a meal created from nothing more than the few ingredients we managed to find around us. With this pasta, I’ve striven to recreate the simplicity of the meal we made at Roberto’s casone on the lagoon. The shrimp—gamberetti—were simply cooked with tomato, then sent through a food mill, shells and all. This rich, pink sauce became the condimento for the store-bought spaghetti that Roberto had on hand.\u003cbr\u003e  \u003cbr\u003e serves 4 to 6\u003cbr\u003e  \u003cbr\u003e extra virgin olive oil\u003cbr\u003e 150 grams  \/ 1\/2 yellow onion, finely diced\u003cbr\u003e 12 grams  \/ 3 garlic cloves, minced\u003cbr\u003e 150 grams \/  1 carrot, cut into 1\/4-inch pieces\u003cbr\u003e 454 grams  \/ 1 pound shell-on raw baby shrimp\u003cbr\u003e kosher salt and black pepper\u003cbr\u003e a pinch of dried red pepper flakes\u003cbr\u003e 115 grams  \/ 1\/2 cup white wine\u003cbr\u003e 240 grams \/  11\/2 cups canned tomatoes\u003cbr\u003e 50 grams  \/ 4 breadsticks, like grissini, broken up\u003cbr\u003e 2 grams  \/ 2 teaspoons chopped parsley\u003cbr\u003e 340 grams  \/ 12 ounces fresh spaghetti (page 264) or dried\u003cbr\u003e  \u003cbr\u003e Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003cbr\u003e\u003cbr\u003e Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003cbr\u003e Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003cbr\u003e\u003cbr\u003e Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot. Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46304038617317,"sku":"NP9781607740520","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607740520.jpg?v=1767737127","url":"https:\/\/k12savings.com\/products\/spqr-isbn-9781607740520","provider":"K12savings","version":"1.0","type":"link"}