Family Dining Recipes, Menus and Memories of Meals with a Great American
Edward Giobbi and Eugenia Giobbi Bone
314 Pages with 176 Recipes Published by Rodale Inc. Hardcover with Sketches
2005 by Rodale, Inc. $27.50 US
Reviewed for Good Cooking by Ellen London, December 2005
In Italian Family Dining, the Father-Daughter team of Edward Giobbi and Eugenia
Giobbi Bone have included nearly two hundred traditional Italian recipes. These
recipes may surprise some readers because they do not include any of the
Italian style dishes which have come to define Italian cuisine by in this
Eugenia Giobbi Bone explains that rather than writing an Italian Style cookbook
which includes starchy, fat ridden recipes, she and her father have written a
truly Italian cookbook, with "healthy recipes, which focus on seasonal
Seasonality takes on special significance in this book, which is divided into
four sections, one for spring, summer, fall and winter. Giobbi Bone explained
that in Italy eating seasonally is a way of life and those who eat this way are
rewarded with food that is "fresher, tastier, and healthier".
Heeding this advice I prepared a meal from the winter section of the book. For
the main course I prepared Spahettini with Maine Shrimp. The Shrimp, when sauteed
with wine and garlic, created a flavorful sauce which made every last morsel of
As a side dish I prepared Chain's Baked Brussels Sprouts. I must admit
initially I was skeptical about this recipe, having memories of soggy,
overcooked Brussels sprouts from my childhood. When roasted, the vegetables
caramelized beautifully and took on a delicious nutty flavor. I am pleased to
report I have now joined the ranks of the Brussels Sprouts converts.
Spaghettini with Maine Shrimp
Because it is so light, this is an excellent first-course pasta.
Maine shrimp, or sweet shrimp, have never been frozen, and their season is
short, January through March, if you're lucky. They are small, sometimes
minuscule, but usually about 2 to 3 inches long with the heads on, and run
about 40 to the pound. We buy them from our local fishmonger, but you can also
find them at Farm 2 Market, (www.farm2market.com).
2 pounds Maine shrimp, washed, heads and shells removed and reserved
1 1/2 cups dry white wine
6 tablespoons olive oil
6 garlic cloves, minced
3/4 pound spaghettini
Hot pepper flakes
1 cup grated Parmesan cheese
4 tablespoons finely chopped flat-leaf parsley
In a skillet, combine the shrimp heads and shells, the wine, 3 tablespoons of
the oil, and i tablespoon of the garlic over medium-high heat. Add salt to
taste. Cook the shells until they are pink, crushing them down into the wine
with a wooden spoon as they cook. Cover and cook for about ao minutes. Strain
the shells and save the liquid. Discard the shells.
Bring a large pot of salted water to a boil over high heat. Add the pasta and
cook until it is al dente. Drain.
In the meantime, heat the remaining 3 tablespoons of oil over medium heat in a
skillet large enough to hold the pasta. Add the remaining garlic and cook for
about 3 minutes, until the garlic begins to take on color. Add the shrimp and
cook about 3 minutes, until the shrimp begin to turn pink and curl up. Add salt
and hot pepper flakes to taste. Add the drained pasta and the shrimp broth.
Stir, mixing well. Add 3/4 cup of the cheese and the parsley, mixing gently.
Adjust the seasoning.
Remove the pasta from the heat, and garnish with the remaining 1/4, cup of
Cham's Baked Brussels Sprouts
Cham made these for Thanksgiving one year, and they are delicious. Paul, Lisa's
husband, also makes them, as a garnish for beef stews and chicken soups. These
are very good if they are a little burnt.
1/2 pound Brussels sprouts, stem ends trimmed and light, outer leaves removed
4 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
Salt and freshly ground black pepper
Heat the oven to 400F
Cut the sprouts in half lengthwise and place on a baking tray, cut side up. Do
not overlap. Drizzle with 3 tablespoons of the oil. Sprinkle with 1 1/2
tablespoons of the garlic and season with salt and pepper.
Bake, uncovered, until the edges of the sprouts brown, about 20 minutes. Remove
from the tray and toss in a serving bowl with the remaining garlic and 1
tablespoon of oil. Adjust the seasoning.
Giobbi is the author of several cookbooks. He is also a renowned painter
and sculptor whose works are found in many collections, including the
Whitney Museum in New York.
Giobbi Bone has written about food for Food & Wine, Gourmet, Saveur,
and the New Your Times.