Cover image for The Rose Pistola cookbook : 140 Italian recipes from San Francisco's favorite North Beach restaurant
The Rose Pistola cookbook : 140 Italian recipes from San Francisco's favorite North Beach restaurant
Hearon, Reed.
Personal Author:
First edition.
Publication Information:
New York : Broadway Books, [1999]

Physical Description:
276 pages : illustrations (some color) ; 24 cm
Personal Subject:
Format :


Call Number
Material Type
Home Location
Central Library TX725.A1 H357 1999 Adult Non-Fiction Central Closed Stacks

On Order



When award-winning chef Reed Hearon decided to open his third restaurant in the historic North Beach section of San Francisco, he wanted to pay tribute to the cuisine of the Italian immigrants who settled there. He was immediately intrigued by a hardworking, hard-drinking barkeep named Rose Pistola who had been featured in journalist Peggy Knickerbocker's recently published article on the great cooks, or "Old Stoves," of North Beach. He asked Rose if he could name his new restaurant after her, to which she replied, "What's in it for me?" Reed's answer? A table anytime. Now tables are hard to come by at Reed's wildly successful Rose Pistola restaurant. Hailed as "the best Italian restaurant in San Francisco" by theSan Francisco Chronicle,Rose Pistola took the country by storm, winning the 1997 James Beard Award for Best New Restaurant, whileBon Appetitnamed it "One of the Year's Best New Restaurants." The Rose Pistola Cookbookfeatures 140 of this beloved restaurant's best dishes, which combine Old-World Italian spirit and innovative California cuisine. Each recipe has been simplified for the home cook, emphasizing readily available ingredients and straightforward step-by-step instructions. Only the freshest seasonal fruits, vegetables, and seafood are used in ingredient-driven dishes that simply burst with flavor: Shaved Artichokes with Fava Beans and Parmesan. Roasted Beets with Ricotta Salata and Arugula. Wood-Oven Baked Goat Cheese and Roasted Pepper Pizza. Skillet-Roasted Mussels. Crisp Salmon with Fennel and Tapenade. Lamb Shanks with Peas and Potatoes. Rustic Nectarine and Berry Tart. Striking black-and-white photographs of North Beach's farmers, fishermen, and other local residents accompany personal interviews, historical trivia, and colorful anecdotes about this exciting region. With gorgeous full-color food photographs and detailed information on techniques and ingredients,The Rose Pistola Cookbookbrings the evocative flavors of North Beach into your kitchen.

Author Notes

Reed Hearon owns three restaurants, Rose Pistola, Rose's Cafe, and Black Cat, and is the author of Bocaditos, La Parilla, and Salsa. He was named Chef of the Year by San Francisco Focus magazine. Former caterer and restaurateur Peggy Knickerbocker is the author of Olive Oil: From Tree to Table. She also writes for numerous publications including Saveur, Gourmet, and Food and Wine.

Reviews 2

Booklist Review

San Francisco's North Beach district is home to many a fine Italian restaurant, as tourists from around the world attest. Among them, Rose Pistola has stood out from the rest for its careful attention to food quality and authenticity. This new cookbook documents the restaurant's recipes, but, more important, it explains the principles of creating good Italian food: flavoring the oil, adding acidity, creating body, reducing and marrying, and optional accents. Given these principles and use of the finest ingredients, it's no surprise that the restaurant has attracted so loyal a following. Befitting both the restaurant's San Francisco location and the cooks' Ligurian heritage, seafood plays a prominent role. Artichokes and broccoli rabe reflect the eatery's California heritage and further contribute to making recipes less easy to reproduce outside the region. Nevertheless, this is a standout among Italian American cookbooks. --Mark Knoblauch

Publisher's Weekly Review

Emphasizing the virtues of fresh herbs and vegetables, chef Hearon (Salsa) infuses many of his Ligurian-inspired recipes with an appealing inventiveness. Asparagus, Artichoke and Poached Lemon Salad contains fruit sliced so it can be eaten, rind and all. Hearon adds harissa to Gnocchi with Calamari Bolognese for extra taste. A cup of Biga deepens the flavor of Pizza dough. He tosses roasted chestnuts into caramelizing vegetables to accompany Roast Guinea Fowl with Pancetta. Braised Oxtails with Asparagus receives an added fillip at the end in the form of Basilade, a pounded gremolata-type sauce made with basil instead of parsley. The soups in particularÄlike White Bean Soup with Braised Greens and Summer Tomato SoupÄare easy to prepare, with well-balanced ingredients. More complicated entr‚es include Giant Ravioli of Soft Egg and Wild Greens, Fried Milk-Brined Rabbit and Roasted Morel Salad, and, of course, the famous coastal Cioppino, featuring Dungeness crab. Desserts range from the simple Zabaglione with Strawberries in Red Wine to the rich and very demanding cream cake, Sacripantina. Most of this savory restaurant fare is within reach of the confident home cook. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved



Hazelnut Pesto 1 teaspoon kosher or coarse sea salt 1 garlic clove 1 cup flat-leaf parsley leaves 4 basil leaves 1/2 cup extra virgin olive oil 1/2 cup hazelnuts, toasted and peeled The method for making this stunning sauce is much the same as for making a basil pesto.  We recommend making it in a mortar, but a mini food processor works as well.  Serve with Lasagnette of Artichokes, Wild Mushrooms, and Hazelnut Pesto. Place the salt and garlic in a mortar or mini food processor and pound or blend together.  Add the parsley leaves a few at a time, pounding or pulsing as you go.  Add the basil leaves and pound or pulse until they are well incorporated.  Add the olive oil and blend with the pestle or process in the food processor.  Add the hazelnuts and just bruise them in the mortar or coarsely chop in the processor, breaking them up a bit while you combine them with the other ingredients. Homemade Ricotta I gallon whole milk 1/4 cup lemon juice Kosher or sea salt Makes about 2 cups (1/2 pound) It is so easy to make whole-milk ricotta cheese in just a few hours. When the cheese is ready, simply unmold from the cheese cloth, sprinkle with a little salt, and store, covered, in the refrigerator until you are ready to serve it.  Try it on pizzas, toast with jam, or in the Roasted Sweet Peppers with Ricotta. Heat the milk with the lemon juice in a stainless steel or other nonreactive pot over medium-low heat only until the curds separate from the whey; do not let the milk scorch. Line a colander with three layers of cheesecloth.  Pour the mixture into the colander.  Bring the ends of the cheesecloth together and tie them securely with kitchen twine.  Tie the twine to a wooden spoon handle.  Rest the spoon with the cheesecloth over a deep bowl.  Depending on the consistency you desire, allow the bag to hang for 2 to 3 hours in the refrigerator.  The longer you leave it, the stiffer the curds will become. When it is ready, unmold the cheese.  Season with salt and store in an airtight container in the refrigerator for 3 days.  You might also season the ricotta with minced chives or green garlic, cracked black pepper, and a little olive oil. Excerpted from The Rose Pistola Cookbook: 140 Italian Recipes from San Francisco's Favorite North Beach Restaurant by Reed Hearon, Peggy Knickerbocker All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

North Beach: A Little Historyp. 1
Basic Recipes and Techniquesp. 7
Antipastip. 22
Soupsp. 57
Saladsp. 71
Pastap. 90
Pizza, Farinata, and Focacciap. 123
Fish and Seafoodp. 140
Meat and Fowlp. 168
Vegetablesp. 206
Dessertsp. 231
Acknowledgmentsp. 260
Bibliographyp. 263
Sourcesp. 264
Indexp. 267

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