At Nonna’s Table: One Italian Family’s Recipes, Shared with Love, written by Paola Bacchia, features an incredible variety of 60 homestyle dishes paired with beautiful memories and photography. A few highlights include Asparagus Gratin with Walnuts (Asparagi Gratinati), Spaghetti with Oven-Roasted Tomato Pesto (Spaghetti al Pesto Rosso), Red Pepper Braise (Peperoni Rossi), Prawn & Scallop Skewers (Spiedini di Gamberi e Capesante), and Crostata with Jam (Crostata di Marmellata). I will also be sharing her recipe for Potato Salad with Basil Pesto (Insalata di Patate con Pesto al Basilico) following the review.
Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Paola Bacchia
Paola Bacchia was born and is currently based in Melbourne, Australia. Her parents moved to Melbourne from northeast Italy in 1950. She developed Italy on my Mind in 2011 as a way to share her recipes and stories with others.
Paola runs a cooking school and hosts food and wine tours in Puglia and Trieste. She is also the author of Istria: Recipes and Stories from the Hidden Heart of Italy, Slovenia, and Croatia, Adriatico: Recipes and Stories from Italy’s Adriatic Coast, and Italian Street Food.
At Nonna’s Table
Paola begins At Nonna’s Table with an introduction and how her mother was the inspiration behind this book.
She has also included a few stories from her Mamma’s life, helpful notes along the way, and even menu plans for: A Simple Family Lunch, Al Fresco Summer Meal, Winter Lunch for Two, For When Guests Drop by Unexpectedly, Tamara’s Birthday Lunch (Gluten Free), and an Anniversary Dinner.
Chapters are divided according to the following: Soups & Smaller Dishes, Pasta & Rice, Mostly Vegetables, Fish & Meat, and Sweet Things.
The food photography is provided by Paola Bacchia and Dean Schmideg. Every recipe is situated alongside a full-page photo of the finished dish. There are also quite a few family photos scattered across the pages to pair with the memories (I especially love the layout with all the Instagram photos featuring her mother!).
Measurements are listed in Metric and US Customary. Titles are written in English and Italian. Each recipe has a headnote with background information, personal stories, yield, helpful notes, and serving ideas.
Potato Salad with Basil Pesto
The Potato Salad with Basil Pesto is such a great option for using up fresh basil during the summer. The light flavor of the pesto pairs so beautifully with the tender potato pieces.
Start by peeling the potatoes and cutting into pieces as desired. Paola recommends slightly larger, chunky pieces. Just make sure they are all roughly uniform in size so they cook around the same time.
Boil the potatoes in salted water until just tender, then allow to cool to room temperature.
While the potatoes are cooling, prepare the basil pesto using a mortar and pestle. Take about 1-3 tablespoons of the pesto and shake in a jar with a bit of olive oil and white wine vinegar to make the dressing.
Gently toss the cooled potatoes in the pesto dressing and serve with a scattering of pine nuts and optionally basil leaves.
A Few Tips
Paola includes instructions for making the pesto with a mortar and pestle. Her Mamma would often make it with a food processor.
Adjust the amount of pesto in the dressing as desired between 1-3 tablespoons. I went with the full 3 tablespoons for a thicker coating.
Cook the potatoes just until tender enough to pierce through the center with a fork. The exact time will depend on the size of your potato pieces, but it should be around 10-15 minutes. If you overcook the potatoes, they may fall apart when tossed in the dressing.
Allow the cooked potatoes to cool to room temperature before adding the pesto dressing. If the potatoes are still warm, they will cause the basil to become dark.
You will not need the full portion of pesto to make this potato salad. Refrigerate the leftover basil pesto in a jar with a thin layer of olive oil for up to a week. I haven’t personally tried it, but Paola mentions you can place the pesto in a sterilized jar (with a layer of olive oil on top- this keeps it from browning) in the refrigerator for up to a month.
We tossed the leftover basil pesto with some pasta. It would also be delicious as a spread or in a sandwich.
More Dishes
I also made the Leek Prosciutto Bundles (Mazzetti di Porri al Forno), Parmesan Risotto (Risotto al Parmigiano), Clara’s Slow-Cooked Beef Stew (Brasato della Zia Clara), and Cinnamon Amaretti (Amaretti con Cannella).
The Leek Prosciutto Bundles (Mazzetti di Porri al Forno) were perfect for using up some leftover prosciutto I had on hand. Tender leeks are wrapped in prosciutto, topped with shaved Parmesan and butter, and baked until golden.
The Parmesan Risotto (Risotto al Parmigiano) was such a comforting lunch. This risotto is flavored simply with onion, chicken stock, white wine, and parmesan. Paola recommends pairing it with one of the braises in the book.
Clara’s Slow-Cooked Beef Stew (Brasato della Zia Clara) was Chad’s favorite. A recipe from Paola’s Aunt Clara, this stew was fantastic over a bed of gnocchi (mashed potatoes or polenta is also recommended). Pieces of beef are slowly simmered with onions in a rich red wine sauce until tender.
Paola likes to make Cinnamon Amaretti (Amaretti con Cannella) to use up egg whites leftover from making custard. These delicious cinnamon-scented cookies come together easily and are perfect for pairing with coffee. I loved the texture with the beaten egg whites and almond flour.
At Nonna’s Table is a wonderful pick for those interested in Italian comfort food made with the home cook in mind. There is a nice variety of both meat/seafood and vegetarian-based recipes along with small bites and desserts.
Most of the ingredients are readily available in larger American grocery stores. A few items that may require an Italian market include prosciutto, polenta, dried porcini mushrooms, veal, 00 pasta flour, carnaroli rice, pancetta, sultanas, and gelatine leaves.
Potato Salad with Basil Pesto Recipe
Excerpt from At Nonna’s Table
Potato Salad with Basil Pesto
Ingredients
- 750 grams (1 pound 11 ounces) boiling potatoes
- 1-3 tablespoons basil pesto see below
- 1 tablespoon extra virgin olive oil
- 2 teaspoons white wine vinegar plus extra if needed
- 2 tablespoons pine nuts toasted
- Basil leaves to serve (optional)
Basil Pesto:
- 1 bunch basil about 70 grams (2 1/2 ounces), leaves picked
- 1 small garlic clove roughly chopped
- 80 milliliters (1/3 cup) extra virgin olive oil plus extra if needed
- 30 grams (1 ounce) pine nuts toasted
- 50 grams (1/2 cup) grated Parmesan
Instructions
- Peel the potatoes and chop to the desired size; Paola likes them pretty chunky.
- Place in a saucepan of cold water, add salt to taste and bring to the boil.
- Cook for 10-15 minutes, until the potatoes can be pierced with a fork, but are not falling apart.
- Drain, then allow them to cool to room temperature (see Note).
- To make the pesto, place the basil leaves and garlic in a large mortar with a pinch of sea salt.
- Start pounding the basil with the pestle.
- Once the leaves have broken down, drizzle in the olive oil, a little at a time, until it becomes creamy. It may seem a little runny, but that's normal at this stage.
- Add the pine nuts, pounding until they break apart.
- Lastly, using a spoon or spatula, stir in the parmesan, a little at a time.Add sea salt to taste.
- If not using the pesto immediately, place in a clean lidded jar, cover with extra olive oil, and seal. Place in the fridge and use within a week. (If storing pesto for longer than that, use a sterilised jar, remember to cover well with oil, keep in the fridge and use within 1 month.)
- To make the dressing, place 1-3 tablespoons of the basil pesto in a small jar with the olive oil and vinegar.
- Put the lid on the jar and give it a good shake to combine. Taste and adjust the balance of flavours, adding more vinegar or salt if needed.
- Place the cooled potatoes in a serving bowl and carefully stir the dressing through. Scatter with the pine nuts and extra basil, if using, and serve.
Sue
Always looking for new ways to use my homemade pesto, this will be next!
Cathleen
Pesto is one of my favorite things ever, so I know that I am going to love this recipe.