Jasper Mirabile's new cookbook

I am so looking forward to Monday night! Jasper's new cookbook is being released at a special dinner at his restaurant! I am so anxious to get my copy of his cookbook! Jasper and I cooked our Pig 101 dinner months ago, but it will always be one of my favorite memories. His new cookbook will be available at his restaurant after tomorrow.

I asked Jasper for a quote for my blog,

"I wrote the cookbook to share Jasper's with my family and friends...we have so many stories to tell and so many recipes to pass along...I am very proud of the ending of the cookbook "On The Cannoli Trail" which took place with my Slow Food Convivium last October.
"Bere Mangiare Bene", our motto at Jasper's...Drink & Eat Well

His "On the Cannoli Trail" was delightful. Jasper and his nephew, 3 J (Jasper the 3rd) would jump off the bus on our tour around Sicily, and hit every restaurant that served Cannoli! I don't know how they climbed back on board some days! They ate a lot of Cannoli! Jasper wrote a wonderful article about his quest for the perfect cannoli.

Another exciting happening Monday night, will be the release of Somerset Ridge Vineyard's new Tawny Port! Jasper has designed a special dessert to be served with our new Port! I am sure the evening is going to be another one to remember! I will give you a report on the cookbook as soon as I have a chance to read it.

In the meantime, here is one of my favorite recipes from Jasper's last cookbook. It happens to be Jasper's favorite!

Rigatoni all Caruso, a traditional dish of Naples

serves 2

3 tablespoons julienne onions

5 to 6 large sliced mushrooms
8 to 10 large chicken livers

1 oz cream sherry

8 oz Jasper's Tomato Sauce, available at local grocery stores and Marco Polo's Deli

2 oz olive oil

12 oz rigatoni, cooked

Saute the onions until golden; add the mushrooms. Cook for about 4 minutes, until tender. Add the chicken livers and cook until done. Add the tomato sauce and sherry. Simmer for 3 minutes. Pour over cooked rigatoni.