The Dante Moretti Kitchen · Cookbook
110 recipes from the channel and from Nonna Lucia's table, each with the one trick that makes it work, and an honest look at the old rule that keeps ruining it.
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Why your cooking goes wrong
Boil the noodles first. Rinse the rice. Simmer for an hour. Instructions written for a different dish, copied onto yours.
Sauce cooked flat and sold back to you for many times what a can of tomatoes costs. Real tomato sauce takes twenty minutes.
Brown the meat first. Prick the sausages. Pull chicken at 165. Each one is right somewhere, and wrong somewhere else.
If your lasagna slid across the plate or your chicken skin came out like wet paper, nobody had shown you the other half of the rule. This book does, in every recipe.
A letter from Dante
Nonna Lucia never owned a cookbook. In her kitchen, in a small village in Emilia-Romagna, the recipes lived in her hands: how cold the pan should be, how long the ragù could be left alone, which bread was stale enough for meatballs. She never measured, and she was never in a hurry.
On a busy restaurant line I learned why her habits worked. Heat, water, fat and salt behave the same in every kitchen in the world. Once you know what they're doing, a recipe stops being a list of orders and starts making sense.
So I wrote it all down: her dishes, the dishes from the videos, and the old rules, with where they hold and where they quietly ruin dinner.
Dante
One half-right rule in every recipe
Six of the 110 rules inside. Every recipe has one, with the part that's true and the part that isn't.
| What you were told | Where it's right | What Dante does instead | Recipe |
|---|---|---|---|
| “Dry pasta must be boiled before it's baked.” | For spaghetti, and for most baked pasta, yes. | Let the oven do the boiling. Under foil, the loose sauce and the trapped steam cook the dry sheets just as boiling water would, only slowly. | Lasagna Without Boiled Noodles |
| “Always rinse rice before cooking.” | For steamed or boiled rice, rinsing stops the grains from clumping. | Trust the starch, and give it time. Risotto is thickened by nothing but the rice's own starch, released slowly by hot stock added a ladle at a time and bound at the end with butter and cheese. | Risotto Without Constant Stirring |
| “Take chicken off at 74°C / 165°F or it dries out.” | It is the safety number. Nothing leaves your kitchen below it. | Let the fat do the work. A hot pan seizes the skin and traps the fat under it. | Crackling Chicken Thighs |
| “Brown meat first to seal in the juices.” | Browning does build flavor; a seared steak tastes better. | Protect the moisture. Fat in the meat, milk in the bread, a light hand and a gentle sauce all keep the meatball's own juice inside. | Meatballs Cooked in the Sauce |
| “Prick sausages so they don't burst.” | Pricking does stop the splitting by letting steam out. | Gentle heat first, color last. Sausages need gentle heat to cook through and dry heat to brown; peppers need steam to soften. | Sausage & Peppers |
| “Soak the ladyfingers in coffee.” | They do need coffee to soften and to give the dessert its taste. | Dip fast, not deep. Savoiardi are made dry on purpose. | Tiramisu, the Quick Dip |
From the comments
Real comments from under the videos on the channel.
“So I just made this for dinner. … I can’t tell you enough how delicious the noodles are when made old world style. He is right the cream really drowns out the flavors in the dish. … It was probably the best thing I’ve ever cooked. My son has a picky palate … and he was seriously impressed.”
@lizm2507 · on the Fettuccine Alfredo video
“After watching several videos on how to make Tiramisu, your video was taught with simplicity 👌 … Thank you for posting 😊”
@lpitchford65 · on the Tiramisu video
“… thank you for sharing the tips about the sauce! It makes so much sense. Sending love and appreciation from Jacksonville Florida USA”
@sharon1952 · on the Lasagna video
“Excellent tips, thank you.”
@margaritab.2665 · on the Lasagna video
“Love your recipe thank you !”
@StevenSekuterski · on the Risotto video
“Great tutorial !”
@cliffgaither · on the Lasagna video
Built to cook from
Every recipe is two pages: the finished dish on the left, the whole recipe on the right. No flipping back and forth with floury hands.
What you'll cook
Look inside
This is exactly what you download.
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Cook from it for 7 days. If it doesn't change how you cook, write to us and you get every cent back. No questions.
Questions
Anything else? Write to dantemorettikitchen@gmail.com or ask in the comments under any video. Every message gets read.
A 264-page PDF cookbook with 110 recipes in ten chapters, Nonna Lucia's pantry, measures and safe temperatures, and two indexes: every half-right rule and every fix. You download it right after checkout, and every future update is free.
No. It's a digital PDF that opens on any phone, tablet or computer. You can print the pages you want to keep by the stove, or the whole book.
That's who it was written for. Every recipe fits on one page, with short steps, the signs to look for, and a list for when something goes wrong. Start with the five recipes on page 2.
Yes. Every dish from the channel is in the book, written out in full with every number, alongside the recipes that never made it into a video.
Both, on every recipe, with oven temperatures in °C and °F.
Every meat, poultry and fish recipe gives the safe inside temperature, and recipes with raw or lightly cooked eggs say when to use pasteurized eggs.
Email us within 7 days of your purchase and you get a full refund, no questions asked. See the refund policy.
Checkout is run by Lemon Squeezy, our online reseller, which handles payment, tax and your receipt. We never see your card details.
Every trick is written down. All you have to do is cook.
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