Guy Fieri has been in Pittsburgh, and now Pittsburgh is in Guy Fieri's new book.

The chef and TV star of "Diners, Drive-ins, and Dives" fame -- "Triple D" as he and fans refer to his main show and best-selling book -- is back with "More Diners, Drive-ins, and Dives: A Drop-Top Culinary Cruise through America's Finest and Funkiest Joints" (Morrow, $19.99, Nov. 3, 2009).

Three Pittsburgh places, which were on his show, make this book. Greenfield's Big Jim's in the Run shares its recipes for Big Jim's Meatballs and Marinara Sauce; Nadine's Bar and Restaurant in South Side shares Home-style Roast Beef Sandwich with Gravy; and Kelly O's Diner in Perrysville shares its recipe for haluski. Mr. Fieri writes that it "was one of the biggest surprise dishes I've had on Triple D." His visit inspired the brash, bleached-blond host to go home and "a billion times" make "haluski gone wild, with jalapenos, shrimp and chicken," he writes, "for fine dining and lunch."

Below is one of his takes on a recipe so many Pittsburghers hold dear.

As noted in this book, past local places that have bathed in Triple D's spotlight include the Crystal Restaurant in the Strip District, Dor-Stop Diner in Dormont, LoBello's Spaghetti House in Coraopolis and the Starlite Lounge in Blawnox.

-- Bob Batz Jr.

Guy Fieri's Holy Haluski

PG tested

• Kosher salt
• 1/4 cup unsalted butter
• 1/2 pound thinly sliced pancetta, diced
• 2 large onions, sliced 1/4 inch thick
• 1 medium head green cabbage, cored and sliced 1/2 inch thick
• 1 cup carrots, cut in 1/4-inch julienne
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground black pepper
• 8 ounces wide egg noodles
• 3 tablespoons minced garlic
• 3 tablespoons capers, rinsed and drained
• 1 cup green peas, preferably fresh, shelled, but can substitute frozen
• 1/4 cup white wine
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil for the noodles.

In a large Dutch oven, melt 1 tablespoon of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes. Remove the pancetta to a paper-towel-lined plate to drain. Reserve.

Strain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 tablespoons of the pancetta fat and melt the remaining 3 tablespoons butter in the pot. Reserve the remaining pancetta fat for another use or discard.

Add the onions, cabbage, carrots and thyme. Season with 1 teaspoon salt and half the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 more minutes.

While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.

Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10 to 12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in three-quarters of the pancetta, combine well and remove from heat.

Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley, remaining pancetta and the remaining pepper. Serve immediately.

Serves 8.

-- "More Diners, Drive-ins, and Dives" by Guy Fieri

(Morrow, $19.99).

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