150 inspiring and authentic Italian recipes for meat, poultry, and game - from the world's most trusted authority on Italian cuisine.
The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this tradition, from chicken cacciatore and braised beef with Barolo to osso buco and Roman lamb. With more than 150 recipes, most published for the first time in English, it's comprehensive and authoritative, demystifying the different cuts, cooking methods, and techniques unique to each meat type - along with the side dishes that best complement them.
With nothing more than a panini grill, a toaster oven, and a few simple ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home table in Simple Italian Sandwiches.
Eating in Italy is all about simple pleasures, relaxing with good company, and savoring fresh, no-frills foods like traditional toasted panini, crustless tramezzini, and crunchy bruschetta. In Simple Italian Sandwiches, Jennifer and Jason Denton offer up a collection of recipes for these classic bread-based dishes, plus condiments, antipasti, and salads that are easy enough for the novice cook yet tasty enough for anyone with a sophisticated palate. From Soppressata, Fontina, and Arugula Panini, to Mozzarella and Basil Pesto Tramezzini, to Roasted Butternut Squash, Walnut, and Asiago Bruschetta, the dishes can be prepared in minutes and require minimal cooking.
With simplicity the governing rule for today's busy schedules, Simple Italian Sandwiches is the ideal cookbook for anyone who wants to prepare vibrant, flavorful food for family and friends, and then sit down and enjoy it with them.
Much more than a collection of remarkable soups, Mona Talbott's Zuppe is also a wise and gentle tutorial on the "the beauty and delicious rewards of frugality" and how the humblest foods can be the most profoundly satisfying. In addition to 50 recipes, Talbott shares approaches and techniques that can change the way a cook thinks about economy, improvisation, and using all the flavors and nutrients inherent in each ingredient.A Chez Panisse graduate, Talbott was chosen by Alice Waters to be Executive Chef of the innovative Rome Sustainable Food Project at the American Academy in Rome. There, while cooking for the Academy's creative community of scholars, historians, artists, archaeologists, and architects, Talbott perfected a repertoire of dishes made from local, seasonal, organic ingredients. Central to the menu are soups. Inspired by the traditions of cucina povera, the so-called "cuisine of the poor" that has been the source of so many brilliant Italian dishes, Talbott's recipes waste nothing, employ the concept of arrangiarsi ("making do"), and skillfully transform leftovers. And, in another nod to the wisdom and economy of traditional kitchens, she also points out which soups can easily be made into one-dish meals with the addition of a single ingredient such as a poached egg, a piece of grilled toast, or even clams. Organized seasonally, Zuppe also serves as a practical guide to using the bounty of farmers markets throughout the year.
The Rome Sustainable Food Project, a program devoted to providing organic, local, and sustainable meals for the community of the American Academy in Rome, has launched a delicious revolution to rethink institutional dining. Headed by chef Mona Talbott, a Chez Panisse alum, and guided by Alice Waters, the menus have given rise to a new, authentic cuisine inspired by la cucina romana, Chez Panisse, and the collective experience of those working in the AAR kitchen. Biscotti is the first book in the series. Each volume, covering a single subject, contains authentic, simple recipes for favorite dishes served at the academy's communal table, narrated with carefully explained techniques and methods-suitable for both the home cook and the institutional kitchen.Our first bite into this book project is a sweet one, focusing on fifty biscotti and dolcetti (cookies and sweets). Subsequent volumes in the series will include muffins and scones; pasta, long and short; vegetables; preserves; and more.
From Lombardy: A world of rice--baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron
From Valle d'Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops
From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables
From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese
From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment
From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait
From Abruzzo: Fresh scrippelle (cr pe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a "guitar," Rabbit with Onions, and Lamb Chops with Olives
From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus
From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Rag
From Calabria: Shepherd's Rigatoni, steamed swordfish, and Almond Biscottini
From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact--the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.
With a unique voice, Laura Santtini combines the practical, magical, and delicious in a visually stunning guide to everyday Italian cooking. Santtini's approach to harvesting the power of umami (the savory component in cooking) will have "flavor bombs" going off in the kitchen. "Flavor bombs" are simple variations on classic recipes that produce unforgettable taste sensations: a sage leaf and slice of Parma ham give soul to bland veal scallopine, and the twist in melanzane alla parmigiana is generous layers of grated Parmesan and 100% cacao powder. Simple, original, and unexpected, this daring collection shows how to master the classics-and move beyond them to create something original.
It's summertime in Italy and the living is easy. The days are longer and more relaxed. Italians flock to the coast to enjoy the tranquility of the sea or retreat to the countryside to unwind in the brilliant, bright sunshine. And most all, they eat.Recipes from an Italian Summer captures the essence of the Italian summer featuring over 400 easy-to-make seasonal recipes, organized by how we like to eat with individual chapters for Picnics, Salads, Barbecues, Light Lunches and Suppers, Summer Entertaining, Desserts, and Ice Cream and Drinks. The recipes are perfect ways to make the most of tasty summer produce such as tomatoes, fresh herbs, peas, beans, fresh fruit, and berries. A must-have for anyone who enjoyed The Silver Spoon, Phaidon's bestselling Italian cookbook. Recipes from an Italian Summer not only brings the taste of the Italian summer to your table, it also transports you to Italy. Alongside 100 beautiful photographs of the mouthwatering dishes by Andy Sewell are more than 30 stunning images of the Italian countryside from award-winning photographer Joel Meyerowitz. Travel through the pages to the idyllic vacation regions of Campania, Tuscany, Sicility, and Sardinia and you experience the bold flavors of their regional cuisines. Piadina Preparation time: 45 minutes (including rising)
Cooking time: 15 minutes
Serves 12 5 cups all-purpose flour, plus extra for dusting
2 teaspoons baking powder (optional)
olive oil, for brushing
12 slices prosciutto
salt Sift together the flour, baking powder, and 2 pinches of salt into a large bowl. Add the lard and as much warm water as necessary to mix to a springy dough. Cover with a clean dish towel and let rise for 30 minutes. Divide the dough into 12 pieces and roll them out into thin rounds on a lightly floured counter. Brush a skillet with oil, add the round in batches, and cook on both sides for a few minutes, until lightly browned. Top each piadina with a slice of prosciutto and fold in half to serve.