100 Great Italian Recipes: Delicious Recipes for More Than 100 Italian Favorites
Academia Barilla
Language: English
Pages: 162
ISBN: B011YT6UDQ
Format: PDF / Kindle (mobi) / ePub
If Italian cooking (and eating) is your thing, then go no further. 100 Great Italian Recipes is sure-to-please collection of delicious recipes-from soups to starters, pastasto sauces, main dishes to desserts-that taste like they're straight from Grandma's kitchen! And they practically are because every mouth-watering recipe is developed and tested in the test kitchens of the Academia Barilla's own cooking institute. Each easy-to-prepare dish is bursting with the rich, satisfying, sunny flavors of Italy. Get ready for risotto and pesto, penne rigate all'arrabbiata, spagetti alla carbonara, and tagliatelle Bolognese along with classics like baccala with potatoes and saffron, creamy potato and pumpkin soup, grouper Matalotta-style, and so much more. Whether you crave the unusual flavors from Sardinia and Naples, or just have a hankering for the best bowl of spaghetti with clams you've ever had, 100 Great Italian Recipes is the answer.
Water for 15 minutes, then drain and press to remove excess water. Heat three-quarters of the oil in a skillet and pour in the breadcrumbs. Sauté until they start to brown. Transfer to a bowl to cool, and then add the parsley, pine nuts, raisins and anchovies. Season with salt and pepper and mix well. Heat the oven to 350°F (180°C) and oil a baking pan. Cut the sardines lengthwise and open them up like a book, skin side down. Put a little of the breadcrumb mixture in each sardine and then roll.
Preparation: 30 minutes Freezing: 2 hours 140 To make the meringue, add the water and 1/3 cup of the sugar to a small saucepan and bring to a boil. Meanwhile, in a stand mixer or using an electric hand mixer, beat the egg whites with the remaining sugar in a bowl. (Alternatively, you can use a whisk.) When the sugar water reach 250°F (121°C)—check with an instant read thermometer— slowly add it to the egg whites and keep beating until it cools. Soak the gelatin in cold water for 5 minutes, then.
19, 21, 24, 26, 27, 29, 30, 32, 33, 34, 44, 45, 48, 49, 54, 57, 59, 62, 63, 66, 69, 71, 72, 73, 74, 77, 78, 80, 82, 84, 85, 86, 88, 90, 91, 94, 96, 98, 100, 102, 103, 106, 107, 110, 112, 116, 118, 120, 121 Pepper (red), 27, 45 Pepper, 26, 36, 80, 114 Peppermint (leaves), 19, 82 Pinenuts, 42, 49, 85, 111 Pistachios, 82, 128 Pork (caul), 103 Pork (cheek), 27, 37, 45 Pork (rack), 100 Pork (shoulder), 40 Pork (tenderloins) 102, 103 Potatoes (purple-fleshed), 117 Potatoes (white-fleshed), 117.
Ml) extra-virgin olive oil 1/2 cup (120 ml) water 3/4 tsp. (5 g) salt Preparation: 30 minutes Resting: 30 minutes Cooking: 12 minutes For the filling 0.35 lbs. (160 g) fresh ricotta 0.5 oz. (15 g) fresh oregano, or about 2 tbsp. + 2 tsp. 2.8 oz. (80 g) black olive pesto, or about 3/4 cup 1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil salt and pepper For the garnish Mixed greens, as needed 2 tbsp. (30 ml) extra-virgin olive oil Mix the flour with the oil, water and a pinch of salt until a.
Minutes; do not let the onion brown. Stir in the rice and thoroughly toast for a couple of minutes, stirring continuously. Add the wine and cook until evaporated. Raise the heat to high, adding a ladle of the hot stock at a time and stirring occasionally so that the rice does not stick to the bottom of the pot. Then add the zucchini flowers, and lastly the shrimp. When the rice is almost cooked, season with salt and stir in the butter. Continue to cook, adding the remaining stock a little at a.