Bill's Italian Food

Bill's Italian Food

Bill Granger

Language: English

Pages: 60

ISBN: 0007507003

Format: PDF / Kindle (mobi) / ePub

Bestselling TV cook Bill Granger brings his trademark fresh flavours and easy-going recipes to the well-loved food of Italy.

The cornerstone of Bill's cooking is also the cornerstone of the best of Italian cuisine: simple, flavoursome dishes with short ingredient lists and uncomplicated methods, centred on ingredients that are easy to find and needn't be expensive. And better yet, those ingredients don't have to just be tomato, mozzarella and basil, the usual suspects of Italian cooking, but neither do they need to be deli-sourced truffles or champagne-priced olive oil. Bill offers a bold new twist on this hugely popular cuisine.

There's a Roman saying along the lines of: 'the more you pay, the less well you eat'; Bill shows you how to take common ingredients from your supermarket and achieve healthy and satisfying Italian-inspired dishes.

Divided into themed chapters -- from quick and easy suppers and deliciously stress-free meals for friends, to no-fuss oven-baked comfort food, lazy weekend food and big Italian-style get-togethers -- Bill's Everyday Italian will bring fresh ideas to your kitchen. And along with the mouth-watering pastas, meats, salads and grills you'll be serving happiness, comfort and joy.

One again Bill Granger offers maximum flavours with minimum effort giving Italian food an inspiring makeover to tantalise the tastebuds as well as fit into our busy lives.

spinach with crushed olive, ricotta salata, pinenut dressing
roasted asparagus with black olives and mint
gnocchi baked with tomato, ricotta and pecorino
pappadelle with spicy chicken ragu
pumpkin and amoretti lasagne
braised pork meatballs with sultana, pinenut and marjoram
fresh salad of peach, prosciutto, treviso and burrata
pizzette with caramelised fennel, rosemary and salami
tagliatelle with courgette, sweetcorn and pecorino
sausage stuffed pork loin with garlic and rosemary
pancetta roast chicken with walnut stuffing
squash, fontina and ricotta gratin
summer berry and white chocolate tiramisu
blood orange, almond and mascarpone cake

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The filling for these stuffed roasted peppers. CRISPY CHICKEN UNDER A BRICK Traditionally, the chicken is weighted down with a brick to keep it flat during cooking. This gives it a crisp charred skin while keeping the meat succulent. Using a pan of water is a clever alternative. I wish I’d thought of it the first time I made this, when I was an earnest 18 year old and dragged a landscaping rock from the garden into my mother’s kitchen. Being a typical teenage boy, I didn’t even bother to.

Sliced 400g baby spinach leaves freshly grated nutmeg 2 medium eggs, beaten 250g mascarpone cheese 80g parmesan cheese, freshly grated pinch dried chilli flakes (optional) Preheat the oven to 200°C/gas mark 6. Line a 20cm × 30cm shallow baking tin with greaseproof paper. Roll out the pastry so that it fits into the tin, pushing it into the corners and up the sides. Cover with a scrunched up piece of baking paper, line with baking beans and bake for 15 minutes. Remove from the oven, tip out.

Sprinkle with the remaining parmesan and the chilli, if using. Bake for 25–30 minutes, until the filling is just set. Allow to cool for a few minutes before slicing and serving. SAUSAGE AND BROCCOLI BUNS The ‘sausage sizzle’ is a much-loved Australian school special, served at welcome evenings, fetes and fund-raisers. The snags are barbecued by a team of sun-broiled but smiling parents, then wrapped in slices of white bread. It’s an Atussie tradition, but I recognise it does miss out a few.

Breakfast – for an impromptu party (something likely to give me a heart attack if it ever happened at home). They arrived in loud laughing groups, with presents from their gardens and plates to share. Their spontaneous celebrations of life needed nothing more than a group of happy people wanting to eat together and a big enough table to put the platters on. POTATO, PORCINI AND MOZZARELLA CROCCHETTE These antipasti can be served as starters, or become an entire meal in themselves. In Italy,.

And vanilla compote (see here) 60g roasted almonds, roughly chopped 260g Greek yoghurt Preheat the oven to 180°C/gas mark 4 and grease and line a square 20cm tart tin. Mix the butter and sugar together then stir in the flour and almonds. Patch the pastry over the base and up the sides, pressing with your fingers to get an even case. Chill for 15 minutes. Scrunch up a piece of baking paper and use it to line the pastry case. Add baking beans and bake for 15 minutes. Remove from the oven, tip.

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