Gennaro Slow Cook Italian
Gennaro Contaldo
Language: English
Pages: 192
ISBN: 1909108901
Format: PDF / Kindle (mobi) / ePub
Slow Cooking is one of Gennaro's favorite ways to cook: it is simple, stress-free, and allows you to get on with other things safe in the knowledge that slowly, slowly the stove-top or oven is doing its job. Stews and sauces bubble on the hob, a roast cooks in the oven with herbs gently infusing the meat, breads and cakes bake, all filling the house with mouth-watering smells and creating that special warmth which nothing else can. A classic Italian cookbook and kitchen essential, Gennaro: Slow Cook Italian brings together more than 100 recipes for rich soups and stews, slow-cooked pasta sauces, braised meats, tender roasts, soft breads, and sticky desserts and sweets. Unfussy, effortless, and often inexpensive, the gutsy and sumptuous dishes are mostly quick to prepare, and let the oven or slow-cooker do the work so that you don t have to. Buon appetito!
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Hours. Stir before serving. Pollo alla cacciatora Hunter’s chicken This classic Italian dish is renowned all over the world and often seen on the menus of Italian restaurants. The title alla cacciatora (‘in the style of the hunter’) suggests it was probably first made with game birds or rabbit. However, as with many Italian dishes, it also has roots in the cucina povera, when people used whatever meagre ingredients they had to hand; in this case, a chicken or, more likely, an old hen, was.
Cherry tomatoes, halved 3 tbsp extra virgin olive oil salt and freshly ground black pepper 1 tsp dried oregano small handful of fresh basil leaves Dissolve the yeast in a little of the water. Put the flour, mashed potato and salt in a large bowl, add the yeast-and-water mixture and gradually add the remaining water to form a smooth dough. Knead on a lightly floured surface for 5 minutes. Form into a ball, cover with clingfilm (plastic wrap) or a clean tea towel and leave to rise in a warm.
Wild mushroom and ham pizza The secret to this pizza base is the sticky dough; it makes the resulting cooked pizza lovely and light. Don’t worry about it being too sticky to handle, you don’t have to knead it – if you prefer, wear some well-oiled latex gloves and you won’t get the dough all over your hands. Make sure the top of the dough is well oiled before covering, otherwise the clingfilm (plastic wrap) will stick to it. Another tip when making this sticky dough is to use solid-based round or.
Biscuits: tiramisu with passito and orange 159 scamorza cheese: aubergine bread rolls 144 scottiglia di capriolo 86 seafood baked rice with mussels 98 octopus broth 25 octopus salad 66 sgombro marinato alla menta 65 Sicilian pot roast 120 soup 14–32 beef broth 21 beetroot and celeriac soup 31 borlotti bean and vegetable soup served on bread 27 chicken broth 22 chicken broth with chicken dumplings 23 chickpea soup 20 octopus broth 25 onion soup with fontina cheese 26 pearl barley.
Chopped 1 sprig of rosemary Put the chunks of pheasant in a bowl together with all the marinade ingredients, cover with clingfilm (plastic wrap) and leave in the fridge overnight. Remove the meat from the marinade, carefully remove the skin and discard. Dry the meat with kitchen paper, season with salt and pepper and dust with flour. Discard the marinade. Heat half of the olive oil in a frying pan on a medium–high heat, add the pheasant and brown well all over, then add the wine and allow to.