Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
Language: English
Pages: 432
ISBN: 0307267512
Format: PDF / Kindle (mobi) / ePub
In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.
Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:
From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef
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 (crêpe) 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 Ragù
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.
100 Great Italian Recipes: Delicious Recipes for More Than 100 Italian Favorites
When you want to delight a big table of family or friends, offering them an assortment of tender meats and pasta dressed with the braising sauce. Like other slowly cooked braises, this gives you two courses from one saucepan. Serve pasta dressed with the meaty-tasting tomato sauce as a first course—there’s enough to dress 2 pounds of rigatoni. And then serve the pork, veal, and sausage as a second course. Of course, you don’t have to serve it all for the same meal. Use half the sauce to dress a.
Kosher salt to taste Freshly ground black pepper to taste In a medium-sized mixing bowl, stir together all the ingredients except the salt and pepper until thoroughly mixed. Season with salt and pepper. Serve at room temperature. TOMATO SAUCE Salsa di Pomodoro Makes about 3½ cups, enough for 1 pound dried pasta or 1½ pounds fresh, serving 6 3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35-ounce can peeled Italian tomatoes, seeded and lightly crushed, with their.
The Trattoria Il Panaro for their crescia. In Le Marche: Attilio Scortichini from Nenetta in Porto Recanati and his friend Miranda Galassi for their generosity and for introducing me to delicious seafood; the Petrini family from Fattoria Petrini; the wonderful and inspirational Vittorio Beltrami and his wife; and, near Le Marche, Bianca Maria Canepa for the gorgeous pottery of Faenza that she creates. In Liguria: everyone at the Antica Osteria di Vico Palla; Paolo Fellegara for introducing me.
Onion, and cook for 5 minutes or more, until the onion is soft and glistening. Drop the peperoncino into a hot spot in the pan, and let it toast for a minute, then stir in the crushed tomatoes, season with 1 teaspoon salt, and bring the sauce to a simmer. Let it bubble gently about 5 minutes, until slightly thickened. When the lentils are just slightly undercooked, pour into their pan all the tomato sauce from the skillet, and stir into the lentils. Return the sauce to the simmer, and cook,.
Or Marinara Sauce 1¼ cups freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor), or more as needed RECOMMENDED EQUIPMENT: An electric mixer fitted with whisk attachment, or a sturdy wire whisk; a 9-inch crâpe pan or a 10-inch nonstick skillet (with a 9-inch bottom); a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; a large baking dish or shallow casserole, 10 by 15 inches, or similar size To make the scrippelle.