The Italian Vegetable Cookbook (BOK)

Michele Scicolone

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Over the ages, resourceful Italian cooks have devised countless ways to prepare vegetables - all incredibly flavourful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of travelling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her family. She encountered still others, including One-Pot "Dragged" Penne, in restaurants and adapted dishes like Romeo's Stuffed Eggplant from the cookbooks she collects. Many recipes display the Italian talent for making much out of little: Acquacotta, "Cooked Water," makes a sumptuous soup from bread, tomatoes, and cheese. In keeping with Italian tradition, some dishes contain small amounts of pancetta, anchovies, or chicken broth, but they are optional. Simple desserts - Rustic Fruit Focaccia, Plum Crostata - finish the collection.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2014 Forfatter Michele Scicolone
Forlag
MELIA PUBLISHING SERVICES
ISBN 9780547909165
Antall sider 336 Dimensjoner 20,2cm x 25,4cm x 2,8cm
Vekt 25 gram Leverandør Bertram Trading Ltd
Emner og form National & regional cuisine