Fresh italian cooking : [delicious recipes for more than 100 italian favorites]

242 Pages·2012·19.19 MB·English

by  Academia Barilla

FRESH ITALIAN COOKING

FRESH
ITALIAN
C O O K I N G
Original edition © 2012 by Edizioni White Star s.r.l.
All rights reserved.
The Taunton Press, Inc.
63 South Main Street
PO Box 5506, Newtown, CT 06470-5506
e-mail: [email protected]
Translations:
Catherine Howard - Mary Doyle - John Venerella
Salvatore Ciolfi for Rosetta Translations SARL - Rosetta Translations SARL
Library of Congress CataLoging-in-PubLiCation data in Progress
E-Book ISBN 978-1-62710-814-0
Printed in China
10 9 8 7 6 5 4 3 2 1
edited by
ACADEMIA BARILLA
introduCtion
GIANLUIGI ZENTI
text
CHEF MARIO GRAZIA
MARIAGRAZIA VILLA
GIOVANNI GANDINO
LORENA CARRARA
PhotograPhs
ALBERTO ROSSI
aCademia bariLLa editoriaL Coordination
ILARIA ROSSI
CHATO MORANDI
REBECCA PICKRELL
graPhiC design
MARIA CUCCHI
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contents
preface by academia barilla 10
chapter one
breads & small plates 12

chapter two
pasta & soups 56
chapter three
main courses 126
chapter four
salads & vegetables 160
chapter five
desserts 204
index 231
metric equivalent 238
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list of recipes
chapter one garganelli with prosciutto, peppers, and peas 66
breads & small plates 12 pennette with roasted bell peppers, chicken, and
olive breadsticks 14 anchovies 68
extra-virgin olive oil breadsticks in three flavors 16 ligurian pasta with pesto 70
oregano crackers 18 cut spaghetti with broccoli 72
sun-dried tomato and caper twists 20 fettuccine in vegetable ragù 74
parmesan buns 22 whole wheat spaghetti with creamy asparagus
fried pizza from messina 24 and goat cheese 76
tomato jelly with burrata cheese and pesto 26 ruote with bell peppers 78
tomato-basil bruschetta 28 penne with asparagus 80
caprese with basil 30 cavatelli with arugula and potatoes 82
panzanella 32 orecchiette with broccoli rabe 84
sardinian summer nuraghe 34 ricotta gnocchi with arugula pesto 86
tomatoes stuffed with rice 36 spinach gnocchi with parmigiano-reggiano 88
herbed ricotta gnocchi 90
savory bread pudding 38
bavette pasta with swordfish and cherry
eggplant stuffed with goat cheese 40
tomatoes 92
carasau flatbread with vegetables and
bucatini with cuttlefish and peas 94
buffalo mozzarella 42
trofie pasta and clams in pesto sauce 96
fried stuffed squash blossoms 44
sedanini with arugula pesto and salmon 98
warm spelt salad with shrimp 46
bavette with shrimp, marsala, and fresh
mackerel salad 48
spring onions 100
caponata with mackerel 50
linguine with broad beans, olives and hake 102
citrus-marinated anchovies with fennel salad 52
strozzapreti with scallops and pesto 104
fennel salad with swordfish carpaccio 54
orecchiette pasta with umbrine, mussels
chapter two and broccoli 106
pasta & soups 56 salmon and spinach lasagna 108
spaghetti with tomato sauce 58 cellentani pasta salad with tuna and peppers 110
cavatielli with tomatoes and ricotta 60 castellane pasta salad with salmon and fennel 112
cellentani with tomato pesto 62 fusilli pasta salad with vegetables and squid 114
penne all’arrabbiata 64 conchiglie pasta salad with prawns 116
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tomato soup 118 marinated fried zucchini 172
italian vegetable soup 120 treviso-style radicchio 174
vegetable dumplings 122 parma-style asparagus 176
egg pasta with peas 124 sautéed broccoli rabe 178
chapter three pickled vegetables 180
main courses 126 sautéed peppers 182
roasted vegetable medley with pecorino toscano 128 vegetable caponata 184
pizza margherita 130 ratatouille 186
sardinian cabbage rolls 132 broad beans with anchovies 188
chicken cacciatore 134 stir-fried roman chicory with anchovy sauce 190
chicken and potato salad 136 radicchio with speck 192
chicken marsala with peppers 138 baked stuffed vegetables 194
stuffed breast of veal 140 vegetables au gratin 196
fish skewers in salmoriglio sauce 142 broad bean fritters 198
stuffed sardines 144 jewish-style artichokes 200
roasted scallops with puréed peas 146 fried vegetables 202
stuffed squid 148 chapter five
anglerfish salad with pantellerian capers 150 desserts 204
swordfish in salmoriglio sauce 152 moscato jelly with mixed berries 206
simple poached sea bass 154 cold zabaglione with moscato 208
grouper matalotta-style 156 stuffed peaches 210
ligurian seafood with vegetables 158 vanilla semifreddo 212
chapter four citrus fruit soup with pistachios 214
salads & vegetables 160 lemon mousse with extra-virgin olive oil 216
artichoke salad with parmigiano-reggiano strawberry sorbet 218
cheese 162 coffee granita 220
anchovy salad with fresh vegetables 164 orange granita 222
christmas salad 166 vanilla, chocolate and stracciatella
orange salad 168 ice cream 224
salad with pink grapefruit, young spinach peaches stuffed with amaretti cookies 226
and walnuts 170 chocolate-covered orange peels 228
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