The 5-Ingredient Italian Cookbook: 101 Regional Classics Made Simple

292 Pages·2019·4.93 MB·English

by  Francesca Montillo

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Interior and Cover Designer: Merideth Harte Photo Art Director: Amy Hartmann Editor: Kim Suarez
Production Editor: Andrew Yackira Photography: Photography © 2018 Darren Muir. Food styling by
Yolanda Muir.
Author photo: Wicked Shots Photography Illustrations: Merideth Harte
ISBN: Print 978-1-64152-307-3 | eBook 978-1-64152-308-0

To my mom, Celeste, who never tires of me asking “how-to” cooking
questions. And to my sister, Roseanne, who always insisted that I write a
cookbook. Thank you for the support!

CONTENTS
What is Italian Cooking?
1
Italian Essentials for American Kitchens
2
Antipasti e Contorni
Appetizers and Sides
CANNELLINI CREAM WITH PARSLEY / Crema di Cannellini con Prezzemolo
(Tuscany)
CRISPY CAULIFLOWER / Cavolfiore Croccante (Trentino–Alto Adige)
PROSCIUTTO-WRAPPED ASPARAGUS / Asparagi con Prosciutto (Emilia-Romagna)
MOZZARELLA IN A CARRIAGE / Mozzarella in Carrozza (Campania)
ZUCCHINI BOATS / Barchette di Zucchine Genovese (Liguria)
STUFFED MUSHROOMS / Funghi Ripieni (Piedmont)
EGGPLANT CUTLETS / Cotolette di Melanzane (Sicily)
GREEN BEANS IN RED SAUCE / Fagiolini alla Pugliese (Puglia)
PEAS WITH PANCETTA / Piselli con Pancetta (Veneto)
FRIED PEPPERS WITH POTATOES / Peperoni con Potate Fritte (Calabria)
ROMAN-STYLE SPINACH / Spinaci alla Romana (Lazio)
MILAN-STYLE POTATOES / Patate in Umido alla Milanese (Lombardy)
GRATIN-STYLE SWISS CHARD / Bietola Gratinate (Calabria)
PARMESAN POLENTA / Polenta al Parmigiano (Valle d’Aosta)
3
Zuppe e Insalate
Soups and Salads
REINFORCEMENT SALAD / Insalata di Rinforzo (Campania)
TOMATO, POTATO, AND EGG SALAD / Insalata di Pomodori, Patate, e Uova
(Calabria)
SICILIAN SALAD / Insalata Pantesca (Sicily)
ORANGE AND RED ONION SALAD / Insalata di Arance e Cipolle Rosse (Sicily)
CAPRESE SALAD / Insalata Caprese (Campania)
BEAN AND TUNA SALAD / Insalata di Tonno e Cannellini (Southern Italy)
QUICK VEGETABLE BROTH / Brodo Vegetariano (Italy)
SAVOY CABBAGE AND BEANS SOUP / Zuppa di Verza e Fagioli (Veneto)
CHICKPEA SOUP / Zuppa di Cicerchia (Marche)
TUSCAN BEAN SOUP / Minestra di Cannellini (Tuscany)
LENTIL SOUP / Minestra di Lenticchie (Tuscany)
TORTELLINI IN BROTH / Tortellini en Brodo (Emilia-Romagna)
4
Risotto, Pasta, e Salse
Risotto, Pasta, and Sauces
BASIC TOMATO SAUCE / Sugo di Pomodoro (Italy)
BECHAMEL CREAM / Crema di Besciamella (Emilia-Romagna)
BASIL PESTO / Pesto alla Genovese (Liguria)
SICILIAN PESTO / Pesto Siciliano (Sicily)
BASIC WHITE RISOTTO / Risotto Bianco (Lombardy)
RICE WITH PEAS / Risi e Bisi (Veneto)
HOMEMADE PASTA / Pasta Fatta in Casa (Emilia-Romagna)
PASTA WITH BREAD CRUMBS / Fusilli alla Mollica (Basilicata)
LITTLE EARS WITH BROCCOLI RABE AND SAUSAGE / Orecchiette con Cime di Rapa
e Salsiccia (Puglia)
SPAGHETTI WITH CLAM SAUCE / Spaghetti con Vongole (Abbruzzo)
AMATRICIANA-STYLE BUCATINI / Bucatini all’Amatriciana (Lazio)
ANGRY PENNE / Penne Arrabbiata (Lazio and Campania)
PASTA WITH CANNELLINI BEANS / Pasta e Fagioli (Friuli–Venezia Giulia)
NORCINA-STYLE PASTA / Pasta alla Norcina (Umbria)
PASTA CARBONARA / Pasta alla Carbonara (Lazio)
PASTA WITH GARLIC AND OLIVE OIL / Pasta Aglio e Olio (Campania)
5
Pizza e Pane
Pizza and Bread
BASIC PIZZA DOUGH / Impasto per la Pizza (Campania)
MARGHERITA PIZZA / Pizza Margherita (Campania)
WHITE PIZZA / Pizza Bianca (Campania)
MARINARA PIZZA / Pizza Marinara (Campania)
BASIC FOCACCIA WITH BASIL / Focaccia Genovese (Liguria)
FOCACCIA WITH OLIVES AND PEPPER FLAKES / Focaccia con Olive e Peperoncino
(Puglia)
GRAPE FOCACCIA / Schiacciata di Uva (Tuscany)
FOCACCIA WITH PROSCIUTTO AND PARMESAN CHEESE / Focaccia con Prosciutto e
Parmigiano (Emilia-Romagna)
BASIC OLIVE BREAD / Pane con Olive (Southern Italy)
ITALIAN EASTER BREAD / Cuzzupa Calabrese (Calabria)
FRIED MINI PIZZAS / Pizzette Fritte (Campania)
6
Carne
Meat
BEEF RAGÙ / Ragù Semplice di Manzo (Southern Italy)
EASY BEEF BRACIOLE / Braciole di Manzo Facilissima (Southern Italy)
BEEF IN PIZZA-STYLE SAUCE / Carne alla Pizzaiola (Campania)
BEEF SOUP / Bollito di Carne di Manzo (Tuscany)
BALSAMIC VINEGAR STEAK / Filetto al Aceto Balsamico (Emilia-Romagna)