The Country Cooking of Italy

The Country Cooking of Italy

Colman Andrews

Language: English

Pages: 392

ISBN: 0811866718

Format: PDF / Kindle (mobi) / ePub

Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews vivid storytelling and Hirsheimer's evocative images, this luxe package is sure to delight home chefs and lovers of Italian food alike.

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temperature, cover, and refrigerate for at least 12 hours or up to 2 days. To serve, reheat the soup over low heat, stirring frequently. Drizzle in the remaining oil before serving, and serve with additional olive oil to be added to taste. serves 10 to 12  This is the definitive soup of Tuscany, enjoyed all over the region. Just as the Marseillaises insist that bouillabaisse cannot be made without rascasse (scorpionfish), Tuscans will tell you that, other than the beans and the stale bread on

drain. Heat the oil in a large frying pan over medium heat. Add the garlic, ginger, and peperoncini and cook for 2 to 3 minutes. Add the tomato sauce and mint, stir well, and season with salt. Reduce the heat to low and simmer until the sauce is very thick, 15 to 18 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta to the pot and cook until al dente, 8 to 12 minutes. Add the onion and chile to the fat remaining in the pan and cook over medium heat,

20 minutes. In a large bowl, mix together the flours, then mix in about 1 teaspoon salt. Whisk in about 2 cups/480 milliliters water, pouring it in a slow, steady stream. When the dough begins to form, flour your hands well and knead it to form a firm but pliant dough. (Add a bit more water if necessary.) When the dough is ready, cover it with a kitchen towel and let it sit for 30 minutes. v pasta fresca  Generously dust a work surface with all-purpose flour. Flour your hands again, then

area that it is available at reasonable prices all year to almost everybody, and nonbasil pestos are rare. Even though it also uses basil, this version keeps alive the memory of earlier alternative recipes and is still sometimes encountered in the region of Castelnuovo Magra, near La Spezia, on Liguria’s far southeastern end. Add the cheese to the mortar and crush it into the pesto, then drizzle in the oil, continuing to work the mixture with the pestle until it forms a paste that is not quite

peninsula had found a way to farm them. The Romans, on the other hand, were masters at the art. Roughly a century before the beginning of the Christian era, a Roman hydraulic engineer named Sergius Orata became famous for breeding (and selling) oysters—a joke at the time was that he was so skilled in ostraculture that he could raise the bivalves on the roof of his house— and by the first century, oysters, mussels, and sea dates (Lithophaga lithophaga) were being cultivated in the Gulf of Lerici,

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