Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: A Cookbook-Quality Guarantee

Description

Title: Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: A Cookbook

Artist or Composer: Lidia Matticchio Bastianich

UPC: 9780307267511

Label: Knopf

Released: 2009

Format: Hardcover

Language: English

Edition: First Edition

Number of Pages: 432

Condition: Used Copy

Publisher :
From the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking. 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. The 175 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.