意大利美食Italy

书籍目录

IntroductionIn the Italian KitchenSoups Et Antipasti  Genoese Vegetable Soup Minestrone aria Genovese  Fresh Tomato Soup Zuppa di Pomodori  White Bean Soup Zuppa di Fagioli  Beef Soup with Eggs Zuppa Pavese  Seafood Soup Zuppa di Pesce  Marinated Raw Beef Carpaceio  Prosciutto with Rocket Prosciutto con la Rucola  Mixed Antipasto Meat Platter Salumi  Polenta with Parma Ham Polenta con Proseiutto  Roman Artichokes Carciofi alia Romana  Warm Vegetable Medley Caponata  Cheese and Sun-dried Tomato Toasts Brusehetta  Sicilian Stuffed Tomatoes Pomodori aria Sieiliana  Fried Cheese Sandwiches Mozzarella in CarrozzaPasta, Rice Et Pizza  Tagliatelle with a Rich Meat Sauce Tagliatelle alia Bolognese  Spaghetti with Meatballs Spaghetti con le Polpette  Farfalle with Cream and Parmesan Farfalle all'Alfredo  Fusilli with Gorgonzola and Mushroom Sauce Fusilli alia Boscaiola  Baked Pasta with Mushrooms Crostata ai Funghi  Baked Lasagne Lasagne al Forno  Cannelloni with Spinach and Ricotta Cannelloni Imbottiti  Springtime Pasta Pasta Primavera  Rabid Pasta Pasta all'Arrabbiata  Radiatori with Pumpkin Sauce Radiatori al Sugo di Zueca  Linguine with Anchovies, Olives and Capers Linguine aria Puttanesea  Seafood Pasta Pa reels Spaghetti ai Frutti di Mare al Cartoccio  Layered Spaghetti with Smoked Salmon and Prawns Pasticcio di Spaghetti con Salmone Affumicato e Gamberoni  Spaghetti with Clams Spaghetti aria Vongole  Saffron Risotto Risotto aria Milanese  Risotto with Four Cheeses Risotto ai Quattro Formaggi  Seafood Risotto Risotto alia Marinara  Rice and Peas Risi e BisiPasta,Rice Pizza continuedMeat Et PoultryFish Et SeafoodDesserts,Cakes Et DrinksIndex

作者简介

Italian cooking is steeped in tradition and history, yet it is still relevant to today's modern cook. The emphasis on seasonal, locally sourced ingredients and uncompromising quality has had a profound effect on the style of Italian cuisine and has led to its sustained popularity. Simplicity is the essence, a philosophy adopted by Linda Doeser when creating this inspiring and mouthwatering range of dishes. With a collection of 100 traditional recipes, Linda captures the rich diversity of the culinary regional styles, revealing the characteristic ingredients and distinctive cooking techniques that are the key to creating delicious authentic dishes. The recipes evoke the essence of Italy, whether it be a plate of pasta topped with a simple sauce of olive oil, garlic and clams, a slow-cooked aromatic beef stew or the perfect seafood risotto. The additional advantage of the Italian diet, like that of most Mediterranean countries, is that it is one of the healthiest. This aspect, along with the distinct personality of Italian cuisine, is captured in these recipes, from the mixed antipasti platter, featuring juicy wedges of cantaloupe melon with salami, prosciutto, fresh figs, succulent black olives and a sprinkling of fresh basil, to grilled sardines with lemon sauce, and roast lamb with  rosemary and Marsala,  not forgetting the ubiquitous pasta and pizza.    Those with a sweet tooth will not be disappointed with the selection of desserts, ranging from the decadently rich and creamy tiramisu to the refreshing iced lemon granita.

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