A Little Taste of Italy

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Allen & Unwin, 2003 - Cookery, Italian - 256 pages
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The Little Taste of series encapsulates the flavours of the world's most exciting cuisines and explores the colourful settings in which food is sourced, cooked and enjoyed. Exceptional food with beautiful photographs.
 

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Contents

a little taste
6
the pizzeria 8
27
cucina casalinga
145
al bar
205
gelateria
217
basics
250
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Page 224 - Pour the custard back into the saucepan and cook over low heat, stirring continuously until the mixture is thick enough to coat the back of a wooden spoon — do not allow the custard to boil.
Page 45 - Bring a large saucepan of salted water to the boil. Add the gnocchi in batches, about 20 at a time.
Page 103 - Place the flour, walnuts and 1/4 teaspoon of salt in a bowl, make a well in the centre and add the yeast mixture.
Page 213 - Melt the butter in a large saucepan, add the onion and cook over low heat for 5-7 minutes, or until soft.
Page 52 - ... tomatoes 400 g (14 oz) penne or rigatoni 1 basil sprig, torn into pieces Heat the olive oil in a saucepan and add the garlic and chillies. Cook over low heat until the garlic is light golden brown. Turn the chillies over during cooking so both sides get a chance to infuse in the oil and turn slightly nutty in flavour.
Page 197 - BAKE FOR 30 minutes. Remove from the oven and allow to cool for 30 minutes before serving.
Page 42 - Heat the oi and butter in a large frying pan. Bruise the garlic cloves with the back of a knife and add to the pan with the pancetta. Cook over moderate heat until the pancetta is crisp, discarding the garlic when it becomes golden. Drain the spaghetti, add to the frying pan and toss well. Remove from the heat and stir in the egg mixture. Serve immediately, with Parmesan.
Page 208 - To make the red capsicum crostini, heat the olive oil in a frying pan and cook the onion for a few minutes until soft.

About the author (2003)

Sophie Braimbridge is a chef and writer who runs her own cooking school called Sophie's Cookery Cube in the UK. She contributes to various magazines including "Food and Travel" and "Food and Wine,

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