A Little Taste of Italy
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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30 minutes Add the onion al dente baking tray balsamic vinegar bay leaf beans beef bowl breadcrumbs bresaola brown butter capsicum chilli ciabatta cream crushed dish dough Drain drizzle egg yolks extra virgin extra virgin olive fennel finely chopped parsley flavour flour frying pan g 14 oz g 9 oz g A cup garlic cloves gently grated Parmesan cheese Heat the olive inch increase the heat Italian Italy's large saucepan lemon juice lemon wedges lightly low heat mascarpone mixture ml A cup mozzarella mushrooms olive oil onion oregano pancetta Parmesan cheese parsley pasta plain all-purpose polenta pork Preheat the oven prosciutto radicchio reduce the heat rice risotto rosemary roughly chopped salami salt and pepper saucepan Season with salt simmer soffritto spoon sprig sprinkle stirring sugar tablespoons tablespoons finely chopped tablespoons olive oil tagliatelle teaspoon thinly sliced tomato sauce veal vialone nano virgin olive oil whisk
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.