A Taste of Southern Italy: Delicious Recipes and a Dash of Culture
“It has always been true for me that to know a place, I must first know how it eats and drinks. Everything unravels at the table.”
–Marlena de Blasi
Marlena de Blasi’s lifelong affair with cooking began at age nine on a beach along the coast of southern Italy, where she met an elderly woman roasting potatoes coated with olive oil, rosemary, and sea salt over an open fire.
Now, in A Taste of Southern Italy, de Blasi brings to life the spirit as well as the cuisine of this bountiful region. With de Blasi we travel down remote country goat paths in tiny island villages and along sun-washed avenues of great cities in search of some of the most treasured recipes in the world. This is as much a storybook as it is a cookbook: a gathering of small rhapsodies, impressions, and romantic notions from a land where such delights are plentiful. In our journey through the kitchens of southern Italy we find tantalizing recipes for a host of mouthwatering dishes, including
Gnocchi di Castagne con Porcini Trifolati
Insalata di Pesce Dove il Mare Non C’é
Pane di Altamura
Frittelle di Ricotta e Rhum alla Lucana
Peperoni Arrostiti Ripieni
La Vera Pizza
Pomodori alla Brace
Pesce Spada sulla Brace alla Pantesca
Pasta alla Pecoraio
La Torta Antica Ericina
Un Gelato Barocco
With these authentic recipes at your fingertips, you can master the luscious tastes and rustic ambiance of southern Italy. These dishes are sure to become a tradition in your home, and will fill it with tantalizing aromas and love.
From the Hardcover edition.
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PREFACE A PERSONAL NOTE
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½ cup ½ hour ½ teaspoon ⅓ cup ⅓ to ½ ¼ cup ⅔ cup Abruzzo absorbent paper towels al dente anchovies artichokes baccalà bake bay leaf bottarga braise casserole chile pepper coarse sea salt cooking cool Cover cream crust cup extra-virgin olive cup good red dish dough Drain dried chile flakes dried red chile dry white wine enameled cast-iron casserole extra-virgin olive oil fat cloves garlic fish fresh Freshly cracked pepper juices lamb large bowl leaves lemon lightly lively flame mascarpone medium flame minutes mixture Nulvi pancetta pasta pastry pecorino peeled and crushed permit plastic wrap plumped poached pork pounds prawns Preheat the oven prosciutto red chile pepper Remove ricotta rinsed roasted rosemary sauce sauté pan sea-salted water Serves simmer slices slotted spoon soften soup spoon stirring sugar sweet tablespoons tablespoons extra-virgin olive tart teaspoon dried chile teaspoons fine sea terra-cotta or enameled tomatoes zest