Il Viaggio Di Vetri: A Culinary Journey [A Cookbook]In 1993, Marc Vetri boarded a plane with a note of introduction in one pocket and a few hundred dollars in the other. He landed in Bergamo, in northern Italy, where he spent the next eighteen months immersed in the soulful cooking and great-hearted hospitality of some of the region’s top chefs and restaurateurs. Four years later he was ready to open his restaurant, Vetri, in Philadelphia, where he continued to develop his style of authentic yet innovative Italian cuisine, gaining acclaim as one of the finest Italian chefs in the country. Il Viaggio di Vetri, Marc’s long-awaited debut cookbook, celebrates the core of great Italian cooking: a superb meal shared with family and friends. Chapters cover a full range of cold and hot appetizers; pastas and risottos; fish and shellfish; meat; poultry, game, and organ meats; vegetable side dishes; and desserts, giving the home cook more than 120 skillfully presented dishes to choose among, including: Foie Gras Pastrami with Pear Mostarda and Brioche Squid and Artichoke Galette Chestnut Fettuccine with Wild Boar Ragu Olive-Crusted Wild Bass with Confit of Leeks Pork Rib and Cabbage Stew Rustic Rabbit with Sage and Pancetta Fennel and Apricot Salad Mascarpone Custard with Puff Pastry and Figs Accompanying wine notes by sommelier Jeff Benjamin deliver lively lessons on both the classic and lesser known wines of Italy. Throughout, Marc Vetri shares tales of his cooking apprenticeship in Italy and, with generosity and passion, shows how to bring the lessons he learned there into the home kitchen. |
Contents
INTRODUCTION | 1 |
THE FAMILY la famiglia | 10 |
THE JOURNEY il viaggio | 24 |
COLD APPETIZERS antipasti freddi | 32 |
HOT APPETIZERS antipasti caldi | 64 |
PASTA AND RISOTTO pasta e risotto | 92 |
FISH AND SHELLFISH pesce e crostacei | 152 |
MEAT carne | 172 |
POULTRY GAME AND ORGAN MEATS | 198 |
VEGETABLE SIDE DISHES contorni | 218 |
DESSERTS dolce | 230 |
SOURCES | 280 |
Other editions - View all
Il Viaggio Di Vetri: A Culinary Journey [A Cookbook] Marc Vetri,David Joachim No preview available - 2008 |
Il Viaggio Di Vetri: A Culinary Journey [A Cookbook] Marc Vetri,David Joachim No preview available - 2008 |
Common terms and phrases
00 flour artichokes arugula bay leaf Bergamo black pepper blender boil bowl bresaola browned Castelmagno chef chocolate clove garlic cook Cover and refrigerate cup sugar cups water dish egg yolks extra virgin olive fish flavor flour or all-purpose foie gras fondue food processor freshly ground black gelato gnocchi grape seed oil grill ground black pepper inch Kosher salt large egg let cool lightly liquid meat medium heat medium-high heat milk minutes mixture mushrooms olive oil ounces pan over medium pancetta Parmesan cheese parsley pasta pasta dough pieces plate polenta porcini pork pot of salted potato pounds Preheat the oven PREP AHEAD ragù ravioli recipe Remove restaurant ricotta roasting salt and freshly salt and pepper sauce saucepan sauté pan Season with salt servings sherry vinegar simmer slices spoon stirring syrup tablespoons tablespoons unsalted butter taste teaspoon tender thyme tomatoes Transfer veal vegetables Vetri VINO virgin olive oil warm whisk