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Italys most famous export pasta comes in every shape and size under the
pollame poultry and game
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20 minutes Add the garlic al dente antipasto aubergines baking basil bay leaf beans beef boil borlotti beans bottarga bowl bread bruschetta cheese chicken chilli cloves cream dish dough Drain dried drizzle eaten extra virgin extra virgin olive fennel fillets finely chopped fish flavour fridge frying pan g Parmesan garlic garlic cloves gently gnocchi grated gremolata grilled herbs Italian Italy knife large saucepan leaves liquid lNGREDlENTS ltaly mascarpone meat milk mixture mushrooms olive oil onion oregano pancetta Parmesan parsley pasta peeled pieces pizza plain flour polenta porcini potatoes prawns PREHEAT the oven prosciutto recipe red wine Remove rice ricotta risotto roasted roll rosemary roughly chopped salad salt and pepper sauce sausages season with salt SERVES 4 INGREDIENTS simmer skin soak soft soup spoon sprinkle stirring sugar tablespoons tablespoons extra virgin teaspoon thinly sliced tomatoes truffle vegetables vinegar virgin olive oil
Page 236 - Grease a 23 cm (9 in) springform tin with a little butter. Tip some of the mixture into the tin and shake it around so that it forms a coating on the bottom and side of the tin. Put the remaining nut mixture aside. Gently melt the chocolate and brandy in a heatproof bowl set over a saucepan of simmering water, making sure that the bowl does not touch the water. Stir occasionally until the chocolate has melted. Cool slightly. Cream the butter and sugar in the food processor or with a wooden spoon...
Page 198 - Turn out the dough onto a lightly floured work surface and knead until smooth and elastic but not sticky, about 10 minutes.
Page 64 - Bring a large saucepan of salted water to the boil. Add the pasta, green beans and potatoes, stirring well to prevent the pasta from sticking together.
Page 122 - Turn the chickens and grill, basting occasionally, for another 10-12 minutes, or until the juices run clear when a thigh is pierced deeply with a skewer.
Page 244 - The mixture should be no deeper than 3 cm (1 1A in) so that the granita freezes quickly and breaks up easily. Stir every 2 hours with a fork to break up the ice crystals as they form. Repeat this two or three times. The granita is ready when almost set but still grainy. Stir a fork through it just before serving.
Page 108 - Add 1 25 ml (1/2 cup) water and continue cooking until the rice is tender and all the liquid has been absorbed.
Page 234 - If you are using the gelatine sheets, soak in cold water until they are floppy, then squeeze out any excess water. Stir the sheets into the hot cream until they are completely dissolved. lf you are using powdered gelatine, sprinkle it onto the hot cream in an...
Page 25 - Put the dried borlotti beans in a large bowl, cover with cold water and leave to soak overnight. Drain and rinse under cold water. Melt the lard in a large saucepan and add the onion, garlic, parsley, sage and pancetta. Cook over low heat, stirring once or twice, for 10 minutes, or until the onion is soft and golden.