Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: A CookbookFrom the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking. Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes: • From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef • From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron • From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops • From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables • From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese • From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment • From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait • From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives • From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus • From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù • From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini • From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping This is just a sampling of the many delights Lidia has uncovered. The 175 recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art. |
From inside the book
Page vii
... Bread pudding 24 -- sweet Ricotta Dumplings with strawberry sauce is LoMBARDY 31 Baked Rice Frittata 36 - Rice & Lentils 4o o Rice with Freshsage 42 - Rice Lombardy-style 43 * Rice & Butternut squash 44 - Traditional Rice eschicken 4s ...
... Bread pudding 24 -- sweet Ricotta Dumplings with strawberry sauce is LoMBARDY 31 Baked Rice Frittata 36 - Rice & Lentils 4o o Rice with Freshsage 42 - Rice Lombardy-style 43 * Rice & Butternut squash 44 - Traditional Rice eschicken 4s ...
Page viii
... Bread salad with summer vegetables or * vegetable soup 194 * German potato Salad 106 • spinach Genova-style 197 - Green Beans Genova-style tos o Tronette with Pesto Genova-style 108 - Tuna Genova-style Îio - Meat sauce Genova-style H2 ...
... Bread salad with summer vegetables or * vegetable soup 194 * German potato Salad 106 • spinach Genova-style 197 - Green Beans Genova-style tos o Tronette with Pesto Genova-style 108 - Tuna Genova-style Îio - Meat sauce Genova-style H2 ...
Page x
... Bread crumb Topping 376 -- semolina Pudding with Blueberry sauce 378 General Reference Recipes 382 Bolognese sauce 382 - Marinara sauce 384 - vegetable & Herb sauce 384 - Tomato sauce 385 -** chicken stock 385 Sources 386 The Public ...
... Bread crumb Topping 376 -- semolina Pudding with Blueberry sauce 378 General Reference Recipes 382 Bolognese sauce 382 - Marinara sauce 384 - vegetable & Herb sauce 384 - Tomato sauce 385 -** chicken stock 385 Sources 386 The Public ...
Page xiv
... Bread is recycled and used in soups, casseroles, lasagnas, and desserts. Water is carefully conserved; for instance, the same water in which vegetables are cooked is used to cook the pasta that follows, and then that is saved for soups ...
... Bread is recycled and used in soups, casseroles, lasagnas, and desserts. Water is carefully conserved; for instance, the same water in which vegetables are cooked is used to cook the pasta that follows, and then that is saved for soups ...
Page 3
... bread, but the camederli are a much-magnified version, and particularly delicious when they are made with speck. Speck, used extensively in this cuisine, is boned pork ham, smoked and aged by artisans in the Venosta Valley. It looks ...
... bread, but the camederli are a much-magnified version, and particularly delicious when they are made with speck. Speck, used extensively in this cuisine, is boned pork ham, smoked and aged by artisans in the Venosta Valley. It looks ...
Contents
Baked Rice Frittata 36 Rice Lentils 4o º Rice with Freshsage 42 Rice Lombardystyle | 43 |
Polenta with white Beans Black kale 75 Fonduc valle dAostastyle 75 RoastedPepper | 84 |
LIGURLA | 99 |
EMILIARomagna | 126 |
LE MARCHE | 160 |
Lentil crostini 192 º crostini with Black Truffle Butter 194 Filled Focaccia 194 ºn Meatballs | 218 |
Abruzzese chestnut Lentil soup 239 º celery soup 231 Meatless Pecorino Meatballs | 232 |
crºspelle with spinach 234 Homemade Macdieroniallachiarra 236 Basil Parsleye wal | 244 |
Lamb chops with olives 256 Braised leg of Lamb 2 58 scrippelle Ribbons with Apricot | 261 |
Fish soup with vegetables 270 Fried Ricotta 172 Fresh cavatelli 275 Fresh cavatelli with | 288 |
wedding soup 299 Potatoes with Peperoncino 3oz Artichokes Fresh Favase potatoes | 333 |
Provolone Turnovers 356 Flatbread Lasagna 357 º cauliflower with olivesecherry Tomatoes | 360 |
Gallurese Breader cabbage soup 361 Baked Eggplant with onions e Fresh Tomatoes 363 | 378 |
Sources | 386 |
chocolate Bread parfait 221 | 389 |
Recipe Finder by Course | 392 |
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Common terms and phrases
baking boil bottom bowl bread bring brown bubbling butter celery cheese chicken chopped chunks coated continued cook cool cover delicious diameter dish dough drain dressing dried drop eggs extra-virgin olive oil flavor flour fresh Grana Padano grated cheese half hand heat heavy-bottomed hour immediately inches Italian Italy juices keep larger layer leaves lemon lightly liquid meat medium minutes needed º serves onion oven Parmigiano-Reggiano parsley pasta pecorino peeled peperoncino peppers pieces potatoes pound preferably prepare processor recipe region remaining remove rice ricotta roast rolling sauce saucepan sauté scatter scrape season serving sheet side simmer skillet sliced soup spoon spread sprinkle stir strips stuffing tablespoons taste teaspoon teaspoon kosher salt tender thick toasted tomato sauce tomatoes toss Turn vegetables warm whole wine