Tuscan-American Kitchen, AThis definitive Italian cookbook presents more than 250 kitchen-tested recipes, along with five essays and illustrated, step-by-step instructions for the essentials of Italian cooking, such as stuffing an artichoke, making cannelloni, identifying dozens of types of pasta, and more. In addition to the well-known pastas, breads, and meats, the recipes include canapes, sweets, baccal…, chicken galatine, soups, vegetables, porchetta, sausage, salami, and Other cured meats. Indexes and recipe listings in both Italian and English and a complete chapter devoted to the gran fritto misto (the Italian method for frying meats and vegetables) complete this wholesome and hearty celebration of homemade Tuscan cooking. |
Contents
Preface | 9 |
Tuscan Country Cooking | 23 |
The Immigrant Year | 29 |
Copyright | |
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½ cup ½ tsp 15 minutes 20 minutes Add oil add salt Add tomatoes anchovies artichokes baccalà baking beans boil bone bowl bread crumbs broth brown butter celery chicken chop cloves cloves garlic cooked corn oil cover cup broth cup corn oil cup freshly grated cups flour dish dough drain eggs fennel flavor fork fresh parsley freshly grated Parmesan fried Fritto garlic grated Parmesan cheese Heat to hot high heat Italian Italy juice kitchen lemon meal medium-high heat medium-size iron skillet mixture mushrooms Nonna Nonno olive oil onions oven pancetta Parmesan cheese parsley pasta pastry board Pelini pizza Place a medium-size polenta porchetta pork potatoes prosciutto Quarata ravioli recipe Remove rice roast roll rosemary sage salad salt and pepper sausage sauté Serves simmer skillet over medium-high slices soffritto soup Stir stuffing sugar taste tbsp Tuscan veal vegetables vin santo Wash zucchini