Everyday Italian Favorites – Academia Barilla

by Jack Sparrow
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Everyday Italian Favorites - Academia Barilla

r e c i p e s f o r Delicious Weeknight Meals ItalIan everyday f a v o r i t e s everyday italian favorites r e c i p e s f o r Delicious Weeknight Meals everyday italian f a v o r i t e s r e c i p e s f o r Delicious Weeknight Meals Original edition © 2014 by De Agostini Libri S.p.A. All rights reserved. The Taunton Press, Inc. 63 South Main Street PO Box 5506, Newtown, CT 06470-5506 e-mail: [email protected] Translations: Irina Oryshkevich – Catherine Howard – Rosetta Translations SARL – Mary Doyle – John Venerella – Rosetta Translations SARL – Free z’be, Paris – Salvatore Ciolfi – Contextus s.r.l., Pavia – Helen Farrell Library of Congress CataLoging-in-PubLiCation data in Progress E-BOOk ISBN: 978-1-62710-882-9 Printed in China 10 9 8 7 6 5 4 3 2 1 5 edited by ACADEMIA BARILLA introduCtion GIANLUIGI ZENTI text LORENA CARRARA CHEF MARIO GRAZIA MARIAGRAZIA VILLA reCiPes CHEF MARIO GRAZIA PhotograPhs CHEF MARIO GRAZIA CHEF STEFANO LODI CHEF MATTEO MANFERDINI CHATO MORANDI ALBERTO ROSSI LUCIO ROSSI CHEF LUCA ZANGA aCademia bariLLa editoriaL Coordination CHATO MORANDI REBECCA PICkRELL ILARIA ROSSI graPhiC design MARIA CUCCHI 7 contents LIST OF RECIPES 8 PREFaCE by aCadEmIa baRILLa 10 chapter one STaRTERS 12 chapter two SOuPS 30 chapter three PaSTa & RICE 48 chapter four maIn COuRSES 102 chapter five PIzza & FOCaCCIa 164 chapter six SIdE dIShES 180 chapter seven dESSERTS 210 IndEx 230 mETRIC EquIvaLEnTS 238 8 list of recipes chapter one STaRTERS 12 baked parmigiano reggiano with truffles 14 rice fritters 16 chickpea flatbread 18 anchovies in a vinegar marinade 20 tomato-basil bruschetta 22 savory tomato and goat cheese torta 24 fried stuffed squash blossoms 26 vegetable caponata 28 chapter two SOuPS 30 chickpea soup 32 roman egg drop soup 34 italian vegetable soup 36 creamy potato and pumpkin soup with cannellini beans 38 legume and whole-grain soup 40 broccoli purée with croutons and walnuts 42 ditalini and beans 44 tomato soup 46 chapter three PaSTa & RICE 48 fettuccine with italian sausage and leeks 50 orecchiette with broccoli, tomatoes, and almonds 52 fusilli with salmon and cherry tomatoes 54 penne all’arrabbiata 56 rosemary penne 58 spaccatelle with vegetable ragout 60 rigatoni with parmigiano reggiano cream 62 whole wheat cellentani with pear and gorgonzola 64 ditalini rigati with anchovies and sun-dried tomatoes 66 farfalle with ricotta and basil 68 pumpkin ravioli 70 potato gnocchi with tomato and basil 72 ricotta gnocchi with arugula pesto 74 riccioli di sfoglia with prosciutto, peppers, and peas 76 baked farfalle with vegetables 78 cellentani pasta salad with tuna and peppers 80 ditalini pasta salad with green apples, raisins, almonds, and speck ham 82 whole wheat lasagne with winter vegetables and montasio 84 schiaffoni stuffed with ricotta, zucchini, and prosciutto 86 lasagne bolognese 88 spaghetti carbonara 90 spaghetti with clams 92 ricotta and sage tortelli 94 risotto with asparagus 96 risotto with porcini mushrooms 98 milanese-style risotto 100 chapter four maIn COuRSES 102 beef filet with balsamic vinegar 104 beef braised in barolo wine 106 beef rib-eye steaks with onions 108 val pusteria-style goulash 110 braised veal 112 veal bocconcini with potatoes and peas 114 milanese-style osso buco 116 roman-style veal medallions 118 9 veal stew with potatoes 120 milanese-style cutlets 122 roast shank of pork 124 tuscan-style roast loin of pork 126 pork and cabbage stew 128 pork tenderloin in marsala wine 130 roasted turkey breast with hazelnuts 132 chicken marsala with peppers 134 chicken cacciatore 136 sea bass in “acqua pazza” 138 baked sea bass 140 mussels marinara 142 swordfish in salmoriglio sauce 144 grouper matalotta-style 146 potato-crusted snapper 148 jumbo shrimp with tomato confit 150 oven-baked mussels, potatoes, and rice 152 eggplant parmigiana 154 stuffed peppers 156 pumpkin curry 158 zucchini parmesan 160 roasted vegetable medley with pecorino toscano 162 chapter five PIzza & FOCaCCIa 164 four-cheese pizza 166 apulian-style pizza 168 pizza with eggplant and provola cheese 170 pizza with arugula and parmigiano reggiano cheese 172 sicilian pizza 174 sage focaccia 176 focaccia from apulia 178 chapter six SIdE dIShES 180 roasted potatoes with tomatoes and onions 182 savory pumpkin pie 184 tomatoes mediterranean-style 186 eggplant caponata with fennel, olives, and raisins 188 artichoke salad with parmigiano reggiano 190 country-style artichoke pie 192 fried vegetables 194 ratatouille 196 sweet-and-sour zucchini 198 fava beans with anchovies 200 italian white beans with sage 202 parma-style asparagus 204 baked stuffed vegetables 206 vegetables au gratin 208 chapter seven dESSERTS 210 ricotta mousse with almond milk 212 angel wings 214 orange granita 216 glazed hazelnut cookies 218 lady’s kisses 220 chocolate-coated figs 222 tiramisù 224 frozen zabaglione with moscato d’asti passito and melon purée 226 crème caramel 228 alphabetical index of recipes 230 ingredients index 233 metric equivalents 238

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