Made in Italy
Language: English
Pages: 400
ISBN: 030788922X
Format: PDF / Kindle (mobi) / ePub
On his hit Cooking Channel show David Rocco’s Dolce Vita, David and his wife, Nina, travel around Italy, exploring the very best foods of every region, making friends wherever they go. From his modern flat in Florence to the lemon groves of the Amalfi coast, David shares recipes for the local favorites he encounters, including a refreshing Caprese salad with avocado, weeknight chicken breasts with fragrant rosemary and chili flakes, a Sunday meat stew flavored with tomatoes and red wine, and the easy apple-yogurt cake he prepares with his twin daughters.
Made in Italy features 140 simple, rustic Italian dishes that any home cook can accomplish—all with David’s signature style. With photographs of gorgeous food and sweeping images of the Italian countryside, this book will inspire cooks across America to bring Italy to life in their own homes.
able to get some of this oil from the same importer who brings in their wines. (photo credit 3.2) (photo credit 3.3) (photo credit 3.4) Pinzimonio Fall is the olive harvest. And in Italy, every meal is another excuse to celebrate the season and use that gorgeous new oil, l’olio nuovo. When I’m in Italy at this time of year, friends and I get together and have a picnic lunch at someone’s farmhouse in the cool Tuscan countryside. The highlight is the pinzimonio table, which is laid
pizza Extra-virgin olive oil, for brushing, QB 3 anchovy fillets, for topping (optional) Give your escarole a good rinse. Cut off the stem end and discard. Cook the escarole in boiling water for about 10 minutes, then drain. When it’s cool enough to handle, squeeze out the excess water. Heat up a frying pan. Add olive oil, garlic, chili flakes and 2 anchovies. Let that cook for a few minutes until the anchovies start to dissolve. Add your pine nuts, olives and raisins. Cook a few minutes
Secondi are the main dishes in Italian meals. They consist of carne, which is red meat; pollo or pollame, meaning poultry; and pesce, meaning fish. These dishes aren’t complicated and seldom are they eaten on their own. They are usually accompanied by some kind of contorno (side) or insalata (salad). CARNE IL FAMOSO FILETTO DI MANZO DI ZIA FRANCA AUNT FRANCA'S FAMOUS BEEF TENDERLOIN My aunt Franca from Naples is a fabulous cook, and we all wanted her to make this recipe whenever we
big serving bowl, make a liquid base of olive oil, lemon juice, plum tomatoes and juices, red onions, red and yellow peppers, cherry tomatoes, half of the basil, and salt and pepper. Pour the uncooked couscous right into the middle of the bowl and mix it with the other ingredients very, very well. I suggest using your hands for this so you’re really sure that the couscous is mixed thoroughly. Let the couscous sit in the fridge until it has absorbed all the liquid, which will take a couple of
Top with some freshly chopped parsley. Per 4 persone INVOLTINI DI MELANZANE E PROVOLA ROLLED EGGPLANT WITH SMOKED PROVOLONE Eggplant is a big-time ingredient in Southern Italian cooking. I have to say that when I’ve spent time in the south of Italy and go back to Tuscany, there are certain dishes I really miss—and many of them have eggplant in them. So this recipe is Southern-style Italian cooking: it’s not complicated and has very few ingredients. These involtini taste fantastic