Betty Crocker's Italian Cooking has been completely revised and updated, with recipes by Italian native Antonio Cecconi, who provides tantalizing and authentic Italian recipes to delight the palate. With chapters ranging from appetizers to desserts, it is easy to find the ideal, authentic creation for any occasion. But there's more to this book than just recipes -- special features enable you to expand your understanding of Italian cuisine:
* An introduction discusses the cuisines of Italy and how the history of the areas influences the food there.
* Complete glossaries of Italian cheeses, pastas, vinegars, herbs, and olives and olive oils can help you choose the right ingredients.
* Both "first course" and "main dish" servings are included for adapting the dishes to different placement within the meal.
* A menu section provides delicious ideas for creating complete Italian meals, from appetizers and main course to desserts.
* Match Italian wines to the menus you plan.
With 80 full-color photographs and 200 tantalizing recipes, Betty Crocker's Italian Cooking opens the door to the food and culture of Italy."
Chapter One: Before the Meal (Antipasti).
Chapter Two: Risotto, Polenta, Soups and more (Riso, Polenta, Luppaellaze).
Chapter Three: Aromatic Pasta and Sauces (Pastae Salse).
Chapter Four: Pizza, Breads and Sandwiches (Pizze Rustiche, Breadse Panini).
Chapter Five: Savory Meat, Chicken, and Seafood Main Courses (Carne, Pollamee Pesce).
Chapter Six: Fresh Garden Vegetables and Salads (Verduree Insalata Fresca).
Chapter Seven: Delectable Desserts (Dolci).
Menus--Buon Appetito!
Italian Food and Cooking Terms.
Metric Conversion Guide.
Helpful Nutrition and Cooking Information.
Index.
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 medium stalks celery, coarsely chopped (1 cup)
2 medium carrots, coarsely chopped (1 cup)
2 cans (28 ounces each) Italian style pear-shaped (plum) tomatoes, undrained
4 cups water
2 cans 14 ½ ounces each) chicken broth (3 ½ cups)
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
½ teaspoon pepper
2 bay leaves
8 slices hard crusted Italian or French bread, 1 inch thick, toasted
Prep: 10 min; cook: 1 hr 10 min
8 servings
Ziti with Asparagus Sauce
Ziti agli Asparagi
2 tablespoons butter or margarine
2 cloves garlic, finely chopped
1 leek, thinly sliced
1 ½ pounds asparagus
1 cup chicken broth
½ cup dry white wine or chicken broth
½ teaspoon pepper
1 package (16 ounces) ziti pasta
¼ cup freshly grated or shredded imported Parmesan cheese
Prep: 10 min, Cook: 30 min
6 main course or 8 first course servings
Parola di Antonio Leeks look like large, straight green onions. To prepare them, trim the long green leaves about 2 inches from the top of the white part. Use the trimmed leaves in soups and stews to add flavor. The white bulb is mad up of layers, which create the perfect traps for sand to hide in. After peeling off the outer layer and discarding it, wash the leeks several times in cold water to remove any hidden sand.
menlocooker
Posted December 3, 2009
This is a great starters-type Italian cookbook. The recipes are easy to follow and there is a wide variety of food types to choose from. I went to Antonio's cooking class in Rochester, MN. He is the nicest guy ever and the recipes always turned out delicious. I bought a book and now am buying another for my dad, who has taken up cooking in his retirement. Get this one now!!!
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Anonymous
Posted November 24, 2008
We came back from rome and I wanted to cook italian. This cookbook got me started. Only one recipe has not turned out pretty, and one we did not like. For a whole cookbook, that says something. We eat something out of this book at least once a week. The left overs are fought for in the high school lunchroom. There is so much more than pasta in this book. This is a great starter book for any level of cook or italian food lover.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Anonymous
Posted November 26, 2007
I have had this cookbook for years and have not been dissappointed yet! Every recipe is so wonderful yet easy to follow. You can't go wrong with this cookbook!
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Anonymous
Posted August 29, 2010
No text was provided for this review.
Anonymous
Posted April 6, 2009
No text was provided for this review.
Overview
From pizza to pasta to the classic cannoli, Americans have an enduring love affair with la cucina Italiana -- renowned for everything from its great taste to its beautiful presentations.
Betty Crocker's Italian Cooking has been completely revised and updated, with recipes by Italian native Antonio Cecconi, who provides tantalizing and authentic Italian recipes to delight the palate. With chapters ranging from appetizers to desserts, it is easy to find the ideal, authentic ...