Biba's Taste of Italy: Recipes from the Homes, Trattorie and Restaurants of Emilia-Romagnaby Biba Caggiano
"There has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a constant source of inspiration in all I have
"There has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a constant source of inspiration in all I have done."
Join author, cooking show host, and restaurateur Biba Caggiano on her journey back to her beloved region in Biba's Taste of Italy.Located in one of Italy's most prosperous northern regions, Emilia-Romagna has given the world a cuisine that is a luscious as it is refined: succulent seafood dishes from the Adriatic waters; hearty, long-simmered ragùs; and rich pasta shaped into tortellini, anolini, and lasagna. With Biba, dicover the place that's home to so much of what we've come to love in Italian food: prosciutto di Parma, Modena's aged balsamic vinegar, mortadella, and perhaps the world's greatest cheese, Parmigiano-Reggiano.
Featuring more than 250 recipes, from antipasti to desserts, Biba introduces the vibrant food of her childhood: homestyle dishes and authentic recipes from humble trattorie and family-run restaurants. You'll learn how to make Tagliatelle with Bolognese Ragù; Eggplant Parmigiano that combines the salty-sweet flavors of Parma ham and Bolognese sausage; earthy, bread-thickened soups; Potato and Ricotta Gnocchi; and irresistible seafood risotto. Of course, the symbol Emilia-Romagna cooking stuffed pasta is here in all its glory with recipes for Ricotta and Goat Cheese Tortellini, Butternut Squash Tortellini, and Anolini in Broth, and so many more.
From the region's coastal towns and villages, Biba shares the simply prepared seafood dishes of the local trattoric Clams with Garlic and Cile Pepper and Baked Halibut with Potatoes, plus the simple tastes of grilling shellfish with olive oil, lemon juice, and herbs. In the same rustic spirit, you will also find Roasted Stuffed Breast of Veal, Braised Veal Shanks, and succulent Breaded Lamb Chops.
Biba's frequent family visits to Bologna evoke childhood memories of growing up in this food-lover's paradise, and reaffirms that the kitchen remains the heart and soul of Italian homes.
Bib's Taste of Italy is more than a collection of recipes. It is also a travel guide with all the names and addresses of her favorite trattorie and restaurants where her favorite dishes can be found.
Join Biba as she returns to Emilia-Romagna in Biba's Taste of Italy. It's a trip you will take again and again in your own kitchen.
- HarperCollins Publishers
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- 8.00(w) x 10.00(h) x 1.18(d)
Read an Excerpt
Warm Salad of Shrimp, Radicchio, Arugula, and Balsamic Vinegar
Another antipasto from Giampaolo Ghilardotti, the talented young chef of the country hotel Locanda del Lupo in Parma's countryside, this pairs hot and cold ingredients in a delightful salad.
1/2 small head radicchio, washed, and dried
5 cups loosely packed arugula leaves, stems removed, washed, and dried
5 tablespoons balsamic vinegar
1/3 cup dry white wine
1/4 to 1/3 cup extra virgin olive oil
16 medium shrimp, shelled, deveined, rinsed, and patted dry
Freshly ground black pepper to taste
Cut the radicchio into thin julienne and place in a bowl. Add the arugula and toss to combine. Arrange the salad on four dinner plates.
In a small bowl, combine the balsamic, wine, and a nice pinch of salt
Heat the oil in a large skillet over high heat. Add the shrimp and cook until they are lightly colored, 1 to 2 minutes. Add the balsamic mixture and cook, stirring, until the liquid has reduced by approximately half, about 2 minutes.
Arrange the shrimp over the salads and spoon the hot dressing over all. Serve at once, with a bit of freshly ground black pepper.
My Mother's Fried Meatballs
The special craving I have for polpette is as much emotional as it is gustatory, since it is one of the nurturing dishes of my childhood. Try my mother's polpette, then try thevariation, in which they are enriched by an appetizing tomato and bean sauce.
2 slices white bread
1 cup milk
3/4 pound ground veal
1/2 pound Homemade Bolognese sausage or mild Italian pork sausage (containing no fennel seeds, chile pepper, or strong spices), casings removed and chopped
1/4 pound sliced mortadella, finely chopped
1/8 teaspoon freshly grated nutmeg
1 cup freshly grated Parmigiano-Reggiano
2 large eggs, lightly beaten
Salt and freshly ground black pepper to taste
2 large eggs
2 cups line dried bread crumbs
Olive off for frying
Remove the crusts from the bread and tear it into pieces. Put it in a small bowl, add the milk, and let soak for 5 minutes.
Drain the bread and squeeze out as much of the milk as possible. Place the bread in a large bowl and add the veal, sausage, mortadella, nutmeg, Parmigiano, and eggs. Season lightly with salt and pepper and mix until well combined.
Take a small amount of the meat mixture and shape it between the palms of your hands into a ball about the size of a very small egg. Place on a plate, then repeat until all the meat is used up.
Lightly beat the eggs in a small bowl. Dip the meatballs in the beaten eggs, coat them evenly with the bread crumbs, and flatten them a little with the palms of your hands. Place the polpette in a single layer on a cookie sheet or large platter. (They can be refrigerated, tightly covered with plastic wrap, for several hours.)
Heat 1 inch of oil in a medium heavy skillet over medium-high heat. As soon as the oil is nice and hot, lower the polpette, in batches into the oil with a slotted spoon, making sure not to crowd the pan. As soon as the polpette are golden on one side, 1 to 2 minutes, turn them and brown the other side. Transfer the polpette to paper towels to drain. Pile the polpette on a warm serving platter and bring to the table.
Note: Fried polpette are delicious and versatile. They can be served as a casual appetizer, a snack, or a light lunch or dinner. In the countryside of Emilia-Romagna, they are often served with tender leaves of wild chicory or with Parmigiano-enriched mashed potatoes.
Meet the Author
Biba Caggiano is the author of Northern Italian Cooking, Modern Italian Cooking, and Leo Buscaglia's Love Cookbook with Biba Caggiano, From Biba's Italian Kitchen, and Italy alDente. Her cooking show, Biba's Kitchen, was seen on the Learning Channel, and she is the chef/owner of Biba's restaurant in Sacramento, California, where she lives.
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