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Cucina Fresca: Italian Food, Simply Prepared
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Cucina Fresca: Italian Food, Simply Prepared

by Laplace Viana, Viana La Place (Joint Author)
 

Italian in its inspiration, American in its outlook, Cucina Fresca brings a vivid new style to the earthy simplicity of Italy's culinary tradition. This is food at its freshest and simple to prepare.

Overview

Italian in its inspiration, American in its outlook, Cucina Fresca brings a vivid new style to the earthy simplicity of Italy's culinary tradition. This is food at its freshest and simple to prepare.

Editorial Reviews

New York Times
The freshness of the recipes is what makes them so appealing. That they are alsosimple adds to their charm.
Los Angeles Times
Straightforward Italian recipes...a highly innovative and charming cookbook to inspire you.

Product Details

ISBN-13:
9780060936334
Publisher:
HarperCollins Publishers
Publication date:
06/28/2001
Pages:
304
Sales rank:
918,717
Product dimensions:
8.00(w) x 8.00(h) x 0.76(d)

Related Subjects

Read an Excerpt

Cappellini With Sun-dried Tomato "Pesto"

Serves 6 to 8 as a first course
This light and spicy pasta salad serves approximately 10 people as part of a buffet, or 6 to 8 as a first course. Leftover salad can be used in the recipe for Pasta Frittata (see page 107). Another option is to make individual frittatas, using 2 eggs and 1/2 cup capellun salad per frittata.
Ingridients:
1 cup olive oil from sun-dried
tomatoes (if you don't
have enough flavored oil,
add olive oil to equal 1 cup)
I pound capellini
I cup sun-dried tomatoes, cut
into thin strips
1-1/12 teaspoons cayenne pepper or
to taste
Instructions:

Combine 1/4 cup of the olive oil, 1/2 cup of the sun-dried tomatoes, and the cayenne in a food processor. Process until the tomatoes become a rough paste. Combine this paste with the remaining olive oil in a bowl. Cook the capellini according to the directions on the package. Drain. Gently toss the capellini in a large bowl with the olive oil and tomato paste mixture. Scatter the remaining sun-dried tomato strips over the salad. Let the salad stand for several hours. Serve cold or at room temperature.


Gelo Di Melone - Watermelon gel

Serves 6

This beautiful dessert has an intense, sweet flavor. It is served in restaurants all over Palermo. Serve small portions of the pink-colored gel in dessert goblets.

2-3 pounds watermelon, or
enough to make 2 cups juice
1/4 cup sugar 3 tablespoons cornstarch
2 ounces bitter-sweet chocolate, slivered
3 tablespoons unsaltedpistachios, skinned
and coarsely chopped
Pinch ground cinnamon
Instructions:

Remove the rind from the watermelon and cut the fruit into chun s. Put through a food mill or press through a sieve to get 2 cups of liquid without seeds. Combine the watermelon juice, sugar, and cornstarch in a saucepan, and stir until the cornstarch is completely dissolved. Bring to a boil and let cook for 4 to 5 minutes, stirring constantly, or until the mixture thickens. Let cool. Add the chocolate slivers and stir. Refrigerate until very cold. Spoon into dessert goblets. Garnish with chopped pistachios and dust with cinnamon.

Meet the Author

Viana La Place and Evan Kleiman are the bestselling coauthors of Pasta Fresca and Cucina Rustica. Viana is a leading cookng teacher, consultant, and the author of Desserts and Sweet Snacks, Unplugged Kitchen, Verdura, and Panini, Bruschetta, Crostini. Evan is the executive chef and owner of Los Angeles’ enormously successful Angeli Caffe. She has also authored two of her own cookbooks, Angeli Caffe Pizza Pasta Panini and Cucina del Mare, and is the host of GoodFood, a weekly radio show on Los Angeles' National Public Radio Station.

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