Italian Pure and Simple: Robust and Rustic Home Cooking for Every Dayby Clifford A. Wright
Simplicity and resourcefulness. Italian Pure and Simple is born out of the farm cooking of Italy-food that satisfies and is made from what is on hand or affordable. These are dishes with the rough, ready flavors of the outdoors Baked Thyme Chicken with Roasted Potatoes and Fried Peppers, Tomato and Gorgonzola Salad, Pork Chops and Golden Onions. Pasta plays a big part in this book, seventy-nine recipes in all, a lip-smacking selection, no matter what you're in the mood for: Fettuccine with Ham and Warm Goat Cheese; Penne with Chickpeas and Mint; Lasagne with Chicken, Spinach, and Portobello Mushrooms; Linguine with Garlicky Fried Oysters.
Enjoy your vegetables as a side dish, like Drowned Mustard Greens and Summertime Broccoli, or eat it like crostini Roasted Country Bread with Ricotta and Spinach or with Ripe Tomatoes and Basil. And desserts are the soul of simplicity Strawberries and Grapes in Syrup with Mint and Vanilla, and Mango in Lime Syrup.
One hundred and fifty recipes in all, Italian Pure and Simple willsatisfy your hunger, easily and deliciously.
- HarperCollins Publishers
- Publication date:
- Edition description:
- 1 ED
- Product dimensions:
- 8.31(w) x 8.24(h) x 1.03(d)
Read an Excerpt
The rich taste of this frittata comes from the dark, meaty, earthy tasting portobello mushroom.
1 portobello mushroom cap, any size, thinly sliced
3 large eggs, beaten until frothy
Salt to taste
2 tablespoons freshly grated Parmesan cheese
Finely chopped fresh parsley leaves (optional) for a garnish
1. Preheat the broiler.
2. Heat the olive oil in a nonstick omelet pan over medium-high heat and cook the mushroom until moist and dark looking, about 8 minutes, stirring frequently. Pour in the eggs, add salt, and sprinkle the cheese on top. Once the bottom sets, 30 seconds to 1 minute remove from the burner and place under the broiler until the top sets, another 30 seconds to 1 minute.
3. Remove, slide the frittata onto a plate, folding it over if desired, and serve with a sprinkle of parsley
Copyright ) 1998 by Clifford A. Wright
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