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Italian Pure and Simple: Robust and Rustic Home Cooking for Every Day
     

Italian Pure and Simple: Robust and Rustic Home Cooking for Every Day

by 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

Overview

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.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Wright (Grill Italian; Lasagne) offers 150 recipes that enable home cooks with other lives and jobs to prepare hearty meals in often less than half an hour. First insisting on the use of fresh ingredients, Wright employs helpful sidebars to explains how crucial components of a dish (e.g., basil, pine nuts, peppers) are best utilized and whether they can be preserved. Most of the recipes are pasta-based, and can serve as substantial and diverse piatti unicie, or one-platter meals, for those who cook with one eye on the clock. Spaghetti with Spinach, Raisins and Pine Nuts can be made quickly and served after tossing from a bowl; with saffron added, it can be piled into a baking dish, covered with bread crumbs and popped briefly into a hot oven for a varied presentation. Wright brings to the table diverse meat dishes that are not heavy (Mezze Ziti with Pancetta, Prosciutto, Pistachios, and Peas; Linguine with Grilled Pork Chops and Oregano Flower Buds), and such seafood recipes as Broiled Shark with Pesto Trapanese, a mix of basil, almonds, tomatoes and olives. Chapters on Antipasti, Soups, Rice, and Vegetable Side Dishes explain how the family cook can add an extra dimension to round out a meal. In an introductory note about seeking out fresh ingredients, Wright argues that even his mother who lives in a "gastronomically challenged" region of Florida can find pine nuts and pancetta at her local Winn-Dixie. (Feb.)
Library Journal
The author of Grill Italian (LJ 2/15/96) presents more of the recipes he cooks for family and friends, the majority of them pasta dishes, although there is a chapter on antipasti and "other little foods" and some other light main courses. These are casual dishes, often more Italian in spirit than strictly authentic; the headnotes and sidebars, however, include lots of information on Italian cooking and ingredients. Italian cookbooks abound, but if you can use another "quick and easy" one, Wright's offers a nice assortment of recipes.

Product Details

ISBN-13:
9780688153069
Publisher:
HarperCollins Publishers
Publication date:
02/28/1998
Edition description:
1 ED
Pages:
282
Product dimensions:
8.31(w) x 8.24(h) x 1.03(d)

Related Subjects

Read an Excerpt

Mushroom Frittata

The rich taste of this frittata comes from the dark, meaty, earthy tasting portobello mushroom.

MAKES 1 SERVING

——-
2 tablespoons extra-virgin olive oil
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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