Knack Italian Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy [NOOK Book]

Overview

If you’ve never thought you could re-create the incredible dishes of your favorite Italian restaurant at home, now it’s time to think again! With Knack Italian Cooking, you can do so with panache and without having to enroll in cooking school first. With recipes, variations, and color photos throughout, this book guides you through all the main food categories—from antipasti, soups, salads, and breads to pizza, pastas, risottos, beef, poultry, pork, seafood, vegetables, sauces, and desserts. Before you know ...

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Knack Italian Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy

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Overview

If you’ve never thought you could re-create the incredible dishes of your favorite Italian restaurant at home, now it’s time to think again! With Knack Italian Cooking, you can do so with panache and without having to enroll in cooking school first. With recipes, variations, and color photos throughout, this book guides you through all the main food categories—from antipasti, soups, salads, and breads to pizza, pastas, risottos, beef, poultry, pork, seafood, vegetables, sauces, and desserts. Before you know it, you’ll be saying “Mamma mia!” at your own dinner table, for the best of reasons.

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Product Details

  • ISBN-13: 9780762762569
  • Publisher: Globe Pequot Press
  • Publication date: 1/26/2010
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 13 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Maria Grazia Stranieri, who was born in Italy, is a graduate of the Connecticut Culinary Institute and went on to become a hospitality consultant. She also founded the Spesa Restaurant in Bristol, Connecticut, as a new concept for Italian takeout. She has taught Italian culinary courses for years; today she is also a personal chef. Visit the author at chefmaria.com.

Dana Devine O’Malley is a freelance photographer and photo editor. Visit her at danadevineomalley.com.

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Table of Contents

Knack Italian Cooking

 

Contents

 

Introduction

 

Chapter 1: Your Italian Kitchen -- Tools and Equipment

   Bowls, Assorted Sizes, Peppermill

   Wooden Forks and Spoons with Long Handle

   Colanders, Pasta Cooker

   Food Processor, Meat Pounder

   Cheese Grater, Pasta Machine

   Pizza Pans, Sharp Knives

 

Chapter 2: Staple Ingredients -- Pantry Basics

   Olive Oil, Assorted Beans, Dry Pasta

   Dried Herbs- Oregano, Bay Leaves

   Canned Tomatoes and Tomato Paste

   Wine, Red and White, Balsamic and Other Assorted Vinegars

   Formaggio- Pecorino Romano, Parmigiano Reggiano and Mozzarella,  

   Flour, Nuts and Olives

 

Chapter 3: Fresh Ingredients -- The Italian Market Basket

   Garlic

   Onions

   Basil

   Lemons

   Peppers- Assorted Colors

   Fresh tomatoes

 

Chapter 4: Antipasto

   Bruschetta

   Risotto Frittata

   Insalata di Mare (Seafood Salad)

   Prosciutto di San Daniele con Fichi

   Fungi Misti (Mushroom Ragout)

   Tuscan Artichoke Leaves

 

Chapter 5: Soups

   Wedding Soup

   Speedy Minestrone

   Roasted Butternut Squash Soup

   Three Onion Soup

   Asparagus Soup with Lobster

   Broccoli and Gorgonzola soup

 

 

 

Chapter 6: Salad

   Arugula Salad

   Caesar Salad

   Insalata di Mozzarella e Pomodori Secchi

   Insalata Tre Colori (Tricolor Salad)

   Pear and Parmigiano Reggiano Salad

   Roasted  Mediterranean Vegetables

 

Chapter 7: Bread

   Basic Recipe for Bread

   Pitta con Pomodori

   Savory Filled Croissants

   Stuffed Filoncino (Baguette)

   Calzone

   Four-Cheese Stuffed Ciabatta Bread

 

Chapter 8: Pizza

   Pizza

   Pizza with Winter Squash and Smoked Bacon

   Chicken Piadine with Baby Spinach

   Grilled Eggplant Pizza

   Pizza Napoletana

   Pizza alle Vongole (Pizza with Clams)

 

Chapter 9: Dried Pasta

   Rotelle Salad with Marinated Grilled Vegetables

   Pasta Primavera

   Spaghetti Carbonara

   Farfalle Arrabiate

   Rigatoni con Pomodori Secchi

   Linguine with Shrimp and Lemon Sauce

 

Chapter 10: Fresh Pasta

   Classic Pasta All’uovo

   Pasta con Spinaci

   Eggless Pasta

   Rolling Pasta

   Cutting Fresh Pasta

   Tortelloni Ripieni

 

Chapter 11: Risotto

   Risotto Alla Milanese

   Risotto con Frutta

   Risotto with Asparagus

   Risotto con Ragu di Carne

   Red Mini Baked Potatoes with Blue Cheese

   Risotto con Quattro Formaggi

 

Chapter 12: Beef/Veal

   Spezzatino di Vitello (Veal in Lemon Sauce)

   Veal Marsala

   Scaloppine alla Pizzaiola

   Braciole Stuffed with Grilled Vegetables

   Carbonade All’Uso Aostano (Beef Stew)

   Costoletta alla Valdostana (Veal Cutlets with Fontina)

 

Chapter 13: Poultry

   Faraona Ripiena (Stuffed Chicken with Juniper Berries)

   Pollo in Potacchio (Roast Chicken with Onions and Chili Peppers)

   Pollo alla Potentina (Potenza Style Chicken)

   Chicken Saltinbocca

   Anatra alla Scappi (Duck alla Bartolomeo Scappi)

   Pan roasted Chicken with Tomatoes

 

Chapter 14: Pork/Ham

   Salsicce al Vino

   Arrosto di Maiale al Latte (Leg of Pork in Milk)

   Maiale con Aceto Balsamico (Pork in Balsamic Vinegar)

   Metballs with Fontina

   Pork Chops with Smoked Cheese Sauce

   Scallops Wrapped in Prosciutto

 

Chapter 15: Fish

   Pesce in Carta (Fish in Carta)

   Fish Fillets in Saffron Cream Sauce

   Pesce con Peperoncino (Peppered Fish)

   Salmone con Salsa di Peperoncino Dolce (Salmon with Sweet Pepper Sauce)

   Fish Fillets with Lemon-Caper Butter

   Tuna with Tarragon Mushroom Sauce

 

 Chapter 16: Shellfish

   Frutta di Mare (Seafood Salad)

   Sauteed Scallops

   Roasted Garlic Crab

   Clams Steamed in Wine

   Lobster with Chive-Tangerine Butter

   Scampi a Zuppetta (Scampi with Tomato Sauce)

 

Chapter 17: Vegetables

   Eggplant Pamigiana

   Finocchio con Prosciutto

   Spicy Grilled Potatoes

   Broccoli with Cambonzola Cheese

   Grilled Portobello Mushrooms

   Sauteed Zucchini

 

Chapter 18: Sauces

   Gorgonzola Mushroom Sauce

   Homemade Pesto

   Salsa di Pomodori Freschi e Basilico

   Salsa di Peperoni and Cream

   Salsa all’Alfredo

   Ragu Calabrese

 

Chapter 19: Desserts

   Presniz (Pastry Whorl Dessert)

   Gelato al Caffe (Coffee Ice)

   Tiramisu

   Fichi Secchi Ripieni (Stuffed Dried Figs)

   Cannoli

   Sciumette (Floating Islands)

 

 Chapter 20: Resources

 

 

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