Italian Farmhouse Cookbook

Italian Farmhouse Cookbook

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Product Details

ISBN-13: 9780761105275
Publisher: Workman Publishing Company, Inc.
Publication date: 01/28/2000
Series: Farmhouse Cookbook Series
Pages: 480
Product dimensions: 7.34(w) x 9.16(h) x 1.40(d)

About the Author


Susan Herrmann Loomis is a European-based food writer whose work appears regularly in The New York Times; she also writes a weekly column for Conde Nast's epicurious.com. Her other books include Italian Farmhouse Cookbook, French Farmhouse Cookbook, Farmhouse Cookbook, and Clam Bakes & Fish Fries.

Read an Excerpt


ROASTED PEPPERS WITH TUNA

(Peperoni Al Tonno)

This dish was sitting on the table in the Maneras' family dining room table in Piedmont, the prelude to one of the finer meals I've ever eaten, and the first of many since I've taken in their company. I make these peperoni often in summer, when red bell peppers are plentiful. Itís very easy and fast, and perfect for a large group. You can easily cut the recipe in half to suit a smaller group. Serve this, as Luciano Maneras did, with a dry but fruity red, such as Dolcetto.

6 whole roasted medium red bell peppers*

2 cans (6 ounces each) tuna packed in olive oil, drained

6 tablespoons capers, preferably preserved in salt

1/2 cup extra virgin olive oil

1/4 cup fresh flat-leaf parsley leaves, for garnish

*Susan suggests this method for roasting peppers yourself: Place peppers over the flame of a gas burner on medium-high, turning with tongs until they are charred all over (the skins crackled and flaking). Watch carefully to prevent the peppers from burning. Remove from the burners and wrap in a kitchen towel, aluminum foil, or a brown paper bag for 15 minutes. The steam from the peppers will loosen the skin, and when cool enough to handle, the skins will rub right off. Over the sink, remove the seeds and pith from the peppers and proceed with the recipe.

1. Cut the peppers lengthwise into quarters. Arrange, insides up, on a serving platter and set aside.

2. Combine the tuna and capers in a food processor and process until finely chopped. With the machine running, add the oil in a steady stream through the feed tube and continue processing until the mixture has turned an ivory color and is quite smooth (8 to 10 minutes).

3. Fill the pepper quarters with the tuna puree, using about 1 generous tablespoon per pepper.

4. Mince the parsley leaves, if using, and garnish. Serve immediately. Makes 8 to 10 servings.

LEMON AND PINE NUT TAGLIATELLE

Tagliatelle Con Limone E Pinoli

Lisa Bonacossi, her husband, Ugo Contini Bonacossi, and most of their seven children run the Cappezzana winery near Pistoia, in Tuscany. Though Lisa is from a noble family, she is the kind of person who canít stay out of the kitchen (any more than she can stay away from the winery), and she often prepares simple country dishes herself.

"This is one of my favorite pastas," Lisa Bonacossi said, citing its simplicity, "It is made with the lemons, pine nuts, and oil that everyone has at hand." The flavors are simple and brilliant. The sauce is best served with fresh tagliatelle. I serve it with lemon wedges too for those who like to squeeze a bit of fresh juice over the pasta. Serve with a well-chilled Pinot Grigio for a nice, bright combination.

1 cup (gently packed) fresh flat-leaf parsley leaves

1/2 cup extra virgin olive oil

Zest of 2 lemons, cut into fine (julienne) strips

1/2 cup pine nuts

Fine sea salt

1 3/4 pounds fresh tagliatelle

Freshly ground black pepper

1

Table of Contents


AN INTRODUCTION TO ITALIAN FARMHOUSE COOKING......xii

APPETIZERS AND SNACKS

Tantalizing platters of salami, stuffed vegetables, and herb-redolent olives welcome you to a meal or fill the spaces in between.

A Very Happy Farmer or Is He a Baker? on Lido

The Maneras of Piedmont

The Vena Brothers of Gangi

An Agronomist, a Genius, and a Lucky Farmer

The Buffalo and Their Cheese

SALADS

From the simples mix of greens to the famous Tuscan bread salad (panzanella) and the citrus-infused salads of Sicily, Italian farmhouse insalate are as varied, and as interesting, as the regions of Italy itself.

The Real Balsamic Vinegar\

The Capers of Salina

SOUPS

Soups on the Italian farm table are hearty, satisfying paeans to the past. Steaming bowls rich with the freshest vegetables, aromatic herbs, and flavorful beans speak of ingenuity and tradition.

The Lancellottis: A Farm Family off the Farm

FIRST COURSES

At the farm table, dishes are presented like a vast patchwork, seemingly without rules and without end. However, in Italy, pastas always come first, and so they lead off this chapter as well. The second part of the chapter includes a tempting selection of other classic first courses Garlicky Cheese Polenta, Spinach and Ricotta Dumplings, Artichoke Frittata that can easily be turned into entrees.

Pasta

Two Sicilian Brothers

COST

A Look at Parmifiano-Reggiano

Mondo

First Courses

The Best of the Mountain

A Living Relic

SECOND COURSES

In the past, farmers reserved meat and gish for celbratory occasion, and in fact still treat them with infinite care. Lamb is a favorite, as is pork, and chicken as well as guinea hen and rabbit are fixtures. Plates of succulent Herb-Marinated Leg of Lam, or richly spirited Guinea Hen with Vin Santo, take their rightful place as the nourishing secondi.

Alcala

Malvarina

THE VEGETABLE GARDEN

The farmhouse table would be incomplete with the many offerings from the garden. Whether from an open-air market, a truck garden, a country field, or someone's small kitchen garden, fresh vegetables and herbs are the epicenter of Italian Farmhouse cooking.

Gorgeous Grappa: The Noninos of Friuli

The Italian Orto

On A Ligurian Slope

Fabio's Babbo The Urban Pepper Farmer

Biodynamic and Organic Farming

FROM THE BREAD OVEN

There is nothing more welcoming than the warm scent of freshly baked bread, or the golden heat that emanates from the hearth. For the Italian baker, the fruits of this labor of love are crisp-crusted loaves, fragrant pizza and focacce (flat breads), and biscotti, all of which you will find in the pages of this chapter.

Prosciutto with Love

A Mysterious Flavor

SWEET, SWEET

Desserts are one of the great pleasures of the Italian farm table. Finish a meal with fresh fruit heaped in a bowl and served alongside a richly flavored torta di nocciole (hazelnut cake), or with pastries like crostate, crisp-crusted tarts bursting with everything from ripe apricots to lemon marmalade. These simple and delicious desserts beg to be made often, and with abandon.

The Train Going 'Round the Mountain

An Afternoon with Maria Maurillo

THE PANTRY

The well-stocked pantry, with its lively array of pepper- and herb-infused oils, jars of fresh tomato sauce, and jam made with ripe figs and grapes straight off the vine, hints at the many possibilities of the Italian farmhouse kitchen.

The Italian Pantry

Dominic and terranova

Alcatraz

THE BASICS

The basics are the simple little recipes that every Italian farmhouse cook knows inherently. They are the rustic tomato sauce, the homemade pastas, the perfect dough for tender pizza all the from-scratch foods and seasonings that are elemental to the success of any dish.

Pecorino, As It Once Was

CONVERSION TABLE

INDEX

What People are Saying About This

Lidia Bastianich

The essence of Italian cooking...Susan has gone to the source, where the techniques are still genuine and the recipes tied to the culture. Italian Farmhouse Cookbook is a must-have for anyone seriously interested in Italian cookery.

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Italian Farmhouse Cookbook 4.7 out of 5 based on 0 ratings. 3 reviews.
dianaleez on LibraryThing 21 days ago
This is one of my go to cookbooks - the best baked chicken with lemon, garlic, and salt in the entire world, bar none! And a quick, easy pizza dough. Loomis gives a little history of each recipe, which makes great reading, but the proof is in the eating!
Anonymous More than 1 year ago
Guest More than 1 year ago
If you are interested in 'real' Italian food from the farmhouses or peasant kitchens around Italy you will find this cookbook a great reference tool. It is evident that Susan Herrmann Loomis spent a great deal of time researching the recipes and culinary history while writing this book. As the Italian Food Host at BellaOnline and an avid cookbook collector of anything related to Italian cuisine, I would highly recommend this book for someone collecting Italian cookbooks. If it were your first Italian cookbook however I would encourage you to do more research. The one glaring negative of this book was that it did not have a single food photo. I can't imagine that in this day and age that publishers have not figured out that great food photos sell cookbooks!