By Domenica Marchetti
This e-book is a tribute to Italy's many fantastic greens, from the intense, orange-fleshed pumpkins of autumn to the soft eco-friendly fava beans of early spring. equipped by means of path, this lavishly photographed cookbook lauds the most recent eating trend—the vegetable's starring function on the heart of the plate. chefs of all ability degrees will get pleasure from greater than a hundred recipes blending culture and innovation, starting from the fundamentals (Fresh Spinach Pasta Dough and clean Tomato Sauce) to the seasonal (Spring Risotto with eco-friendly and White Asparagus) to savory (Grilled Lamb Spiedini on a mattress of Caponata) and candy (Pumpkin Gelato). This imperative recipe assortment will entice Italian delicacies fans seeking to rejoice greens in any meal, on a daily basis.
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Additional resources for The Glorious Vegetables of Italy
As a spice, saffron is sold either in threads or in packets as a powder. The powder dissolves more easily but it is also more easily tampered with. To be sure you are getting pure saffron, buy the threads and gently pound them to a powder before using. SALT I use fine sea salt to season most of the recipes in this book. For salting large pots of water, such as for boiling pasta, I use coarse kosher salt or coarse or fine sea salt. Occasionally I use flaky sea salt, or fleur de sel, to season a dish after it has been cooked.
T O PR EP AR E: Raw kale can be finely shredded and tossed with a robust dressing, such as creamy Gorgonzola or an anchovy vinaigrette. Sauté coarsely chopped or shredded kale with olive oil and lots of garlic. Toss in a handful of cooked chickpeas, if you like. Or spread sautéed kale in a baking dish, top with grated cheese, and bake. LEEKS (see Onions and Garlic, page 33) LENTILS/L E NT I CCH I E S E A S ON: Y EAR - R OU ND Le lenticchie portano fortuna, my mom often said when she served us lentil soup.
S OT T OCENER E AL T AR T UF O: a semisoft cow’s milk cheese produced in the Veneto region. It has a thin ash-coated rind and a smooth paste flecked with bits of black truffle. T ALE GG I O: a semisoft, washed-rind cow’s milk cheese from Lombardy. It has a strong aroma and an appealing flavor that is both buttery and meaty, rich and salty. CURED M EA T S Numerous recipes in this book call for small amounts of salumi, or cured Italian meats. In nearly all instances, their use is optional. Here are short descriptions of the salumi used in the recipes in this book.