By Domenica Marchetti
ISBN-10: 1452108862
ISBN-13: 9781452108865
This ebook is a tribute to Italy's many excellent greens, from the intense, orange-fleshed pumpkins of autumn to the soft eco-friendly fava beans of early spring. geared up by way of direction, this lavishly photographed cookbook lauds the most recent eating trend—the vegetable's starring position on the heart of the plate. chefs of all ability degrees will take pleasure in 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 fundamental recipe assortment will entice Italian food fanatics seeking to have fun greens in any meal, on a daily basis.
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Extra info for The Glorious Vegetables of Italy
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T O K N EAD TH E D O UGH : Using the palm of your hand, push the dough gently but firmly away from you, and then fold it over toward you. Rotate the dough CON TIN U ED V egetable E ssentials 55 C O N T I NUED a quarter turn, and repeat the pushing and folding motion. Continue kneading for several minutes until the dough is smooth and silky. Form it into a ball and wrap it tightly in plastic wrap. Let the dough rest at room temperature for 30 minutes. T O S T R E TCH TH E D O UGH : Set up your pasta machine with the rollers on the widest setting (#1 on my standard Marcato Atlas hand-crank machine).
GA RLI C (see Onions and Garlic, page 33) THE GLORIOUS VEGETABLES OF ITALY 30 KA LE/CAV O L O S E A S ON: L AT E F AL L T H R OU G H WI NT ER There’s a reason the Italian word for kale—cavolo—is the same as the Italian word for cabbage. They are members of the same large family of mustard plants that also includes broccoli, cabbage, and cauliflower. There are many kinds of kale, but the one most associated with Italian cooking is Tuscan kale, also known known as cavolo nero (black kale), lacinato kale, and dinosaur kale.
Frozen peas are fine—good, even—and certainly less work than the fresh ones, but fresh peas have such a short season that I can’t help but take advantage of it when I see them at one of the stalls. Fresh peas should be eaten soon after they are picked because their sugars turn to starch quickly and they lose their delicate sweetness. Look for full, crisp, shiny pods. But stay away from larger dry-looking pods that are bulging with peas; these are likely to be older and unappealingly starchy. Fresh peas should be cooked the same day you harvest or buy them.
The Glorious Vegetables of Italy by Domenica Marchetti
by Kevin
4.2