Fine Cooking Italian: 200 Recipes for Authentic Italian Food
Fine Cooking Magazine
Taunton Press, 2012 (2012)
Read an Excerpt
Reviewed by Bob Walch
lthough it may not be possible to bring some of the best Italian chefs in the country to your kitchen, you can do the next best thing by preparing some of their signature dishes for your friends and family.
ine Cooking Italian: 200 Recipes for Authentic Italian Food
offers a variety of recipes for mouthwatering starters, salads, soups, pizza, calzone, pasta dishes and main courses as well as polenta, risotto and desserts.
ach recipe is illustrated with a color photo and is explained with easy to follow instructions. Provided by such knowledgeable chefs as Lidia Bastianich, Bibi Caggiano, Rossetta Constantino, Tony Mantuano and Domenica Marchetti, these recipes are ideal for planning a full formal dinner or just tossing together a quick lunch or preparing a no stress, informal, family meal.
or a salad and pizza night you might want to start with
cherry tomatoes stuffed with mozzarella and basil
mushroom salad with lemon, thyme and parmigiano
. The follow-up course could be a
grilled pizza with tomato-balsamic sauce, chicken and eggplant
, a calzone stuffed with your favorite cheese and other ingredients or a
pizza with prosciutto and arugula
f you'd like something a little more substantial you'll find over sixty pasta recipes. These filling dishes range from
fettuccine with artichokes, hazelnuts and cream
Sicilian vegetable lasagna
rigatoni with red pepper and parmigiano cream sauce
spaghetti with garlic, hot pepper and pecorino
penne with sausage, chard and pine nuts
ooking for a special occasion main course that will dazzle your guests?
Chicken with marsala, mushrooms and gorgonzola
Tuscan-style roast pork with rosemary, sage and garlic
braised red snapper puttanesca
will put a smile on everyone's faces and have them asking for seconds.
or a side dish you might want to try a simple
goat cheese polenta
or a bowl of
risotto with peas, mint and lemon
. You don't want to forget the veggies, so
green beans and radicchio with shaved parmigiano
glazed carrots with marsala
(soufflé) might just fit the bill.
hen there's dessert! The possibilities here include
lemon sabayon with blueberry sauce and shortbread cookies
creamy orange-ricotta tart
triple-chocolate biscotti and a nougat glace
lemon curd fruit soufflés
long with all the recipes you'll also find sidebars that will make the time spent in the kitchen a little easier and more enjoyable. You'll discover tips on how to purchase fresh fava beans and prepare them, how to core parsnips, make your own marinara sauce, and fill and shape ravioli.
nce you've prepared a meal using this cookbook it will be time to sit down, lift your glass of red wine and wish everyone around the table, '
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