Verdure: Simple Recipes in the Italian Style - Hardcover

Miller, Robin

Hardcover

ISBN 10: 060960435X ISBN 13: 9780609604359

Verlag: Crown Publications, 2001

Inhaltsangabe

A sumptuous cookbook presenting the simple cooking style of Northern Italy furnishes one hundred healthful recipes that emphasize fresh, seasonal produce, accompanied by helpful advice on how to select, store, and cook various vegetables. 15,000 first printing.

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Über die Autorin bzw. den Autor

Gioietta Vitale, a native of Milan, is the author of Riso (1996). A recent chairwoman of The American Italian Cancer Foundation, she continues to be active in fund-raising for cancer research. She is married to Alberto Vitale, former CEO of Random House, Inc., and lives in New York City.

Robin Vitetta-Miller has a master's degree in food and nutrition and is a contributing editor for Cooking Light and Health magazines. She writes columns for Shape, Natural Health, Men's Fitness, and Jump, has written articles on food and health for Family Circle, Mademoiselle, Woman's Day, and First for Women, and is a spokesperson for several food companies. She is the author of The Newlywed Cookbook (Sourcebook, 1999) and lives in Princeton, New Jersey.

Aus dem Klappentext

the simple cooking of Northern Italy, Verdure presents 100 healthful recipes for tempting dishes that make the best of fresh seasonal produce.

In Verdure, her long-awaited follow-up to Riso, Gioietta Vitale gives just-picked spinach, perfect baby artichokes, crisp green beans, and other delicacies of the garden the thoughtful treatment they deserve. These recipes, every bit as appealing as they are healthful, are delicious reminders of the tenets of Italian cooking: use fresh ingredients, respect those ingredients, and never add more to a dish than it needs.

This philosophy, which Gioietta has embraced since she first learned about food as a child in Northern Italy, results in such wonderfully simple dishes as Asparagus Salad with Potato-Anchovy Dressing, Sautéed Radicchio in Olive Oil, and Spinach Frittata. Each chapter features information on how to choose, store, and cook a single vegetable, from artichokes to zucchini, as well as a listing of flavors tha

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Raw Baby Artichoke Salad Insalata di Carciofi Crudi

Serves 4

12 baby artichokes 4 lemons 4 tablespoons extra virgin olive oil 1 1/2 teaspoons salt

The baby artichokes in this salad are eaten raw, and they are so delicate and tasty--like the petals on a rose. Serve this delightful salad as a first course or as a side dish with veal scaloppini or sauteed chicken.

Slice off the top 1/4 to 1/2 inch from one artichoke to remove the thornlike tips, if necessary. Slice the stem end so it's even with the base and pull away any dry or tough outer leaves. Transfer to a large bowl of cold water and add the juice from 1 lemon. Repeat with remaining artichokes.

Drain the artichokes and cut each in half lengthwise. Place halves cut side down on a cutting board and thinly slice lengthwise.

Place the artichoke slices in a large bowl and add the juice from the remaining 3 lemons, olive oil, and salt. Toss to combine. Serve immediately.

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Asparagus Salad with Potato-Anchovy Dressing Insalata di Aspˆragi con Patate Condite con Salsa di Acciughe

Serves 4 to 6

2 pounds thin asparagus spears, woody ends trimmed 1 large potato, peeled and diced 4 tablespoons extra virgin olive oil 8 whole anchovies, chopped 1/2 cup chopped fresh parsley 4 tablespoons fresh lemon juice Salt and freshly ground black pepper

An interesting blend of salty anchovies, starchy potato, and fresh sweet asparagus. This side dish pairs perfectly with sauteed or grilled chicken and steak. If desired, you can make the dressing in advance and refrigerate. Reheat in a small saucepan over low heat until warm.

Blanch the asparagus in a large pot of rapidly boiling water for 2 to 3 minutes, until crisp-tender. Drain and immerse in a large bowl of ice water to prevent further cooking. Drain and set aside.

Cook the potato in a small pot of rapidly boiling water for 10 minutes, until fork-tender. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the anchovies and potato and, using the back of a spoon, mash the two together until blended. Saute 2 minutes, until hot. Remove from the heat and stir in the parsley and lemon juice. Season to taste with salt and pepper.

To serve, transfer the asparagus to a serving plate and spoon anchovy dressing over top.

Details zur Ausgabe

• Verlag: Crown Publications
• Erscheinungsdatum: 2001
• Sprache: Englisch
• ISBN 10: 060960435X
• ISBN 13: 9780609604359
• Einband: Gebundene Ausgabe
• Auflage: 1
• Anzahl der Seiten: 144
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: QE GmbH & Co. KG; info@averdo.de; ; Martinistraße 3; Osnabrück; Deutschland