Summer Reading B2G1 Free
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Lists | July 16, 2015

    Annie Liontas: IMG "You Want Me to Smell My Fingers?": Five Unforgettable Greek Idioms



    The word "idiom" originates in the Greek word ídios ("one's own") and means "special feature" or "special phrasing." Idioms are peculiar because,... Continue »
    1. $18.20 Sale Hardcover add to wish list

      Let Me Explain You

      Annie Liontas 9781476789088

    spacer
Qualifying orders ship free.
$6.95
List price: $21.99
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Home & Garden Cooking and Food- Italian

More copies of this ISBN

This title in other editions

Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy

by

Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy Cover

 

Synopses & Reviews

Publisher Comments:

Pasta and Chick Pea SoupPasta e CeciYield: 8 to 10 servingsThe Italians are great soup eaters, and one of the truly classic trattoria soups is this simple blend of chick peas — also known as garbanzo beans — simmered in an aromatic broth, punctuated by bits of pasta, and seasoned at table with best-quality olive oil. The soup should be thick and porridge-like, almost thick enough to hold a spoon upright! Since it's so rich, serve it in small portions, accompanied, at most, by a green salad or simple grilled poultry or fish. It's also a great treat when preceded by a platter of raw vegetables dipped in olive oil, just as I sampled one spring evening at Trattoria Omero, a lively spot with a marvelous view of the hills of Florence. Some foods are simply an excuse for eating something else, and I often think of this golden, harvest-like soup as an excuse for garlic and oil, two favorite foods that always put me in a happy frame of mind.Ingredients: 3 cups (1 pound; 500 g) dried chick peas (garbanzo beans)
3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 medium carrot, diced
1 rib celery, thinly sliced
4 plump fresh garlic cloves, crushed
Several sprigs of fresh parsley, sprigs of sage, bay leaves, and celery leaves, tied in a bundle with cotton twine
2 to 3 quarts (2 to 3 l) cold water
Fine sea salt to taste
1/2cup (3 ounces; 90 g) tiny dried Italian pasta, such as ditalini, broken spaghetti, or tiny elbow macaroni
Extra-virgin olive oil, for the table
Instructions: Rinse and drain the chick peas, picking them over to remove any pebbles. Place the chick peas in a large bowl, add boiling water to cover, and set aside for 1 hour. Drain and rinsethe chick peas, discarding the water. Set aside.In a 6-quart (6-1) heavy-bottomed stockpot, combine the olive oil, onion, carrot, celery, garlic, and the herb bundle, and stir to coat with the oil. Cook over moderate heat until the vegetables are fragrant and soft, about 5 minutes. Add the chick peas, stir to coat with oil, and cook for 1 minute more. Add 2 quarts (2 l) water and stir. Cover, bring to a simmer over moderate heat, and simmer for 1 hour. Add the salt and continue simmering until the chick peas are tender, about 1 hour more, stirring from time to time to make sure they are not sticking to the bottom of the stockpot. Add additional water if the soup becomes too thick. (Cooking time will vary according to the freshness of the chick peas.)Remove and discard the herb bundle. Using an immersion mixer, roughly puré e the soup directly in the stockpot. (Alternatively, pass the soup through the coarse blade of a food mill or puré e in batches in a food processor, and return it to the stockpot.) The soup should have a creamy, but not totally smooth, consistency. It should be very thick, almost porridge-like. Season with salt to taste. Add the pasta, stir, and cook just until the pasta is tender, about 10 minutes more, stirring frequently to keep the pasta from sticking. Taste for seasoning.To serve, ladle the soup — piping hot — into warmed shallow soup bowls. Pass a cruet of extra-virgin olive oil, drizzling a swirl of oil directly into each bowl of soup. (The soup, of course, may be reheated several times over a period of several days. If it thickens, simply thin with water each time you reheat the soup.)Ricotta Cheesecake with Pine Nuts and RaisinsTorta diRicottaThis is a delicate, tenderly sweet, and crustless ricotta cheesecake, studded lightly with pine nuts and raisins, and harboring a faint hint of lemon, orange, and spice. I frankly prefer it to the heavier, richer American-style cheesecake, and strongly recommend that cheesecake lovers add it to their repertoire. I sampled this dessert one sunny Saturday in December, at the excellent family-run trattoria Checchino dal 1887, in Rome.Igredients: Unsalted butter and all-purpose flour for preparing the cake pan
1 cup (200 g) Vanilla Sugar (page 324)
1/3cup (45 g) all-purpose flour, sifted
1/2cup (2 ounces; 60 g) pine nuts
3/2cup (70 g) golden raisins
1/4teaspoon fine sea salt
2 pounds (1 kg) whole-milk ricotta (or two 15-ounce containers)
6 large eggs, at room temperature, lightly beaten
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
2 teaspoons pure vanilla extract
Grated zest (yellow peel) of 1 lemon
Grated zest (orange peel) of 1 orange
Confectioner's sugar, for garnish
Instructions: Preheat the oven to 300& deg; F (150& deg; C; gas mark 3/4).Generously butter and flour a 9-inch (23-cm) springform pan, tapping out any excess flour. Set aside.IIn a small bowl, stir together the vanilla sugar, flour, pine nuts, raisins, and salt. Set aside.In the bowl of an electric mixer fitted with a paddle, gently beat the ricotta at low speed until smooth. Add the beaten eggs little by little, then add the vanilla sugar mixture and gently mix to blend. Add the spices, vanilla, and zests. Mix to blend thoroughly.Pour the batter into the prepared cake pan. Place the pan in the center of the oven and bake until the cheesecake is a deepgolden brown and fairly firm in the center, and a toothpick inserted in the center comes out clean, about 1 hour and 30 minutes. Transfer to a baking rack to cool. Once cooled, cover the cheesecake with plastic wrap and refrigerate until serving time. (The cake can be made up to 1 day in advance.)To serve, release the sides of the springform pan, leaving the cheesecake on the pan base. Sprinkle the top generously with confectioner's sugar and serve, cutting into very thin wedges.

Synopsis:

The award-winning author of "Simply French" presents authentic trattoria food--150 recipes from the small family restaurants of Italy and from bakeries and pastry shops that touch upon the good and simple Italian life.

Synopsis:

Whether it's a bustling eatery in the heart of Florence or a tiny alcove tucked away on a side street in Venice, the trattoria is where Italians go for robust flavors, great friendship, and good times. Patricia Wells' Trattoria now feeds America's passion for Italian food with 150 authentic recipes. Savor a Fresh Artichoke Omelet, succulent Lamb Braised in White Wine, Garlic, and Hot Peppers, a hearty portion of Lasagne with Basil, Garlic, and Tomato Sauce, or a luscious Fragrant Orange and Lemon Cake, and much more. This essential cookbook of Italian trattorias presents a full range of homemade recipes for antipasti, soups, dried and fresh pastas, polenta, seafood, poultry, and meat, with special chapters on breads, pizzas, and desserts. Come explore the heart and soul of Italian cooking in Patricia Wells' Trattoria.

About the Author

Patrica Wells is the author of Bistro Cooking,which won the 1990 Julia Child/IACP award for Best European Cookbook, and Simply French,which received the james Beard Foundation Award for Best International Cookbook. A former food writer for the New York Timesshe is also the author of the acclaimed books The Paris Cookbook, The food Lover's Guide to Paris,and The Food Lover's Guide to France.Patricia Wells currently lives in Paris, where she is the restaurant critic for the International Herald Tribune.

Product Details

ISBN:
9780060936525
Author:
Wells, Patricia
Publisher:
William Morrow & Company
Author:
by Patricia Wells and Steven Rothfeld
Author:
Rothfeld, Steven
Location:
New York
Subject:
General
Subject:
Cookery, italian
Subject:
Entertaining
Subject:
Seasonal
Subject:
Regional & Ethnic - Italian
Subject:
Entertaining - General
Subject:
Italian
Subject:
Cooking and Food-Italian
Copyright:
Edition Description:
Trade PB
Series Volume:
32
Publication Date:
20011031
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
352
Dimensions:
9 x 6 x 1.53 in 28.48 oz

Other books you might like

  1. Bistro Cooking Used Trade Paper $6.95
  2. Patricia Wells at Home in Provence:... Used Trade Paper $7.95
  3. The Provence Cookbook Used Hardcover $9.50
  4. Emeril's TV Dinners: Kickin' It Up a... Used Hardcover $3.50
  5. The Vegetarian Times Cookbook Used Trade Paper $5.50
  6. The Best of Lord Krishna's Cuisine:... Used Trade Paper $10.95

Related Subjects


Cooking and Food » General
Cooking and Food » Regional and Ethnic » Italian
Cooking and Food » Special Occasions » Entertaining

Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy Used Trade Paper
0 stars - 0 reviews
$6.95 In Stock
Product details 352 pages Morrow Cookbooks - English 9780060936525 Reviews:
"Synopsis" by , The award-winning author of "Simply French" presents authentic trattoria food--150 recipes from the small family restaurants of Italy and from bakeries and pastry shops that touch upon the good and simple Italian life.

"Synopsis" by , Whether it's a bustling eatery in the heart of Florence or a tiny alcove tucked away on a side street in Venice, the trattoria is where Italians go for robust flavors, great friendship, and good times. Patricia Wells' Trattoria now feeds America's passion for Italian food with 150 authentic recipes. Savor a Fresh Artichoke Omelet, succulent Lamb Braised in White Wine, Garlic, and Hot Peppers, a hearty portion of Lasagne with Basil, Garlic, and Tomato Sauce, or a luscious Fragrant Orange and Lemon Cake, and much more. This essential cookbook of Italian trattorias presents a full range of homemade recipes for antipasti, soups, dried and fresh pastas, polenta, seafood, poultry, and meat, with special chapters on breads, pizzas, and desserts. Come explore the heart and soul of Italian cooking in Patricia Wells' Trattoria.
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.