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9 Remote Warehouse Cooking and Food- Italian

Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

by

Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes Cover

ISBN13: 9780307267511
ISBN10: 0307267512
All Product Details

 

 

Excerpt

Frittata with Asparagus and Scallions

 

Ingredients:

 

1 pound fresh, thin asparagus spears

 

4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices)

 

1/2 pound scallions

 

3 tablespoons extra-virgin olive oil

 

1/2 teaspoon coarse sea salt or kosher salt, or more to taste

 

8 large eggs

 

Freshly ground black pepper to taste

 

Recommended Equipment:

 

A sturdy 12-inch nonstick skillet with a cover

 

A heat-proof rubber spatula

 

Serves 4 as a light meal or 6 as an appetizer

 

This is a different sort of frittata, not the neat golden round of well-set eggs that's probably most familiar. Here the eggs are in the skillet for barely a minute, just long enough to gather in soft, loose folds, filled with morsels of asparagus and shreds of prosciutto. In fact, when I make this frittata or the "dragged" eggsuova strapazzate, page 143I leave my eggs still wet and glistening so I can mop up the plate with a crust of country bread. That's the best part of all.

 

Snap off the tough bottom stubs of the asparagus, peel the bottom few inches of each spear, and cut them crosswise in 1 1/2-inch pieces. Slice prosciutto or bacon into strips, or lardoons, about 1 inch long and 1/3 inch wide. Trim the scallions, and cut crosswise into 1-inch pieces.

 

Pour the olive oil into the skillet, scatter in the lardoons, and set over medium heat. When the strips are sizzling and rendering fat, toss in the cut asparagus, and roll and toss them over a few times. Cover the skillet, and cook, still over moderate heat, shaking the pan occasionally, until the asparagus is slightly softened, 5 minutes or so.

 

Scatter the scallion pieces in the pan, season with a couple pinches of salt, and toss the vegetables and lardoons together. Cover the skillet, and cook, shaking the pan and stirring occasionally, until the scallions and asparagus are soft and moist, 7 or 8 minutes more. Meanwhile, beat the eggs thoroughly with the remaining salt and generous grinds of black pepper.

 

When the vegetables are steaming in their moisture, uncover the skillet, raise the heat, and cook, tossing, for a minute or so, until the water has evaporated and the asparagus and scallions seem about to color.

 

Quickly spread them out in the pan, and pour the eggs over at once. Immediately begin folding the eggs over with the spatula, clearing the sides and skillet bottom continuously, so the eggs flow and coagulate around the vegetables and lardoons.

 

When all the eggs are cooked in big soft curds—in barely a minute—take the skillet off the heat. Tumble the frittata over a few more times to keep it loose and moist. Spoon portions onto warm plates, and serve hot and steaming.

 

Dry Fettuccine with Squash and Cauliflower

Bavette con Zucca e Cavolo

Serves 6

Ingredients

1/2 cup extra-virgin olive oil

3 plump garlic cloves, crushed and peeled

1 small onion, thinly sliced (1 cup)

3 cups butternut squash cut in ½-inch cubes

3 cups cauliflower cut in small (about 1-inch) florets

4 tablespoons small capers, drained

1 teaspoon coarse sea salt or kosher salt, or to taste, plus more for cooking pasta

1/2 teaspoon peperoncino flakes, or to taste

2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand

1 pound dry fettucine or bavette

1 cup freshly grated pecorino

Recommended Equipment

A heavy-bottomed skillet or sauté pan, 14-inch diameter, with a cover

A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta

 

Dry Fettuccine with Squash and Cauliflower

Bavette con Zucca e Cavolo

 

   1. Pour the olive oil into the big skillet, and set over medium-high heat.

   2. Scatter in the sliced garlic, and let it start sizzling.

   3. Stir in the onion slices, and cook for a couple of minutes, to wilt.

   4. Spill in all the cut squash and cauliflower pieces, scatter the capers, salt, and peperoncino on top, and with tongs toss all together for a minute or so.

   5. Pour a cup of water into the skillet, cover tightly, and steam the vegetables for 2 to 3 minutes, shaking the pan occasionally.

   6. Pour in the crushed tomatoes along with a cup of water sloshed in the tomato cans. Stir well and cover; when the tomato juices are boiling, adjust the heat to keep them bubbling gently. Cook covered for about 10 minutes, stirring occasionally.

   7. When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes. Adjust the seasoning to taste, and keep at a low simmer.

   8. While the sauce is cooking, heat salted pasta-cooking water to a rolling boil (at least 6 quarts water and a tablespoon salt).

   9. Drop in the fettuccine or bavette, and cook until barely al dente.

   10. Lift them from the water, drain for a moment, then drop into the simmering vegetables. Toss and cook all together for a couple of minutes over moderate heat. Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they're splashing in the skillet.

   11. When the pasta is perfectly cooked and robed with sauce, turn off the heat. Sprinkle over it the grated cheese, toss into the pasta, and serve.

 

 

What Our Readers Are Saying

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Average customer rating based on 2 comments:

Jillka, October 10, 2010 (view all comments by Jillka)
AS A RESULT OF WATCHING LIDIA COOK ON OPB I HAVE BOUGHT 3 OF HER COOKBOOKS AND AM NEVER DISAPPOINTED.
I HAVE LEARNED TECHNIQUES THAT I USE IN ALL MY COOKING NOW. EACH TIME I TRY A NEW RECIPE I AM AMAZED AT HOW GOOD IT IS. THE FLAVORS ARE SUBTLE AND BALANCED. I ALWAYS TURN TO HER IF I WANT A SURE FIRE HIT. GENERALLY THEY ARE QUITE EASY TO PREPARE.
Was this comment helpful? | Yes | No
(0 of 1 readers found this comment helpful)
skovko, April 10, 2010 (view all comments by skovko)
I have several of Lidia's books mostly older ones. We watched one of her PBS shows "cooking from Abruzzo", my husband kept saying "I would so eat that!". The recipes are in this book and oh my what a happy hubby I have! They are easy to read and follow and I have had no failures at all. I would encourage anyone to purchase this book even a novice in the kitchen. You will enjoy cooking and get applause from your family.
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(1 of 1 readers found this comment helpful)
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Product Details

ISBN:
9780307267511
Author:
Bastianich, Lidia Matticchio
Publisher:
Knopf Publishing Group
Photographer:
Lidia Matticchio Bastianich
Photographer:
Hirsheimer & Hamilton
Author:
Manuali, Tanya Bastianich
Author:
Manuali, Tanya Bastiani
Author:
Tanya Bastianich Manuali
Author:
Ch
Author:
Bastianich Manuali, Tanya
Author:
Lidia Matticchio Bastianich
Author:
Lidia Matticchio Bastianich and Tanya Bastianich Manuali
Subject:
Regional & Ethnic - Italian
Subject:
Europe - Italy
Subject:
Cookery, italian
Subject:
Cookery, Italy
Subject:
Italian
Subject:
COOKING / Regional & Ethnic/Italian
Subject:
TRAVEL / Europe / Italy
Subject:
HISTORY / Europe/Italy
Subject:
Cooking and Food-Italian
Copyright:
Publication Date:
20091031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
4C PHOTOS BY AU and C. HIRSHEIME
Pages:
432
Dimensions:
9.42x8.24x1.18 in. 2.75 lbs.

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Related Subjects

Arts and Entertainment » Art » Style and Design
Arts and Entertainment » Music » General
Cooking and Food » Regional and Ethnic » Italian
Health and Self-Help » Psychology » General
History and Social Science » World History » Italy
Travel » Europe » Italy

Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes Used Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 432 pages Knopf Doubleday Publishing Group - English 9780307267511 Reviews:
"Publishers Weekly Review" by , "Bastianich, acclaimed restaurateur, star of a PBS cooking show and author (Lidia's Italy, etc.), and her daughter Manuali offer a stellar array of regional Italian recipes in this tantalizing and lavishly photographed collection. They serve up authentic, hearty fare including such favorites as wedding soup from Basilicata, braised veal shanks from Lombardy and spaghetti with clam sauce from Le Marche. They celebrate and honor the cuisine of lesser-known parts of the country including Emilia-Romagna's sweet and sour little onions, Molise's braised octopus with spaghetti, Calabria's spicy calamari and Liguria's stuffed vegetables. In her trademark style, Bastianich places each recipe in the context of its Italian heritage, sharing insight into the people and highlights of the region. Offerings run the gamut from fish and beef to pasta and vegetables and provide insight into the traditional Italian kitchen and lifestyle. Readers will enjoy this volume not only as a cookbook but as a vicarious travel guide, flipping the pages to take in the culture as well as the cuisine. Bastianich's fans will delight in this superb volume, which no kitchen should be without. (Sept.)" Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by , In this warmly written, lushly illustrated new cookbook, Lidia delves into the regional cooking of many lesser known parts of ItalyMolise, Liguria, Umbria, Abruzzo, Calabria, Valle dAosta, Le Marche, Trentino Alto Adige, Basilicata, and Sardiniaand explores hidden treasures in the well-known gastronomic domains of Lombardy and Emilia Romagna.

From the north, she brings us a wealth of rice recipes, including Risotto Milan-Style with Marrow and Saffron; from sheep country, a Braised Leg of Lamb plus Lamb Chops with Olives; from farmlands, Rabbit with Onions and Stuffed Quail in Parchment; from coastal waters, a Roast Lobster with Bread Crumb Topping, and Zuppa di Pesce. And in every region she discovers new ways with pasta.

Above all, no matter where she is, Lidia reaches the local people who make great olive oils, or harvest tiny lentils, or produce artisan cheeses and regional wines. The authentic and delectable recipes she brings home to us are born out of these intimate connections and, as always, out of her passion for the delightfully varied foods of her native Italy. In addition, her daughter, Tanya, takes us on side trips to share her love of the country and its art.

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