Biba's Northern Italian Cooking

Biba's Northern Italian Cooking

Biba Caggiano

Language: English

Pages: 256

ISBN: 1557883807

Format: PDF / Kindle (mobi) / ePub


Italian-born Biba Caggiano takes readers under her wing with more than 200 recipes from Northern Italy-the center of great cooking. Simple-to-master recipes cover tortellini from scratch, authentic pasta sauces, savory meat dishes, luscious desserts and more. This new edition features everything from simple dishes for a family meal to more elaborate recipes for special occasions, including:

* Homemade Minestrome
* Tagliatelle Bolognese Style
* Shellfish Risotto
* Bruschetta with Fresh Tomatoes and Basil
* Roasted Leg of Lamb with Garlic and Rosemary

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or red snapper, cleaned 3 garlic cloves, finely chopped Leaves from 2 sprigs fresh rosemary or 2 teaspoons dried rosemary 2 tablespoons chopped parsley Juice of 1 lemon ⅓ cup olive oil Salt and freshly ground pepper to taste Lemon wedges Preheat oven to 400F (205C). Wash fish thoroughly under cold running water. Dry with paper towels. In a small bowl, combine garlic, rosemary, parsley, lemon juice, oil, salt and pepper. Cut a large piece of aluminum foil or parchment paper to twice the

ounce dried wild Italian mushrooms or ½ pound fresh mushrooms, thinly sliced 1 cup warm water, if using dried mushrooms 2 tablespoons olive oil, if using fresh mushrooms 2 cups canned crushed Italian-style or whole tomatoes 1 (3- to 3½-pound) frying chicken, cut into serving pieces ½ cup all-purpose flour 3 to 4 tablespoons olive oil 2 garlic cloves 1 medium onion, thinly sliced ¼ pound pancetta, page 4, cut into 4 slices and diced ¾ cup dry Marsala wine or dry white wine Salt and

is generally more expensive but will be tender and juicy when cooked. A less-expensive cut of meat with less marbling is best for braising or stewing.The slow, moist cooking will produce tender and flavorful dishes. When serving meat that will follow a pasta dish, try to balance and complement the two. If a rich, substantial first course like lasagne is served, the meat that follows should be extremely light and simple. Roast veal or pork, or veal scaloppine would be suitable. Even the

tomatoes. Cut into slices and add to salad bowl. When ready to serve, season with salt. Add oil and vinegar; toss gently. Serve slightly chilled. Eggs and Sauces An egg should have no nationality. What does one country do with an egg that another can’t? After all, hard-cooked, scrambled or fried eggs can be eaten in many places around the world. Other special ways of cooking eggs are peculiar to certain countries. Americans eat eggs with bacon.The French have savory omelets.

finely chopped 2 carrots, finely chopped 1 celery stalk, finely chopped 1 potato, peeled, finely chopped 2 zucchini, finely chopped 1 large tomato, chopped ¼ pound mushrooms, finely chopped ¼ pound string beans, finely chopped 3 or 4 pieces prosciutto rind, page 5, or 1 smoked ham shank Salt and freshly ground pepper to taste ½ cup freshly grated Parmesan cheese Prepare Chicken Broth. Heat oil in a large saucepan. Add parsley and garlic. Sauté over medium heat. Before garlic

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