Four Seasons: A Year of Italian Food

20 Sep

Four Seasons: A Year of Italian Food

Four Seasons: A Year of Italian Food

Language: English

Pages: 368

ISBN: 1742704379

Format: PDF / Kindle (mobi) / ePub

This edition is in American measurements.
   A seasonal exploration of Italian cookery with mouthwatering recipes and photographs. Manuela Darling-Gansser’s journey across Italy reveals authentic recipes made from ingredients according to the seasons. Like its landscape, Italy’s food is of enormous variety, changing greatly with the seasons and geography. Marvelous ingredients, such as local vegetables and fruits, fresh herbs, rich spices, and exquisite cheeses are magically combined to produce memorable dishes including pastas such as Pappardelle with Duck Ragout, Ricotta and Spinach Gnocchi, and Ditali with Spring Vegetables, to stylishly simple seafood and meat dishes like Swordfish Kebabs, Grilled Mussels, Turkey with Chestnut Stuffing, and Rolled Lamb with Asparagus. Along with gorgeous risottos, pizzas, salads, and snacks, Manuela also reveals delectable desserts such as Chocolate Truffle Cake, Cannoli, and Marsala Ice Cream. Drawn from travels to Costa Smeralda, Lugano, Piemonte, the Swiss Alps, and Sicily, Manuela’s recipes are a collection of her favorites from each of these fascinating places. Divided into four chapters—one for each season—this collection of authentic Italian recipes is sure to become a staple in the kitchen.



















1 cm thick discs and serve with coffee. Monica’s St Joseph’s Dessert Serves 8 25 savoiardi (sponge finger) biscuits 250 ml dry Marsala 350 g unsalted butter, at room temperature 3 fresh organic eggs, separated 175 g caster sugar 250 g hazelnuts, toasted and skin removed, as described on Torta alle Nocciole e Cioccolato Amaro, then finely ground 125 ml very strong espresso coffee pinch of salt few drops pure vanilla essence 200 g dark chocolate (70% cocoa solids; optional) Use a

chicken or beef), cut into small pieces 200 g unbleached plain flour 2 large organic eggs 70 ml milk 150 g ricotta (this is optional, but the capuns are lighter with it) 40 g freshly grated parmigiano, plus extra for serving � bunch flat-leaf parsley, finely chopped ground black pepper 150 ml cream 100 ml good-quality chicken or vegetable stock 4–5 slices prosciutto (optional) Cut the stalks off the cavolo nero or silverbeet leaves and blanch the leaves in salted water. Dry on kitchen

cut some of them into various shapes — angels, stars and Christmas trees. Some we leave plain and others we decorate with icing. It is a ritual in which children love to get involved, cutting out the biscuits or decorating them (and sneaking a few pieces of dough or fingerfuls of icing sugar). Makes about 30 biscuits 250 g unsalted butter, at room temperature 500 g caster sugar 3 organic eggs 500 g unbleached plain flour pinch of salt 2 teaspoons ground cinnamon 1 teaspoon ground cloves

delicate flavour, so even people who do not especially like fish will love it. The salmoriglio sauce is a very traditional way to prepare it. Serves 4 SALMORIGLIO SAUCE 120 ml good-quality virgin olive oil 60 ml warm water juice of 1 organic lemon 2 cloves garlic, very finely chopped 1 tablespoon finely chopped fresh oregano 1 tablespoon finely chopped flat-leaf parsley 1 small red chilli, partially deseeded and very finely chopped (optional) 4 × 150 g slices swordfish, about 1 cm thick

stock, reserving 600 ml for the couscous, and simmer for 10–15 minutes. Taste, then season with salt and pepper. Heat the reserved fish stock in a separate saucepan. Stir in the saffron powder then add the couscous. Add the remaining oil, stir well and leave to absorb (as per the packet instructions). Fluff the couscous up with a fork, adding a little more oil if need be. Tip the couscous out onto a warm serving plate and ladle on some of the fish stew. Serve the remaining fish stew on the side.

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