Fresh Italian Cooking: delicious recipes for more than 100 Italian favorites by Academia Barilla

625834ea64cb714.jpeg Author Academia Barilla
Isbn 9781621138129
File size 19MB
Year 2013
Pages 234
Language English
File format PDF
Category cookbooks


FRESH ITALIAN COOKING FRESH ITALIAN COOKING Original edition © 2012 by Edizioni White Star s.r.l. All rights reserved. The Taunton Press, Inc. 63 South Main Street PO Box 5506, Newtown, CT 06470-5506 e-mail: [email protected] Translations: Catherine Howard - Mary Doyle - John Venerella Salvatore Ciolfi for Rosetta Translations SARL - Rosetta Translations SARL Library of Congress Cataloging-in-Publication data in progress E-Book isbn 978-1-62710-814-0 Printed in China 10 9 8 7 6 5 4 3 2 1 edited by Academia Barilla introduction GIANLUIGI ZENTI text CHEF MARIO GRAZIA Mariagrazia Villa giovanni gandino Lorena carrara photographs Alberto Rossi academia barilla editorial coordination Ilaria Rossi Chato Morandi Rebecca Pickrell graphic design maria cucchi 5 contents preface by academia barilla 10 chapter one breads & Small Plates 12  chapter two pasta & soups  56 chapter three main courses126 chapter four salads & vegetables 160 chapter five desserts  204 index231 metric equivalent  238 7 list of recipes chapter one garganelli with prosciutto, peppers, and peas breads & small plates12 pennette with roasted bell peppers, chicken, and 68 olive breadsticks  14 extra-virgin olive oil breadsticks in three flavors 16 ligurian pasta with pesto  70 oregano crackers  18 cut spaghetti with broccoli  72 sun-dried tomato and caper twists  20 fettuccine in vegetable ragù 74 parmesan buns  22 whole wheat spaghetti with creamy asparagus fried pizza from messina 24 and goat cheese  76 tomato jelly with burrata cheese and pesto  26 ruote with bell peppers  78 tomato-basil bruschetta  28 penne with asparagus 80 caprese with basil 30 cavatelli with arugula and potatoes  82 panzanella 32 orecchiette with broccoli rabe 84 sardinian summer nuraghe 34 ricotta gnocchi with arugula pesto  86 tomatoes stuffed with rice  36 spinach gnocchi with parmigiano-reggiano  88 savory bread pudding  38 herbed ricotta gnocchi  90 eggplant stuffed with goat cheese  40 carasau flatbread with vegetables and buffalo mozzarella  42 fried stuffed squash blossoms  44 warm spelt salad with shrimp 46 mackerel salad 48 caponata with mackerel 50 citrus-marinated anchovies with fennel salad  52 fennel salad with swordfish carpaccio 54 bavette pasta with swordfish and cherry tomatoes 92 bucatini with cuttlefish and peas  94 trofie pasta and clams in pesto sauce 96 sedanini with arugula pesto and salmon 98 bavette with shrimp, marsala, and fresh spring onions  100 linguine with broad beans, olives and hake  102 strozzapreti with scallops and pesto 104 orecchiette pasta with umbrine, mussels and broccoli  chapter two 106 pasta & soups  56 salmon and spinach lasagna 108 spaghetti with tomato sauce  58 cellentani pasta salad with tuna and peppers 110 cavatielli with tomatoes and ricotta 60 castellane pasta salad with salmon and fennel  112 cellentani with tomato pesto  62 fusilli pasta salad with vegetables and squid  114 64 conchiglie pasta salad with prawns  116 penne all’arrabbiata 8 anchovies 66 tomato soup  118 marinated fried zucchini  172 italian vegetable soup  120 treviso-style radicchio 174 vegetable dumplings 122 parma-style asparagus  176 egg pasta with peas  124 sautéed broccoli rabe  178 pickled vegetables  180 sautéed peppers  182 vegetable caponata  184 ratatouille  186 broad beans with anchovies  188 stir-fried roman chicory with anchovy sauce 190 192 chapter three main courses126 roasted vegetable medley with pecorino toscano 128 pizza margherita 130 sardinian cabbage rolls 132 chicken cacciatore  134 chicken and potato salad  136 radicchio with speck chicken marsala with peppers  138 baked stuffed vegetables  194 stuffed breast of veal 140 vegetables au gratin 196 fish skewers in salmoriglio sauce  142 broad bean fritters  198 stuffed sardines  144 jewish-style artichokes  200 roasted scallops with puréed peas  146 fried vegetables  202 stuffed squid  148 chapter five anglerfish salad with pantellerian capers  150 desserts204 swordfish in salmoriglio sauce  152 moscato jelly with mixed berries 206 simple poached sea bass  154 cold zabaglione with moscato  208 grouper matalotta-style 156 stuffed peaches  210 ligurian seafood with vegetables  158 vanilla semifreddo  212 chapter four citrus fruit soup with pistachios 214 salads & vegetables 160 lemon mousse with extra-virgin olive oil 216 artichoke salad with parmigiano-reggiano strawberry sorbet 218 162 coffee granita 220 anchovy salad with fresh vegetables  164 orange granita 222 christmas salad  166 vanilla, chocolate and stracciatella orange salad 168 cheese salad with pink grapefruit, young spinach and walnuts 170 ice cream  224 peaches stuffed with amaretti cookies  226 chocolate-covered orange peels  228 9 Promoting Italian Gastronomic Culture around the World Academia Barilla, like the land where it was born, has a vocation it believes in. Its headquarters is pleasant and functional. Its employees demonstrate specific skills relating to the culinary art of which it is an ambassador. Academia Barilla’s modern, international center dedicated to the dissemination of Italian cuisine is located in Parma, the very heart of the Food Valley. It is a city that enjoys worldwide recognition as a major center of culinary art. Indeed, not only does it boast a gourmand way of life, an ancient tradition of agriculture and high quality food in general, but it is also the home of some of the best-known typical Italian products: from Parmigiano-Reggiano cheese to Parma ham, Culatello to numerous salami specialties, and many different types of pasta. Academia Barilla was founded in 2004 and built on the location where the historic Barilla pasta factory had stood, inside the new Barilla Center designed by Renzo Piano. It provides training courses, services and products of excellence to promote Italian gastronomic culture to both professionals and food lovers alike. With the objective of defending and protecting the Italian culinary heritage from imitations and counterfeits, Academia Barilla promotes the distribution of high-quality products that derive from ancient knowledge and practices, and appraises, through significant investments and the creation of dedicated services, the role of Italian restaurants and restaurant services around the world. Designed to meet training requirements for the food industry, the facilities of Academia Barilla consist of a spectacular gourmet auditorium surrounded by a sensory analysis lab; several rooms for classroom teaching and hands-on training sessions that are equipped with the latest technology; an internal restaurant; and a well-endowed library dedicated to gastronomy, which, thanks to over 10,000 volumes and the historical collections of menus and culinary prints, protects tradition while at the same time blending it with innovation. Academia Barilla offers a large number of training courses organized according to content as well as the level of skill required. A team of professional chefs and visiting chefs of international renown, such as Moreno Cedroni, Scott Conant, Carlo Cracco, Alfonso Iaccarino, Giada De Laurentiis and Giancarlo Perbellini, make up the Academia Barilla teaching staff. These are qualified chefs who can offer special and unique opportunities ranging from personalized guidance to rapid courses, from theme meetings to a classical lectio magistralis. Academia Barilla is a point of reference with regard to providing services to businesses. It 10 offers the opportunity to organize gastronomic, culinary or food-related press conferences and product presentations; incentive programs; meetings and conventions; team building programs; thematic seminars, conferences, and training courses with high standards for quality and presentation. Memorable gourmet tours, customized by way of itinerary and duration to explore and discover more about Italy’s enological, gastronomical and cultural traditions, are a fundamental aspect of the mission of Academia Barilla. Enjoy unforgettable landscapes and encounters with haute cuisine, excursions to the locations where renowned local specialties are produced and to famous wine cellars, dinners in enchanting castles and stately homes, concerts and high-end musical events, shopping in the most exclusive Italian fashion and designer shops, time to relax in splendid spas and elegant resorts. Academia Barilla also organizes cultural events and promotional initiatives for the dissemination of culinary knowledge that are open to the general public, with the participation of experts, chefs, and food critics. The Academia Barilla center in Parma also distributes, under its own name, a range of high-quality Italian specialties, produced by small nonindustrial companies and selected by accredited chefs and expert restaurateurs: aged cheese (Parmigiano-Reggiano DOP, Pecorino Toscano DOP, Pecorino Sardo Gran Cru and Pecorino Dolce), Parma ham, extra virgin olive oils from various Italian regions, traditional balsamic vinegar of Modena, artisan compotes (Chianti wine jelly, spicy fig compote, hand-cut fresh pears with balsamic vinegar) and sea salt from Sicily (flavored with black olives or fresh orange peel) are among the products selected for export. In addition, Academia Barilla promotes the “Premio Cinema” (Film Award) for documentaries on Italian traditions related to food. In 2007, Academia Barilla was awarded the “Premio Impresa-Cultura” (Company-Culture Award) for its efforts in promoting the Italian spirit and Italian creativity around the world. All of Academia Barilla’s cultural heritage is featured in its website www.academiabarilla. com. You can search online for books in the Gastronomic Library; the collections of prints and menus and hundreds of historical texts have all been scanned or digitized and indexed for online searching and browsing. Gianluigi Zenti 11 breads & small plates chapter one OLIVE BREADSTICKS filoncini alle olive Preparation time: 1 hour and 30 minutes + 20-25 minutes cooking time Ingredients for 10 servings Method all-purpose flour 4 cups (500 g) water 1 cup (250 ml) brewer’s yeast 1/2 oz (15 g) salt 1 1/2 tsp (10 g) sugar 3 1/2 tsp (15 g) pitted green olives, roughly chopped 3 1⁄2 oz (100 g) about 23 large extra-virgin olive oil 3 tbsp + 2 tsp (50 ml) Mix the flour, water, oil and yeast. Dissolve the salt in a few drops of water and add it to the mix. Knead the dough for a few minutes, then add the olives (roughly chopped). Cover the dough with a cloth and let it rise in a warm place for 20 minutes. Divide it into pieces of equal size and shape them into breadsticks (you should get about 10). Arrange in a pan lined with parchment paper and let rise in a warm place until they’ve doubled in size. Bake a preheated oven at 400° F (200° C) until golden brown and crispy, about 20-25 minutes, depending on the size of the breadsticks. A t hou s a n d t y p e s of br e a d If Italy is the country of “a hundred cities” and “a thousand bell towers,” then there are even more traditional breads to be enjoyed. This food, simultaneously simple and complex, has historically taken on many forms. Though it remains universally recognizable as “bread,” it always manifests itself in different flavors with different features. Depending on the socio-economic conditions of where it is produced, the ritual meaning connected to it, and the intended culinary use, bread can be large or small, white or black, tapered, ring-shaped, braided, or an infinite number of other shapes. The creativity of the Italian people has resulted in many different forms of bread, from the basic loaf (whose semispherical shape seems to fit the curve of your hands) to longer shapes (probably a nod to pagan fertility symbols), to the ring shape that recalls a sun disk. Bread still plays a cultural, magical, recreational, and convivial role that is unparalleled. Difficulty 14 EXTRA-VIRGIN OLIVE OIL BREADSTICKS IN THREE FLAVORS grissini all’olio extra-vergine di oliva ai tre sapori Preparation time: 20 minutes + 1 hour to rise + 7-8 minutes cooking time Ingredients for 4 servings Method soft wheat flour (preferably Italiantype flour) 4 cups (500 g) brewer’s yeast 1 oz (30 g) extra-virgin olive oil 3 tbsp + 2 tsp (50 ml) water 1 cup (250 ml) fresh rosemary, finely chopped 1 oz (30 g) about 1 cup sun-dried tomatoes, finely chopped 3 tbsp (20 g) black olives, finely chopped 3/4 oz (20 g) sugar 1 3/4 tsp (7 g) cornmeal or semolina as needed salt 1 1/2 tsp (10 g) Dissolve the yeast in 2/3 cup (150 ml) water. Combine with the flour, remaining water, sugar and oil. Dissolve the salt in a few drops of water and add it at the very end. Divide the dough into 3 equal pieces. Mix the rosemary into 1 piece, the sun-dried tomatoes into another and the olives into the third. Cover them each in plastic wrap and let them rise in a warm place until they double in size. Cut each one into pieces as thick as your finger. Dip them in cornmeal or semolina and stretch them into breadsticks (long or short as you prefer) by hand. Place them in a pan lined with parchment paper and immediately bake in a preheated oven at 500° F (260° C) until golden brown and crispy, about 7-8 minutes. The m y s t e r io u s o r ig in s of br e a ds t icks Legends about the origins of a particular food often pop up after it’s become popular. This was the case for breadsticks, a new stickshaped bread from Piedmont. It seems that the invention, or at least the popularity of breadsticks is linked to the history of the House of Savoy. Young Vittorio Amedeo II (17th century) was in poor health and often suffered from fevers and intestinal disturbances. The court doctors, in keeping with the dietary principles of the time, attributed these problems to the consumption of partially raw bread. So the bakers were asked to produce a new kind of bread: light, pure, healthy, and well cooked, almost like a hard cookie. But it’s more likely that breadsticks, or grissini, are simply an extreme version of gherrsa or grissia, a traditional Piedmontese bread, similar to the baguette that’s still so popular in France. One thing is definite – breadsticks were long reserved for aristocratic tables only. Difficulty 16 Oregano Crackers cracker all’origano Preparation time: 10 minutes + 50 minutes rising time + 15 minutes cooking time Ingredients for 10 servings Method soft wheat flour 8 cups (1 kg) water 2 1/3 cups (550 ml) dried or fresh oregano 1 tbsp (5 g) fresh yeast 1 tbsp + 2 tsp (20 g) extra-virgin olive oil 3 tbsp + 2 tsp (50 ml) salt 1 tbsp (20 g) Put the oregano (dried or fresh, the amount can vary considerably depending on the intensity of the aroma) in the oil. Dissolve the yeast in the water, heated to 85-95° F (30-35° C). Make a well with flour on a work surface. Add the dissolved yeast to the center of the well and gradually incorporate the flour. Knead until the dough begins to take shape, then add the oil with the oregano. Lastly, add the salt and continue to knead until the dough is soft, smooth and elastic. Cover the dough with plastic wrap and let rest for about 10 minutes. Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange in a baking pan lined with parchment paper. Cover with plastic wrap and set in a warm place. Let rise for about 40 minutes. Before baking, prick the crackers with a fork to keep them from swelling up during cooking. Bake in the oven at 350° F (180° C) until golden, about 15 minutes. Difficulty 18

Author Academia Barilla Isbn 9781621138129 File size 19MB Year 2013 Pages 234 Language English File format PDF Category Cookbooks Book Description: FacebookTwitterGoogle+TumblrDiggMySpaceShare Direct from Italy’s best chefs, here are authentic recipes from every province of the countryside, all featuring fresh, seasonal ingredients. Traditional favorites such as caprese, panzanella, risotto, fresh basil and tomato pestos, plus dishes with pasta of every shape and size combine with mouthwatering Italian discoveries: sample fresh-from-the-garden sweet and sour zucchini, try pasta salad with salmon, lemon, and fennel, or savor stuffed peaches and fresh fruit layer cake. Each recipe is developed and tested in the test kitchens of the Academia Barilla’s own cooking Institute, and each easy-to-prepare dish is bursting with fresh ingredients and the rich, sunny flavors of Italy.     Download (19MB) 100 Great Italian Recipes: Delicious Recipes for More Than 100 Italian Favorites Saveur Easy Italian: 30 Classic Recipes Veneto: Recipes from an Italian Country Kitchen A Harvest Of Pumpkins And Squash Everyday Easy Load more posts

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