Fabulicious!: Teresa's Italian Family Cookbook

Fabulicious!: Teresa's Italian Family Cookbook

Teresa Giudice

Language: English

Pages: 192

ISBN: 0762442395

Format: PDF / Kindle (mobi) / ePub

Fabulicious!: Teresa's Italian Family Cookbook

Teresa Giudice

Language: English

Pages: 192

ISBN: 0762442395

Format: PDF / Kindle (mobi) / ePub


As the breakout star of The Real Housewives of New Jersey, Teresa Giudice has quickly become a household name--and a New York Times bestselling author. Her first book, Skinny Italian, showcased the health benefits of Old World Italian cuisine. Now she returns with 60 more flavorful family recipes straight from Salerno--with an emphasis on preparing, serving, and eating meals with the ones you love. Teresa shares her simple, inexpensive, and "fabulicious" dishes, including:

Secret family recipes: Featuring her Mama's meatballs and her mother-in-law's Ti Amo Tiramisu, the dessert that loves you back.

Celebration cooking: From one-dish feasts to the perfect potluck take-alongs, including entertaining tips for any occasion.

Light lunches: Spotlighting lighter fare, smaller portions, and sensational salads (as well as Panini!).

Kid friendly meals: How to go beyond mac-and-cheese, and get little ones involved in the kitchen.

Whether you're packing lunches or fixing a weekend feast, Teresa has just the recipe that will keep your family coming back for more--and living La Bella Vita!

Food Lover's Guide to Portland

At the Chef's Table: Culinary Creativity in Elite Restaurants

The Greek Diet: Look and Feel like a Greek God or Goddess and Lose up to Ten Pounds in Two Weeks

Cooking with Dried Beans (Storey's Country Wisdom Bulletin A-77)

 

 

 

 

 

 

 

 

 

 

 

per and whisk to combine. Gradually whisk in the oil. lemon juice 1 teaspoon Worcestershire sauce 1 garlic clove, minced (The dressing can be made up to 1 day ahead, covered and refrigerated. Whisk again before using.) B⁄c teaspoon salt 2. Combine the lettuce and tomatoes in a large bowl. Add B⁄e teaspoon dry mustard the dressing and toss to coat. Add the croutons, sprinkle B⁄i teaspoon freshly ground with the cheese, and toss again. Serve immediately. black pepper D⁄e cup extra-virgin

rimmed baking sheet. Drizzle with the oil. Roll the asparagus in the oil to coat. Season with salt and pepper. freshly grated Parmigiano- 3. Roast, turning the asparagus after 5 minutes, until the Reggiano cheese asparagus is crisp-tender, about 10 minutes (or longer 1 tablespoon balsamic vinegar for more tender asparagus). Immediately transfer to a platter. Sprinkle with the grated Parmigiano, and drizzle with the vinegar. Serve hot. Fabulicious! 1 pound thin asparagus, woody 131

grated 4. Remove the baking dish from the oven. Heap the Parmigiano-Reggiano cheese vegetable mixture over the fish and sprinkle with 2 tablespoons chopped fresh basil the grated cheese. Return to the oven and bake until the fish looks opaque when flaked with the tip of a knife, about 10 minutes. Sprinkle with the basil and serve hot. Fabulicious! (about 2 B⁄c cups) 159 Fabulicious_int150-192.qxd:Fabulicious_int 3/3/11 3:38 PM Page 160 Butterfly Basil Chicken **** q **** Makes 4

Donut Holes * * * epending on where you’re from—in Italy and in America—you might call zeppole (zeppola is the singular) by another name: zeppoli, zippuli, sfinge, crispellis, or mangonillis. Some use a potato dough. Some are stuffed with anchovies. But made any way, they are delish! Stuff It Instead of dusting the zeppole with confectioner’s sugar on the outside, you can flavor zeppole from the inside. Before frying, pull the dough ball apart, stick a piece of apple inside, and close it up.

too! And since so many of us are multi-tasking, working maniacs, in addition to giving you a whole chapter of quick-and-easy meals, I’ve also marked all “quick” recipes that can be on the table in 30 minutes or less with this icon: Q . M * * * Substitute This * * * ost of my recipes include the full-bodied flavors of things like heavy whipping cream and fresh mozzarella cheese. I have no problem cooking with these things because they’re used in such small quantities that what you get per

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