Four Seasons: A Year of Italian Food
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.
ingredients in a food processor and pulse until the dough is just amalgamated. Roll it into a ball and place it in the refrigerator to rest for an hour. Preheat the oven to 180°C (gas mark 4) and butter a 23 cm springform cake tin. Roll the pastry out on a lightly floured work surface then lift it into the prepared tin so the pastry comes up the sides. To make the filling, beat the egg whites until they form stiff peaks, but are not dry. Fold in the chocolate, almonds and amaretti. Pour the
olives, pitted unbleached plain flour or semolina, for dusting good-quality virgin olive oil, for brushing sea salt Preheat the oven to 240°C (gas mark 9). Mix all the dough ingredients together and knead until the dough becomes shiny and elastic. Make sure the dough is not too dry – add a few more drops of warm water if necessary. Shape the dough into a ball and put in a lightly oiled bowl. Put a few drops of oil over the dough, so that it does not dry out. Cover with a cloth and let it
until smooth and fluffy. (This salsa verde should have a thickish consistency.) Put a little of the sauce on a serving dish, arrange some anchovies in a layer over it, then cover those anchovies with some more sauce. Continue in this way until all the anchovies and sauce have been used up. Let the dish stand at room temperature for 1–2 hours or longer, so the flavours can meld. Serve as an antipasto with lots of crunchy, fresh bread, spread with a generous coating of unsalted butter. Tuna Pâté
fresh sage leaves 6 slices pancetta, diced 200 ml oloroso sherry salt and ground black pepper Make the Risotto alla Milanese but omit the bone marrow and saffron. Dust the diced kidneys with flour. In a heavy-based pan, melt the butter, add the oil and fry the onion, garlic, sage and pancetta until the onion is soft. Take care not to burn the garlic. Add the kidneys and, over fairly high heat, brown them quickly all over. Pour the sherry over the kidneys and, with a wooden spoon, scrape up
use various fish, such as blue eye, ling, sea bass, red mullet or grouper. Ask your fishmonger to clean and fillet the fish, and to keep all the heads and bones for you to use to make the stock. Serves 6 FISH STOCK 1.5 kg assorted fish (use heads and bones for stock and reserve fish fillets for stew) 1 Spanish onion, quartered 4 celery stalks, roughly chopped 3 fresh bay leaves 2 teaspoons salt FISH STEW 60 ml good-quality virgin olive oil 1 large Spanish onion, finely chopped the