The Food of North Italy: Authentic Recipes from Piedmont, Lombardy, and Valle D'Aosta (Periplus World Cookbooks)

The Food of North Italy: Authentic Recipes from Piedmont, Lombardy, and Valle D'Aosta (Periplus World Cookbooks)

Language: English

Pages: 120

ISBN: 9625935053

Format: PDF / Kindle (mobi) / ePub

The Food of North Italy: Authentic Recipes from Piedmont, Lombardy, and Valle D'Aosta (Periplus World Cookbooks)

Language: English

Pages: 120

ISBN: 9625935053

Format: PDF / Kindle (mobi) / ePub


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light in colour, taking care 62/3 oz (200 g) Fontina Valdostana cheese, rind removed and cubed 2 3 / 4 cups (700 ml) milk not to let the egg mixture start to cook. ^ Turn off heat and continue whisking for 10 to 15 minutes or until the mixture becomes cold and thick enough that the trail of a whisk lightly dragged through the mixture holds its shape for 1 minute. Sprinkle half of the flour mixture over the top and carefully fold into mixture until almost combined. Sprinkle with remaining flour

evaporated. Add beef stock a n d cook for a further 3 m i n u t e s or until p h e a s a n t is cooked t h r o u g h a n d tender, stirring occasionally,. Add the tomato p u r e e a n d parsley and cook a further 2 to 3 m i n u t e s or until well combined. Remove pheasant pieces with a slotted spoon and arrange on a w a r m serving platter. Strain t h e cooking liquid through a very fine sieve or place in a food processor a n d process until smooth. Spoon sauce over t h e p h e a s a n t a n d

with kitchen twine a n d season with t h e salt a n d p e p p e r . H e a t t h e b u t t e r a n d oil in a large, heavy-based saucepan. Add the tomatoes, onions, carrots, potatoes, celery, garlic, a n d b o u q u e t garni a n d cook over m e d i u m h e a t for 6 to 8 m i n u t e s or until vegetables are softened, stirring occasionally,. Place m e a t o n top of t h e vegetables a n d add t h e Marsala a n d water. Cover the saucepan with a tightfitting lid a n d place a h e a v y object o n

milk adding a little water if not enough liquid to cover. Place over medium heat and cook for 10 to 12 minutes or until quite tender. Drain chestnuts and crush them lightly with the back of a knife. Return the chestnuts to the saucepan and add the extra milk, sugar, and the vanilla. Stir and bring to aboil. Cook for 10 minutes, stirring constantly, until the chestnuts have absorbed the milk and turned into a solid, homogenous mixture. Remove from heat and set aside. Meanwhile, whip cream and

typical Lombardy Christmas cakeis a symbol of Milan. George's day. Bergamo has sweet polenta, while both Mantua and Cremona lay claim to sbrisolona (the Mantua version contains almonds, while the Cremona version is rich with walnuts). Finally there are also the almond cakes of Pavia, Cremona's torrone, and torta di htte. In short, Lombardy's sweets are as varied and tempting as all its foods, and provide a most luxurious ending to any fabulous meal in the region. THE CUISINE OF LOMBARDY 13

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