Rustic Italian food
Book - 2011
"In this follow-up to his acclaimed Il Viaggio di Vetri, renowned chef Marc Vetri celebrates the rustic, handcrafted cuisine of Italian home cooks while advocating a hands-on, back-to-thebasics approach to cooking. Slow-cooked meats, homemade breads, flavorful pastas... these are the comforting foods that people actually want to cook and eat. With 120 recipes, Rustic Italian Food shows home cooks of every skill level how to create the hearty comfort food that Italians have been baking, roasting, and curing in their own kitchens for generations, such as Fig and Chestnut Bread, Spinach and Ricotta Gnocchi, Slow Roasted Lamb Shoulder, and Apple Fritters. Vetri also shares the personal stories and rich history behind these dishes, captivat...ing readers with his culinary talent and his storytelling"--
- Subjects
- Published
-
Berkeley :
Ten Speed Press
2011.
- Language
- English
- Main Author
- Other Authors
- Physical Description
- 291 p. : ill
- Bibliography
- Includes index.
- ISBN
- 9781580085892
- Foreword
- Introduction: A Return to Real Cooking
- Bread and Pizza
- Flour
- Measuring
- Yeast
- Water
- Salt
- Starter
- Mixing and Kneading
- Proofing and Shaping
- Baking and Steaming
- I Want It Burnt!
- Think Outside the Wine Bottle
- Part Skim Is Part Insane
- Biga Starter
- Rustic Loaf
- Ciabatta
- Parmesan Bread
- Durum Focaccia
- Rosemary Durum Bread
- Blueberry Schiacciata
- Chocolate Bread
- Fig and Chestnut Bread
- Brioche
- Romana Pizza Dough
- Napoletana Pizza Dough
- Margherita Pizza
- Mortadella Pizza
- Pastas
- Flour
- Extruded Pasta
- Rolled Pasta
- Hand-Rolled Pasta
- Pasta Water
- Which Oil?
- Opposites Attract
- Getting Floury with the Kids
- Parmigiano
- Extruded Pasta
- Basic Extruded Pasta Dough
- Rigatoni with Swordfish, Tomato, and Eggplant Fries
- Rigatoni with Chicken Livers, Cipollini Onions, and Sage
- Candele with Duck Bolognes
- Fusilli with Fava Beans and Pecorino
- Macaroni with Bigeye Tuna Bolognese,
- Bucatini alla Matriciana
- Tonnarelli Cacio e Pepe
- Spaghetti in Parchment with Clams and Scallions
- Rolled Pasta
- Basic Egg Pasta Dough
- Fettuccine with Pork Ragù and Stone Fruits
- Goat Cheese and Beet Plin with Tarragon
- Robiola Francobolli with Chanterelle Mushrooms and Thyme
- Mortadella Tortelli with Pistachio Pesto
- Caramelle di Zucca Ravioli with Amaretti
- Salt Cod Ravioli with Marjoram
- Escarole Ravioli with Pine Nuts and Honey
- Baked Pasta
- Veal Cannelloni with Porcini Béchamel
- Fazzoletti with Swiss Chard and Sheep's Milk Ricotta
- Semolina Gnocchi with Oxtail Ragù
- Lasagna with Zucchini and Stracciatella
- Eggplant Lasagnette alla Parmigiana
- Hand-Rolled Pasta
- Orecchiette with Veal Ragù and Bitter Greens
- Spinach and Ricotta Gnudi
- Garganelli with Gorgonzola, Radicchio, and Walnuts
- Salumi
- Types of Salumi
- Sanitation
- Freezing
- Seasoning
- Salt and Sugar
- Grinding
- Mixing
- Stuffing
- Cooking
- Fermentation
- Curing
- Equipment and Doneness
- So Young and So Good
- To Each His Own
- Terrines
- Potted Trout Terrine
- Duck Terrine
- Pork Liver Terrine
- Cooked Sausage Lamb Mortadella
- Rabbit Salami
- Swordfish Sausage
- Dry-Cured Salami
- Soppressata Calabrese
- Fennel Salami
- Chorizo
- Whole-Muscle Salumi Beef Speck
- Coppa
- Pancetta
- Lardo
- Shortcut Guanciale
- Warm Pork Belly
- Pickles and Preserves
- Canning
- Homemade Spicy Pickles
- Pickled Eggs
- Pickled Mustard Seeds
- Preserved Cherry Tomatoes
- Shallot Marmalade
- Mostarda
- Quince Butter
- Hazelnut Honey
- Strawberry Pate di Frutta
- Honeycrisp Apple Jam
- Apricot Jam
- Meats and Fish
- Brining Meat
- Roasting and Grilling
- Fish Freshness
- Procuring a Spit and a Suckling Pig
- Trussing a Pig to a Spit
- Preparing a Chicken for Grilling
- Thanks for the Complement
- Slow-Roasted Lamb Shoulder
- Spit-Roasted Suckling Pig
- Shaved Pork with Summer Fruit
- Chicken Halves on the Grill
- Sal's Old-School Meatballs
- Veal Breast "al Latte" with Fried Sage
- Grilled Beef Cheeks
- Turkey Cutlets Milanese Style
- Braised Monkfish
- Mixed Seafood Grill
- Halibut with Peas
- Fish Poached in Olive Oil
- Tuna Tagliata with Fennel and Orange
- Simple Vegetables and Sides
- Choosing Produce
- Preparing Fruits and Vegetables
- Seasoning
- Vegetarians Welcome
- Birds of a Feather
- Lima Bean Salad with Shaved Red Onion
- Apple and Endive Salad with Lemon and Thyme
- Celery Puntarelle Salad with Anchovy Dressing
- Cold Farro Salad with Crunchy Vegetables
- Corn Crema with Corn Sauté and Scallions
- Roasted Mushrooms in Foil
- Rosemary Roasted Potatoes
- Potato Torta
- Polenta Squares
- Tuna and White Bean Bruschetta
- Fennel Gratin
- Escarole Gratin with Raisins and Parmesan
- Eggplant Fries and Zucchini Waffle Chips
- Snails alla Romana
- Eggplant Caponata
- Artichokes alla Guidia
- Tuna-Ricotta Fritters
- Montasio Cheese Frico
- Rustic Desserts
- Simplicity and Seasonality
- Chocolate
- Suit the Situation
- Traditional Tiramisù
- Baked Peaches with Almond Frangipane
- Olive Oil Cake
- Toasted Raisin Biscuit
- Apple Fritters Lombarda Style
- Buttermilk Panna Cotta
- Mom-Mom's Rice Pudding
- Blueberry Custard Tarts
- Rhubarb Strudel
- Amaretti Semifreddo with Warm Chocolate Sauce
- Waffles with Nutella and Semifreddo
- Chocolate-Hazelnut Tartufo
- Chocolate Zabaione Tart
- Sauces and Other Basics
- Hand-Crushed Marinara Sauce
- Pizza Sauce
- Tomato Conserva
- Porcini Béchamel
- Pistachio Pesto
- Garlic Chive Oil
- Celery Root Puree
- Gremolata
- Saffron Puree
- Corn Crema
- Horseradish Crème Fraîche
- Lemon Vinaigrette
- Rosemary-Garlic Brine
- Candied Hazelnuts
- Chocolate Sauce
- Candied Citrus Peel
- Sources
- Acknowledgments
- Index
Review by Library Journal Review