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Bruschetta: Crostoni and Crostini over 100 Country Recipes from Italy by Ann Taruschio |
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Ann and Franco Taruschio have long been a source of inspiration and knowledge in the world of Italian cuisine. Here—along with regional insights, historical information, and personal recollections—Ann and Franco offer up their 100 favorite pasta dishes from across Italy. Gorgeous photography and expert cooking tips complement classic and modern recipes, including Calabrian Lasagna, Pappardelle with Scallops and Pesto, Sicilian Pasticcio of Rigatoni, and Franco’s famous interpretation of Vincisgrassi and other elaborate baked dishes. These regional recipes are supplemented with anecdotes as well as tips on how best to use ingredients like olive oil, tomatoes, and cheese. A godsend for those who love authentic Italian food.
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Both lasagne and vincisgrassi are layered and baked pastas. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
strong plain white flour, fresh tagliolini, drop into cold water, pasta frolla, great pasta dishes, chilli flakes, pasta squares, freshly grated pecorino cheese, lightly salted water, warmed serving dish, dampen your hands, make the béchamel sauce, aubergine slices, clean tea towels, making layers, gratin dish, tablespoons extra virgin olive oil Key Phrases - Capitalized Phrases (CAPs): (learn more)
Basic Pasta Dough, Dublin Bay New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
- Old Calabria (Marlboro Travel) by Norman Douglas on page 146
- Gastronomy Of Italy by Anna Del Conte on page 183
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