Italian Kitchen: Antipasti, Pasta, Risotti, Dolci by Anna Del Conte

  • Roman garlic bread (Bruschetta) (page 19)

    from Italian Kitchen: Antipasti, Pasta, Risotti, Dolci Italian Kitchen by Anna Del Conte

    • Categories: Quick / easy; Appetizers / starters; Small plates - tapas, meze; Italian; Vegan; Vegetarian
    • Ingredients: rustic white bread; store-cupboard ingredients
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Notes about Recipes in this book

  • Tagliatelle with mushroom sauce (Tagliatelle col sugo di funghi)

    • Lepa on November 09, 2019

      This is delicious. I bought fresh paparadelle instead of making noodles. I would definitely make this again.

  • Tagliatelle with peas (Paparele e bisi)

    • Lepa on May 30, 2020

      This is good but probably wouldn't be special without home made noodles. We made fresh egg pasta and it was very good with this simple sauce.

  • Walnut cake (Torta di noci)

    • Lepa on March 11, 2019

      The method for making this cake is very odd. It starts with butter and powdered sugar. The batter was very dry and you have to fold whipped egg whites into it. It was hard to incorporate them into such a stiff mixture. Not quite sure I did a great job. It tastes fine- not too sweet- but it looks nothing like the picture. It's a bit too dense and didn't rise much.

  • Ricotta cake (Torta di ricotta)

    • Lepa on January 26, 2019

      This was reminiscent of bread pudding. Not cake like but luscious and moist. The kids thought it was okay but adults loved it with a glass of amaro.

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  • ISBN 10 0224095366
  • ISBN 13 9780224095365
  • Linked ISBNs
  • Published Jul 05 2012
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Random House UK
  • Imprint Square Peg

Publishers Text

Anna Del Conte is the doyenne of Italian cookery, beloved by food writers including Nigella Lawson and Delia Smith. Her writing about Italian cooking is thoughtful and caring, filled with reminiscences of the food from her childhood and stories of how Italian cooking came to be. "The Italian Kitchen" brings together recipes from four of Anna's classic titles into a bible of classic Italian cooking. Mouth-watering recipes for gleaming antipasti, earthy risottos, gutsy pasta dishes and sumptuous dolci are lovingly described and accompanied for the very first time by stunning photography. Including essential recipes as well as lesser known dishes there are simple starters such as Classic Bruschetta; timeless pasta sauces like Pesto and Bolognese; classic risottos including Milanese and Pomodoro; and divine puddings like Mascarpone Pudding and Chocolate and Pear Cake. As the first cookery writer in Britain to specialise in Italian food, Anna's influence on modern gastronomy is far-reaching. Here she draws upon 40 years of experience to bring us over one hundred of her favourite recipes. Effortlessly stylish yet unfussy, they are the essence of any self-respecting Italian kitchen and provide the fundamentals of Italian cooking for a new generation of home cooks.

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