Flavors of Southern Italy by Erica de Mane

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  • Shelmar on June 14, 2021

    Spaghetti with roasted beets, escarole, and anchovies, Gigino style; p.343. Substituted kale for escarole. Drom John liked but could use crunch, maybe toasted pine nuts, Shelmar thought the kale was undercooked and thought the parsley overpowering and hopes never to eat again.

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  • ISBN 10 0471272515
  • ISBN 13 9780471272519
  • Published May 11 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

A unique, flavor-based approach to southern Italian cuisine that uses traditional ingredients in delicious new ways
From Linguini with Clam Sauce to Sautéed Cauliflower, southern Italy is home to some of the world's best-loved dishes. In this inventive collection of 225 recipes, Italian cooking expert Erica De Mane explores the bold, vibrant flavors of classic southern Italian cooking and shows the home cook how to adapt and use them in fresh, creative combinations. For instance, plum tomatoes a southern Puglia favorite, usually filled with bread crumbs, cheese, herbs, and olives or anchovies are paired with new ingredients in Plum Tomatoes Baked with Caprino (Goat Cheese), Rosemary, and Black Olives, while De Mane's irresistible Grilled Leg of Lamb with Tomatoes, Mint, and Honey is an inspired alternative to traditional Sicilian fennel or rosemary flavorings.

Erica De Mane (New York, NY) writes on Italian cooking for Food & Wine, the New York Times, Gourmet, Saveur, Fine Cooking, and Marie Claire. She is the author of Pasta Improvvisata.

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