The Renaissance of Italian Cooking by Lorenza De'Medici

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Eggs with tomato cream (Crema di pomodoro)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Egg dishes; Appetizers / starters; Italian; Vegetarian

Ingredients: onions; carrot juice; celery cress; marjoram; milk; eggs

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Cardoon in hot anchovy dip (Cardo in bagna cauda)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Dips, spreads & salsas; Main course; Italian

Ingredients: cardoons; lemons; garlic; olive oil; canned anchovies

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Amaretti mold (Budino di amaretti)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Mousses, trifles, custards & creams; Dessert; Italian

Ingredients: egg yolks; sugar; gelatin; milk; dark chocolate; amaretti biscuits

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Raw meat on lemon slices (Carne cruda al limone)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Appetizers / starters; Italian

Ingredients: minced beef; lemons; radishes

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Peppers stuffed with rice (Peperoni ripieni di riso)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Side dish; Italian

Ingredients: red peppers; Arborio rice; canned anchovies; parsley

Accompaniments: Cold veal with tuna sauce (Vitello tonnato); Monale meatloaf (Polpettone di Monale)

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Tomatoes with green sauce (Pomodori in salsa verde)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Side dish; Italian

Ingredients: tomatoes; canned anchovies in oil; capers; breadcrumbs; hard-boiled eggs; parsley

Accompaniments: Cold veal with tuna sauce (Vitello tonnato); Monale meatloaf (Polpettone di Monale)

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Grape salad (Insalata di uva)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Salads; Side dish; Italian; Vegetarian

Ingredients: green grapes; Fontina cheese; apples; dry white wine; walnuts; salad greens

Accompaniments: Cold veal with tuna sauce (Vitello tonnato); Monale meatloaf (Polpettone di Monale)

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Cold veal with tuna sauce (Vitello tonnato)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Main course; Italian

Ingredients: veal eye of round; celery; carrots; parsley; bay leaves; egg yolks; olive oil; tuna; canned anchovies; capers; lemons

Accompaniments: Peppers stuffed with rice (Peperoni ripieni di riso); Tomatoes with green sauce (Pomodori in salsa verde); Grape salad (Insalata di uva)

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Monale meatloaf (Polpettone di Monale)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Main course; Italian

Ingredients: breadcrumbs; milk; ham; mortadella; minced beef; minced veal; Parmesan cheese; pistachio nuts; parsley; carrots; onions; celery; whole cloves; bay leaves

Accompaniments: Peppers stuffed with rice (Peperoni ripieni di riso); Tomatoes with green sauce (Pomodori in salsa verde); Grape salad (Insalata di uva)

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Wedding cake (Torta della sposa)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Cakes, large; Dessert; Italian

Ingredients: sugar; eggs; potato flour; sugar cubes; oranges; sweet white wine; brandy; whipping cream; walnuts

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Chestnut truffles (Tartufi di castagne)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Candy / sweets; Italian

Ingredients: chestnuts; dark chocolate; cocoa powder

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Polenta with braised beef (Polenta con brasato)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Stews & one-pot meals; Lunch; Italian

Ingredients: pancetta; stewing beef; Barolo wine; carrots; onions; celery; bay leaves; black peppercorns; whole cloves; dried porcini mushrooms; cornmeal

Accompaniments: Glazed carrots and onions (Carote e cipolle glassate)

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Glazed carrots and onions (Carote e cipolle glassate)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Lunch; Italian; Vegetarian

Ingredients: baby onions; carrots

Accompaniments: Polenta with braised beef (Polenta con brasato)

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Baked apples with cream sauce (Mele alla crema)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Baked & steamed desserts; Dessert; Italian

Ingredients: raisins; dessert wine; whipping cream; Grand Marnier; apples; amaretti biscuits

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Artichoke pie (Torta Pasqualina)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Pies, tarts & pastries; Appetizers / starters; Easter; Italian; Vegetarian

Ingredients: artichokes; lemons; borage; ricotta cheese; Parmesan cheese; eggs; all-purpose flour

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Dried cod with potatoes (Baccalà alle olive)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Main course; Easter; Italian

Ingredients: dried cod; potatoes; tomatoes; green olives; onions; carrots; pine nuts

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Apricot meringues (Albicocche meringate)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Baked & steamed desserts; Dessert; Easter; Italian

Ingredients: apricots; sweet white wine; raspberry jam; egg whites; whipping cream

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Genoese minestrone (Minestrone alla Genovese)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Soups; Italian

Ingredients: onions; pancetta; dried porcini mushrooms; celery; Boston lettuce; borage; parsley; Swiss chard; peas; courgettes; artichokes; green beans; basil

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Stuffed rabbit (Coniglio ripieno)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Main course; Italian

Ingredients: rabbit; pancetta; marjoram; mortadella; white wine

Accompaniments: Fricassee of green beans (Fagiolini in fricassea)

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Fricassee of green beans (Fagiolini in fricassea)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Side dish; Italian; Vegetarian

Ingredients: green beans; egg yolks; lemons

Accompaniments: Stuffed rabbit (Coniglio ripieno)

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Meringues on lemony cream (Uova alla neve)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Mousses, trifles, custards & creams; Dessert; Italian

Ingredients: eggs; confectioner's sugar; milk; vanilla beans; lemons

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Small lasagne with pesto sauce (Lasagnette al pesto)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Pasta, doughs & sauces; Appetizers / starters; Italian; Vegetarian

Ingredients: all-purpose flour; basil; pecorino cheese; Parmesan cheese; pine nuts

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Breaded tuna steaks (Costolette di tonno)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Main course; Italian

Ingredients: breadcrumbs; marjoram; tuna steaks

Accompaniments: Peas and artichokes with prosciutto (Piselli alla Genovese)

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Peas and artichokes with prosciutto (Piselli alla Genovese)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Side dish; Italian

Ingredients: artichoke hearts; prosciutto; peas; lettuce

Accompaniments: Breaded tuna steaks (Costolette di tonno)

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Fresh fig and lemon tart (Crostata di fichi e limone)

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

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Categories: Pies, tarts & pastries; Dessert; Italian

Ingredients: all-purpose flour; egg yolks; sugar; lemons; figs; fennel seeds

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ISBN 10 0449903648
ISBN 13 9780449903643
Linked ISBNs
- 9780449449424 Hardcover (United States) 9/1/1990
- 9781851452057 Hardcover (United Kingdom) 10/5/1989
- 9781851457588 Paperback (United Kingdom) 9/12/1991
- 9781862051867 Paperback (United Kingdom) 11/6/1997
- 9780760725078 Hardcover (United States)
Published Jan 01 1999
Format Hardcover
Page Count 192
Language English
Countries United States
Publisher Random House USA Inc
Imprint Ballantine Books Inc.

Publishers Text

Medici is internationally renowned for her cookery classes in Tuscany. In this beautiful book she invites us into the kitchen and dining room of the medieval monastery which is both her home and headquarters for the school. From there she sets off on a series of visits to the villas, palaces and castles of her friends and relatives, giving us a privileged insight into the rebirth of Italian cooking which is taking place. Each chapter discusses the culinary delights of a different region of Italy and includes a wealth of delicious traditional recipes. The photographer, John Ferro Sims, travelled with Lorenza de'Medici capturing the beauty of the landscape and the elegance of classical Italian dishes in some innovative surroundings.

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The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

Notes about this book

Notes about Recipes in this book

nicolepellegrini on February 08, 2019

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