Angela Hartnett's Cucina: Three Generations of Italian Family Cooking by Angela Hartnett

  • White onion velouté

    from Angela Hartnett's Cucina: Three Generations of Italian Family Cooking Angela Hartnett's Cucina by Angela Hartnett

    • Categories: Soups; French; Italian; Vegetarian
    • Ingredients: white onions; thyme; rock salt; vegetable stock; double cream
    • Accompaniments: Salsa verde
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Notes about Recipes in this book

  • Griddled sardines

    • Breadcrumbs on May 25, 2015

      p. 51 – Quick, easy and delicious. mr bc did these on the grill. I made the dressing early in the day so the flavours had time to mingle. The dressing is bright and fresh – works beautifully with the fish, enhancing not overpowering the flavours. A perfect summertime dish. Photo here: http://chowhound.chow.com/topics/1014530?commentId=9575947#9575947

  • Lobster spaghetti

    • Breadcrumbs on April 01, 2013

      p. 82 - Lovely dish! First use of this book and we really enjoyed this recipe. I used tinned tomatoes since the fresh are lousy at this time of year. I also upped the garlic a little bit to suit our tastes. This comes together very quickly and results are impressive. Definitely would repeat this one.

  • Roast monkfish with confit tomatoes

    • Poppyseedbagel on August 01, 2022

      The tomatoes and balsamic sauce were delicious although as I only had a bit of BV I probably only used ½ the quantity of it specified. And I didn’t add any sugar, just a touch of water. I also used lightly smoked haddock which went very well. My fennel was cooked in the oven at 160 fan for 25 mins and still could have done with a bit more cooking. Overall though a delicious recipe.

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  • ISBN 10 0091910277
  • ISBN 13 9780091910273
  • Published May 03 2007
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Ebury Press

Publishers Text

The inspiration for all of Angela Harnett's award-winning dishes comes from the classic Italian cooking she learned at her grandmother's side. This unique collection features family recipes that Angela has nurtured and developed over the years and celebrates the fantastic tastes, aromas, and textures of authentic Italian cooking. Traditional rustic dishes such as Rabbit Pappardelle, Aubergine Parmigiana, and Wild Mushroom Risotto are presented alongside more refined offerings, including Spaghetti with Lobster, Mackerel Tart with Olive Tapenade, and Pigeon Stuffed with Pancetta and Dates. Scrumptious desserts are also included, such as Auntie Rosina's Walnut Cake and Mom's Lemon Meringue Tart. Stunning images of each dish round out this scrumptious cookbook that brings the warmth of the Italian family kitchen into your home.

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