Italy Today: The Beautiful Cookbook: Contemporary Recipes Reflecting Simple, Fresh Italian Cooking by Lorenza De'Medici and Fred Plotkin

  • Spaghetti with tuna (Spaghetti al tonno)

    from Italy Today: The Beautiful Cookbook: Contemporary Recipes Reflecting Simple, Fresh Italian Cooking Italy Today by Lorenza De'Medici and Fred Plotkin

    • Categories: Quick / easy; Pasta, doughs & sauces; Appetizers / starters; Cooking for a crowd; Italian
    • Ingredients: yellow onions; canned tomatoes; canned tuna in olive oil; dry white wine; parsley; spaghetti pasta
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  • Swiss chard pie (Torta di pietole)

    • JimCampbell on November 20, 2023

      We prepared this last night. The pie is excellent. It was the hit between it and the Risotto with Swiss chard in Bibi Caggiano's Trattoria Cooking. We did not have enough green leaves for both, so we chopped the stems thinly, cooked them for 5-6 minutes, chopped them up and used them with a smaller amount of greens. Great use of the stems. We used probably 5-6 oz. of cheese, and closer to 8 oz. of ham. We would certainly make this again, and have added it to our favorites list.

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  • ISBN 10 0002250535
  • ISBN 13 9780002250535
  • Linked ISBNs
  • Published Sep 30 1997
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers
  • Imprint Collins Educational

Publishers Text

First published in 1988, Italy the Beautiful Cookbook (200,000 copies sold) set the standard for exquisite presentation of Italy's authentic cuisine, combining recipes with scenic photography and details of each region. Now, nine years later, with worldwide interest in Italian food booming and a new Italian cuisine emerging, this new book has new power to satisfy the cook and traveler in us all.

With the accelerated pace of contemporary life, Italians have had to change their style of eating. This has created fresh ideas, quick approaches to the classics, rediscovered heritage dishes, and a more relaxed way of assembling menus. This new style is reflected in the more than 220 recipes culled from cooks throughout Italy. Emphasis is on light first courses and vegetable dishes; simply prepared fish, poultry and meats; and homemade breads, pizzas and desserts. Photographs of each region accompany these mouthwatering recipes. From the Alps to Sicily, from the fragrant herbs of Liguria to the pungent olives of Puglia, readers will delight in rediscovering the pleasures of this inspiring beloved country.

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