Naples and the Amalfi Coast by The Silver Spoon Kitchen

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Notes about Recipes in this book

  • Chitarra pasta with pumpkin and shrimp (Chitarra con zucca e mazzancolle)

    • Zosia on September 06, 2017

      This dish was all about the shrimp and was simple but quite tasty. I used spiralized butternut squash in place of hand-cut pumpkin. It added texture to the dish and subtle flavour, and I loved that it was hidden in plain sight and eaten without comment by the squash haters in the family. I used bucatini in place of chitarra pasta.

  • Sorrento-style cannelloni (Cannelloni alla Sorrentina)

    • Zosia on August 30, 2017

      A delicious way to use local end of summer produce. I took a few shortcuts using store-bought fresh pasta (still too humid to make my own) and broiling the peppers and eggplants (to reduce the time that oven was on) and I substituted roasted tomato sauce I made last week for the passata. Enjoyed by everyone (even the eggplant haters!)

  • Linguine with zucchini pesto (Linguine al pesto di zucchine)

    • Zosia on August 25, 2017

      I made this recipe to use up yet another zucchini gifted me by a neighbour. I wasn't expecting much and was very pleasantly surprised by how good it was. The pesto was light and mild tasting, the flavour of mint was subtle and the zucchini didn't water out as I feared it would. And I really enjoyed the nutty crunch the toasted almonds brought to the dish, one I'll repeat next August when I'm inundated with zucchini again.

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  • ISBN 10 0714873853
  • ISBN 13 9780714873855
  • Published Apr 03 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

The newest addition to the popular Silver Spoon cookbook series provides a culinary guide to one of Italy's best-loved regions

Naples and the Amalfi Coast takes readers on a rich gastronomic journey through a perennially appealing, visually stunning region of Italy. The delightfully authentic dishes featured include fennel biscuits and other locally beloved antipasti, such classics as pizza Margherita, and an array of mouthwatering desserts. Chapters spotlight key produce and ingredients, from buffalo mozzarella from Benevento and tomatoes from San Marzano to lemons from Sorrento. Beautifully designed, with vivid colour photographs throughout, this gorgeous recipe collection is destined for both kitchen shelves and coffee tables.



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