Recipes from an Italian Butcher: Roasting, Stewing, Braising by The Silver Spoon Kitchen

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Notes about Recipes in this book

  • Meatballs cooked in beer (Polpette saporite alla birra)

    • XXOOL on December 08, 2017

      The ingredient proportions seem to be wrong. Too much bread to meat ratio. I increased the meat to a full pound of Italian sausage and a full pound of ground beef. I split the meatballs into two portions and cooked up half the onions and one 12 ounce beer per portion (about 30 meatballs per portion). Froze the other half for a repeat performance someday. Dredging meatballs in flour before frying makes the beer sauce turn into a nice gravy.

  • Chicken breast fricassée (Petto di pollo in fricassea)

    • Indio32 on August 15, 2018

      Simple weeknight supper. Was O.K but would only use half a lemon next time.

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  • ISBN 10 0714874973
  • ISBN 13 9780714874975
  • Published Oct 16 2017
  • Format Hardcover
  • Page Count 312
  • Language English
  • Countries Australia, United Kingdom, United States, Canada
  • Publisher Phaidon Press

Publishers Text

150 inspiring and authentic Italian recipes for meat, poultry, and game – from the world's most trusted authority on Italian cuisine.

The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this tradition, from chicken cacciatore and braised beef with Barolo to osso buco and Roman lamb. With more than 150 recipes, most published for the first time in English, it's comprehensive and authoritative, demystifying the different cuts, cooking methods, and techniques unique to each meat type - along with the side dishes that best complement them.

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