Anna Del Conte's Italian Kitchen by Anna Del Conte

  • Roman garlic bread (Bruschetta) (page 19)

    from Italian Kitchen: Antipasti, Pasta, Risotti, Dolci Italian Kitchen by Anna Del Conte

    • Categories: Quick / easy; Appetizers / starters; Small plates - tapas, meze; Italian; Vegan; Vegetarian
    • Ingredients: rustic white bread; store-cupboard ingredients
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Notes about Recipes in this book

  • Tagliatelle with mushroom sauce (Tagliatelle col sugo di funghi)

    • Lepa on November 09, 2019

      This is delicious. I bought fresh paparadelle instead of making noodles. I would definitely make this again.

  • Tagliatelle with peas (Paparele e bisi)

    • Lepa on May 30, 2020

      This is good but probably wouldn't be special without home made noodles. We made fresh egg pasta and it was very good with this simple sauce.

  • Walnut cake (Torta di noci)

    • Lepa on March 11, 2019

      The method for making this cake is very odd. It starts with butter and powdered sugar. The batter was very dry and you have to fold whipped egg whites into it. It was hard to incorporate them into such a stiff mixture. Not quite sure I did a great job. It tastes fine- not too sweet- but it looks nothing like the picture. It's a bit too dense and didn't rise much.

  • Ricotta cake (Torta di ricotta)

    • Lepa on January 26, 2019

      This was reminiscent of bread pudding. Not cake like but luscious and moist. The kids thought it was okay but adults loved it with a glass of amaro.

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  • ISBN 10 1857936140
  • ISBN 13 9781857936148
  • Published Apr 20 1995
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

The cookery of Italy is healthy and diverse. This book combines Anna Del Conte's four titles on Italian cooking - "La Pasta", "Gli Antipasti", "I Risotto and Other Rice Dishes" and "I Dolci" in one volume. "Gli Antipasti" demonstrates Italy's repertoire of hors d'oeuvres and gives a selection of dishes from cured meats and grilled vegetables to seafood salads. "La Pasta" discusses the merits of different types of pasta and their pairing with vegetable, fish and meat sauces. "I Risotti" provides a short history of rice in Italy followed by a collection of recipes for risottos and other rice dishes. "I Dolci" introduces 30 recipes spanning Italy's main traditions in sweets - breads, spiced, nutty cakes, and rich, sugary desserts.

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