Gastronomy of Italy by Anna Del Conte

  • Hot garlic and anchovy dip (Bagna caôda) (page 55)

    from Gastronomy of Italy Gastronomy of Italy by Anna Del Conte

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: garlic; unsalted butter; extra virgin olive oil; anchovies
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Notes about this book

  • rees.linda on January 15, 2015

    Definitive recipe for lasagne, ragu, bechamel. Follow her instructions exactly. Nothing like shop bought lasagne. Rich, intense flavour. No tomatoes in it! Everyone I've cooked this for, women, men, teenagers,have all sworn it's the best they've ever tasted. Addition of hot milk was new to me. I make double, not a lot of mince needed, only about a heaped tablespoon per layer, but don't disbelieve her. You don't need more because it's so full flavoured. Recipe doesn't read as spectacular but it really is!

Notes about Recipes in this book

  • Mascarpone pudding (Tiramisù)

    • Hellyloves2cook on May 29, 2013

      This is the Tiramisu recipe I use all the time- always a winner. I have tried such a variety of different types and many are unbalanced in the flavours. Anna del Contes' recipe reminds me that I really do love tiramisu.

  • Bolognese meat sauce (Ragù alla Bolognese)

    • EmmaJaneDay on October 22, 2016

      We make this often as a change from our usual (read 'my mother's 1970s Australian recipe') bolognese. It is not very 'red', not particularly 'saucy' but a definite favourite.

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  • ISBN 10 1862051666
  • ISBN 13 9781862051669
  • Linked ISBNs
  • Published Oct 04 2001
  • Format Hardcover
  • Page Count 416
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

Pastas, pestos, risottos, sublime cheeses, scintillating seasonings, superb wines, and of course delectable desserts: no wonder the first known food writer was Italian. With fish from the port of Ostia, game from the hills near Rome, and the freshest fruits and vegetables, nature has blessed the country with delicious bounty. Prepare your own Italian feast with luscious recipes that range from antipasti, soups, and seafood to sauces, breads, and pizzas. Background information will acquaint you with the cuisine's development, and the different regional specialties (such as Emilia-Romagna's prosciutto di Parma.) Bring to your table a Frittata al Formaggio, the perfect light main course; Mozzarella in Carozza, or a fried mozzarella sandwich; Anolini alla Piacentina, small ravioli stuffed with braised beef; and Gelato di Crema, a smooth, fresh, lemony custard ice cream. With an A-Z of ingredients and, of course, a wine list from this land of vines! More than 1200 entries are arranged alphabetically by Italian names for quick access in this history, cookbook and, above all, essential reference work highlighting information on regions, kitchen utensils, ingredients and influential cookery writers.

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