The Classic Food of Northern Italy by Anna Del Conte

  • Buckwheat pasta with potato and cabbage (Pizzoccheri )

    from The Classic Food of Northern Italy The Classic Food of Northern Italy by Anna Del Conte

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: buckwheat flour; Italian 00 flour; potatoes; Savoy cabbage; onions; sage; Fontina cheese; Parmesan cheese
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Notes about Recipes in this book

  • Chicken breasts Jewish-style (Petti di pollo all'Ebraica)

    • nicolepellegrini on May 18, 2019

      The vegetable relish in this recipe is really delicious - a very simple caponata, really, with a strong sweet-and-sour component. It works nicely with these simply oven-roasted chicken breasts. Since I had monstrous size chicken breasts I cooked them as directed but then added about another 20 minutes at a lower oven temperature to make sure they were cooked through. My SO really liked the thin-sliced and slightly charred onions on top.

  • Stewed venison (Capriolo alla alto Atesina)

    • nicolepellegrini on May 01, 2018

      A fair amount of work, but I'd say it was worth it. The two-day marinade really infuses the venison with the flavor of the red wine, and cooking it in the pancetta and lard gives it a nice smoky richness. I actually finished this in my slow cooker instead of the oven, which worked great to cook it down until it was really tender.

  • Stewed Savoy cabbage (Verze sofegae)

    • veronicafrance on January 23, 2021

      Anna says this is so good you can serve it as a dish in its own right, with just good bread. Well, I like cabbage, and even I wouldn't be happy with that. I fried some eggs to go with it. It was OK, but not particularly interesting. Definitely needs a heavy hand with the seasoning. Coriander might be a good addition. As would smoked sausage, of course. Only worth considering if like me you have most of a very large Savoy cabbage left over and don't know what to do with it.

  • Red mullet in a piquant tomato sauce (Triglie alla Livornese)

    • veronicafrance on September 11, 2017

      This was OK, nothing special but quick and easy.

  • Bolognese sauces (Ragù)

    • Rinshin on May 19, 2019

      Delicious. One of the most straight forward, and simple Bolognese I’ve made and I have made plenty from other authors and my own rendition. Like most sauces and soups, I treat the liquid part of these recipes as approximation and did add a little more tomato paste and half and half. The sauce texture is perfect and lightly browned beef added to the mouth feel as well as taste. Added about 1/2 tsp sugar.

  • Bean and barley soup (Minestra di fagioli e orzo)

    • br22 on September 06, 2014

      Be sure to go with the author's low and slow methods here...they build exceptional flavor. If bacon is used, boil it first for 10 minutes (a la Julia Child) to remove the bulk of the smoky cured flavor. Pancetta makes this recipe wonderfully comforting...bacon is good but the pancetta makes it outstanding.

  • Sausage and peppers pie (Torta di peperoni)

    • runoutofshelves on September 29, 2024

      We loved this pie, great rich flavours, a combination I never would have thought of, and loved the method with the spring-form tin, it's a beauty. Going to make this again and take it on a picnic.

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  • ISBN 10 1857938410
  • ISBN 13 9781857938418
  • Published Oct 30 1997
  • Format Paperback
  • Page Count 264
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

Contains over 150 recipes of northern Italy, from classics to new discoveries. The cooking from this part of the world is particularly rich and complex, and features increasingly on the menus of British, French and American masterchefs. In exploring each of the regions, this book contrasts, compares and celebrates the extreme regionality of Italian cooking: in Piedmont the beef is braised in Barolo wine; in Venzia-Giulia it becomes goulash, while Genova adds a touch of the sea - anchovy fillets - to its braised beef. The tour covers Lombardy, Val d'Aosta, Piedmont, Le Tre Venezie, Liguria, Tuscany and Umbria, Le Marche and Emilia Romagna - this last region recognized generally as the culinary epicentre of Italy.

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