From an Italian Garden: Traditional Fruit and Vegetable Recipes from Italy by Judith Barrett

  • Home-style bread (Pane casereccio) (page 4)

    from From an Italian Garden / Cooking Vegetables the Italian Way From an Italian Garden / Cooking Vegetables the Italian Way by Judith Barrett

    • Categories: Bread & rolls, savory; Italian; Vegan
    • Ingredients: active dry yeast; unbleached white flour; coarse semolina
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  • ISBN 10 0718100239
  • ISBN 13 9780718100230
  • Published Oct 18 1993
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

True to the Italian tradition of preparing vegetables and fruit by the simplest means in order to preserve their natural flavour, "From An Italian Garden" includes more than 200 recipes, each of which may be served as a first or main course. There are recipes for antipasti, soups, breads and pizzas, pasta, omelettes, torte, frittate and salads. There is also a section of fresh fruit and nut desserts to complete the meal. The author prefaces the recipes by discussing the essential ingredients themselves - the olive oil, broths, cheeses and vinegars, and how to select store, prepare and cook the vegetables and fruits. The author gives brief histories of each vegetable and the part it plays in Italian cooking. Fennel and broccoli soup, roasted peppers, tagliatelle with walnut sauce, angel hair tart wih sun-dried tomatoes and goat cheese, and cherries slewed in red wine with cinnamon are among the recipes which are designed to reflect the tastes and smells of Italy throughout the seasons.

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