Italian Cookbook No. 2 by Australian Women's Weekly

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  • Tomato and bocconcini salad (Insalata di pomodori e bocconcini) (page 2)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Dressings & marinades; Salads; Side dish; Cooking ahead; Italian; Vegetarian
    • Ingredients: tomatoes; bocconcini mozzarella cheese; basil; balsamic vinegar; caster sugar
    show

  • Carpaccio with fresh herbs (Carpaccio con erbe fresche) (page 4)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Appetizers / starters; Italian
    • Ingredients: beef eye fillets; lemons; basil; parsley; oregano; chives; sun-dried tomatoes; Parmesan cheese
    show

  • Crispy whitebait (Pesciolini fritti) (page 5)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Fried doughs; Appetizers / starters; Italian
    • Ingredients: whitebait (Australia/NZ); vegetable oil; lemons
    show

  • Crostini (page 7)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Appetizers / starters; Cooking ahead; Italian
    • Ingredients: Italian bread; pitted green olives; baby onions; parsley; oregano; tomatoes; mozzarella cheese; canned anchovies; dried porcini mushrooms; cremini mushrooms; button mushrooms; flat mushrooms; nutmeg
    show

  • Tuna dip with crispy herb focaccia (Spuntino di tonno con focaccia alle erbe) (page 8)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Italian
    • Ingredients: canned tuna in oil; lemons; capers in brine; basil; oregano; focaccia bread
    show

  • Frittata with onions and zucchini (Frittata di cipolle e zucchini) (page 9)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Egg dishes; Appetizers / starters; Cooking ahead; Italian; Vegetarian
    • Ingredients: onions; eggs; Parmesan cheese; zucchini; basil
    show

  • Baked mussels au gratin (Cozze al forno) (page 10)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Appetizers / starters; Cooking ahead; Italian
    • Ingredients: mussels; parsley; breadcrumbs; tomatoes
    show

  • Baked Italian salad (Misto Italiano al forno) (page 11)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Salads; Side dish; Cooking ahead; Italian; Vegetarian
    • Ingredients: yellow peppers; red peppers; green peppers; eggplants; mozzarella cheese; basil
    show

  • Marinated peppers (Conserva di peperoni) (page 12)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Dressings & marinades; Small plates - tapas, meze; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: red peppers; yellow peppers; white vinegar; dried thyme; bay leaves; olive oil
    show

  • Marinated mushrooms (Conserva di funghi) (page 12)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Dressings & marinades; Small plates - tapas, meze; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: white vinegar; button mushrooms; parsley; dried thyme; olive oil
    show

  • Marinated eggplants (Conserva di melanzana) (page 12)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Dressings & marinades; Small plates - tapas, meze; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: finger eggplants; white vinegar; mint; dried thyme; red chillies; olive oil
    show

  • Marinated artichoke hearts (Conserva di carciofi) (page 13)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Dressings & marinades; Small plates - tapas, meze; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: globe artichokes; lemons; black peppercorns; white vinegar; olive oil
    show

  • Fried bocconcini (Bocconcini fritti) (page 14)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Appetizers / starters; Cooking ahead; Italian; Vegetarian
    • Ingredients: baby bocconcini mozzarella cheese; breadcrumbs; Parmesan cheese; basil; vegetable oil
    show

  • Oven roasted tomatoes (Pomodori arrostiti al forno) (page 15)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Small plates - tapas, meze; Italian; Vegan; Vegetarian
    • Ingredients: parsley; tomatoes; store-cupboard ingredients
    show

  • Oven-dried tomatoes (Pomodori asciutti al forno) (page 17)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Small plates - tapas, meze; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; basil; red chillies
    show

  • Oven-dried peppers (Peperoni asciutti al forno) (page 17)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Small plates - tapas, meze; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: red peppers; yellow peppers; rosemary sprigs; sage
    show

  • Bruschetta (page 18)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Appetizers / starters; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: Italian bread; garlic; tomatoes; basil; Spanish onions; pitted black olives; pitted green olives; oregano
    show

  • Lamb prosciutto with olive oil (Prosciutto di agnello all'olio d'oliva) (page 20)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Dressings & marinades; Appetizers / starters; Italian
    • Ingredients: red peppers; rocket; lamb prosciutto; artichoke hearts in oil; olive oil; balsamic vinegar
    show

  • Spicy calamari salad (Insalata piccante di calamari) (page 20)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Italian
    • Ingredients: baby calamari; zucchini; radicchio; tomatoes; Tabasco sauce; parsley; basil
    show

  • Roasted peppers, zucchini and eggplants (Peperoni, zucchini e melanzane arrostiti) (page 22)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Appetizers / starters; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: finger eggplants; zucchini; thyme; red peppers; yellow peppers; parsley
    show

  • Little fried cheese pastries (Frittelle al formaggio) (page 23)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Fried doughs; Pies, tarts & pastries; Appetizers / starters; Italian
    • Ingredients: plain flour; ricotta cheese; smoked cheddar cheese; mozzarella cheese; salami; egg whites; Parmesan cheese; rosemary; nutmeg; vegetable oil
    show

  • Chickpea and rosemary soup (Zuppa di ceci al rosmarino) (page 24)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Soups; Cooking ahead; Italian
    • Ingredients: dried chickpeas; spring onions; rosemary; canned tomatoes; beef stock
    show

  • Country-style risotto (Risotta alla paesana) (page 26)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Rice dishes; Main course; Italian
    • Ingredients: frozen peas; pancetta; leeks; carrots; parsnips; celery; Arborio rice; chicken stock; dry white wine; parsley
    show

  • Fettuccine with Italian sausage and olives (Fettuccine con salsiccie nostrane e olive) (page 27)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Pasta, doughs & sauces; Main course; Cooking ahead; Italian
    • Ingredients: fettuccine pasta; Italian pork sausages; button mushrooms; pitted green olives; lemons; parsley; cream
    show

  • Baked polenta (Polenta al forno) (page 28)

    from Italian Cookbook No. 2 Italian Cookbook No. 2 by Australian Women's Weekly

    • Categories: Main course; Cooking ahead; Italian
    • Ingredients: chicken stock; polenta; Parmesan cheese; parsley; Milano salami; prosciutto; sun-dried tomatoes; mozzarella cheese; basil
    show

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  • ISBN 10 1863960287
  • ISBN 13 9781863960281
  • Published Feb 01 1995
  • Format Paperback
  • Page Count 128
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd
  • Imprint ACP Publishing Pty Ltd


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