The Food of Italy: A Journey for Food Lovers by Sophie Braimbridge

  • Stuffed mushrooms (page 18)

    from The Food of Italy: A Journey for Food Lovers The Food of Italy by Sophie Braimbridge

    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: mushrooms; button mushrooms; French shallots; Parmesan cheese; breadcrumbs; heavy cream; tarragon; parsley; egg
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Notes about Recipes in this book

  • La ribollita

    • debkellie on April 01, 2015

      As its cooling down for Autumn, thought this might make a nice way to "clear up" the fridge before heading away for Easter.. very tasty. And I let it rest overnight to enhance flavours, as she suggested.

  • Penne all'arrabbiata

    • Applepie24 on November 19, 2014

      The recipe calls for whole dried chillies. Also the garlic used is in my opinion too much. You really only need one clove. You will need a very large saucepan.

  • Strawberries with balsamic vinegar

    • Ganga108 on September 30, 2023

      The key to this dish is not letting the vinegar overpower the dish. So easily done, go cautiously.

  • Grilled tomatoes

    • Ganga108 on September 26, 2023

      Simple grilled tomatoes - we make this a lot each Summer, an easy addition to any meal, using home grown tomatoes.

  • Insalata Caprese

    • Ganga108 on September 26, 2023

      No better salad for lunch in Summer.

  • Bruschetta

    • Ganga108 on September 26, 2023

      Classic, simple bruschetta with garlic and oil.

  • Tomato and basil bruschetta

    • Ganga108 on September 26, 2023

      The classic bruschetta served in cafes the world over (it seems :-). Best with very ripe, juicy, home grown or market tomatoes. Celebrates the taste of Summer.

  • Fagioli all'uccelletto

    • Ganga108 on September 27, 2023

      I love this simple dish and it is made each Winter/Early Spring. Sometimes with variations. I like to cook it in the oven, covered with foil. Opening the foil - oh the aromas.

  • Pizette

    • Ganga108 on September 27, 2023

      These were popular for gatherings when I as growing up. So easy to eat as finger food. Lots of different toppings are suitable (the recipe has 2). Let your imagination be your guide.

  • Grissini

    • Ganga108 on September 27, 2023

      Such fun making Grissini. Somehow I find them addictive. We love them with soup in winter too.

  • Spaghetti aglio e olio

    • Ganga108 on September 29, 2023

      We first started making this dish in the hectic times when the kids were at school, and we were working long hours. Such an easy dish to prepare with a salad. Everyone loved it. It is still a great standby. (We don't use quite as much garlic as this recipe, and sometimes leave the chilli out, or increase it, depending on mood.)

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  • ISBN 10 1740454642
  • ISBN 13 9781740454643
  • Linked ISBNs
  • Published Feb 01 2005
  • Format Paperback
  • Page Count 296
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultures and histories. A simple seafood antipasto, a rich polenta with wild mushrooms or strawberries drizzled with balsamic, The Food of Italy provides a mouthwatering taste of a country that loves its food with a passion.

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