Buon Ricordo: How to Make Your Home a Great Restaurant by Armando Percuoco and David Dale

  • Bruschetta (page 20)

    from Buon Ricordo: How to Make Your Home a Great Restaurant Buon Ricordo by Armando Percuoco and David Dale

    • Categories: Appetizers / starters; Snacks; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; basil; Italian bread
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Michael's pasta frittata

    • e_ballad on September 22, 2020

      Very tasty & very simple to prepare. I only used 350g fettuccine instead of 500g (as that was the packet that I had available), but that was plenty. I also chickened out of flipping it in the pan & used the overhead grill (broiler).

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1742374875
  • ISBN 13 9781742374871
  • Published Apr 01 2011
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries Australia
  • Publisher Allen & Unwin Australia
  • Imprint Allen & Unwin

Publishers Text

Freshness, simplicity, generosity, imagination ...Buon ricordo is Italian for 'fond memories'. It is also the name of the restaurant in Sydney, Australia, where Armando Percuoco has spent the past 25 years perfecting his unique interpretation of Naples cooking. Now he reveals how the spirit of Italy can bring the family together around the table. From baby pizza to risotto with pears, from scallops with rosemary puree to quails stuffed with grapes, from fig tiramisu to thousand-layer apple cake, Armando turns the most sophisticated restaurant dishes into happy home triumphs. As Armando says: 'I may be doing myself out of a job, but I want to remove the mystique from restaurant food, to make you feel as comfortable in your kitchen as I feel in the kitchen of Buon Ricordo. I think we can rebuild community around the table. And I think Italian food is the way to achieve that. It's the most accessible, generous and participatory cooking style in the world.'

Other cookbooks by this author