Cooking of Italy, 1st Edition

  • Matthew Locricchio
  • Published By:
  • ISBN-10: 1608707423
  • ISBN-13: 9781608707423
  • DDC: 641.5945
  • Grade Level Range: 6th Grade - 8th Grade
  • 96 Pages | eBook
  • Original Copyright 2012 | Published/Released December 2011
  • This publication's content originally published in print form: 2012

  • Price:  Sign in for price

Table of Contents

Front Cover.
Half Title Page.
Copyright Page.
Title Page.
Other frontmatter.
From the Author.
1: Before You Begin.
2: A Word about Safety.
3: Cooking Terms.
4: The Regions of Italy and How They Taste.
5: Soups, Salads, and Appetizers.
6: Rich Meat Broth Il Brodo.
7: Vegetable Soup I1 Minestrone.
8: Tomato Salad Insalata di Pomodoro.
9: Mixed Salad Insalata Mista.
10: Toasted Bread with Tomatoes Bruschetta.
11: Pasta, Pizza, Polenta, and Rice.
12: Pasta with Spring Vegetables: Pasta alla Primavera con Asparagi e Cipolle.
13: Spaghetti and Meatballs: Spaghetti con Polpetti di Carne.
14: Tomato Sauce: Sugo di Pomodoro.
15: Pasta Sauce from Bologna: Ragũ Alla Bolognese.
16: Swordfish Pasta, Sicilian Style: Pasta Con Pescespada Alla Siciliana.
17: Pizza Dough: La Pasta da Pizza.
18: Pizza from Naples: Pizza Napoletana.
19: Pizza Turnover: Calzone.
20: Instant Polenta: Polenta Veloce.
21: Polenta Pie with Sausage and Cheese: Polenta al Forno con Salsicce.
22: Rice and Peas with Smoked Ham: Risi e Bisi.
23: Meats and Vegetables.
24: Chicken, Hunters' Style: Pollo alla Cacciatora.
25: Country-Style Pork: Spezzatino di Maiale.
26: Asparagus with Parmesan and Butter: Asparagi alla Parmigiana.
27: Green Beans with Tomatoes, Roman Style: Fagiolini Alla Romana.
28: Desserts.
29: Chocolate and Walnut Cake: Torta al Cioccolato con Noci.
30: Fresh Fruit with Strawberry Glaze: Macedonia con Glassa alle Fragole.
31: Helpful Kitchen Equipment and Utensils.
32: Essential Ingredients in the Italian Kitchen.
Find out More/Metric Conversion Chart.
About the Author.