The Italian Cook Book E-Book

Maria Gentile

• Herausgeber: Cervantes Digital
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2023

Beschreibung

Dive into the rich and flavorful world of Italian cooking with 'The Italian Cook Book' by Maria Gentile. If you've ever dreamed of creating mouthwatering Italian dishes in your own kitchen, this cookbook is your ticket to a culinary adventure like no other.

Maria Gentile, a master of Italian cuisine, has meticulously compiled a treasure trove of authentic recipes that have delighted generations of food enthusiasts. In this culinary journey, you will find:

• Time-tested recipes for classic Italian dishes, from pasta and risotto to delectable desserts.
• A guide to mastering the art of homemade pasta and sauces, including essential tips and techniques.
• Insight into the ingredients, flavors, and regional variations that make Italian cuisine so diverse and beloved.
• A delightful exploration of the cultural and culinary heritage of Italy.

'The Italian Cook Book' transcends mere recipes, offering you a glimpse into the heart and soul of Italian cooking. As you embark on your culinary voyage, you'll discover the joy of preparing and savoring authentic Italian meals that are sure to impress your family and friends.

Whether you're a novice in the kitchen or an experienced chef, Maria Gentile's cookbook provides a wealth of inspiration and knowledge to elevate your cooking skills. With its sumptuous recipes and delightful anecdotes, this book invites you to experience the magic of Italy's culinary traditions.

Don't miss the opportunity to bring the flavors of Italy to your home. 'The Italian Cook Book' is your passport to the irresistible world of Italian gastronomy, ready to infuse your meals with a taste of la dolce vita.

Leseprobe

Copyright 2023

Cervantes Digital

All rights reserved

THE ITALIAN COOK BOOK

The Art of Eating Well

PRACTICAL RECIPES

OF THE

ITALIAN CUISINE

PASTRIES

SWEETS, FROZEN DELICACIES

AND SYRUPS

COMPILED BY

MRS. MARIA GENTILE

PREFACE

PART I. SOUP

1. BROTH OR SOUP STOCK

2. SOUP OF "CAPPELLETTI"

3. BREAD SOUP

4. GNOCCHI

5. VEGETABLE SOUP

6. QUEEN’S SOUP

7. BEAN SOUP

8. LENTIL SOUP

9. VEGETABLE CHOWDER

10. RAVIOLI

11. PAVESE SOUP

PART II. PASTE

12. TOMATO SAUCE

13. BROWN STOCK

14. ANCHOVY SAUCE

15. SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE

16. MACARONI WITH SAUCE

17. MACARONI WITH ANCHOVY SAUCE

18. MACARONI A LA CORINNA

19. MACARONI "AU GRATIN"

20. MACARONI NAPOLITAINE

21. MACARONI FRIED WITH OIL

PART III. RISOTTO

22. RISOTTO MILANAISE

23. RISOTTO WITH CHICKEN GIBLETS

24. RISOTTO WITH ONION

25. RISOTTO WITH LOBSTER

26. RICE WITH SAFFRON

27. RICE CAKES

PART IV. ARTICHOKE

28. FRIED ARTICHOKE

29. STEAMED ARTICHOKES

30. STEWED ARTICHOKES

31. ARTICHOKES WITH BUTTER

32. FRIED SQUASH

PART V. MAIN DISHES

33. LAMB OMELET

34. FRIED CHICKEN

35. CHICKEN ALLA CACCIATORA

36. CORN MEAL WITH SAUSAGES

37. POLENTA PIE

38. STUFFED ROLLS

39. STEWED VEAL

40. CHICKEN BONED AND STUFFED

41. CHICKEN WITH TOMATOES

42. CHICKEN WITH SHERRY

43. CHICKEN WITH SAUSAGES

44. CHICKEN WITH EGG SAUCE

45. CHICKEN BREASTS SAUTÉS

46. WILD DUCK

47. STEWED SQUABS

48. RAGOUT OF SQUABS

49. SQUAB TIMBALE

50. SALMI OF GAME

51. STEWED HARE

52. STEWED RABBIT

53. GREEN SAUCE

54. WHITE SAUCE

55. YELLOW SAUCE

56. SAUCE FOR BROILED FISH

57. CAPER SAUCE

58. GENOVESE SAUCE

59. BALSAMELLA SAUCE

60. CURLED OMELET

61. VEAL KIDNEY OMELET

62. PUFF PASTE

63. PASTE FOR FRYING

64. CHICKEN STUFFING

65. MEAT STUFFING FOR VOL-AU-VENT

66. PORK LIVER FRIED

67. FRIED CROQUETTES, BOLOGNA STYLE

68. ROMAN FRY

69. ROMAN FRY

70. RICE PANCAKE

71. KIDNEY SAUTÉ

72. LEG OF MUTTON IN CASSEROLE

73. STEWED CUTLETS

74. CUTLETS OF CHOPPED MEAT

75. VEAL CUTLETS STEWED

76. STUFFED CUTLET

77. MEAT OMELETTE

78. LAMB WITH PEAS

79. SHOULDER OF LAMB

80. BREAST OF VEAL STEWED

81. VEAL WITH GRAVY

82. TRIPE WITH GRAVY

83. VEAL LIVER IN GRAVY

84. MUTTON CUTLETS AND FILET OF VEAL

85. TENDERLOIN WITH MARSALA

86. MEAT GENOVESE

87. RICE PUDDING WITH GIBLETS

88. PUDDING GENOESE

89. LIVER LOAF

90. VEAL WITH TUNNY

91. STUFFED ITALIAN SQUASH

92. STRING BEANS AND SQUASHES SAUTÉ

93. STRING BEANS WITH EGG SAUCE

94. STRING BEANS IN MOLD

95. CAULIFLOWER IN MOLD

96. ARTICHOKES IN MOLD

97. FRIED MUSHROOMS

98. STEWED MUSHROOMS

99. DRIED MUSHROOMS

100. FRIED EGG-PLANTS

101. STEWED EGG-PLANTS

102. EGG-PLANTS IN THE OVEN

103. DRESSING OF CELERY

104. ARTICHOKES WITH SAUCE

105. STUFFED ARTICHOKES

106. ARTICHOKES STUFFED WITH MEAT

107. PEAS WITH ONION SAUCE

108. PEAS WITH HAM

109. PEAS WITH CORNED BEEF

110. STUFFED TOMATOES

111. CAULIFLOWER WITH BALSAMELLA

112. STUFFED CABBAGE

113. SIDE-DISH OF SPINACH

114. ASPARAGUS

115. FISH WITH BREAD CRUMBS

116. STEWED FISH CUTLETS

117. WHITING WITH ANCHOVY SAUCE

118. STEWED EEL

119. EELS WITH PEAS

120. MUSSELS WITH EGG SAUCE

121. MUSSELS WITH TOMATO SAUCE

122. CODFISH

123. CODFISH

124. FRIED CODFISH

125. CODFISH CROQUETTES

126. FRIED DOG-FISH

127. STEWED DOG-FISH

128. ROAST-BEEF

129. ROAST VEAL

130. POT ROAST

131. POT ROAST WITH GARLIC AND ROSEMARY

132. BIRDS

133. ROAST OF LAMB

134. LEG OF MUTTON

135. ROAST OF HARE

136. POT ROAST LARDED