By Anna Del Conte
To signify the wealth and diversity of Italian cooking, I have
chosen recipes to typify the cuisines of every area. they range from
the wealthy darkish red meat Braised in Barolo wine, from Piedmont, to the
Sicilian Pasta with clean sardines, redolent of the clean aromas of
the Mediterranean. they're all conventional dishes, all nonetheless made in
their fatherland, although in as many diversifications as there are
cooks. those are my models and that i desire they'll encourage you to try
them on your personal kitchen. begin through following the recipes precisely,
then after you have realized tips on how to cook dinner all'Italiana, you could add
your personal own touch.
A notice on constituents. the key of Italian cooking lies in
making the very best use of top quality foodstuffs, with very few
added sauces or garnishes. as a result i counsel you to shop for purely
the top parts and every time attainable, Italian products
rather than neighborhood substitutes.
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Extra info for A Little Italian Cookbook
For special occasions they add a glass of spumante — the Italian champagne. 2 dessert apples / pear 2 bananas lb/500 g assorted fruit such as peaches, grapes, apricots, cherries, melons, plums 4 large oranges, juice only I lemon, juice only sugar to taste, about 3 oz/90 g/6 tbsp (serves 6) Peel the apples, pears and bananas and cut into small pieces. Wash, peel if necessary and stone all the other fruits and cut into suitable pieces. The cherries must be stoned and the grapes cut in half and pitted.
Put all the fruit in a bowl. Add the juice of the oranges and lemon and the sugar. Cover with cling film and refrigerate for at least 4 hours, Before serving mix again, taste and check the sugar.
Add the juice of the oranges and lemon and the sugar. Cover with cling film and refrigerate for at least 4 hours, Before serving mix again, taste and check the sugar.