FRESH ITALIAN COOKING FRESH ITALIAN C O O K I N G Original edition © 2012 by Edizioni White Star s.r.l. All rights reserved. The Taunton Press, Inc. 63 South Main Street PO Box 5506, Newtown, CT 06470-5506 e-mail: [email protected] Translations: Catherine Howard - Mary Doyle - John Venerella Salvatore Ciolfi for Rosetta Translations SARL - Rosetta Translations SARL Library of Congress CataLoging-in-PubLiCation data in Progress E-Book ISBN 978-1-62710-814-0 Printed in China 10 9 8 7 6 5 4 3 2 1 edited by ACADEMIA BARILLA introduCtion GIANLUIGI ZENTI text CHEF MARIO GRAZIA MARIAGRAZIA VILLA GIOVANNI GANDINO LORENA CARRARA PhotograPhs ALBERTO ROSSI aCademia bariLLa editoriaL Coordination ILARIA ROSSI CHATO MORANDI REBECCA PICKRELL graPhiC design MARIA CUCCHI 5 contents preface by academia barilla 10 chapter one breads & small plates 12 chapter two pasta & soups 56 chapter three main courses 126 chapter four salads & vegetables 160 chapter five desserts 204 index 231 metric equivalent 238 7 list of recipes chapter one garganelli with prosciutto, peppers, and peas 66 breads & small plates 12 pennette with roasted bell peppers, chicken, and olive breadsticks 14 anchovies 68 extra-virgin olive oil breadsticks in three flavors 16 ligurian pasta with pesto 70 oregano crackers 18 cut spaghetti with broccoli 72 sun-dried tomato and caper twists 20 fettuccine in vegetable ragù 74 parmesan buns 22 whole wheat spaghetti with creamy asparagus fried pizza from messina 24 and goat cheese 76 tomato jelly with burrata cheese and pesto 26 ruote with bell peppers 78 tomato-basil bruschetta 28 penne with asparagus 80 caprese with basil 30 cavatelli with arugula and potatoes 82 panzanella 32 orecchiette with broccoli rabe 84 sardinian summer nuraghe 34 ricotta gnocchi with arugula pesto 86 tomatoes stuffed with rice 36 spinach gnocchi with parmigiano-reggiano 88 herbed ricotta gnocchi 90 savory bread pudding 38 bavette pasta with swordfish and cherry eggplant stuffed with goat cheese 40 tomatoes 92 carasau flatbread with vegetables and bucatini with cuttlefish and peas 94 buffalo mozzarella 42 trofie pasta and clams in pesto sauce 96 fried stuffed squash blossoms 44 sedanini with arugula pesto and salmon 98 warm spelt salad with shrimp 46 bavette with shrimp, marsala, and fresh mackerel salad 48 spring onions 100 caponata with mackerel 50 linguine with broad beans, olives and hake 102 citrus-marinated anchovies with fennel salad 52 strozzapreti with scallops and pesto 104 fennel salad with swordfish carpaccio 54 orecchiette pasta with umbrine, mussels chapter two and broccoli 106 pasta & soups 56 salmon and spinach lasagna 108 spaghetti with tomato sauce 58 cellentani pasta salad with tuna and peppers 110 cavatielli with tomatoes and ricotta 60 castellane pasta salad with salmon and fennel 112 cellentani with tomato pesto 62 fusilli pasta salad with vegetables and squid 114 penne all’arrabbiata 64 conchiglie pasta salad with prawns 116 8 tomato soup 118 marinated fried zucchini 172 italian vegetable soup 120 treviso-style radicchio 174 vegetable dumplings 122 parma-style asparagus 176 egg pasta with peas 124 sautéed broccoli rabe 178 chapter three pickled vegetables 180 main courses 126 sautéed peppers 182 roasted vegetable medley with pecorino toscano 128 vegetable caponata 184 pizza margherita 130 ratatouille 186 sardinian cabbage rolls 132 broad beans with anchovies 188 chicken cacciatore 134 stir-fried roman chicory with anchovy sauce 190 chicken and potato salad 136 radicchio with speck 192 chicken marsala with peppers 138 baked stuffed vegetables 194 stuffed breast of veal 140 vegetables au gratin 196 fish skewers in salmoriglio sauce 142 broad bean fritters 198 stuffed sardines 144 jewish-style artichokes 200 roasted scallops with puréed peas 146 fried vegetables 202 stuffed squid 148 chapter five anglerfish salad with pantellerian capers 150 desserts 204 swordfish in salmoriglio sauce 152 moscato jelly with mixed berries 206 simple poached sea bass 154 cold zabaglione with moscato 208 grouper matalotta-style 156 stuffed peaches 210 ligurian seafood with vegetables 158 vanilla semifreddo 212 chapter four citrus fruit soup with pistachios 214 salads & vegetables 160 lemon mousse with extra-virgin olive oil 216 artichoke salad with parmigiano-reggiano strawberry sorbet 218 cheese 162 coffee granita 220 anchovy salad with fresh vegetables 164 orange granita 222 christmas salad 166 vanilla, chocolate and stracciatella orange salad 168 ice cream 224 salad with pink grapefruit, young spinach peaches stuffed with amaretti cookies 226 and walnuts 170 chocolate-covered orange peels 228 9