Academia Barilla's 100 Great Italian Recipes: Delicious Recipes for More Than PDF

By Academia Barilla

ISBN-10: 1627100865

ISBN-13: 9781627100861

If Italian cooking (and consuming) is your factor, then cross no additional. a hundred nice Italian Recipes is sure-to-please selection of scrumptious recipes-from soups to starters, pastasto sauces, major dishes to desserts-that style like they're instantly from Grandma's kitchen! and so they virtually are simply because each mouth-watering recipe is built and established within the attempt kitchens of the Academia Barilla's personal cooking institute. every one easy-to-prepare dish is bursting with the wealthy, pleasing, sunny flavors of Italy. prepare for risotto and pesto, penne rigate all'arrabbiata, spagetti alla carbonara, and tagliatelle Bolognese besides classics like baccala with potatoes and saffron, creamy potato and pumpkin soup, grouper Matalotta-style, and much more. no matter if you crave the weird flavors from Sardinia and Naples, or simply have a hankering for the easiest bowl of spaghetti with clams you've ever had, a hundred nice Italian Recipes is the reply.

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Additional resources for 100 Great Italian Recipes: Delicious Recipes for More Than 100 Italian Favorites

Example text

Continue to cook until the vegetables are tender; then transfer the vegetables and cooking liquid to a blender and purée, in batches if necessary. Return the mixture to the pot. Pour in the barley and let it cook in the vegetable purée, adding more broth if necessary. Meanwhile, in a skillet, heat the oil and sauté the zucchini until tender. Add it to the purée. In the same skillet, fry the eggplant peel. When the barley is cooked, serve the purée. Garnish with fried and finely sliced eggplant peel.

Cook the tagliatelle in the boiling water until al dente. Drain and pour the pasta a large bowl. Add the meat sauce, sprinkle with the Parmigiano-Reggiano, stir well, and serve. 40 TROFIE AL PESTO Difficulty: 2 4 Servings FOR THE PASTA 2 1/2 cups (300 g) “0” type flour 2/3 cup (150 ml) water or: 14 oz. (400 g) ready-made pasta Preparation: 30 minutes Resting: 30 minutes Cooking: 5 minutes FOR THE SAUCE 1 oz. (30 g) fresh basil 1/2 oz. (15 g) pine nuts, or about 2 tbsp. 2 oz. (60 g) Parmigiano-Reggiano 1 oz.

300 g) vermicelli or spaghetti 1 1/2 lb. 5 oz. (100 g) yellow onion, chopped 2 tbsp. (30 ml) extravirgin olive oil 8 leaves fresh basil, coarsely chopped 1 clove garlic salt and pepper Difficulty: 1 VERMICELLI WITH TOMATO SAUCE Preparation: 30 minutes Cooking: 13 minutes 44 Heat the oil in a skillet until hot. Add the onion and garlic and cook until golden brown. Add the tomatoes, season with salt and pepper, and continue to cook over a high heat for about 20 minutes, stirring occasionally. Remove the garlic and stir in the basil.

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100 Great Italian Recipes: Delicious Recipes for More Than 100 Italian Favorites by Academia Barilla

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