Get 1,000 Italian Recipes PDF

By Michele Scicolone

ISBN-10: 1118073487

ISBN-13: 9781118073483

Have fun Italian cooking with this authoritative and fascinating tribute

Author Michele Scicolone bargains uncomplicated recipes for scrumptious classics resembling lasagne, minestrone, fowl cutlets, and gelato, plus many extra of your favorites; a wealth of recent dishes, equivalent to grilled scallop salad; and a traveler's odyssey of nearby specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. even if giving specialist suggestion on creating a frittata or risotto, determining Italian components, or pairing Italian wines with nutrients, Scicolone enlivens each one web page with wealthy info of Italian foodstuff traditions. This ebook is a treasury to show to for any party.

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Additional info for 1,000 Italian Recipes

Example text

Use this technique when making Double Crust Apple Pie (page 64). These quantities make sufficient pastry for a 25cm (10in) doublecrust pie. 

Use this technique when making Bakewell Tart (page 32), Treacle Tart (page 34), Apple Tart au Citron (page 38), French Apple Tart (page 48), Pecan Pie (page 50), Lemon Meringue Pie (page 52), Mincemeat and Almond Tart (page 56), Tarte au Citron (page 58), Double Crust Apple Pie (page 64), and Strawberry and Rhubarb Pie (page 68). i]ZcheddcdkZgi]Z[gj^ih#AZVkZid hZiWZ[dgZhZgk^c\# Freshly picked raspberries look stunning on tarts. Their tangy taste complements the creamy texture of the filling too.

PIES, TARTS, AND CRUMBLES KEY TECHNIQUES SHORTCRUST PASTRY A blend of 2 parts flour, 1 part fat, and usually water, shortcrust pastry is used for sweet and savoury pies and tarts. Chill the pastry for the time given in the recipe to stop it shrinking when in the oven. Use shortcrust pastry to make Treacle Tart (page 34), and Strawberry and Rhubard Pie (page 68). These quantities make sufficient pastry to line a 23–25cm (9–10in) flan dish, flan tin, or pie dish. VcY`cZVYa^\]ianid bV`ZVhbddi]Ydj\]# PIES, TARTS, AND CRUMBLES PÂTE SUCRÉE Bound with egg yolks, pâte sucrée is richer than shortcrust pastry and is used for sweet tarts and tartlets.

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1,000 Italian Recipes by Michele Scicolone


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