MARC Record from Library of Congress

LEADER: 05216cam a2200301 i 4500
001 2014015678
003 DLC
005 20141210090743.0
008 140602s2014 ctua 000 0 eng
010 $a 2014015678
020 $a9781627107099 (paperback)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
043 $ae-it---
050 00 $aTX723$b.E954 2014
082 00 $a641.5945$223
084 $aCKB047000$aCKB101000$2bisacsh
245 00 $aEveryday Italian favorites :$brecipes for delicious weeknight meals /$cAcademia Barilla.
264 1 $aNewtown, CT :$bTaunton Press,$c2014.
300 $a238 pages :$bcolor illustrations ;$c23 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
520 $a"Everyday Italian Favorites was created especially for Italian food-lovers and busy families, so that home cooks can simplify their life and satisfy their family at the same time. These family-friendly dishes will tempt you to explore the delights of real Italian cooking and master the techniques for making one of the world's most popular cuisines. The 100 recipes include sautés and braises, one-pot meals, pasta and risotto, oven-to-table dishes, and more, all representing the delicious specialties of Italy's diverse regions and ideal for weeknight cooking. Soups, salads, sides, and desserts complete the collection. Every recipe is presented with step-by-step instructions, cooking tips, and a beautiful finished dish photograph"--$cProvided by publisher.
520 $a"This book contains various Italian recipes from Academia Barilla"--$cProvided by publisher.
505 8 $aMachine generated contents note: Chapter 1: Starters -- Baked Parmigiano Reggiano with Truffles -- Rice Balls -- Chickpea Flatbread -- Anchovies in Vinegar Marinade -- Bruschetta with Tomatoes and Basil -- Savory Tomato and Goat Cheese Torta -- Fried Stuffed Squash Blossoms -- Vegetable Caponata -- Chapter 2: Soups -- Chickpea Soup -- Italian Vegetable Soup -- Creamy Potato and Pumpkin Soup with Cannelini Beans -- Legume and Whole Grain Soup -- Creamed Broccoli with Crunchy Bread and Walnuts -- Genoese Soup -- Ditalini and Beans -- Tomato Soup -- Chapter 3: Pasta and Rice -- Fettuccine with Italian Sausage and Leeks -- Pasta with Broccoli, Tomatoes and Almonds -- Fusilli with Salmon and Cherry Tomatoes -- Penne All'Arrabbiata -- Spaccatelle with Vegetable Ragout -- Rigatoni with Parmigiano Reggiano Cream -- Whole Wheat Cellentani with Pear and Gorgonzola -- Ditalini Rigati with Anchovies and Sun-Dried Tomatoes -- Farfalle with Ricotta and Basil -- Pumpkin Ravioli -- Scialatelli Pasta with Clams and Chickpeas -- Potato Gnocci with Tomato and Basil -- Ricotta Gnocci with Arugula Pesto -- Rosemary Penne -- Riccioli di Sfoglia with Prosciutto, Peppers, and Peas -- Baked Farfalle with Vegetables -- Cellentani Pasta Salad with Tuna and Peppers -- Whole Wheat Lasagna with Winter Vegetables and Montasio -- Schiaffoni Stuffed with Ricotta, Zucchini and Proscuitto -- Lasagne Bolognese -- Spaghetti with Carbonara Sauce -- Spaghetti with Clams -- Ricotta and Sage Tortelli -- Ditalini Pasta Salad with Green Apple, Raisins, Almonds and Speck -- Risotto with Asparagus -- Risotto with Porcini Mushrooms -- Milanese-Style Risotto -- Chapter 4: Main Dishes -- Beef Filet with Balsamic Vinegar -- Milanese-Style Osso Buco -- Beef Braised in Barolo Wine -- Beef Rib Steaks with Onions -- Veal Bocconcini with Potatoes and Peas -- Braised Veal -- Veal Stew with Potatoes -- Val Pustera Style Goulash -- Roman-Style Veal Medallions -- Milanese-Style Veal Cutlets -- Tuscan-Style Pork Roast -- Pork and Cabbage Stew -- Pork Filet in Marsala Wine -- Roast Shank of Pork -- Hunter-style Chicken -- Chicken Marsala with Peppers -- Chicken Cacciatore -- Roasted Turkey Breast with Hazelnuts -- Sea Bass in Acqua Pazza -- Baked Sea Bass -- Mussels Marinara -- Swordfish in Salmoriglio Sauce -- Grouper Matalotta Style -- Potato-Crusted Snapper -- Jumbo Shrimp with Tomato Confit -- Oven-Baked Mussels, Potatoes, and Rice -- Pumpkin Curry -- Stuffed Peppers -- Eggplant Parmesan -- Zucchini Parmesan -- Roasted Vegetable Medley with Pecorino Toscano -- Chapter 5: Pizza and Flatbread -- Four-Cheese Pizza -- Apulian-Style Pizza -- Pizza with Eggplant and Provola Cheese -- Pizza with Arugula and Parmigiano-Reggiano Cheese -- Sicilian Pizza -- Sage Focaccia -- Focaccia from Apulia -- Chapter 6: Sides -- Roasted Potatoes with Tomatoes and Onions -- Savory Pumpkin Pie -- Tomatoes, Mediterranean Style -- Eggplant Salad with Fennel, Olives and Raisins -- Artichoke Salad with Parmesan Cheese -- Country-Style Artichoke Pie -- Fried Vegetables -- Ratatouille -- Sweet and Sour Zucchini -- Eggplant with Tomatoes and Parmesan -- Broad Beans with Anchovies -- Parma-Style Asparagus -- Baked Stuffed Vegetables -- Vegetables au Gratin -- Chapter 7: Dessert -- Ricotta Mousse with Almond Milk -- Angel Wings -- Orange Granita -- Glazed Hazelnut Cookies -- Ladies Kisses -- Chocolate-Coated Figs -- Tiramisu -- Frozen Zabaglione with Moscato d'Asti Passito and Melon Puree -- Metric Equivalents -- Index.
650 0 $aCooking, Italian.
710 2 $aAcademia Barilla,$eeditor.