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Nonna's House电子书

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作       者:Jody Scaravella,Elisa Petrini

出  版  社:Atria Books

出版时间:2015-04-07

字       数:33.7万

所属分类: 进口书 > 外文原版书 > 饮食/健康

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This beautiful collection of food and nostalgia features great traditions from the heart of Italy, with delicious recipes and colorful stories from the internationally celebrated grandmothers of Enoteca Maria—a one-of-a-kind Italian restaurant where a rotating cast of nonnas are the star chefs.Enoteca Maria takes great home cooking seriously. At this intimate, hospitable restaurant on Staten Island, all the cooking is done by ten nonnas (grandmothers), drawing on their own family recipes, handed down for generations, which reflect their regional traditions. Here are their delicious homemade pastas, risottos, desserts, and more, which have foodies from all over the world taking the ferry to the forgotten borough for an authentic taste of Italy.Beautiful full-color photography captures the fresh, distinctive flavors of these surprising dishes. Nonna Cristina shares her beautiful Risotto with Strawberries, Black Pepper, and Parmesan; Nonna Margherita offers delectable Stuffed Peppers with Pine Nuts and Raisins; and Nonna Teresa shows off her prize-winning Meat and Cheese Lasagna. Nonna Elvira whips up her peerless Linguine with Cuttlefish and Ink; Adelina creates a savory Tagliatelle with Pumpkin, Sausage, and Chestnuts; and Rosaria makes handmade Spaghetti alla Chitarra with Cherry Tomatoes and Porcini Mushrooms. Nonna Carmelina shares her classic Potato Pie with Ham, Salami, and Mozzarella; Rosa confides her nonna’s secret recipe for Rabbit with Sage; and Nina sautés Chicken alla Capricciosa, with prosciutto and mushrooms. Nonna Francesca launches the book with advice on the time-honored art of preserving everything from olives to soppressata.With its utterly delicious tastes of grandmother’s kitchen, Nonna’s House is a legacy of flavors passed down through generations, now captured here forever. Restaurant founder Jody Scaravella says it best: “If I have a choice between a three-star Michelin chef’s restaurant and Grandma’s, I’m going to Grandma’s. I’m going to the source.”
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Cover

Dedication

I. Benvenuti all’Enoteca Maria: Jody Scaravella

II. Conserve: Francesca Leone

Cut Black Olives

Cracked Green Olives

Stuffed Hot Green Peppers

Sun-Dried Tomatoes Filled with Anchovies and Capers

Eggplant in Oil and Vinegar

III. Minestre e Antipasti: Carmelina Pica

Married Soup

Northern-Style Minestrone

Crepes in Broth

Abruzzo-Style Farro Soup with Pancetta and Sage

Snails Palermo Style

Pasta and Beans with Mussels

Stuffed Sardines

Warm Seafood Salad

Smoked Herring Salad with Oranges

Marinated Eels

IV. Verdure: Nina Picariello

Stuffed Eggplant Palermo Style

Eggplant with Chocolate

Caponata

Sicilian-Style Stuffed Artichokes Braised in Tomato Sauce

Stuffed Artichokes

Fried Artichokes

Artichoke Caponata

Neapolitan Potato Pie

Smothered Cauliflower

Braised Stuffed Escarole

Stuffed Peppers with Meat, Pine Nuts, and Raisins

Roasted Red Peppers with Breadcrumbs and Olives

Stuffed Fried Cardoons

Fennel with Gorgonzola

Vegetable Fritters with Two Batters

Vegetable Ricotta Cups

V. Cereali, Riso e Gnocchi: Rosa Turano

Classic Polenta

Polenta with Dried Fish and Cauliflower

Rice Balls with Pork and Saffron

Risotto with Radicchio

Butternut Squash Risotto

Risotto with Strawberries

Risotto with Artichokes and Shrimp

Potato Gnocchi in Meat Sauce with Rolled Beef

Potato Gnocchi with Porcini and Broccolini

Ricotta Gnocchi in Tomato Sauce

Rice Balls Neapolitan Style

VI. Pasta: Rosaria Vigorito

Fresh Pasta: How to Roll, Cut, and Cook Pasta

Basic Egg Pasta Dough

Semolina Pasta Dough

Simple Tomato Sauces for Pasta

Fresh Basil Sauce

Cherry Tomato Pasta Sauce with Porcini

Sauce of Tomato “Fillets,” Neapolitan Style

My Nonna's Tomato and Eggplant Sauce

Simple Nut Sauces for Pasta

Walnut Sauce for Fettucine

Neapolitan-Style Pesto for Bucatini

Amalfi-Style Nut Sauce for Spaghetti

Pappardelle with Porcini in Cream Sauce

Penne with Radicchio, Walnuts, and Gorgonzola

Pasta with Broccoli in a Pot

Spaghetti with Potatoes and Cabbage

Spaghetti with Sea Urchins

Ziti with Fresh Sardines, Fennel, and Breadcrumbs

Fresh Fettuccine with Tuna, Eggplant, and Mint

Pappardelle with Salmon, Zucchini, and Walnuts

Lagane and Chickpeas with Shrimp

Calamarata with Mussels and Eggplant

Scialatielli with Clams, Mussels, and Crab

Linguine with Octopus Sauce

Linguine with Cuttlefish and Its Ink

Tagliatelle with Pumpkin and Chestnuts

Spaghetti with Broccoli Rabe, Sausage, and Cream

VII. Paste Imbottite e Pizza: Adelina Orazzo

Basic Pizza Dough

Stuffed Fried Dough Crescents

Sicilian Pizza with Mozzarella, Scallions, and Anchovies

Onion and Tuna Pizza

Escarole and Olive Pizza

Ravioli with Rabbit Filling

Cannelloni with Meat-and-Ricotta Stuffing

Spinach Manicotti

Calabrian Baked Pasta Casserole

Pasticcio with Béchamel and Bolognese Sauce

My Prizewinning Meat and Three-Cheese Lasagna with Eggplant, Asparagus, and Peas

Sicilian Lasagna

VIII. Pesce: Elvira Pantaleo

Fish Soup Palermo Style

Sautéed Cuttlefish or Baby Squid

Stuffed Calamari

Sicilian-Style Salt Cold with Raisins, Tomatoes, and Olives

Eels in Wine and Garlic Sauce

Sicilian-Style Tuna Fillets with Onions and Vinegar

Branzino in a Salt Crust with Lemon and Oregano Sauce

Stuffed Swordfish Rolls

Bream in Potato Crust

IX. Carne: Christina Narisi Carrozza

Stuffed Spleen

Quail with Fried Pancetta and Olives

Drunken Chicken

Italian Beef Stew

Tripe with Tomatoes and White Wine

Meatballs with Hard-Boiled Eggs Inside

Meat Loaf with Parsley Sauce

Roasted Veal Loin

Calf’s Liver in Sweet-and-Sour Sauce

Cotechino and Lentils

Roasted Pork Loin with Oranges

Escaped Birds (or Pork Rolls with Pancetta and Sausage)

Bollito with Parsley Sauce

Lamb Stew with Creamy Cheese Sauce

Rack of Lamb with Tomatoes and Potatoes

Baked Lamb’s Head

My Nonna’s Rabbit

X. Dolci: Teresa Scalici

Fig Cookies

Honey-Glazed Dough Balls

Chocolate Blood Pudding

Sicilian Milk Pudding

Stuffed Baked Peaches

Fried Ricotta Turnovers

Sweet Manicotti

Pumpkin Cheesecake

Blueberry Tart

Chocolate Rice Crostata

XI. Piatti Tipici delle Feste: Margherita Amato

Easter Bread

Wheat Berry Pudding for St. Lucy’s Day

Easter Wheat Pie

Chickpea Fritters

Acknowledgments

About Jody Scaravella

Index

Copyright

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