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Produktbild: Rustic Italian Food

Rustic Italian Food [A Cookbook]

Fr. 45.90

inkl. gesetzl. MwSt., Versandkostenfrei

Produktdetails

Einband

Gebundene Ausgabe
Erscheinungsdatum

01.11.2011
Abbildungen

Farb. Abb.
Verlag Random House N.Y.

Produktdetails

Einband

Gebundene Ausgabe
Erscheinungsdatum

01.11.2011
Abbildungen

Farb. Abb.
Verlag Random House N.Y.
Seitenzahl

304
Maße (L/B/H)

26.1/22/3.2 cm
Gewicht

1268 g
Sprache

Englisch
ISBN

978-1-58008-589-2
Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Rustic Italian Food
  • Foreword by Mario Batali, ix
    Introduction: A Return to Real Cooking, 1
     
    Bread and Pizza, 8
    Flour, 11  
    Measuring, 12  
    Yeast, 12  
    Water, 13  
    Salt, 13  
    Starter, 14  
    Mixing and Kneading, 15  
    Proofing and Shaping, 18  
    Baking and Steaming, 19  
    I Want It Burnt!, 26  
    Think Outside the Wine Bottle, 41  
    Part Skim Is Part Insane, 43
    Biga Starter, 22
    Rustic Loaf, 24
    Ciabatta, 28
    Parmesan Bread, 29
    Durum Focaccia, 30
    Rosemary Durum Bread, 31
    Blueberry Schiacciata, 34
    Chocolate Bread, 35 
    Fig and Chestnut Bread, 36
    Brioche, 37
    Romana Pizza Dough, 39
    Napoletana Pizza Dough, 40
    Margherita Pizza, 42
    Mortadella Pizza, 48
     
    Pastas, 52
    Flour, 54  
    Extruded Pasta, 55 
    Rolled Pasta, 57  
    Hand-Rolled Pasta, 58  
    Pasta Water, 59  
    Which Oil?, 74  
    Opposites Attract, 83  
    Getting Floury with the Kids, 93  
    Parmigiano, 107
    Extruded Pasta 
    Basic Extruded Pasta Dough, 62
    Rigatoni with Swordfish, Tomato, and Eggplant Fries, 65
    Rigatoni with Chicken Livers, Cipollini Onions, and Sage, 66
    Candele with Duck Bolognes, 67
    Fusilli with Fava Beans and Pecorino, 68
    Macaroni with Bigeye Tuna Bolognese,  70
    Bucatini alla Matriciana, 72
    Tonnarelli Cacio e Pepe, 75
    Spaghetti in Parchment with Clams and Scallions, 76
    Rolled Pasta
    Basic Egg Pasta Dough, 80
    Fettuccine with Pork Ragù and Stone Fruits, 82
    Goat Cheese and Beet Plin with Tarragon, 84
    Robiola Francobolli with Chanterelle Mushrooms and Thyme, 88
    Mortadella Tortelli with Pistachio Pesto, 89
    Caramelle di Zucca Ravioli with Amaretti, 90
    Salt Cod Ravioli with Marjoram, 92 
    Escarole Ravioli with Pine Nuts and Honey, 94
    Baked Pasta
    Veal Cannelloni with Porcini Béchamel, 98
    Fazzoletti with Swiss Chard and Sheep’s Milk Ricotta, 100 
    Semolina Gnocchi with Oxtail Ragù, 102
    Lasagna with Zucchini and Stracciatella, 104
    Eggplant Lasagnette alla Parmigiana, 106
    Hand-Rolled Pasta
    Orecchiette with Veal Ragù and Bitter Greens, 110
    Spinach and Ricotta Gnudi, 113
    Garganelli with Gorgonzola, Radicchio, and Walnuts, 114
     
    Salumi, 116
    Types of Salumi, 118
    Sanitation, 119
    Freezing, 120
    Seasoning, 120
    Salt and Sugar, 121
    Grinding, 123 
    Mixing, 124
    Stuffing, 124
    Cooking, 127
    Fermentation, 128
    Curing, 130
    Equipment and Doneness, 132
    So Young and So Good, 150
    To Each His Own, 161
    Terrines
    Potted Trout Terrine, 135
    Duck Terrine, 136
    Pork Liver Terrine, 138
    Cooked Sausage
    Lamb Mortadella, 142
    Rabbit Salami, 144
    Swordfish Sausage, 146
    Dry-Cured Salami 
    Soppressata Calabrese, 149
    Fennel Salami, 152
    Chorizo, 154
    Whole-Muscle Salumi
    Beef Speck, 157
    Coppa, 158
    Pancetta, 159
    Lardo, 160
    Shortcut Guanciale, 162
    Warm Pork Belly, 163
     
    Pickles and Preserves, 164
    Canning, 165
    Homemade Spicy Pickles, 168
    Pickled Eggs, 169
    Pickled Mustard Seeds, 170
    Preserved Cherry Tomatoes, 170
    Shallot Marmalade, 171
    Mostarda, 172
    Quince Butter, 176
    Hazelnut Honey, 177
    Strawberry Pate di Frutta, 178
    Honeycrisp Apple Jam, 181
    Apricot Jam, 182
     
    Meats and Fish, 184
    Brining Meat, 186
    Roasting and Grilling, 187
    Fish Freshness, 189
    Procuring a Spit and a Suckling Pig, 193
    Trussing a Pig to a Spit, 193
    Preparing a Chicken for Grilling, 199
    Thanks for the Complement, 210
    Slow-Roasted Lamb Shoulder, 190
    Spit-Roasted Suckling Pig, 192
    Shaved Pork with Summer Fruit, 195
    Chicken Halves on the Grill, 198
    Sal’s Old-School Meatballs, 200
    Veal Breast “al Latte” with Fried Sage, 203
    Grilled Beef Cheeks, 206
    Turkey Cutlets Milanese Style, 208
    Braised Monkfish, 209
    Mixed Seafood Grill, 211
    Halibut with Peas, 212
    Fish Poached in Olive Oil, 213
    Tuna Tagliata with Fennel and Orange, 214
     
    Simple Vegetables and Sides, 216
    Choosing Produce, 218
    Preparing Fruits and Vegetables, 218
    Seasoning, 219
    Vegetarians Welcome, 225
    Birds of a Feather, 234
    Lima Bean Salad with Shaved Red Onion, 220
    Apple and Endive Salad with Lemon and Thyme, 221
    Celery Puntarelle Salad with Anchovy Dressing, 222
    Cold Farro Salad with Crunchy Vegetables, 224
    Corn Crema with Corn Sauté and Scallions, 226
    Roasted Mushrooms in Foil, 227
    Rosemary Roasted Potatoes, 228
    Potato Torta, 229
    Polenta Squares, 230
    Tuna and White Bean Bruschetta, 231
    Fennel Gratin, 232 
    Escarole Gratin with Raisins and Parmesan, 234
    Eggplant Fries and Zucchini Waffle Chips, 235
    Snails alla Romana, 236
    Eggplant Caponata, 237
    Artichokes alla Guidia, 238
    Tuna-Ricotta Fritters, 240
    Montasio Cheese Frico, 241
     
    Rustic Desserts, 242
    Simplicity and Seasonality, 243
    Chocolate, 244
    Suit the Situation, 251
    Traditional Tiramisù, 245
    Baked Peaches with Almond Frangipane, 247
    Olive Oil Cake, 248
    Toasted Raisin Biscuit, 249
    Apple Fritters Lombarda Style, 250
    Buttermilk Panna Cotta, 252
    Mom-Mom’s Rice Pudding, 253
    Blueberry Custard Tarts, 254
    Rhubarb Strudel, 256
    Amaretti Semifreddo with Warm Chocolate Sauce, 258
    Waffles with Nutella and Semifreddo, 259
    Chocolate-Hazelnut Tartufo, 260
    Chocolate Zabaione Tart, 262
     
    Sauces and Other Basics, 264
    Hand-Crushed Marinara Sauce, 266
    Pizza Sauce, 267
    Tomato Conserva, 268
    Porcini Béchamel, 268
    Pistachio Pesto, 269
    Garlic Chive Oil, 269
    Celery Root Puree, 270
    Gremolata, 270
    Saffron Puree, 271
    Corn Crema, 272
    Horseradish Crème Fraîche, 273
    Lemon Vinaigrette, 273
    Rosemary-Garlic Brine, 274
    Candied Hazelnuts, 275
    Chocolate Sauce, 276
    Candied Citrus Peel, 278
     
    Sources, 279
    Acknowledgments, 282
    Index, 284