地中海烹饪
2006-12
Hardcover (2006年10月1日)
本社 编
190
Mozzarella, pesto, Parma ham and balsamic vinegar: Italian products and recipes still enjoy top ranking in the world, equal to no other cuisine. This is for good reason, for la cucina italiana is very healthy, tasty, and easy to master by any cook -beginner or experienced. The 11 Italian master chefs of this book have brought together a very exciting selection of regional recipes and personal creations: a delicious lasagne enhanced with arugula,spaghetti with fresh langoustines, salmon trout with orange sauce, aromatic lamb Abruzzi style, or delicious truffle dishes from the Marche region. Here, every Italian region comes into its own, with the very best that the cuisine has to offer. The detailed step-by-step instructions enable trouble-free and successful preparation of even complicated recipes:the only thing that remains is to wish you and your guests "buon appetito"!
Difficultry Easy Medium DifficultHot & Cold Appetizers Vegetable Antipasti Antipasto alia Giuliese Artichokes Roman Style Deep-fried Seafood Liver Guazzetto with Porcini Mushrooms Gratin of Mussels with Tomatoes Baked Eggplants with Cheese Bread Soup with Broccoli Friulian Salad Fennel Salad with Oranges Lobster Salad Chicken Salad with Porcini Mushrooms Sformatini in Squid Sauce Deep-fried Rice CroquettesSoups Gran Farro Lucca Style Bean Soup Fisherman's Soup Spring Soup Vegetable Soup Barley Soup Cimbri Style Pumpkin with Polenta Zuppa PicenaPasta & Rice Bigoli with Duck Ragout Potato Gnocchi "Mora" Lasagne "Rucola" Paccheri with Lamb Goulash Pizza Napoli Rice Potatoes with Mussels Herb Orzotto with Shrimp Ravioli with Marjoram Black Risotto Broccoli Risotto Porcini Mushroom Risotto with Creamed Pumpkin Spaghetti with Langoustines Spaghetti del Capitano Spinosini with Black Truffles Trenette with PestoFish&Seafood Meat&PoultryDesserts&Pastries
