Contributed by: Chris WebAdmin. of RecipesNow.com
Itís Like Getting 5 Cookbooks in 1
Praise for 1,000 Italian Recipes
"Michele Scicolone has written the best all-encompassing Italian cookbook to hit the shelves in years. Her recipes are accessible and beautifully written, and the result is a masterpiece of traditional and nontraditional Italian cookery. This tome is pure inspiration."
"The broad range of recipes and wealth of information on Italian food found in 1,000 Italian Recipes confirms why Michele Scicolone was the only chef we would go to when we wanted to do our Sopranos Family Cookbook."
"A must-have for any serious Italian cook."
From the Inside Flap
Do you make the best pasta sauce in town, but still look for new ideas for Sunday dinner? Do you long for the flavorful produce, crispy yet chewy bread, and rich, creamy gelato you tasted in Italy? Now you can satisfy any craving with this unrivaled tribute to Italian cuisine, packed with recipes to please every palate and cater to every occasion.
Feeling tired and rushed on a weekday? Make fresh tomato sauce in the time it takes to boil water and cook the pasta. Or throw together tuna salad with white beans and arugula greens for a hearty, healthy lunch or dinner within minutes.
For special occasions, find a wonderful range of fish dishes for Lent or Christmas Eve, succulent lamb for Easter, and an amazing array of holiday cookies. For a festive gathering of family and friends, cook up Italian specialties like cannelloni, roast pork loin, and sauteed spinach with garlic. Then relax over a good espresso and a luscious mixed berry mascarpone tart. Celebrate the seasons with refreshing salads in the spring, grilled chicken and meats in summer, hearty, warming soups in autumn, and baked pastas in winter... the possibilities for fabulous meals are endless.
With expert guidance on special techniques in addition to the recipes, youíll learn to make crispy pizza, delicate ravioli, and decadent tiramisý. Advice on buying ingredients and pairing Italian wines with food makes shopping simple. Now you can enjoy all your favorite Italian delights and explore new ones in your own home.
In 1,000 Italian Recipes, youíll find:
Whether you are looking for the perfect resource for everyday and holiday cooking, or imagine exploring all the glories of Italian cuisine one recipe at a time, youíll never need to look beyond these pages for simple, varied, and mouthwatering inspiration.
In Torino in Peidmont, I ate big mushrooms caps filled with chopped mushrooms, prosciutto, and a creamy sauce. Here is a much simpler stuffed mushroom that has some of the same flavor characteristics from the creamy, fresh cheese and salty prosciutto. Serve one per person as a hot appetizer or cut them into quarters for guests to share.
Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.
Brush the mushroom caps on both sides with olive oil. Broil with the top side up until slightly browned, about 5 minutes. Turn the caps and broil the other side until tender, about 3 minutes more.
Place a slice each of the prosciutto and cheese inside each cap, folding the pieces to fit. Broil 1 minute or until the cheese is slightly melted.
Sprinkle with basil and serve immediately.
Serving Size: Makes 4 Servings
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