By Academia Barilla
If Italian cooking (and consuming) is your factor, then pass no additional. a hundred nice Italian Recipes is sure-to-please number of scrumptious recipes-from soups to starters, pastasto sauces, major dishes to desserts-that flavor like they're immediately from Grandma's kitchen! they usually essentially are simply because each mouth-watering recipe is constructed and established within the try out kitchens of the Academia Barilla's personal cooking institute. every one easy-to-prepare dish is bursting with the wealthy, fulfilling, sunny flavors of Italy. prepare for risotto and pesto, penne rigate all'arrabbiata, spagetti alla carbonara, and tagliatelle Bolognese in addition to classics like baccala with potatoes and saffron, creamy potato and pumpkin soup, grouper Matalotta-style, and much more. even if you crave the bizarre flavors from Sardinia and Naples, or simply have a hankering for the simplest bowl of spaghetti with clams you've ever had, a hundred nice Italian Recipes is the reply.
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Additional info for 100 Great Italian Recipes: Delicious Recipes for More Than 100 Italian Favorites
Stir in the extra-virgin olive oil and the squash blossom pesto, and serve sprinkled with the minced parsley. Preparation: 10 minutes Cooking: 20 minutes 49 RISOTTO WITH PORCINI MUSHROOMS Difficulty: 1 Preparation: 20 minutes Cooking: 18 minutes 4 Servings 1 1/2 cups (300 g) Carnaroli rice 2 1/2 oz. 5 l) hot veal or beef stock 1/2 stick (57 g) unsalted butter 3/4 cup plus 1 tbsp. (80 g) Parmigiano-Reggiano cheese 4 tsp. (20 ml) extra-virgin olive oil 11 oz. (300 g) porcini mushrooms 1 clove garlic 1 tbsp.
30 ml) extravirgin olive oil 9 oz. (250 g) radicchio, cut into strips 4 oz. (120 g) speck, cut into strips 2/3 cup (150 ml) heavy cream 1 1/2 oz. (40 g) shallots, sliced salt and pepper Difficulty: 2 FUSILLI WITH SPECK AND RADICCHIO Preparation: 20 minutes Cooking: 12 minutes 32 Bring a pot of well-salted pot water to a boil. In a skillet, heat the oil over low heat until hot. Add the shallots and cook, stirring, until browned, 3 to 4 minutes. Raise the heat to medium, add the speck, and cook, stirring, for another 2 to 3 minutes to soften.
300 g) artichokes 10 1/2 oz. (300 g) squid Leafy herbs, as needed 1/4 cup (60 ml) extra-virgin olive oil juice of 1 lemon salt and white pepper 3 1/2 oz. (100 g) Swiss chard, sliced Remove the tough outer leaves from the artichokes. Cut each artichokes in half lengthwise and scoop out the fuzzy choke with a melon ball cutter. In a bowl, combine water and some of the lemon juice. Cut the artichokes into narrow strips and let soak in the lemon juice mixture to prevent them from browning. Cut the carrots and zucchini into thin, narrow strips.