Trattoria
Food for Family and Friends
Published on 12. August 2004
Book
Hardback
256 pages
978-1-84000-916-3 (ISBN)
Description
This is a book of family food prepared simply and without fuss using good, honest, fresh ingredients. Armfuls of herbs, the freshest of fruit and vegetables, favourite fish and popular cuts of meat are cooked simply in casseroles, pasta sauces, risottos, roasts, bakes, puddings and cakes to create dishes fit for hungry bands of grown-ups and children. While some of the recipes are straight from Ursula's favourite trattoria, many are her own, inspired by some of the best meals she has eaten in trattoria all over Italy.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Dimensions
Height: 265 mm
Width: 210 mm
Thickness: 28 mm
Weight
1125 gr
ISBN-13
978-1-84000-916-3 (9781840009163)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
Mitchell Beazley
€38.59
The article will not be published
Person
Ursula Ferrigno embodies the Italian passion for good food made from the freshest natural ingredients. Ursula runs cookery courses in Books for Cooks and in Italy. She has written several books, including Truly Italian, Bringing Italy Home, Italy Sea to Sky and the Sainsbury's Italian Cookbook.
Content
Introduction; Chapter 1: Soups, starters and antipasti; Sample recipes: Chicken and roasted pepper soup; Artichoke bottoms braised in olive oil with garlic and mint; Fish soup with pasta. Chapter 2: Salads and vegetables; Sample recipes: Spinach, rocket and walnut salad; Crepes di funghi; Crispy Rosemary roasted potatoes. Chapter 3: Rice, pasta, polenta and gnocchi; Sample recipes: Butternut squash, mozzarella and caramelized roasted garlic risotto; Pasta with pumpkin, sage, lemon and mozarella; Spaghetti with swordfish, aubergines and mint; Golden polenta cake. Chapter 4: Fish; Sample recipes: Baked stuffed tomatoes with prawns and olives; Red mullet in an envelope; Scallops with lemon, bay and rosemary oil. Chapter 5: Meat and poultry; Sample recipes: Grilled smoked mozzarella, radicchio and pancetta; Pork, sausage, proscuitto and bread with sage and thyme skewers; Braised duck in a grape sauce; Grandmother's lamb with rosemary and wine; Chicken stuffed with smoked pancetta. Chapter 6: Breads and pizzas; Sample recipes: Crostini with roasted veg and tomato; Bresaola, mascarpone and rocket foccacine; Bruschetta with red onion marmalade and young pecorino. Chapter 7: Puddings and cakes; Sample recipes: Baked figs with hazelnuts and fromage frais; Amaretti-stuffed apricots; Italian rice pudding; Chocolate santini cake.