Trattoria
Food for Family and Friends
Book
Paperback/Softback
256 pages
978-1-84533-359-1 (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.
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.
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.
Reviews / Votes
These colourful, earthy dishes have a freshness and vigour that is perfect for winter. The Daily Telegraph Ursula Ferrigno's colourful new book provides a fascinating insight into those lively family-run eateries which are the main stay of Italian cuisine. The ScotsmanThese colourful, earthy dishes have a freshness and vigour that is perfect for winter. The Daily Telegraph Ursula Ferrigno's colourful new book provides a fascinating insight into those lively family-run eateries which are the main stay of Italian cuisine. The Scotsman
More details
Edition
Revised edition
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Edition type
Revised edition
Product notice
With flaps
Illustrations
c.200 full colour photographs; 50 black and white photographs
Dimensions
Height: 253 mm
Width: 201 mm
ISBN-13
978-1-84533-359-1 (9781845333591)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Book
08/2004
Mitchell Beazley
€44.80
Article exhausted; check for reprint
Persons
Ursula Ferrigno was taught to cook and love food by her grandmother. She now passes on this passion and knowledge through cookery classes in London's Books for Cooks, Divertimenti, Leiths School of Food and Wine and La Cucina Caldesi Cookery School. She also cooks at RSJ Restaurant in Waterloo. She writes for several publications, including Taste Italia and American food magazine Gourmet. She has written several books with Mitchell Beazley, including Truly Italian, Bringing Italy Home, Italy Sea to Sky, La Dolce Vita, and The New Family Bread book.
Ursula Ferrigno was taught to cook and love food by her grandmother. She now passes on this passion and knowledge through cookery classes in London's Books for Cooks, Divertimenti, Leiths School of Food and Wine and La Cucina Caldesi Cookery School. She also cooks at RSJ Restaurant in Waterloo. She writes for several publications, including Taste Italia and American food magazine Gourmet. She has written several books with Mitchell Beazley, including Truly Italian, Bringing Italy Home, Italy Sea to Sky, La Dolce Vita, and The New Family Bread book.
Ursula Ferrigno was taught to cook and love food by her grandmother. She now passes on this passion and knowledge through cookery classes in London's Books for Cooks, Divertimenti, Leiths School of Food and Wine and La Cucina Caldesi Cookery School. She also cooks at RSJ Restaurant in Waterloo. She writes for several publications, including Taste Italia and American food magazine Gourmet. She has written several books with Mitchell Beazley, including Truly Italian, Bringing Italy Home, Italy Sea to Sky, La Dolce Vita, and The New Family Bread book.
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.