Canal House Cooking, Volume 8: Pronto!
Christopher Hirsheimer, Melissa Hamilton
Format: PDF / Kindle (mobi) / ePub
75 Fast, Easy, Fresh, Italian Recipes for All Seasons. The Canal House Cooking seasonal cookbook series is home cooking by home cooks for home cooks.
From James Beard award-winning authors Christopher Hirsheimer and Melissa Hamilton, comes the newest volume in the beloved Canal House Cooking series, Pronto!
Pronto! is a handsome, 128-page book with 75 recipes and lush photographs collected in a highly covetable package. It’s home cooking at its best—by home cooks, for home cooks—and it’s pure Canal House.
The delicious, easy-to-prepare recipes celebrate the practice of cooking Italian food, and the enjoyment of eating it. Using the best seasonal ingredients available, their recipes combine the rich tradition of Italian cooking with quick and easy execution. This instant classic includes recipes for dishes such as Pasta with Radicchio & Pancetta, Grilled Pizza with Raw Ripe Tomato Sauce, Chicken Alla Diavola, and Fig Gelato.
Canal House Cooking has previously been featured for its inspiring recipes, friendly and knowledgeable voice, and drop-dead gorgeous photographs in a variety of publications including O, the Oprah Magazine, Bon Appétit, The New York Times, and The Wall Street Journal. Christopher and Melissa’s daily blog, Canal House Cooks Lunch, has thousands of daily followers interested in what these two women have cooked up that day. This wide fan base will be pleased to see the release of this dynamic duo's newest cookbook with accessible and easy recipes for home cooks.
slices prosciutto over the hot pizza, drizzle with a little really good extra-virgin olive oil, and cut into wedges.omakes 1 pizza WHITE CLAM PIZZA Heat 2 tablespoons extra-virgin olive oil, 2 thinly sliced cloves of garlic, and a pinch of crushed red pepper flakes in a small skillet over medium heat until everything begins to sizzle, about 2 minutes. Stir in ¼ cup drained, canned baby clams and a splash of the juice from the can, and season with salt to taste. Set aside. Using a vegetable
yellow flowers (which eventually bear the tiny aromatic seeds we cook with), just as the apricots appear at our local orchard. We love the combination of these two flavors: the perfumed apricots and licorice of the fennel. We keep some of the flavorful syrup from the apricots to make a refreshing drink with bubbly prosecco, or with sparkling water over ice. For the apricots 1 bottle white wine 1½ cups sugar 4 branches fennel fronds, preferably with their flowering heads 6 black peppercorns 1½
Art of Eating in Italy in the Summertime by Lori De Mori Until I actually lived there, my imaginings about eating in Italy on a summer’s day went something like this: There would be a long wooden table under an arbor with dappled sunlight filtering through bright green leaves. We would eat great bowls of pasta and pass around platters of sheep’s milk cheese, cured meats, and thickly sliced country bread. We would pour wine into each other’s glasses and olive oil onto tomatoes still warm from the
drained capers, 2 garlic cloves, ¼ teaspoon crushed red pepper flakes, the leaves of 1 bunch parsley, and 2 cups arugula; process until finely chopped. Continue processing and slowly add ½ cup really good extra-virgin olive oil. Transfer to a bowl and float a few tablespoons olive oil on top to keep the salsa from turning dark.omakes 1½ cups 31 POACHED VEGETABLES WITH SAVORY ZABAIONE serves 4 You’ve likely had the classic Marsala-infused zabaione as a dessert. In this savory version, we use a
parmigianoreggiano A handful of little basil leaves Wash the clams in big bowls of cold salted water, gently lifting them from one bowl to the other, changing and swishing the water and repeating the process until it’s almost clear of sediment. Drain the clams. Add the wine and clams to a heavy pot with a lid. Cover and cook over high heat, giving the pot a shake every now and then until the clams open, about 5 minutes. Discard unopened shells. Remove from heat and set aside to cool. Heat the