Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily
Format: PDF / Kindle (mobi) / ePub
WINNER 2011 IACP Judges Choice Cookbook Award (International Association of Culinary Professionals)
WINNER 2011 IPPY Gold Award (Independent Publisher Book Awards)
Best Italian Cookbook of 2010 - Publisher's Weekly
American chef Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers, learning their secrets and listening to their stories. The result is a charming and authentic collection of recipes, techniques, anecdotes, and photographs that celebrate the rustic and sustainable culinary traditions of Italy’s most experienced home cooks.
Cooking with Italian Grandmothers features the histories and menus of fifteen grandmothers, each of whom welcomed Ms. Theroux into their kitchens and pantries and shared both their favorite dishes and personal wisdoms. From the dramatic winter shores if Ustica to the blooming hills of Tuscany in spring, readers will journey through Italy’s most divers regions and seasons, to discover the country’s most delectable dishes, from the traditional to the unexpected, and meet the storied women who make them.
Part travel diary, part photo essay, part cookbook, Cooking with Italian Grandmothers features over 100 time-honored recipes, from the perfect panna cotta to the classic meat lasagna.
Recipes and wisdom from 12 Italian grandmothers
100 classic Italian recipes
A number of regional and seasonal menus, complete from appetizer to dessert.
Over 150 full color photographs.
sprinkling of water if the dough is having a very hard time coming together. Turn the dough onto your clean board and knead it until it is smooth and pliant, 5 to 10 minutes. The dough is ready when it rebounds to the press of a thumb. Cover closely with a clean cloth (or plastic wrap) and set aside for so minutes to rest. While the pasta dough rests, prepare the filling. Scoop out 2 cups of roasted squash into a bowl, reserving the rest for another use. Puree the squash in a food processor for a
artisanal-style production, Slow Food granted the Paste di Me/iga Presidia status, ensuring that the region's heloved hiscuit has a market in which to thrive. 10 tablespoons (1lf. sticks) unsalted Ys teaspoon salt butter, softened ~ cup cane sugar % teaspoon vanilla extract 1 teaspoon finely grated or minced lemon rind 2 large egg yolks ~ teaspoon baking powder 1 cup flour % cup cornmeal 1 tablespoon sugar for sprinkling Preheat the oven to 350 degrees F. Line two baking sheets with
garnish: %? cup pesto (see Daria's Pesto recipe, pages 133 & 135) -orFreshly grated Pecorino Finely chopped fresh marjoram leaves Freshly ground black pepper Olive oil Place the water in a medium-large bowl. Slowly whisk in the flours and salt, continuing to whisk until no lumps remain. Set aside for 15 minutes to thicken and settle. Check the consistency of the batter and add water if necessary. It should be like thick pancake batter. Heat a large (preferably cast-iron) skillet over medium-low
flour puffed and danced about the board, joining with egg in a shiny yellow daze, apples squeezed happily as they were stripped of their outer peel. On our third baking morning, Usha made our espresso and then took my seat across from the dough board. Now it was time for me to make the apple cake, pastry dough and all. She would be there to talk me through any questions I had, but emphasized that really I knew everything already; all I had to do was think of something dear to me while I cooked,
like an easy way out, but in reality it is a way that costs too much. I surround you with love and send you a lot of positive energy. Feel it flow into your body, into your sou~ into your thoughts . .. and watch where they lead you, when you fill yourself up with beautiful white light. Nothing really matters and lift is always a dream. It is not solid, it is an immense empty space, that creates new things incessantly. You are a wonderful young woman and you willfind your way! Lovingly, Usha 179