Eating Italy: A Culinary Adventure through Italy's Best Meals
David Joachim, Jeff Michaud
Format: PDF / Kindle (mobi) / ePub
Before award-winning chef Jeff Michaud ever opened the doors of his acclaimed Philadelphia restaurants, he spent three years in northern Italy as a culinary apprentice to master butchers and chefs, immersing himself in the culture and cuisine of the old country. It is safe to say that he never anticipated the romance that would ensue. Eating Italy is a delicious, funny, and mesmerizing spin through the boot, teaching true heirloom techniques and telling Jeff ’s culinary and personal love story (he met his wife when she came into the restaurant one night for dinner, and to this day, he hasn’t forgotten what she ordered).
Part inventive cookbook, part travel narrative, each chapter of Eating Italy explores a village or town in northern Italy, unveiling the unique culinary and cultural experience it has to offer. The reader experiences his journey from “Paladina: The Butcher’s Apprentice” to “Trescore Balneario: Our Big Italian Wedding” in dishes like Apricot and Chanterelle Salad, Swordfish Pancetta with Fennel Zeppole, Pheasant Lasagne, and Blood Orange Crostata with Bitter Chocolate. Each authentic recipe serves to mark his professional growth, learning from some of the most skilled chefs in Italy. Vivid photography of Italian culture, people, and landscapes are dispersed throughout, allowing the reader a glimpse of northern Italia from a kitchen far away.
minutes. Add the wine, stirring to scrape the pan bottom. Simmer until the liquid reduces in volume by about half, 5 minutes. Put the tomatoes in a food processor and pulse until finely chopped, and almost pureed. Add the tomatoes to the pan, along with the chopped mushrooms and the rabbit pieces. Add just enough of the reserved porcini liquid to barely cover the rabbit pieces. Cover and braise in the oven until the rabbit is so tender it falls apart, about 2 hours. Remove the rabbit, let cool
morto di un attacco di cuore quando vede il coltello,” which means, “The duck we are eating died of a heart attack when it saw the knife.” MAKES 4 SERVINGS 1 large duck, trimmed of excess fat (about 5 pounds/2.25 kg) Salt and freshly ground black pepper ½ medium-size yellow onion, chopped (¾ cup/92 g) 1 medium-size carrot, chopped (½ cup/61 g) 1 medium-size rib celery, chopped (½ cup/51 g) 1 garlic clove, smashed 1 bay leaf 10 peppercorns 2 sprigs fresh thyme 2 sprigs fresh rosemary 2
MAKES ABOUT 16 SERVINGS Danish Dough: 5½ cups (753 g) bread flour ⅔ cup (133 g) granulated sugar ¾ teaspoon (4.5 g) fine sea salt 2 large eggs 1 packed tablespoon (20 g) fresh yeast, or 2½ teaspoons (10 g) active dry yeast 5⅓ tablespoons (75 g) plus 1 pound (4 sticks/450 g) unsalted butter, at room temperature Fig Filling: ⅓ packed cup (55 g) raisins, preferably both dark and golden 2 pounds (1 kg) fresh figs 4 ounces (1 stick/113 g) unsalted butter 1 packed cup (220 g) dark brown
black pepper ½ medium-size yellow onion, chopped (⅔ cup/107 g) 1 large rib celery, chopped (⅔ cup/68 g) 1 medium-size carrot, chopped (⅔ cup/82 g) 1 sachet of 2 sprigs each parsley, rosemary, and thyme (see page 277) 2 to 3 cups (500 to 750 ml) red wine 4¼ ounces (120 g) Parmesan cheese, grated (1¼ cups), divided 3 tablespoons (22 g) finely ground amaretti cookies 2 tablespoons (20 g) raisins, chopped 1 large egg 8 ounces (227 g) Egg Pasta Dough (page 282), rolled into 2 sheets, each
cut into individual ribs 1 pound (450 g) flank steak 6 Cotechini (page 244) or other fresh Italian sausage Rock salt Mixed Bean Salad: 6 ounces (170 g) dried borlotti (cranberry beans) (about ¾ cup), soaked in water to cover overnight ½ medium-size yellow onion, finely chopped (½ cup/80 g) 1 medium-size rib celery, finely chopped (½ cup/51 g) 1 medium-size carrot, finely chopped (½ cup/61 g) 1 sachet of 1 sprig parsley, 1 sprig rosemary, 2 sprigs thyme, 1 bay leaf and 5 black peppercorns