Читать книгу Italian Recipes For Dummies - Amy Riolo - Страница 40
Base Recipes: The Backbone of the Italian Kitchen
ОглавлениеIN THIS CHAPTER
Learning the base recipes needed to recreate authentic Italian cuisine
Discovering how to fit these recipes into your daily life for better health and flavor
Becoming fluent in Italian culinary terms with a glossary
RECIPES IN THIS CHAPTER
Molliche di pane/Fresh Bread Crumbs
Brodo di verdure/Homemade Vegetable Stock
Brodo di pesce/Homemade Seafood Stock
Brodo di pollo/Homemade Chicken Stock
Brodo di carne/Homemade Meat Stock
Cannellini brasati/Braised Cannellini Beans
Pepperoni rossi arrostiti/Roasted Red Peppers
Passata di pomodoro/ Tomato Purée
The recipes in this chapter are hardly anything to brag about. Despite their simplicity, however, they truly are the backbone of the Italian kitchen and having them on hand sets you up for success. Whenever I teach my Mastering Italian Certification Series cooking classes, I always start with these.
In this chapter, you learn how to make fresh bread crumbs, crostini, bruschetta, stocks, beans and legumes, and to prepare fruits and vegetables in advance so you will be able to whip up marvelous Italian meals in minutes.
