Читать книгу Italian Recipes For Dummies - Amy Riolo - Страница 51

Springtime dishes in Italy consist of a symphony of fresh flavors. Gardens give way to certain varieties of artichokes, fava beans and legumes, baby potatoes and carrots, spinach, fennel, peas, and asparagus, just to name a few of the ingredients that are available. Apricots and citrus are also usually plentiful. In terms of meat, lamb, veal, and kid take center stage because, in the way they were traditionally raised, they were old enough to be slaughtered in the spring. For that reason, lamb and goat in the south are usually served at Eastertime, along with a variety of other fresh ingredients.

Keep in mind that you should always adjust the ingredients to reflect what’s in season in your area in the springtime, but the techniques and recipes still work well.

Table 4-1 outlines a typical (non-holiday or Sunday) springtime meal with dishes that can be created from this book. I have replaced the dessert course with frutta options from the fruit, cheese, and nut course (see Chapter 17) because this is an everyday menu. If you wanted to turn it into a Sunday menu, simply add dessert and swap out the pasta and the main course for longer cooking items.

TABLE 4-1: Springtime Meal Menu

Course	Recipe	Location
Antipasto	Crostini con purea di cannellini/Crostini with Cannellini Bean Purée	Chapter 6
Primo	Spaghetti al limone/Lemon-Infused Spaghetti	Chapter 8
Secondo	Scaloppine di vitello/Veal Cutlets	Chapter 13
Contorno	Asparagi grigliati con balsamico bianco e parmigiano/Chargrilled Asparagus with White Balsamic and Parmesan	Chapter 14
Insalata	Insalata verde/Green Salad	Chapter 15
Frutta	Susine grigliate con ricotta e miele/Grilled Plums with Ricotta and Honey	Chapter 17
Caffé	Caffé/Classic Espresso	Chapter 16