Description
What Pasqualina Gregory did not inherit from her family’s rich tradition of Italian cooking she learned from living and traveling in Italy, sampling foods, conversing with cooks, and collecting recipes. Her favorites perfected over many years are collected here. They represent, within the Italian context, an eclectic combination of both northern and southern cuisine. The book, lavishly illustrated with over sixty color photographs of Italy, is a guide to healthful, delicious, and elegant appetizers, first courses, second courses, salads and side dishes, breads and pizzas, and desserts.
Table of Contents
Recipes include:
Prosciutto e Melone (Italian Ham and Melon)
Peperoni con Bagna Cauda (Peppers with Hot Anchovy Dip)
Bresaola con Rucola (Bresaola with Arugula)
Zuppa di Fagioli e Castagne (Bean and Chestnut Soup)
Tortelli di Zucca (Pumpkin Tortelli)
Involtini ai Carciofi (Rolled Beef Steaks with Artichoke Hearts)
Agnello con Olive Nere (Lamb with Black Olives)
Vitello Tonnato (Cold Veal with Tuna Sauce)
Petti di Pollo Piccata (Chicken Piccata)
Petto d 'Anatra al Pompelmo e Porto (Breast of Duck with Grapefruit and Port)
Cozze Gratinate (Baked Mussels with Breadcrumb Topping)
Tiramisu (Mascarpone, Coffee, and Chocolate Dessert)
Coppette di Mascarpone al Cioccolato (Mascarpone with Chocolate)
Pesche Ripiene agli Amaretti (Peaches Filled with Amaretti Macaroons)
Pere Sciroppate (Pears in Wine Syrup)
About the Author
Pasqualina Rio Gregory, an expert on and teacher of the art of Italian cooking, is author of Bean Banquets from Boston to Bombay.
November 2002