Download PDF by Academia Barilla: 100 Great Italian Recipes: Delicious Recipes for More Than

By Academia Barilla

ISBN-10: 1627100865

ISBN-13: 9781627100861

If Italian cooking (and consuming) is your factor, then move no extra. a hundred nice Italian Recipes is sure-to-please choice of scrumptious recipes-from soups to starters, pastasto sauces, major dishes to desserts-that style like they're instantly from Grandma's kitchen! and so they essentially are simply because each mouth-watering recipe is built and demonstrated within the attempt kitchens of the Academia Barilla's personal cooking institute. each one easy-to-prepare dish is bursting with the wealthy, fulfilling, sunny flavors of Italy. prepare for risotto and pesto, penne rigate all'arrabbiata, spagetti alla carbonara, and tagliatelle Bolognese in addition to classics like baccala with potatoes and saffron, creamy potato and pumpkin soup, grouper Matalotta-style, and a lot more. even if you crave the bizarre flavors from Sardinia and Naples, or simply have a hankering for the easiest bowl of spaghetti with clams you've ever had, a hundred nice Italian Recipes is the reply.

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Extra info for 100 Great Italian Recipes: Delicious Recipes for More Than 100 Italian Favorites

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Cook the spaghetti in the boiling water until al dente. Drain the pasta, reserving some of the cooking water. Transfer the pasta to the skillet with the bacon and cook briefly, stirring. Remove from the heat and add the beaten egg yolks and a little of the cooking water, and stir for about 30 seconds. Add the remaining Pecorino, stir again, and serve immediately. Preparation: 10 minutes Cooking: 8 minutes 37 SPAGHETTI WITH CLAMS Difficulty: 1 Preparation: 20 minutes 4 Servings 12 oz. (350 g) spaghetti 2 1/4 lbs.

150 g) potatoes 3 1/2 oz. 5 oz. 5 l) vegetable stock or storebought vegetable broth; more as needed salt and pepper 4 tsp. (20 ml) extra-virgin olive oil Difficulty: 1 EGGPLANT PURÉE WITH ORZO AND ZUCCHINI Peel the eggplant, reserving and thinly slicing the skin and dicing the flesh. Put the flesh in a colander, salt it lightly, and allow it to drain at least 15 minutes. Meanwhile, heat some olive oil in a pot until hot. Add the onion, garlic, and herbs and cook until the onion is tender. Add the eggplant and cook until it browns; then add the potatoes.

Add the meat sauce, sprinkle with the Parmigiano-Reggiano, stir well, and serve. 40 TROFIE AL PESTO Difficulty: 2 4 Servings FOR THE PASTA 2 1/2 cups (300 g) “0” type flour 2/3 cup (150 ml) water or: 14 oz. (400 g) ready-made pasta Preparation: 30 minutes Resting: 30 minutes Cooking: 5 minutes FOR THE SAUCE 1 oz. (30 g) fresh basil 1/2 oz. (15 g) pine nuts, or about 2 tbsp. 2 oz. (60 g) Parmigiano-Reggiano 1 oz. (40 g) grated Pecorino, or about 1/2 cup 1 clove garlic 3 1/2 oz. (100 g) green beans, cut into thirds 7 oz.

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100 Great Italian Recipes: Delicious Recipes for More Than 100 Italian Favorites by Academia Barilla

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