The Cooking of Italy

Title Page......Page 4
Copyright Page......Page 3
Contents......Page 5
From the Author......Page 8
A Word about Safety......Page 9
Cooking Terms......Page 11
The Regions of Italy and How They Taste......Page 13
Soups, Salads, and Appetizers......Page 24
Rich Meat Broth......Page 26
Vegetable Soup......Page 28
Tomato Salad......Page 31
Mixed Salad......Page 33
Toasted Bread with Tomatoes......Page 35
Pasta, Pizza, Polenta, and Rice......Page 38
Pasta with Spring Vegetables......Page 41
Spaghetti and Meatballs......Page 44
Tomato Sauce......Page 48
Pasta Sauce from Bologna......Page 50
Swordfish Pasta, Sicilian Style......Page 53
Pizza Dough......Page 56
Pizza from Naples......Page 59
Pizza Turnover (Calzone)......Page 61
Instant Polenta......Page 64
Polenta Pie with Sausage and Cheese......Page 66
Rice and Peas with Smoked Ham......Page 69
Meats and Vegetables......Page 72
Chicken, Hunters\' Style......Page 73
Country-Style Pork......Page 76
Asparagus with Parmesan and Butter......Page 78
Green Beans with Tomatoes, Roman Style......Page 80
Desserts......Page 84
Chocolate and Walnut Cake......Page 85
Fresh Fruit with Strawberry Glaze......Page 88
Helpful Kitchen Equipment and Utensils......Page 90
Essential Ingredients in the Italian Kitchen......Page 91
Find Out More/Metric Conversion Chart......Page 95
Index......Page 96
About the Author......Page 97