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

By Academia Barilla

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 immediately from Grandma's kitchen! they usually virtually are simply because each mouth-watering recipe is constructed and validated within the try kitchens of the Academia Barilla's personal cooking institute. every one easy-to-prepare dish is bursting with the wealthy, pleasurable, 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. no matter if you crave the weird 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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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. Season with salt and pepper and pour in the stock. Continue to cook until the vegetables are tender; then transfer the vegetables and cooking liquid to a blender and purée, in batches if necessary. Return the mixture to the pot. Pour in the barley and let it cook in the vegetable purée, adding more broth if necessary. Meanwhile, in a skillet, heat the oil and sauté the zucchini until tender.

500 g) chicory 5 1/2 oz. 5 l) vegetable stock or storebought vegetable broth, heated until hot salt Difficulty: 1 FAVA BEAN PURÉE WITH FRIED CHICORY AND BREADCRUMBS Preparation: 10 minutes Cooking: 50 minutes 56 Heat a third of the olive oil in a pot until hot. Add the onions and cook lightly. Add the fava beans and let them cook for a few minutes; then add the hot broth. Season with salt and let the beans cook for 30 minutes until tender. Transfer to a blender and puree; the mixture will be thick.

100 g) celery, about 4 stalks 1 sprig fresh thyme, leaves removed 5 1/3 oz. (150 g) ditalini salt and pepper Difficulty: 1 PASTA AND BEANS Preparation: 20 minutes Soaking: 12 hour Cooking: 1 hour 62 Soak the white beans, cannellini beans and the borlotti beans in cold water overnight. The next day, drain the beans and clean and chop the onion, carrot, and celery. In a saucepan, heat the oil until hot. Add the onion, carrots, and celery and cook, stirring; then add the beans and the thyme leaves.

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