RECIPE TITLE "Bruschetta with Pecorino Cheese and Pepper - Bruschetta di pecorino al pepe nero"
recipe from Bugialli's Italy: Traditional Recipes from the Regions of Italy
Makes 6 ---
- 6 ounces not-very-aged Tuscan Pecorino cheese
- 3 tablespoons extra Virgin olive oil
- Freshly ground black pepper
- 6 slices country-style bread, each about 4 inches square
- 1 large clove garlic (optional), peeled
- 3 tablespoons extra virgin olive oil (optional)
- Fresh basil leaves (optional)
Remove the rind from the cheese and cut it into very small pieces. Place the cheese in a crockery or glass bowl, add the olive oil and a lot of black pepper, and toss very well. Toast the bread over coals, in the oven, or in the toaster. While still very hot, if desired, rub the bread on one or both sides with the garlic and top each slice with the marinated cheese and some of the olive oil. Serve, if desired, with = tablespoon of the olive oil drizzled over each slice and basil leaves.
|The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded by Giuliano Bugialli
This is the definitive cookbook on Italian cuisine. The author is one of the foremost teachers of Italy's revered cooking techniques with more than 20 years of teaching and cooking experience. Giuliano Bugialli's incomparable cookbook has been updated, expanded and beautifully redesigned, including:
• Over 300 recipes from Tuscany and other regions of Italy
• Suggested dinner menus and wine recommendations
• Chapters on pasta, breads, sauces, antipasti, meat and fish, poultry, risotto, vegetables, and desserts
• Improved ingredient lists, revised wine lists, updated notes on olive oil, Italian herbs, and cheeses
• 75 detailed, easy-to-follow line drawings
|Bugialli on Pasta by Giuliano Bugialli
Master chef Giuliano Bugialli comes home to Stewart, Tabori & Chang with a completely revised and enlarged edition of his best-selling Bugialli on Pasta. A confirmed classic, the cookbook has sold more than 50,000 copies since its publication in 1988. Updated to cover all the changes the past decade has brought to our perception of pasta, the new Bugialli will demand its own place in the kitchens of cooks who appreciate authentic and inventive Italian cuisine.
In addition to its 190 classics, the new Bugialli on Pasta features 30 never-before-published recipes. From Sicily's Minestra di Pasta all'Aragosta (Lobster Soup with Pasta) to Bologna's Tagliatelle al Rag alla Bolognese (Tagliatelle with Bolognese Rag Meat Sauce), Bugialli offers traditional dishes that have been honed for centuries in all the regions of Italy. Penne Strascicate alla Lucchese tosses sausages, herbs, tomatoes, and cream with bite-sized tubes for a taste that typifies the hearty cuisine of its namesake city, Lucca. Pansoti o Pansooti alle Noci presents Genoa's triangular-shaped pockets, stuffed with ricotta, Parmesan, Swiss chard, and watercress, then garnished with walnuts.
For cooks intent on capturing the simple yet savory cuisine of Italy in their own saucepans, Bugialli on Pasta is essential. A chapter devoted to homemade ingredients will please the chef who wishes to make pasta dishes from scratch. A new design and 100 photographs taken specially for this edition on location in Italy further invigorate the revised edition. Infused with Bugialli's encouragement and extensive knowledge, this book just might inspire the reader to attempt all 220 recipes.