RECIPE TITLE "Arugula, Strawberry, and Nut Salad (Insalata di Rucola,
Fragole e Noci) "
Ciao Italia: Bringing Italy Home : Regional Recipes, Flavors, and Traditions
as Seen on the Public Television Series Ciao Italia
© 2001 by Mary Ann Esposito.
... more great recipes by Mary Ann Esposito on our GREAT CHEFS page!
serves 6 --- easy
My friends Giulia and Mario Cocco live in Verona and are always
gracious hosts. They treat me to large portions of la vera cucina
Veronese and we have a good time talking about food and customs.
One day we had a light lunch with a refreshing and elegant-looking
salad made with arugula, strawberries, citron, and nuts; it shimmered
in a light dressing of extra-virgin olive oil and freshly squeezed
orange juice. Arugula is a sharp-tasting green that looks much like
the leaves of radish plants and comes in many varieties. My husband,
Guy, covets this plant in his garden, growing several varieties
including a sawtooth variety known as antique arugula. Most people
I know mix arugula with other greens in order to tame its outrageous
peppery taste, but in this salad it stands alone in the salad bowl,
beautifully balanced by the sweetness of the fruit and the citron.
Citron is available in Italian specialty stores, especially at holiday
time, or it can be ordered by catalog (see the mail order section
at the end of the book). If it's not available, substitute golden
1/3 cup pine nuts or chopped walnuts
3/4 pound arugula, stemmed and torn in pieces
12 ounces strawberries, stemmed, washed, dried, and cut in half
1 ripe mango, peeled and cut into small pieces
2 ounces citron, diced
1/2 cup freshly squeezed orange juice
1/3 cup extra-virgin olive oil
1/2 teaspoon fine sea salt or more to taste
Preheat the oven to 350° F.
Spread the nuts on a baking sheet and toast them for about
5 to 7 minutes, or until they are browned. Transfer the nuts
to a small bowl.
Fill a bowl with cold water and submerge the arugula in it.
Let the arugula soak for 5 to 10 minutes. Drain, and repeat
the process one more time to make sure no dirt or sand remains.
Drain the arugula, spin it dry in a salad spinner or roll it
in a towel, pressing as much water out as possible. Transfer
the arugula to a salad bowl. Add the strawberries, mango, and
citron. Toss the mixture gently.
Pour the orange juice into a small bowl. Drizzle in the olive
oil a little at a time with a whisk until an emulsion is created.
Stir in the salt.
Pour the dressing over the salad and toss it gently. Sprinkle
the nuts over the top and serve immediately.
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Who better to take fans on a culinary tour of Italy, than Lidia Matticchio Bastianich? Her new cookbook, Lidia's Italy (a companion to her new public television series of the same name) covers "ten places in Italy Lidia loves most": Istria, Trieste, Friuli, Padova and Treviso, Piemonte, Maremma, Rome, Naples, Sicily, and Puglia. In addition to 140 simple and delicious recipes, Lidia's Italy also offers a short introduction to each locale, featuring cultural treasures not to be missed (as defined by Lidia's daughter and coauthor, Tanya). For the cook as well as the armchair traveler, Lidia's Italy is a rich and satisfying gastronomic journey through Italy. --Daphne Durham
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She's taught us every facet of Italian cooking--from traditional and regional to seasonal and contemporary. She even made us fall in love with pasta again by opening us up to lighter, healthier versions that don’t weigh us down. Now the Food Network star and bestselling author of Everyday Pasta, Giada De Laurentiis, takes us down a new path, sharing her love of food with clean, vibrant, simple flavors and bursts of bright colors that look as beautiful on the plate as they are delicious.
Yes, you will still find those fabulous recipes she remembers so fondly from family meals, but you'll also find updated twists on classic trattoria favorites--California-inflected, hearty but not overwhelming, and with the perfect balance of healthfulness and terrific flavor. Wouldn’t you love a faster, lighter take on osso buco (here made with turkey instead of veal), a salad with real substance (like one of cantaloupe, red onion, and walnuts), and fish that gets an Italian makeover by way of lots of fresh veggies and accents such as fennel and grapefruit salsa? And let’s not forget dessert. After all, what’s not to adore about little doughnuts dipped in chocolate sauce?
Ranging from soups and snacks to easy entres and elegant dinner-party fare, Giada's recipes are perfect for any day of the week. And for the first time, she includes a full section of dishes that the little ones will love making as much as they love eating (like mini chicken meatballs). With something to please everyone at your table, Giada’s Kitchen deliciously demonstrates why Giada De Laurentiis has become America's best-loved Italian cook.
Italy meets California in Giada De Laurentiis’s collection of 100 new recipes. She focuses on fresh ingredients, simple preparation, and bright flavors. Anyone who wants to indulge in the pleasures of Italian food without feeling weighed down will find inspiration for delicious, hearty yet healthy weekday meals. Giada’s recipes satisfy both our desire to eat with gusto and to feel good about what we eat. More info
|Molto Italiano: 327 Simple Italian Recipes to Cook at Home
"The trick to cooking is that there is no trick." ––Mario Batali
The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.
Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.
Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.
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Anyone who has visited Carmine’s flagship Times Square restaurant knows that Carmine’s food is the best of classic Italian cuisine—each dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds.
Carmine’s Family-Style Cookbook reveals the simple secret of Carmine’s longtime success—hearty, rich Italian food, just right for sharing, and perfect for cooking at home!
Carmine’s Family-Style Cookbook’s perfect Italian recipes include:
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--Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana
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--Carmine’s Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream Sundae
Carmine’s restaurant packs them in every night in its four bustling locations, including its warm, festive Times Square flagship where over a million people from all across the country come every year to share meatballs, chicken parmigiana, linguini with clam sauce, and fried calamari. Carmine’s flavors are the tastes Americans love to cook and eat at home—fresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in Carmine’s Family-Style Cookbook and bring home that classic Italian flavor to your family.
|Urban Italian: Simple Recipes and True Stories from a Life in Food
A Publishers Weekly Best Book of the Year
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“Andrew Carmellini is an enormously talented chef who brings a distinctive style and voice to his restaurant. Urban Italian captures that style and voice for the home cook with intriguing recipes—and also with great stories about the cook’s life, written with a candor and bravado not typically found in chefs’ cookbooks. A terrific book.”—Michael Ruhlman
"Andrew’s passion for Italy is contagious. Urban Italian is entertaining, informative, and witty." —Eric Ripert
“This would be a great book if it did nothing more than faithfully capture between covers the great food served at A Voce. But, marvel of marvels, the modest-but-confident chef I've admired for so long for his cooking can also write his ass off. Urban Italian is every bit as intimate, profane, soulful, and amusing as Anthony Bourdain’s Kitchen Confidential. To paraphrase Andrew himself on the subject of cooking, this book engages your senses, takes your mind off your day-to-day problems, and makes both the reader and (I'm pretty sure) the writer happy.” —Sara Moulton
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