Sunset Italian Cookbook Scan

Contents An Introd:uetion to Italian Cuisine

.4

First Courses

.8

Antipasti,

crostini, vegetables dishes-to

begin or complement

a meal

Soups and Salads .

.1.9

Light and delicate to hale and hearty

Pasta Fettucini, pesto, carbonara,

cannelloni,

and other marvels

Meats

·43

Veal, beef and pork, special dishes the Italian way

Poultr~

· SS

Chicken and turkey, rustic to elegant

Fish, Cheese, and Eggs

· 61.

Sole Roman style, cioppino, fonduta, frittatas to serve anytime

Breads-Plain

and Sweet

· 68

Loaves, pizzas, bread sticks, holiday specials

Desserts-The

Grand Finale

79

Fruit, zabaglione, fancy pastries, cookies

Gloss"r~.

94

..

Inde~ .

95

Speeial Features: Cool Starters-Fruit

with Meat. .

How to Cook Pasta. . . .

. . . . . . . . ..

Pasta Party for Six to Eight People Hot Pot Cookery White Truffles-An

Olfactory Sensation

1.7

Tosta Party

31.

Making an Adobe Oven

40 58

Panettone Brunch

a Good Beginning ..

81.

65

Refreshing Way to Serve Fruit in Hot Weather ..

8S

Cheese- A Savory Climax,

.

67 70-71. 7S

e4n Introduetion to Itlilian Cuisine The Italians know how to eat well; this should surprise no one as they have been masters of the table for centuries. Ancient Romans recorded in detail gustatory extravagances unequalled since their time. The Medici family of renaissance Florence is credited with carrying the Italian kitchen to France and setting the French on their gourmet uprising. Today the influence of Italian foods is felt in cuisines around the world; but perhaps nowhere as naturally as in the American home.

ITALY PROVINCES A B C D E F G H I

J K L M N

o P Q R S T

4

AOSTA VALLEY PIEDMONT LOMBARDY TRENTINO-ALTO ADIGE VENETO FRIULI-VENETIA JULIA LIGURIA EMILIA-ROMAGNA TUSCANY THE MARCHES LATIUM UMBRIA ABRUZZI CAMPANIA MOLISE APULIA BASI LICATA CALABRIA SICILY SARDINIA

INTRODUCTION

Italians immigrating to this country brought with them a style of cooking that in many cases has become so totally embraced, its foreign heritage would be forgotten if the Italian names did not cling-spaghetti, ravioli, pizza, minestrone, scallopini. Looking back, the relationship between Italy and the New World gains even greater significance. For the Americas gifted Italy with tomatoes for the brilliant red sauces, beans for thick minestrone, corn for polenta, such other foods as turkey, potatoes, and peppers.

Sunset's claim to an understanding of Italian foods reaches back beyond four decades when we began testing and publishing recipes. Italian-American cooks have supplied us with many fine family reci-

pes. Additional enrichments came from readers and our own editors who shared discoveries from visit to Italy. When we decided to bring the best of these expe-

Cooking Tools and Utensils

1. Coffee roaster; for a fresh daily supply of coffee beans roasted for espresso, pour beans into cavity. Place roaster on direct heat; rotate handle to roast beans evenly until they are a dark, almost black· brown with a shiny oily film. Grind beans finely to use. 2. Espresso style coffee maker with steam jet; fill body of maker with water and set on direct heat. Pressure forces wilter up throuXh the top and down throuXh removable jacket filled with ):round and roasted espresso coffee into the servinx pitcher. Steam can also be released throu):h a separate jet; use the sreurn to heat cups of milk to a steamy froth and blend equally with the espres a to make cappuccino. 3. Pasta or noodle machine; hand powered. The pasta douXh is shaped by passing; between rollers that can be adjusted, and cut by runninx through the cuttill,~ wheels; see pa!(es 27-28.

4. Waist-joined espresso maker; heat forces water in base up throu):h coffee into top section. Comes in several sizes. 5. Cialde cooky iron; place batter in preheated iron lInd bake on direct heat (pa!(e 92). One of several Italian style cooky irons, each desi):ned for a specific cooky such as the cialde or pizelle (paxe 93), but all may be used interchan):eably. 6. Neapolitan nwcchinetta; water heats in lower section. When boilinx, pot is inverted and water drips throuXh center section containin!( !(round espresso into serving unit; remove the tOP portion and cover server with lid. Comes in a T