Eating Italy: A Culinary Adventure through Italy's Best Meals
David Joachim, Jeff Michaud
Language: English
Pages: 384
ISBN: 2:00209221
Format: PDF / Kindle (mobi) / ePub
Before award-winning chef Jeff Michaud ever opened the doors of his acclaimed Philadelphia restaurants, he spent three years in northern Italy as a culinary apprentice to master butchers and chefs, immersing himself in the culture and cuisine of the old country. It is safe to say that he never anticipated the romance that would ensue. Eating Italy is a delicious, funny, and mesmerizing spin through the boot, teaching true heirloom techniques and telling Jeff ’s culinary and personal love story (he met his wife when she came into the restaurant one night for dinner, and to this day, he hasn’t forgotten what she ordered).
Part inventive cookbook, part travel narrative, each chapter of Eating Italy explores a village or town in northern Italy, unveiling the unique culinary and cultural experience it has to offer. The reader experiences his journey from “Paladina: The Butcher’s Apprentice” to “Trescore Balneario: Our Big Italian Wedding” in dishes like Apricot and Chanterelle Salad, Swordfish Pancetta with Fennel Zeppole, Pheasant Lasagne, and Blood Orange Crostata with Bitter Chocolate. Each authentic recipe serves to mark his professional growth, learning from some of the most skilled chefs in Italy. Vivid photography of Italian culture, people, and landscapes are dispersed throughout, allowing the reader a glimpse of northern Italia from a kitchen far away.
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in grams, and keep it on your kitchen counter. TONGS. I use tongs for everything from tossing pasta in a pan to pulling steaks from the grill. Find a good pair of spring-loaded ones. Edlund’s are particularly sturdy and cheap. Veal Stock • Fish Stock • Shellfish Stock • 3-2-1 Brine • Polenta • Béchamel Sauce • Egg Pasta Dough • Semolina Pasta Dough • Nut Pesto • Crème Anglaise • Pastry Cream • Chocolate Sauce • Gelato and Sorbet • Candied Citrus Peel VEAL STOCK
pepper. MAKES 4 TO 6 SERVINGS Veal Tongue: 1½ quarts (1.5 L) 3-2-1 Brine (page 280) ⅛ teaspoon (0.75 g) curing salt #1 (see page 277) 1 veal tongue (about 1½ pounds/680 g) Bagna Cauda and Leeks: 1 cup (235 ml) whole milk 1 cup (235 ml) heavy cream 4 garlic cloves, smashed 1 cup (235 ml) blended oil (page 276) 2 ounces (57 g) salt-packed anchovies (about 5), rinsed and filleted (see note) Salt and freshly ground black pepper 2 leeks, cleaned and trimmed 4 ounces (1 stick/113 g)
moisten the long edges of the sheets with a spritz or a finger dipped in water. Starting from the outside edges in, fold the dough over just to cover the filling and roll the sheet of pasta over itself again. Next, pinch the dough in between the balls of filling to remove the air, starting at one end and working your way to the other. Place a finger gently on the stuffing to create a dimple, then cut between the balls of filling to create the ravioli. Repeat with the remaining pasta dough and
not browned, 8 to 10 minutes. Let cool on the sheet for 10 minutes, and then cool completely on wire racks. Freeze eight cappuccino cups. Place a scoop of Chinotto Gelato in each frozen cup and top with some chilled chinotto. Serve three lemon cookies on the saucer of each cup. FRIED HUCKLEBERRY RAVIOLI with MASCARPONE CREMA On the Leffe mountainsides, there grew these intense purple blueberries that reminded me of the huckleberries I grew up with on the hills of Nashua, New Hampshire. It
the oil and lemon juice to the bowl. Trim off or peel any tough stems from the artichokes and snap off any dark green leaves so you are left with only tender green-yellow leaves and tender stems. Shave the artichokes on a mandoline, even an inexpensive handheld one, adding them to the fava beans as they are shaved. Stir to coat them in lemon juice. Add the mint, season with salt and pepper, and stir to combine. For each plate, turn out a flan into the center of the plate. Spoon the fava bean
