Italian Food Safari
Maeve O'Meara
Language: English
Pages: 256
ISBN: B004GEC5KE
Format: PDF / Kindle (mobi) / ePub
Following on from last Christmas’s best-seller Food Safari, comes the sure-fire smash hit Italian Food Safari. Italian Food Safari is the much-awaited next feast in the beautiful SBS Food Safari series…a celebration of the incredible breadth and hard work of the Italians who came and settled in Australia and have kept their food traditions intact. Travel again with Maeve O’Meara and legendary Melbourne chef Guy Grossi as they spend time with Australia’s top Italian chefs and producers around Australia. Set around Australia and covering the four seasons, Italian Food Safari introduces you to the concrete backyards full of abundant tomato and basil plants, the cosy home kitchens where masterpieces are whipped up, the elegant restaurants filled with delicious cooking aromas, the specialist providores and extensive delis, bakeries, cheese-makers and pasticcerias. Some of the world’s most celebrated Italian culinary masterpieces feature alongside beautiful rustic family favourites. Offering simple foolproof recipes that anyone can cook at home, it’s a delicious journey into Italy making discoveries that will inspire any cook. In addition, Guy Grossi shares some of his family’s most revered recipes for traditional favourites from the North to the South of Italy. Italian Food Safari celebrates all the extraordinary wealth of Italian culture – the pioneering families building their wood-fired ovens, growing much of their produce in the early days and keeping food at the centre of family life, a tradition we all treasure.
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really beat fresh sardines,’ says Jim Mendolia. Although he says that ‘squid and octopus are actually better frozen because the tissue breaks down.’ ‘Eventually fresh fish is going to be so hard to get wild because of all the fishery restrictions – there are less boats fishing. It’s all going to be farmed or imported frozen,’ says Jim. ‘And it will be a luxury to eat fresh fish.’ SARDE ALLA BECCAFICO STUFFED SARDINES FROM ROSA MITCHELL 16 sardines, scaled 2 cups fresh breadcrumbs 1
widest setting. Fold it in half and run it through the machine again. Do this several times until smooth, then start rolling it out at narrower settings until it is around 2 mm thick. Lay the sheet on a floured surface while you roll out the other pieces of dough. Fold the sheets up a few times (this makes them easier to cut straight) and cut into strips roughly 2 cm wide. Unravel the ribbons of pasta and cut into shorter lengths if needed. Boil in a pot of salted water until al dente, then
from the realm of cucina povera, the food of the poor. But it is comfort food that touches your soul no matter who you are – a thick soup of pasta and cannellini beans with lovely hints of prosciutto. Soak the beans for about 6 hours in a saucepan of water. Drain and replace the water, bring the beans to the boil and simmer until they are soft (about 45 minutes). Drain the beans, keeping the cooking water. Heat half the oil in a large saucepan and sauté the garlic cloves, celery and prosciutto
happening would send psychiatrists to bankruptcy. Family members are saying hello and catching up – having the time not only to exchange greetings, but to listen to the answers and engage in caring dialogue. Someone needs compassion; someone else guidance; another still, some love. ‘I’ve missed you so much’ and ‘How are you?’ – Mum’s eyes would open big and bright when she set eyes on each of us. The old man – Pappa – stoic and blokey: ‘Hey son, I’ve got to prune this tree. Give me a hand will
existence punctuated by the best produce of the season prepared with love and passion. This is a world away from the nuclear family and the lone cook labouring away in the kitchen – it’s warm, welcoming and loud. Three and sometimes four generations gather together, the women laughing as they go about creating magic in the kitchen, the men often tending a wood-fired oven outside. Rituals dominate Italian culinary life – events that bring families and communities together. In late summer it’s the
