Southern Italian Farmer's Table: Authentic Recipes And Local Lore From Tuscany To Sicily

Southern Italian Farmer's Table: Authentic Recipes And Local Lore From Tuscany To Sicily

Matthew Scialabba

Language: English

Pages: 336

ISBN: 0762770821

Format: PDF / Kindle (mobi) / ePub

The Southern Italian Farmer’s Table is a sumptuously illustrated cookbook featuring authentic recipes from over thirty agriturismi (working family farms that provide room & board to travelers) in central and southern Italy, where the cuisine served epitomizes the farm-fresh movement underway in the United States, the UK, and beyond. Visitors to agriturismi, who come from all over Europe and North America, indulge in such delights as vibrant green olive oil fresh from the press, a myriad of hand shaped pastas cooked to perfection, and wedges of aged  pecorino redolent of verdant green pastures.


Professional chefs who are fluent in Italian, Matthew and Melissa have transcribed more than 150 authentic Italian recipes from these family farms—few of which are found in cookbooks available outside of Italy. Full-color photographs and anecdotes about the farms and their residents bring Italy’s glorious countryside to life and complement such recipes as fried spaghetti nests, crepe lasagna with pork ragu, spicy Calabrian chicken, and sweet cakes filled with ricotta and chocolate.  All recipe ingredients are given in both U.S. and metric measurements.

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bought more and more land, built up the working farm of 1,000 sheep, and developed into one of the area’s most important cheese producers. In addition to aged Pecorino Toscana, the Cugusis make a variety of sheep’s cheeses, including wheels coated in tomato paste, wrapped in walnut leaves, infused with hot chile peppers, and speckled with black truffles. The Sardinian resettlement brought pecorino into the culinary repertoire of Tuscany, and today families like the Cugusi’s are some of the

wine 2 teaspoons (10 ml) red wine vinegar All-purpose flour, as needed 1 pound (453 g) puff pastry dough 1 egg yolk 1⁄4 2  ounces (75 g) Taleggio cheese, rind removed and cut into  1⁄4-inch pieces 6 tablespoons grated pecorino cheese Puff Pastry Pockets Stuffed with Radicchio and Pear Fagottini di Radicchio e Pere The sweetness of the pear helps cut the bitterness of the radicchio in this dish, while the Taleggio adds a hint of nuttiness. These pockets make great appetizers; or you can

serving. Serves 8–10 137 SoItalFrmTbl 0i-181_55_final.indd 137 11/7/11 1:04 PM The Southern Italian Farmer’s Table Oven-Roasted Tomatoes Pomodori al Forno  1⁄4 cup finely chopped parsley 2 small cloves garlic, minced 1 pound (453 g) small tomatoes, cut in half crosswise Kosher salt and pepper 2 tablespoons (30 ml) extra-virgin olive oil Try this recipe during peak tomato season for a tasty summer side dish. The tomatoes can also be left to cool and added to salads, used as a pasta sauce,

Heat the oil to 365°F (185°C) and fry the cookies in batches until golden brown, 1 to 11/2 minutes per side. With a slotted spoon, remove the cookies from the pan and drain on a paper-towel-lined baking sheet. Let the cookies cool and then generously dust with the powdered sugar. Makes about 35 cookies Fried Cookies Stuffed with Grape Jelly, Chocolate, and Almonds 151 SoItalFrmTbl 0i-181_55_final.indd 151 11/7/11 1:04 PM Mosto Cotto While wine may be one of Italy’s most recognized

The rustic good eating that has made Italian food famous around the world is alive and well in the belly of its central regions. Blessed with temperate weather and a fruitful landscape, central Italy has bestowed its grace and magnetic appeal to all those lucky enough to have spent time in its embrace and enjoyed its cuisine, one of the world’s finest. Resting bull 3 SoItalFrmTbl 0i-181_55_final.indd 3 11/7/11 12:56 PM Sardegna (Sardinia) Co G olfo di A sinara sta Gallura Sm er al da

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