Prized for its texture, flavour and versatility, risotto has been part of the Italian diet since the eighth century and is one of Italy's most famous dishes. This revised and updated edition of Valentina Harris' seminal work shows you how to prepare, cook and serve this iconic dish using ingredients from the humble tomato to the much sought-after truffle. With a fully updated introduction and some brand new recipes, as well as background information on the history of this famous dish, Valentina provides essential information on the variety of rice that can be used for risotto and how to make the all-important stock. Recipes are supplemented by beautiful photography of the dishes by Ian Garlick and a step-by-step guide to the perfect risotto. This is the perfect book for any risotto lover.
Presents over 100 authentic Italian recipes - piquant ragus with fresh pasta, nutty risottos, succulent meat and poultry dishes, aromatic fish and creamy deserts. This book offers instructions that cover the techniques necessary to master Italian cooking, from rolling fresh pasta, perfect polenta and how to pick the choicest ingredients.
One of a series featuring BBC television cooks, this book offers a selection of Italian recipes from previous books by Valentina Harris. Each of the 35 recipes is accompanied by notes on nutritional value and fat content, tips for preparation and, where appropriate, freezing instructions.
Discussing the unashamed enjoyment of cooking and eating delicious food, this title encourages us to source good, seasonal ingredients that are produced as locally as possible, and making the effort to create a meal for family or friends in a relaxed, loving way.
Valentina has a wonderful story to tell. Her grandfather, Count Carlo Sforza, who became the Italian Ambassador, was posted to Constantinople, Peking (at the end of Imperialist China), Corfu, Rome and Paris. In 1922 he resigned in order to return to Italy to fight facism. The family suffered brutal harassment, forcing him to flee - going back to Peking and on to the US - and the family to move to Brussels, then on to France, the UK, Canada and the US for most of WW2. Finally the family returned to Italy after the war. This is where Valentina's mother met her English husband - Valentina's father. Having caused a scandal with their marriage, her mother and father were banished to Tuscany, where Valentina spent most of her childhood. Against a backdrop of different cultures and cuisines, Valentina narrates beautiful and powerful stories - along with her discovery of pure, intense happiness from cooking. Gorgeous recipes guide you through Valentina's history. You'll find the Braised Cinnamon Duck with Caremelised Pears that Valentina's mother created in memory of their Russian ancestors and the Belgrade Almond Cake that Valentina used to eat with her cousins from Montenegro, as well as the Seafood Risotto that Beppino, their cook, taught her in Italy and the Nougat Semifreddo that she used to eat with her father on the via Veneto in Rome. Here are 85 recipes that have been handed down through the generations or inspired by family stories and experiences. This is the culmination of Valentina's career and the book of her heart and soul
Pizza, pasta, antipasti & of course, risotto are all included in this affectionate & authoritative guide to the best of regional Italian cooking. Here Valentina takes us on a culinary odyssey of her native Italy, & introduces us to a host of delicious dishes & memorable characters. Interspersed between the recipes is a collection of stories & anecdotes - by turns moving, endearing, happy or hilarious - which detail the ins & outs of the internationally renowned cookery courses which Valentina teaches every year, & tells the tales of the people who attended them.
What makes Italian food so delectable? As chef, author, and TV personality Valentina Harris beautifully shows with these 90 recipes, the mouthwatering flavor comes from the use of only the freshest ingredients. With her help, and this gorgeously illustrated collection, even a beginner can cook up a luscious Italian feast to delight the senses. Harris goes through the year, presenting an array of tempting dishes that make the most of seasonal bounty. Baked Artichokes with Parmesan and Butter or Asparagus and Pea Risotto burst with the flavor of springtime produce. Sunny summer brings such treats as Prawn and Olive Salad or Cod Fillets with Chili, Garlic, and Capers. Take advantage of autumn's harvest with Baked Stuffed Mushrooms, Eggplant and Mozzarella Lasagne, and a tasty Blueberry Semifreddo. Warm up for winter with a classic, hearty Tuscan Vegetable Soup, Pork with Leeks, or Mixed Bean Casserole. From appetizer to dessert, every dish is irresistible.
Anyone who has strolled around Venice in search of something to eat will have come across cicchetti. They are served in bars, bacari and other eateries from late morning onwards and are the Venetian equivalent of Italian antipasti, Spanish tapas, French canapés, Thai street food or English finger food. Cicchetti are irresistible little morsels full of local flavour. Made using traditional methods and produce, these meat, seafood, and vegetable treats are the best of Italian cooking in miniature. Cicchetti is a comprehensive collection of authentic and innovative recipes that will set your taste buds tingling.
Renowned Italian chef Valentina Harris, author of Recipes from an Italian Farmhouse, tours her native country to show readers what Italian food is really about: celebration with family and friends. 90 full-color photographs capture the atmosphere and flavor of 17 different festive occasions and their accompanying dishes.
Beginning with the most basic of principles and leading through to sophisticated recipes, this book instructs readers on the techniques and ingredients of Italian cooking. Each chapter deals with a different aspect - from il risotto to le zuppe, and a final chapter, innovazioni, dealing with new recipes.
Famed chef Valentina Harris returns with a delicious follow-up to her popular Risotto! Risotto! This time she's taking the good eats outdoors, focusing on al fresco dining and entertaining. From Spaghetti al Cartoccio to Stuffed Swordfish Rolls to Polenta Verde, the recipes are scrumptious. Savor a selection of starters and antipasti, including cold soups and crostini that will whet your appetite for the barbecue to come. Grill up a banquet of fish and meat, and even slow-roast some to perfection in the very heart of the fire. Season fresh, crispy vegetables with herbs, garlic, and olive oil, and grill. Whip up Italian summer salads that are just right for an impromptu picnic. And don't forget to finish off the feast with tarts, puddings, and irresistable gelati. Every dish celebrates the pleasure and art of cooking outdoors.
Italian cuisine subtly changes emphasis throughout the year, and Valentina’s 4 Seasons Cookbook rejoices in the moods and foods of the seasons with recipes that require a minimum of time in the kitchen. Summer dishes include Sea Bass Baked in a Salt Crust and Strawberries with Mascarpone; autumn brings Duck Breasts with Red Onions and Balsamic Vinegar. For winter, there’s Tuscan Vegetable Soup and Barolo Chicken; and the arrival of spring heralds dishes like Lamb with Olives and Asparagus and Pea Risotto. Fresh seasonal ingredients are the keynote of imaginative food that is as easy to prepare as it is to enjoy.
Valentina Harris presents a collection of traditional recipes from every province of Italy. The book also features many photographs of the Italian landscape.
Produced in conjunction with the television series Italian regional cookery - A collection of favourite recipes from different regions of Italy : Tuscany - Sicily - Campania - Veneto - Calabria - Sardinia - Umbria - Lazio - Lombardy.
The antidote to the fast-food habit is relaxed dining, and this tempting collection of 88 Italian recipes just might turn the nation towards a more satisfying, less stressful way of eating, one reader at a time. Valentina Harris-the renowned author of Risotto! Risotto! and a leader in the burgeoning slow food movement-shows how to bring real pleasure back to the table through simple home cooking with good, seasonal ingredients that are produced as locally as possible. The dishes themselves, while easy to prepare, showcase luscious Italian fare that everyone will love and want to linger over-among them: Torta Margherita, Focaccia Ripiena, Farinata, Timballo di Pasta, and Cassata. These are recipes to relax into and enjoy making as much as eating!
Of all the wonderful things that Italy has given the world, nothing is quite so special as a dish of perfectly prepared pasta. Italian cooking tends to involve the emotions, but nothing seems to provoke as much passion and fervour in a real Italian in the kitchen as his or her favourite pasta recipe. One of the many things that makes pasta so popular is its incredible versatility. It can be served in a soup, stuffed with a delicious filling, layered and baked, or tossed in a sauce. It can also be combined with fresh or cured meats, cheeses, vegetables, pulses, fish, and seafood. Even leftover pasta can be made into a tasty frittata. The book's emphasis is on being creative rather than complicated, so the ingredients are easy to get hold of and the instructions are straightforward. The book contains both familiar recipes (some with a novel or speedy twist) and a selection of more unusual recipes that draw on international cuisine, contemporary palates, and the availability of many exciting ingredients in the supermarket. Experienced cooks will find new inspiration, and less confident cooks will discover that success can come with every meal.
This collection gathers together 99 delicious, easy-to-prepare Italian recipes that are perfect for everyday cooking. Each delectable dish, from Easy Minestrone to Lemon-Flavored Meatballs to Tiramisu with Fruit, uses basic, easy-to-find ingredients. 50 menus. 40 color photos.
This collection offers a full range of authentic North African and Mediterranean tagine recipes, from spicy soups and hearty stews to delicious fruity, nutty, and even low-fat dishes including a range of lamb, beef, chicken, and seafood casseroles, beans and pulses, sumptuous vegetable meals, and even traditional Moroccan and Turkish breads.Includes instructions for buying, seasoning, and maintaining your tagine cookware, as well as basic recipes such as perfect cous cous, preserved lemons, and harissa paste that readers will use throughout the book.Recipes capture the authentic flavors of North African and Mediterranean food and combinations that reflect the geographic diversity of the Maghreb.Luscious, original photographs illustrate finished dishes and key ingredients.A collection of recipes for mouth-watering tagine dishes including:lamb amp; merguez sausage taginemoroccan meatballs with lemon amp; olivesfragrant tilapia taginepumpkin, cranberry amp; red onion taginecinnamon chicken taginelamb amp; apricot stewvegetable tagine with datesduck tagine with clementineswhite moroccan bread
The author takes the reader through different regions of Italy and describes the culinary specialties of each area as well as giving information about local produce
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