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140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
Knopf
April 2007
On Sale: April 10, 2007
384 pages
ISBN: 1400040361
EAN: 9781400040360
Hardcover
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In this exciting new book the incomparable Lidia takes us on
a gastronomic journey—from Piemonte to Puglia—exploring ten
different regions that have informed her cooking and helped
to make her the fabulous cook that she is today. In
addition, her daughter Tanya, an art historian, guides us to
some of the nearby cultural treasures that enrich the
pursuit of good food. · In Istria, now part of Croatia, where Lidia grew up, she
forages again for wild asparagus, using it in a delicious
soup and a frittata; Sauerkraut with Pork and Roast Goose
with Mlinzi reflect the region’s Middle European influences;
and buzara, an old mariner’s stew, draws on fish from the
nearby sea. · From Trieste, Lidia gives seafood from the Adriatic,
Viennese-style breaded veal cutlets and Beef Goulash, and
Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes
Montasio cheese to make fricos; the corn fields yield
polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia
discovers hearty soups and risottos that highlight local
flavors. · In Piemonte, the robust Barolo wine distinguishes a
fork-tender stufato of beef; local white truffles with
scrambled eggs is “heaven on a plate”; and a bagna cauda
serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life,
earthy foods are mainstays, such as slow-cooked rabbit sauce
for pasta or gnocchi and boar tenderloin with prune-apple
Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel
she finds in the Campo dei Fiori and brings back nine
different ways of preparing them. · In Naples she gathers unusual seafood recipes and a
special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the
delicious fried chickpea snack; a caponata of stewed summer
vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its
best, she makes some of the region’s glorious pasta dishes
and re-creates a splendid focaccia from Altamura. There are 140 delectable recipes to be found as you make
this journey with Lidia. And along the way, with Tanya to
guide you, you’ll stop to admire Raphael’s fresco Triumph of
Galatea, a short walk from the market in Rome; the two
enchanting women in the Palazzo Abbatellis in Palermo; and
the Roman ruins in Friuli, among many other delights.
There’s something for everyone in this rich and satisfying
book that will open up new horizons even to the most
seasoned lover of Italy.
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