Clarkson Potter
February 2013
On Sale: February 12, 2013
288 pages ISBN: 077043701X EAN: 9780770437015 Kindle: B009JU5GU6 Hardcover / e-Book Add to Wish List
Nigellissima, like the Italian cooking from which it takes
its inspiration, is a celebration of food that is fresh,
delicious, and unpretentious. Here Nigella Lawson serves up
120 straightforward and mouthwatering recipes that are quick
and easy yet elevate weeknight meals into no-fuss feasts.
“It was when I was sixteen or seventeen that I decided to be
Italian. Not that it was a conscious decision . . . No: I
simply felt drawn to Italy,” writes Nigella. And so it was
that before she was a Food Network star and bestselling
cookbook author, Nigella found her way to Florence, where
she learned to cook like an Italian. Indeed, Italian
cooking is trademark Nigella: light on touch but robust with
flavor.
With beautiful color photographs to inspire, Nigellissima
has all the hallmarks of traditional Italian fare in its
faithfulness to the freshest ingredients and simplest
methods. From pasta and meat to fish, vegetables, and, of
course, dolci, this cook’s tour has something for every
mood, season, and occasion: Curly-Edged Pasta with Lamb Ragu
is the perfect salve for a winter’s night, while tangy and
light Spaghettini with Lemon and Garlic Breadcrumbs takes
just minutes to prepare. Meatzza, the favorite at Nigella’s
table, is a meatball mixture pressed into a pan and finished
with traditional Margherita ingredients—or whatever you may
have on hand. And the versatile Baby Eggplant with Oregano
and Red Onion works beautifully as a starter or side or as
dinner sprinkled with ricotta salata or crumbled feta. Here,
too, are Green Beans with Pistachio Pesto, Roast Butternut
with Sage and Pine Nuts, and fluffy Mascarpone Mash,
Nigella’s twist on mashed potatoes. Never an afterthought,
Nigella’s low-maintenance “sweet things” include Instant
Chocolate-Orange Mousse; light, doughnut-like Sambuca
Kisses; and One-Step No-Churn Coffee Ice Cream, to name just
a few.
Nigella believes that every ingredient must earn its place
in a recipe, and she gives tips and techniques for making
the most of your time in the kitchen. For example, a stash
of sweet vermouth saves you from opening a bottle when you
need just a splash. If a recipe calls for the juice of a
lemon, Nigella uses the zest, too—that’s where its force and
fragrance lie. She guides you to stocking your pantry with a
few supermarket ingredients and shows you how to make the
most of them for spontaneous meals that taste boldly Italian.
Nigellissima is a love letter to the pleasures of
cooking—and eating—the way Italians do. With a nod to the
traditional but in Nigella’s trademark style, here are
recipes that excite the imagination without stressing the cook.
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