The Cooking of Emilia Romagna

by LA Marca, Giovanna Bellia

• ISBN13: 9780781812566
• ISBN10: 0781812569
• Format: Hardcover
• Copyright: 2010-11-01
• Publisher: Hippocrene Books

Summary

The Emilia-Romagna region in northern Italy is home to several of the world's most renowned gastronomic cities -- the capital, Bologna, has given its name to the famed Bolognese sauce; from Parma comes proscuitto, the best-known pork product of Italy; Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years; and Modena has been producing unrivalled balsamic vinegar for centuries. This culinary heartland is also well-known for its delicate home-made pastas. Chef-instructor and author Giovanna Bellia LaMarca guides readers through the wealth of local delights in Emilia-Romagna. From antipasti as simple as melon with prosciutto to lesser-known specialities like chestnut fritters, the recipes take the home chef on a journey across the region. The next stop is home-made tagliatelle noodles and a rich, hearty Bolog-nese Ragú. To end on a sweet note, try a unique dessert like Torta Ferrarese, a confection made with fresh egg noodles layered with almonds, sugar, and butter that hails from the town of Ferrara. A section on cooking techniques teaches you the correct way to peel chestnuts, clean leeks, soak dried beans, and much more. Also included are guides to the wines of the region and Italian ingredients, a resource section with speciality retailers, and a bibliography. Features a section on cooking techniques and a Glossary of Italian ingredients and list of speciality sources.

Table of Contents

Introduction	p. xi
Antipasti e Stuzzichini Appetizers and Snacks	p. 1
Pasta Fresca e Tortelli Fresh Noodles and Filled Pasta	p. 31
Brodi e Minestre Broths and Soups	p. 61
Timballi, Gnocchi, Riso e Polenta Molded Pasta, Dumplings, Rice & Polenta	p. 77
Secondi Piatti Main Dishes	p. 91
Salse Sauces	p. 117
Contorni e Insalate Side Dishes and Salads	p. 129
Dolci Sweets	p. 41
The Wines of Emilia-Romagna	p. 163
Guide to Ingredients and Cooking Techniques	p. 165
Cooking Courses in Emilia-Romagna and New York	p. 171
Resources in the United States	p. 172
Restaurants in New York City	p. 176
Bibliography	p. 177
Italian Recipe Name Index	p. 179
Index	p. 181
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