Verdura

by LA Place, Viana; Field, Ann

• ISBN13: 9780060195984
• ISBN10: 0060195983
• Format: Hardcover
• Copyright: 2000-01-13
• Publisher: HarperCollins Publications

Summary

<P>An inspired collection of nearly three hundred classic and original recipes, <I>Verdura</I> translates the Italian passion for food into an endless celebration of vegetables.</P><P>"A good salad tomato should be firm, plucked from the vine just before it is fully ripened, and heavy with the spicy scent of its foliage." With exquisite attention to the pleasures of cooking fresh food, Viana La Place introduces the basic Italian principle of cooking with herbs and vegetables. Many of these recipes pair simple vegetables with unusual preparations, transforming classic dishes into new masterpieces. Here you will discover revelatory antipasti, like Baby Artichokes Marinated in Lemon and Herbs <I>(Carciofini al Limone e alle Erbe);</I> innovative salads like Romaine and Gorgonzola Salad with Whole Wheat Crostini <I>(Lattuga Romano e Gorgonzola con Crostini al Pone Integrate);</I> and such tantalizing pastas as Butterfly Pasta with Fennel and Balsamic Vinegar <I>(Forfalle ai Finocchi)</I> and Tiny Pasta with Ten Herbs <I>(Tripolini alle Dieci Erbe)</I>--dishes characterized by their earthy, intense fragrance. Viana La Place's brilliant and original recipes will make <I>Verdura</I> a permanent guide to cooking vegetables the Italian way in your kitchen.</P>

Table of Contents

Introduction	p. 3
A Guide to Vegetables and Herbs	p. 5
Menus	p. 31
Pantry Recipes	p. 37
Antipasti	p. 55
Vegetable Antipasti	p. 59
Vegetables, Fruits, and Cheeses	p. 68
Marinated Vegetables	p. 76
Hot Antipasti	p. 84
Salads	p. 91
Leafy Salads	p. 94
Little Salads	p. 105
Salads as the Main Course	p. 113
Grilled Bread and Sandwiches	p. 127
Grilled Bread	p. 131
Sandwiches	p. 145
Soups for Every Season	p. 151
Pasta	p. 181
Raw Sauces	p. 185
Simple Sauces from the Garden	p. 196
Rice and Polenta	p. 221
Rice Dishes and Risotto	p. 224
Polenta	p. 237
A Sampler of Main Dishes	p. 241
Vegetables Five Ways	p. 245
Stews	p. 252
Pizza and Tarts	p. 260
Stuffed Vegetables	p. 272
Fritters and Gnocchi	p. 280
Egg Dishes	p. 287
Side Vegetables	p. 299
Desserts	p. 339
A Glossary of Ingredients	p. 361
Bibliography	p. 371
Index	p. 373
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