The Dog Who Ate the Truffle A Memoir of Stories and Recipes from Umbria

by Carreiro, Suzanne

• ISBN13: 9780312571405
• ISBN10: 0312571402
• Format: Hardcover
• Copyright: 2010-08-17
• Publisher: Thomas Dunne Books

Summary

Veteran food critic Suzanne Carriero spent a year and a half in Umbria, and this is her intimate look at its ancient recipes, traditions, and the people who pass them on. Each of the book¿s eight chapters features local cooks, as their personal stories are as much a part of the cuisine¿s essence as are the crops they grow and the family dishes they prepare. Anecdotes, sidebars, and boxes are used throughout the book to further illustrate Umbrian life¿from buying a rabbit in the country, to making torta di Pasqua for Easter, to reading the Italian wine label, and drinking cappuccino after lunch (a serious breach in tradition). With a food and wine glossary included as a reference for travellers, THE DOG WHO ATE THE TRUFFLE immerses the reader in the people, cuisine, and lifestyle that few are privileged to experience. Suzanne¿s colourful stories and authentic classic recipes make for an intimate and illustrious travel cookbook.

Author Biography

SUZANNE CARREIRO has worked in the food industry for over twenty years, having written for The San Francisco Chronicle, Cooking Light and others. She was the PR director of Beringer Blass Wine Estates in Napa Valley where she now lives.

Table of Contents

Acknowledgments	p. xi
Foreword	p. xiii
Maps	p. xv
Introduction	p. xvii
Cooking Notes	p. XXV
Two Sisters-Le due sorelle	p. 1
Polenta with Ragù	p. 4
Umbrian Ragù	p. 7
Fava Bean and Chard Soup	p. 9
Roast Chicken with Potatoes	p. 12
Slow-Roasted Tomatoes with Bread Crumbs	p. 15
Focaccia with Onions and Rosemary	p. 17
Spaghetti Carbonara	p. 22
Eggplant Parmesan	p. 24
Classic Tomato Sauce	p. 26
Pork Chops with Rosemary and Sage	p. 31
Chicken with Red Peppers	p. 32
Peach-Fig Jam	p. 35
My Professor and the Two Cousins-Il mio professore e le due cugine	p. 40
Spaghetti with Tuna and Tomatoes	p. 43
Scaloppine with Prosciutto and Provolone	p. 46
Jam Tart	p. 53
Almond-Orange Biscotti	p. 55
Squab in Red Wine and Vinegar	p. 59
The Grandmothers-Le nonne	p. 62
Crostini with Liver Pâté	p. 66
Tiny Potato Dumplings	p. 69
Duck Ragù with Braised Meat	p. 72
Lasagne with Ragù	p. 75
Pasta and Beans	p. 81
Fresh Egg Pasta	p. 84
Cannelloni	p. 90
Béchamel	p. 94
Beets with Lemon	p. 97
Chickling Pea Soup	p. 98
Fresh Tomato Sauce	p. 101
Grilled Marinated Lamb Chops	p. 103
My Acquaintances-I miei conoscenti	p. 106
Fried Zucchini Blossoms	p. 111
Parmesan Egg-Drop Soup	p. 117
Meat Broth	p. 118
Fish Soup	p. 123
Pizza ôOn the Plateö	p. 130
Pizza Marinara	p. 133
The Young Cooks-Gli giovani cuochi	p. 143
Roasted Potatoes	p. 146
Spinach-Ricotta Dumplings with Classic Tomato Sauce	p. 151
Spring Garlic Frittata	p. 157
Chicken and Lamb with Tomatoes and Garlic	p. 160
Pasta-with Lentils and Truffles	p. 165
Amaretti Cake	p. 165
Artisans, Farmers, and Producers of Umbrian Products-Gli artigiani, gli agricoltori e i produttori Umbri	p. 168
Garbanzo Bean Soup with Pasta	p. 170
Rabbit with Fennel	p. 172
Anise Wine Cookies	p. 174
Farro Soup with Saffron	p. 179
Creamy Risotto	p. 185
Beef and Pork Braised in Tomatoes and Wine	p. 188
Spaghetti with Cherry Tomatoes and Ricotta Salata	p. 192
Umbrian Bulk Sausage	p. 202
Dining Out-Mangiare fuori	p. 209
Air-Dried Beef with Arugula	p. 214
Mini Jam Turnovers	p. 216
Fish with Fennel	p. 222
Scallops with Tomato Fennel Confit	p. 225
Grilled Zucchini with Bread Crumbs	p. 231
Farro Salad with Tomatoes and Arugula	p. 233
Pears Poached in Sagrantino	p. 236
Scaloppine with Artichokes	p. 237
Steak with Arugula and Cherry Tomatoes	p. 240
Holidays-Le feste	p. 243
Cappelletti (Little Hats) in Broth	p. 247
Spiced Chocolate-Nut Candy	p. 251
Lentils with Garlic	p. 258
Grilled Lamb	p. 266
Chard-Ricotta Ravioli	p. 268
Festivals and Events-Le sagre e gli eventi	p. 274
Fried Flat Bread	p. 280
Quick Dough	p. 281
Bean, Farro, Barley, and Lentil Salad	p. 283
Chicken Braised in Tomatoes	p. 286
Herb Sauce	p. 287
Vanilla Cream with Strawberry Sauce	p. 289
Fennel Salad	p. 295
Griddle Bread	p. 296
The Wineries-Le cantine	p. 304
Crostini with Mushroom-Truffle Pâté	p. 318
Apple Strudel	p. 320
Lemon Liqueur	p. 325
Pear, Arugula, and Prosciutto Salad	p. 327
Balsamic Vinaigrette	p. 328
Umbrian Yellow Cake	p. 341
Resources	p. 351
Photo Captions	p. 357
Index	p. 359
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