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Zusatztext "Bastianich! a restaurant owner with her own PBS cooking series! explains in wonderful detail the effects immigration had on Italian food here! and offers dozens of classic Italian-American recipes! from shrimp scampi to lobster fra Diavolo." - Entertainment Weekly Informationen zum Autor Lidia Matticchio Bastianich Klappentext Lidia Bastianich, loved by millions of Americans for her simple, delectable Italian cooking, gives us her most instructive and personal cookbook yet. Focusing on the Italian-American kitchen-the cooking she encountered when she first came to America as a young adolescent-Lidia pays homage to this "cuisine of adaptation born of necessity." But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative. You'll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce). But just as Lidia introduced new Italian regional dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza. Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from.from Chapter 1 Antipasto Among the many things Italians brought with them to this country is their love for antipasti-those little bites to nibble on before the meal. An antipasto can be as simple as prosciutto e melone, affetati (an assortment of sliced, cured meats), or a lemony seafood salad. Or it can take up the better part of a table with a display of vegetables that are grilled, pickled, tossed in vinaigrette, broiled to golden brown, or fried; fish that has been cured, preserved in oil or salt, tossed in a salad, or made into a terrine; as well as all kinds of cured meats, cheeses, legumes, salads, and crostate (savory pastries). Whether simple or elaborate, an antipasto is meant to stimulate the taste buds and start the gastric juices flowing with an assortment of flavors, textures, colors, and aromas. At home antipasti were usually made up of food that could be found in the cupboard-cured, marinated, smoked, dried, or otherwise preserved foods and meats, and an assortment of dried or aged cheeses. In Italian-American restaurants of the 1970s and '80s, "antipasto" meant a plate of prosciutto, salami, cacciatorini, cheese, roasted peppers and all kinds of vegetables-artichokes, giardiniera, pickled mushrooms, assorted olives, beans-tuna in oil, anchovies, and hard-boiled eggs. All this would be dressed with some virgin olive oil and wine vinegar. Today, antipasti include a whole repertoire of hot preparations and salads in addition to these traditional favorites. It is easier than ever to present an authentic family-style antipasto a...
