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Cucina Povera

The Italian Way of Transforming Humble Ingredients into Unforgettable Meals

Scarpaleggia, Giulia
Englisch | Hardcover

Tuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera-Italian peasant cooking that is equal parts thrifty, nourishing, and delicious. The Italians call it l'arte dell'arrangiarsi, or the "art of making do with what you've got." This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best. It starts with the humblest components-beans and lentils, inexpensive fish and cuts of meat, vegetables from the garden, rice, pasta, leftovers-and through the ingenuity and resourcefulness of the cook, results in unforgettably delicious and satisfying meals. In 100 recipes, Cucina Povera celebrates the best of this tradition, from the author's favorite, pappa al pomodoro (aka leftover bread and tomato soup), to Florentine Beef Stew, Nettle and Ricotta Gnudi, and Sicilian Watermelon Pudding. Soul satisfying, super healthy, budget-friendly, and easy to make, it's exactly how so many of us want to eat today.

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Produktinformationen "Cucina Povera"

Tuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera-Italian peasant cooking that is equal parts thrifty, nourishing, and delicious. The Italians call it l'arte dell'arrangiarsi, or the "art of making do with what you've got." This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best. It starts with the humblest components-beans and lentils, inexpensive fish and cuts of meat, vegetables from the garden, rice, pasta, leftovers-and through the ingenuity and resourcefulness of the cook, results in unforgettably delicious and satisfying meals. In 100 recipes, Cucina Povera celebrates the best of this tradition, from the author's favorite, pappa al pomodoro (aka leftover bread and tomato soup), to Florentine Beef Stew, Nettle and Ricotta Gnudi, and Sicilian Watermelon Pudding. Soul satisfying, super healthy, budget-friendly, and easy to make, it's exactly how so many of us want to eat today.

Untertitel
The Italian Way of Transforming Humble Ingredients into Unforgettable Meals
H | B | T | Gramm
258 mm | 211 mm | 35 mm | 1233 gr
Erscheinungsjahr
2023
FSK
0
Ausgabe
Hardcover
Verlag
Workman Publishing
ISBN-10
1648290566
ISBN-13
9781648290565
Autor
Scarpaleggia, Giulia
Weitere Mitwirkende
Galli, Tommaso
Sprache
Englisch
Seitenanzahl
320
Themen
Italien, Nationale, regionale und ethnische Küche, Kochen und Rezepte allgemein, TV-, Starkoch-, Restaurant-Kochbücher, Preisgünstig Kochen
Verantwortliche Person gemäß Art. 16 GPSR
Buchpark GmbH, Krügerweg 1, 14959 Trebbin, Telefon: +4933817976585, E-Mail: info@buchpark.de

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Cucina Povera author Giulia Scarpaleggia continues her celebration of the soul of Italian cooking with a beautiful and delicious focus on vegetables.<BR><BR> Italians have a gift for making vegetables shine. It’s about simplicity, balance, and an instinctive understanding of flavor to get the best out of each vegetable, whether it’s eaten fresh along with a squeeze of lemon and a sprinkle of salt or roasted slowly with a drizzle of olive oil and a handful of fresh herbs. This deep-rooted practice of simplicity comes from Italy’s cucina povera where seasonal vegetables dishes are nourishing everyday meals.   <BR><BR> The recipes in this book are the creations of Giulia Scarpaleggia (@julskitchen) and celebrate cucina casalinga—Italian home cooking. They include some of Italy’s most iconic dishes like Eggplant Parmesan, Panzanella Salad, and Sicilian Caponata, as well as regional favorites like Braised Artichokes and Fennel Gratin. With enticing photographs from the Italian garden and countryside, the book is as much a pleasure to look at as it is to cook from.      <BR>  <BR>  <BR>  

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