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The Step-by-Step Italian cookbook
The Step-by-Step Italian cookbook
The Step-by-Step Italian cookbook
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The Step-by-Step Italian cookbook

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A delicious culinary adventure through Italy can be had with 'The Step-by-Step Italian Cookbook.'" This extensive manual includes 100 traditional dishes that have been meticulously prepared and presented with simple, understandable directions. This cookbook delivers a flavor of  Italy in every bite, from delicious

LanguageEnglish
Release dateMar 9, 2024
ISBN9798890361127
The Step-by-Step Italian cookbook

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    Book preview

    The Step-by-Step Italian cookbook - Jane Karawek

    The step-by-step Italian Cookbook

    100+ Classic oecipes and Mode of Preparation

    Jane Karawek

    Copyright © 2024 Jane Karawek

    All rights reserved, printed in the United States of America. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews.

    The step-by-step Italian Cookbook

    100 Classic Recipes and Mode of Preparation

    INTRODUCTION

    ALMOND BISCOTTI

    AMARETTO COOKIES

    ANGEL HAIR WITH BALSAMIC TOMATOES

    ANTIPASTO

    ARANCINI DI RISO

    ASPARAGI DI CAMPO

    ASPARAGUS PASTA COL PESTO

    BAKED LASAGNA

    BARCHETTA ENDIVIA BELGA E TALEGGIO

    BASIC ITALIAN BREAD

    BASIC POLENTA

    BRACIOLE BALSAMICO

    CACCIUCO ALLA LIVORNESE

    CALAMARI FRITTI

    CALAMARI IMBOTTITI

    CANNELLINI BEAN SALAD

    CANNELLONI

    CANNOLI

    CANTUCCI

    CAPONATA

    CARBONARA SAUCE

    CAROTE IN CREMA CON FUNGHI

    CAVATELLI SAUSAGE WITH BROCCOLI

    CHEESE RAVIOLI

    CHICKEN  VALDOSTANO

    CHICKEN VESUVIO (POLLO ALLA VESUVIO)

    CIERCHIATA

    CIOPPINO

    CLAMS OREGANA BASILICO

    CONCHIGLIE TUTTO GIARDINO

    CONIGLIO ALLA CASSIA

    CRAB CIOPPINO

    CREAMY CHAMOAGNE RISOTTO

    DUCK SCALLOPINE WITH DRIED CHERRIES AND GRAPPA

    EGGPLANT PARMIGIANA

    FAGIOLI E GABMERI

    FENNEL GRATINATA

    FETTUCCINE ALLA GENOVESE

    FETTUCCINE WITH CREAM BASIL, AND CHEESE

    FETTUCINI ROMANO ALA FRATELLI

    FOCACCIA FLORENTINE

    FOCACCIA VERSILESE

    FRITTATA DI ZUCHINE

    FRITTELLE DE CORLEONE

    FUNGHIAL OLIO E LIMONE

    FUSILLI CHICKEN

    GNOCCHI ALLA GIORDANO

    GUBANA

    INSALATA CAPRESE

    ITALIAN COOKIES

    ITALIAN PEPPER SAUSAGE

    ITALIAN TOMATO SAUCE

    LASAGNA WITH PROSCIUTTO

    MANICOTTI

    MANZO BRASATO

    MARINARA SAUCE

    MEATBALLS (POLPETTE ALLA CASALINGA)

    MINESTRONE

    MOSTACIOLLI WITH FENNEL, MINT AND BREAD CRUMBS

    OSSO BUCO

    PANETTONE

    PANZANELLA

    PASTA AL FORNO

    PASTA ALLA CARUSO

    PASTA ASCIUTTA

    PASTA CON LIMONE E PIGNOLI

    PASTA DOUGH

    PASTA E FAGIOLI

    PASTA FAGULI

    PASTA WITH WILD MUSHROOMS

    PENNE RIGATE CON SALSICCIA

    PEPERONI AL VASO

    PESTO SAUCE

    POLLO ALLA CACCIATORA

    POLLO ALLA GRIGLIA

    PORCHETTA

    RAGU ALLA BOLOGNESE

    RATATOUILLE NICOISE

    RIBOLLITA

    RISOTTO A L'ASPARIGI

    RISOTTO ALLA PARMIGIANA

    SCALLOPS IN CREAMY PESTO

    SHRIMP OREGANATO

    SOTTOACETI

    SPAGHETTI E SCAMPI

    SPUMONE DI ZABAGLIONE

    STEAK ALLA PIZZAIOLA

    STRACIATELLA

    STUFFED ROASTED PEPPERS

    TIRAMISU

    TOMATO BRUSCHETTA

    TONNO IN PADELLA

    TORTA DI SPINACI

    TORZELLI

    VEAL SCALOPPINE

    WHITE CLAM SAUCE

    ZUCCHINI LASAGNA

    ZUCCHINI RIPIENE AL PROSCIUTTO

    ZUPPA D'AGLIO

    Ingredients

    1 cup sugar and 3/4 cup butter

    3 eggs

    3 cups of flour

    2 teaspoon vanilla

    2 tablespoons of seeds of anise

    tsp baking powder

    1 cup finely chopped almonds (you may also use walnuts instead)

    Steps for Preparation

    Cream butter, sugar, and 1 tablespoon anise seed to make biscotti. Include the vanilla and eggs.

    Mix one tablespoon of anise seed with the flour and baking powder. Include in the cream mixture.

    After mixing in the nuts, shape the cookie dough into two or three long, thin rolls.

    Rolls should be placed on an ungreased baking sheet or pan and baked for 15 to 20 minutes at 350 degrees, or until pale brown.

    Take out of the oven and cut into 1/2 to 3/4-inch diagonal slices.

    Return to oven and bake for a further 10 to 15 minutes, or until Biscotti is just beginning to brown.

    The biscotti should somewhat dry out. It will resemble a smaller version of an elongated piece of French bread.

    Ingredients

    2 Eggs

    1/2 Cup Butter

    2 TablespoonMolasses

    1/2 Cup Amaretto liqueur

    Cup Pastry flour, wholewheat

    Cup Almonds, ground toasted

    1/2 Teaspoon Lemon rind; grated

    1 Teaspoon Almondextract

    Steps for Preparation

    Mix and Cream together butter and molasses together.

    Stir in almond extract, crushed almonds, lemon rind, and eggs. Add the amaretto and flour in turns.

    Drop onto clean cookie sheets by the teaspoon.

    Bake for 12 to 15 minutes at 350 degrees.

    When done, cookies will be golden brown.

    Ingredients

    1/4 Cup chopped fresh basil

    1 teaspoon olive oil

    3 tablespoons balsamic vinegar

    1 teaspoon minced garlic.

    5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)

    1/2 Pound angel hair pasta, (uncooked)

    salt & pepper to taste

    Steps for Preparation

    Garlic is quickly fried in olive oil until it turns golden brown. Transfer to a skillet big enough to accommodate the tomatoes afterwards. Keep the garlic in the skillet.

    In a non-reactive bowl, combine tomatoes, salt, pepper, basil, and balsamic vinegar.

    Stir occasionally and let stand for 10 minutes.

    Boil water for pasta.

    Drain the tomatoes and save aside the liquid that runs off just before adding the pasta to the water. Normally, I place my colander on a plate for meals.

    Place the angel hair pasta in the water and cook according to the package directions.

    Heat your garlic skillet and toss drained tomatoes briefly JUST to heat. They should retain their shape. The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready.

    Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.

    Ingredients

    1 large whiteonion

    Pound sliced Genoa salami 1 slicing tomato

    1 can baby corn on the cob

    1 small jar of Pepperoncini peppers 2 stalks of celery

    1 can of rolled anchovies extra virgin olive oil

    roasted red bell peppers 1 Pound sliced provolone 2 cans black pittedolives

    Steps for Preparation

    Arrange using a long plate in the following order:

    Provolone, anchovies, tomato, onion, red peppers, and salami.

    Arrange the olives and baby corns in the middle of the tray.

    Take celery sticks and chop them in half. Next

    Cut each one lengthwise once more.

    Separate each antipasto with a celery stick. All over everything, lightly dust salt on everything.

    After that, sprinkle everything with olive oil.

    Cover and refrigerate the antipasti until ready to serve.

    The flavors are enhanced by sitting.

    Ingredients

    1/4 lb. grated parmesan cheese 3/4 lb. ground beef

    1/4 lb. ground chicken

    2eggs

    Oil for frying

    1lb.rice

    1 onion and 1 stalk of celery, chopped 1/4 tsp. sage

    1 tsp. oregano

    Some flour and dried breadcrumbs 1 beaten egg

    salt and pepper to taste 1/2 cup white wine

    Steps for Preparation

    In a pan over a medium flame, sauté the chopped onion and celery with one soupspoon of Oil.

    Simmer the beef, chicken, oregano, sage, salt, and pepper while stirring continuously, Pour some white wine in.

    Concurrently, boil the rice a

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