Ciao Italia Five-ingredient Favorites

Ciao Italia Five-ingredient Favorites

Quick and Delicious Recipes From An Italian Kitchen

Book - 2009
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In Mary Ann Esposito's new book, Ciao Italia Five-Ingredient Favorites , she shows home cooks how to turn just five ingredients into an easy, delicious and economical Italian dish for the family dinner table. Mary Ann Esposito knows that the genius behind great Italian cooking is the simple philosophy of using just a few quality ingredients to create something delicious. In Ciao Italia Five-Ingredient Favorites , she shows home cooks how to make that philosophy work for them so that they can save time and money without sacrificing flavor. With seventy five authentic Italian recipes--from antipasti to pastas, main courses and desserts -Esposito draws on the Italian culinary tradition of simplicity in the kitchen to create such effortless and tasty dishes as:

- Prosciutto di Parma, Fontina and Fig Wraps
- Spicy Soppressata Tartlets
- Cheesy Stuffed Meatballs
- Pistachio Dusted Pork Chops
- Oven-Poached Halibut with Shallots and Fennel
- Escarole Salad with Mustard Dressing
- Chocolate, Hazelnut, and Banana Tartlets
- Buttermilk Panna Cotta Infused with Vanilla

With Ciao Italia Five-Ingredient Favorites , Mary Ann Esposito serves up a surefire way to please family and friends with easy recipes that are quick and delicious.

Publisher: New York : St. Martin's Press, 2009.
Edition: 1st ed.
ISBN: 9780312377694
031237769X
Characteristics: p. cm.

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quagga Sep 03, 2010

I've never watched Mary Ann Esposito's Ciao Italia television show, but the subtitle had me hooked. My fond memories of travelling in Italy always include the fabulous food. Plus, usually by the time I think of preparing a meal, I'm already hungry, so the "quick" part of the title sounds good too.

Whole Wheat Spaghetti with Roasted Vegetables has already become part of my standard repertoire. The first time I made it, however, I had to triple the suggested roasting time. (This didn't surprise me; I didn't expect them to be tender after 10 minutes, even though I chopped them smaller than instructed and used a higher oven temperature.)

Another recipe - Garlic, Oil, Walnut and Pecorino Sauce - seemed so out-of-proportion that I altered it without hesitation. It was supposed to dress a pound of linguine and called for 1 cup of olive oil, 2 cloves of garlic, 1/3 cup parsley, 1/2 cup walnuts and 1/4 cup grated pecorino cheese. I halved the oil and doubled the other ingredients and it was perfect. Then, I noticed a very similar recipe - Linguine with Walnut Sauce - in another section of the book. It called for 1/2 cup olive oil, 1 1/2 cups walnuts, 4 cloves of garlic and 1/2 cup of parsley served with 1 pound of linguine. The absence of cheese doesn't make the second recipe very much different from the first (aside from the proportions of each ingredient); it therefore seems an oversight to have them both included.

If you are an experienced cook who doesn't follow recipes so much as use them for inspiration, then this book will satisfy a craving for good Italian food.

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