Autorentext

Eva Santaguida was born and raised in Calabria, Italy. She learned how to cook in the best environment possible: a small Italian village where no restaurant survives because everyone’s Nonna is the best chef in town! She and her husband, Harper Alexander, are the creators of the popular Italian cooking YouTube channel, Pasta Grammar, where they share authentic Italian food through a humorous video format. They quickly found success on the platform after being named one of YouTube's “Creators on the Rise.” Their brand has expanded as they serve their customers and fans with unique merchandise, video cooking guides, Italian language lessons. and an enormously successful series of culinary tours where they take eager foodies on ten-day trips through southern Italy. Harper Alexander worked as a cinematographer in Hollywood before meeting his wife, Eva Santaguida. She immediately started sharing the food of her country with him, and he was shocked at just how different (and better!) it was from the “Italian” food he thought he knew. Harper and Eva are the creators of the popular Italian cooking YouTube channel, Pasta Grammar, where they share authentic Italian food through a humorous video format. They quickly found success on the platform after being named one of YouTube's “Creators on the Rise.” Their brand has expanded as they serve their customers and fans with unique merchandise, video cooking guides, Italian language lessons. and an enormously successful series of culinary tours where they take eager foodies on ten-day trips through southern Italy.

Klappentext

**Learn the secrets of authentic Italian home cooking, passed down through the generations with love, and embrace a passion for good food as you cook your way through 100 comforting recipes.

**Distilling the episodic knowledge Eva Santaguida and Harper Alexander share on their popular Italian cooking YouTube channel, Pasta Grammar (@PastaGrammar), The Italian Family Kitchen shares how to make uncompromisingly authentic Italian recipes while also putting the food into the greater context of the Italian culinary landscape.

Learn how to make favorite classics, discover new and surprising dishes, acquire hands-on Italian kitchen skills, get actionable tips on how to source the right ingredients or find substitutes, and learn how to put it all together into memorable, lifestyle-fitting meals. In The Italian Family Kitchen you'll find:

• 100 straightforward, delicious, and comforting recipes from all over Italy
• Recipes organized by course, including Fritti (fried appetizers and street food), Bread and Pizza, Ragù, Pasta, Riso (rice), Secondo (second courses), Contorno (side dishes), and Dolce (desserts)
• Basic recipes for making fresh egg and semolina pastas, potato gnocchi, simple tomato sauce, and besciamella
• How to stock your Italian kitchen
• Stunning photography throughout
  Experience the real food of Italy, just as a lucky guest would witness in a family kitchen in Italy.

Zusammenfassung
The Italian Family Kitchen is a fresh and definitive collection of traditional Italian cooking, just as a lucky guest would witness in a home kitchen in Italy.?

Inhalt

The Basics
Antipasto, Primo, Secondo, Contorno e Dolce: The Italian Menu Explained
The Basic Italian Pantry
Tools of the Trade
How to Make Fresh Egg Pasta
How to Make Fresh Semolina Pasta
How to Use a Pasta Machine
How to Cook Pasta
How to Make Potato Gnocchi
How to Make a Simple Tomato Sauce
How to Make Besciamella
How to Fry at Home
 
Fritti - Fried Appetizers and Street Food
Frittelle di Zucchine - Fried Zucchini Fritters
Crocchette di Riso - Rice Croquettes
Crocchette di Patate - Potato Croquettes
Supplì - Roman Stuffed Rice Croquettes
Arancini - Sicilian Stuffed Rice Balls
Montanarina - Miniature Fried Pizza
Calamari Fritti - Fried Squid
Baccalà Fritto in Pastella - Fried Salted Cod
 
Bread and Pizza
Basic Bread
Ciabatta - Panini Sandwich Bread
Focaccia Genovese - Simple Focaccia Bread with Olive Oil and Salt
Focaccia Barese - Potato Focaccia Bread with Tomatoes and Olives
Grissini - Breadsticks
Pizza alla Napoletana - Neapolitan Margherita Pizza
Pizza Toppings
Calzone - Stuffed Pizza
Sfincione Palermitano - Sicilian Thick-Crust Pizza
 
Ragù
Ragù alla Bolognese - Minced Meat Ragù
Ragù alla Napoletana -  Neapolitan-Style Meat Ragù
Ragù alla Genovese - Beef and Onion Ragù
Sugo di Spuntature e Salsicce - Pork Ribs and Sausage Ragù
Tocco de Funzi - Vegetarian Mushroom Ragù
 
Pasta
Pasta alla Carbonara - Egg, Cheese and Guanciale Pasta
Cacio e Pepe - Cheese and Pepper Pasta
Bucatini all’Amatriciana - Tomato and Guanciale Pasta
Pasta alla Puttanesca - Pasta with Anchovies, Capers, Olives and Tomatoes
Pasta e Fagioli - Calabrian-Style Pasta with Cannellini Beans
Orecchiette alle Cime di Rapa - Pasta with Broccoli Rabe
Pasta alla Norma - Fried Eggplant and Tomato Pasta
Pappardelle ai Funghi - Fresh Pappardelle Pasta with Mushrooms
Trenette al Pesto - Pasta with Pesto, Potatoes and Green Beans
Busiate con Pesto alla Trapanese - Sicilian Pesto Pasta
Ciciari e Tria - Apulian-Style Pasta with Chickpeas
Pasta e Patate - Neapolitan Pasta with Potatoes
Penne alla Boscaiola - Creamy Mushroom Pasta
Spaghetti alle Vongole - Spaghetti with Clams
Ravioli Ricotta e Spinaci - Spinach and Ricotta Ravioli in Butter and Sage Sauce
Frittata di Pasta - Pasta and Egg Omelette
Pasta al Forno - Baked Pasta
Cannelloni - Baked, Stuffed Pasta Rolls
Gnocchi alla Sorrentina - Baked Gnocchi, Tomato Sauce and Mozzarella
Lasagna alla Bolognese - Bologna-Style Lasagna
Minestrone - Mixed Vegetable Soup with Ditalini Pasta
 
Riso - Rice
Insalata di Riso - Cold Rice Salad
Risotto alla Milanese - Saffron Risotto
Risotto ai Funghi - Mushroom Risotto
Risotto al Pomodoro - Tomato Risotto
Risotto al Parmigiano - Cheese Risotto
Risotto agli Asparagi - Asparagus Risotto
Risotto con la Zucca - Squash Risotto
Risotto al Salto - Pan-Fried Leftover Risotto
Risi e Bisi - Venetian Rice and Peas
Timballo di Riso - Calabrian Baked Rice
 
Secondo - Second Courses
Parmigiana di Melanzane - Eggplant Parmigiana with Tomato Sauce and Mozzarella
Pollo e Patate al Forno - Baked Chicken and Potatoes
Polpette al Sugo - Meatballs in Tomato Sauce
Salsicce con Cime di Rapa - Calabrian Sausages with Broccoli Rabe
Braciole - Stuffed Meat Rolls
Agnello al Forno alla Lucana - Basilicata-Style Roasted Lamb
Trippa alla Romana - Roman-Style Tripe in Tomato Sauce
Polpettone - Italian Stuffed Meatloaf
Ossobuco alla Milanese - Veal Shanks in White Wine Sauce
Saltimboca alla Romana - Veal Cutlets with Prosciutto and Sage
Costoletta alla Milanese - Fried Veal Chop
Carne alla Pizzaiola - Beef Cutlets Braised in Tomato Sauce
Brasato di Manzo al Vino Rosso - Roast Beef in Red Wine Sauce
Spezzatino con le Patate - Beef and Potato Stew
Orata all’Acquapazza - Sea Bream with Cherry Tomatoes and Olives
Pesce Spada alla Siciliana - Sicilian Swordfish Steak
Calamari Ripieni - Squid Stuffed with Breadcrumbs and Cheese
Polpo alla Luciana - Neapolitan Octopus in Tomato Sauce with Crusty Bread
 
Contorno - Side Dishes
Pomodori Arrosto - Baked Tomatoes
Peperonata - Bell Peppers in Tomato Sauce
Caponata di Melanzane - Sicilian Sweet and Sour Eggplant Ratatouille
Verdure Grigliate - Simple Grilled Vegetables
Verdure Gratinate - Breaded Baked Vegetables
Zucca in Agrodolce - Pan-Fried Squash with Vinegar and Mint
Fagiolini alla Pugliese - Apulian Green Beans in Tomato Sauce
Fagioli alla Toscana - Tuscan Cannellini Be…