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(as of Nov 08, 2024 13:29:42 UTC – Details)
Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this “engagingly informative” guide (Elizabeth Minchilli, author of Eating Rome).
The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s travels across the regions of Italy to the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, sour cherries preserved in alcohol.
Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long.
“Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen… The techniques may have been passed down by generations of nonnas, but they knew what they were doing.”—Florence Fabricant, The New York Times
“Marchetti elevates preserved food from the role of condiment to center stage.”—Publishers Weekly
ASIN : B01GR0BNA2
Publisher : Houghton Mifflin Harcourt; Illustrated edition (June 14, 2016)
Publication date : June 14, 2016
Language : English
File size : 43381 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Print length : 514 pages
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