A Taste of Southern Italy: Delicious Recipes and a Dash of Culture

A Taste of Southern Italy: Delicious Recipes and a Dash of Culture

Language: English

Pages: 288

ISBN: 0345487230

Format: PDF / Kindle (mobi) / ePub

“It has always been true for me that to know a place, I must first know how it eats and drinks. Everything unravels at the table.”
–Marlena de Blasi

Marlena de Blasi’s lifelong affair with cooking began at age nine on a beach along the coast of southern Italy, where she met an elderly woman roasting potatoes coated with olive oil, rosemary, and sea salt over an open fire.

Now, in A Taste of Southern Italy, de Blasi brings to life the spirit as well as the cuisine of this bountiful region. With de Blasi we travel down remote country goat paths in tiny island villages and along sun-washed avenues of great cities in search of some of the most treasured recipes in the world. This is as much a storybook as it is a cookbook: a gathering of small rhapsodies, impressions, and romantic notions from a land where such delights are plentiful. In our journey through the kitchens of southern Italy we find tantalizing recipes for a host of mouthwatering dishes, including

Gnocchi di Castagne con Porcini Trifolati
Insalata di Pesce Dove il Mare Non C’é
Pane di Altamura
Frittelle di Ricotta e Rhum alla Lucana
Peperoni Arrostiti Ripieni
La Vera Pizza
Pomodori alla Brace
Pesce Spada sulla Brace alla Pantesca
Ricotta Forte
Pasta alla Pecoraio
La Torta Antica Ericina
Un Gelato Barocco

With these authentic recipes at your fingertips, you can master the luscious tastes and rustic ambiance of southern Italy. These dishes are sure to become a tradition in your home, and will fill it with tantalizing aromas and love.




















make personal testimony. Our induction into the rites of the panarda was at a country wedding near the city of L'Aquila, its thirty-two courses presented to nearly two hundred celebrants. Here follow the two dishes I loved best, the first for its straightforward symbolism and display of the ticklish Abruzzese humor, the second for its pure, seminal goodness. ½ cup olive oil 4 fat cloves garlic, peeled and crushed 3 tablespoons minced fresh rosemary leaves 1 small, dried red chile

because our local turkeys, as is likely the case with yours, do not feed on walnuts, I gift the bird with a luscious paste of them smoothed under the skin of its breast. I like the Neretese-inspired turkey infinitely better than the more famous tacchino alla Canzanese, turkey in the manner of Canzano, which typically asks that the bird be relieved of his bones and poached with a calf's foot and knuckle, then cooled and presented in its jellied broth. 12 ounces walnuts, roasted 6 to 8 fat

terra-cotta casserole, heat the oil and sauté the shanks—only as many of them that will fit at a time without touching— sprinkling on sea salt and generous grindings of pepper, sealing, crusting, them well on all sides. Remove the shanks to a holding plate. When all the shanks have been sealed, pour off any remaining oil and rinse the sauté pan with the red wine, stirring and scraping at the residue and permitting the wine to reduce for 2 minutes before adding the red wine vinegar, the tomatoes,

towels. Pat the brown sugar over the surfaces of the pork. In a terra-cotta or enameled cast-iron casserole over a lively flame, heat the oil and brown the pork, sealing all its surfaces. Permit the flesh to caramelize and take on a dark crust without burning it—a task that will take at least 10 watchful minutes. Remove the pork to a holding plate and salt it generously. With the flame still high, add the vinegar to the casserole, stirring and scraping at the residue and permitting the vinegar

of their stems intact Juice of 1 lemon 8 ounces pancetta affumicata or bacon 6 fat cloves of garlic, peeled and crushed 1 cup fresh mint leaves, plus a few torn leaves for garnish ¾ cup extra-virgin olive oil 1½ cups dry white wine 2 teaspoons fine sea salt Freshly cracked pepper Peel the artichoke stems to reveal their tender cores, tear away the hard petals, and trim the tips of the softer petals. Remove their chokes before immersing the artichokes in very cold

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