By Academia Barilla

ISBN-10: 1627100865

ISBN-13: 9781627100861

If Italian cooking (and consuming) is your factor, then move no extra. a hundred nice Italian Recipes is sure-to-please choice of scrumptious recipes-from soups to starters, pastasto sauces, major dishes to desserts-that flavor like they're instantly from Grandma's kitchen! they usually virtually are simply because each mouth-watering recipe is built and validated within the try kitchens of the Academia Barilla's personal cooking institute. every one easy-to-prepare dish is bursting with the wealthy, pleasurable, sunny flavors of Italy. prepare for risotto and pesto, penne rigate all'arrabbiata, spagetti alla carbonara, and tagliatelle Bolognese in addition to classics like baccala with potatoes and saffron, creamy potato and pumpkin soup, grouper Matalotta-style, and much more. even if you crave the bizarre flavors from Sardinia and Naples, or simply have a hankering for the simplest bowl of spaghetti with clams you've ever had, a hundred nice Italian Recipes is the reply.

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Extra resources for 100 Great Italian Recipes: Delicious Recipes for More Than 100 Italian Favorites

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Add the remaining Pecorino, stir again, and serve immediately. Preparation: 10 minutes Cooking: 8 minutes 37 SPAGHETTI WITH CLAMS Difficulty: 1 Preparation: 20 minutes 4 Servings 12 oz. (350 g) spaghetti 2 1/4 lbs. (1 kg) clams, scrubbed 6 3/4 tbsp. (100 ml) extra-virgin olive oil 1 tbsp. chopped fresh parsley 1 clove garlic, chopped salt and pepper Cooking: 8 minutes Bring a pot of well-salted water to a boil. Heat 1 tbsp. of the oil in a large skillet. Add the clams, cover, and cook until they open, 2-3 minutes.

Add the onion and garlic and cook until golden brown. Add the tomatoes, season with salt and pepper, and continue to cook over a high heat for about 20 minutes, stirring occasionally. Remove the garlic and stir in the basil. Bring a pot of well-salted water to a boil. Cook the pasta in the boiling water until al dente and drain. Transfer to bowls, pour the sauce over the pasta, and serve. 4 Servings 10 1/2 oz. (300 g) vermicelli or bucatini 5 oz. (150 g) bacon or guanciale, cut in small pieces 3 1/2 tbsp.

15 ml) extra-virgin olive oil 10 oz. (300 g) Vialone nano rice, or about 1 1/2 cups 2 1/2 oz. 5 liters) vegetable hot stock 1/4 cup (60 g) butter 3/4 cup (80 g) grated Parmigiano-Reggiano cheese salt Peel the and seed the tomatoes. Dice half of them and reserve. In a small skillet, heat 1 tsp. of the oil. Add a third of the onion and cook until golden. Add the remaining tomatoes, season with salt, and cook over high heat for 10 minutes. Transfer to a blender, purée, and keep warm. Meanwhile melt 4 tsp.

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100 Great Italian Recipes: Delicious Recipes for More Than 100 Italian Favorites by Academia Barilla

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