Description
By (author) Scarpaleggia, Giulia
Short /annotation:
Tuscan native and accomplished home cook Giulia Scarpaleggia’s first cookbook in English shares the recipes of cucina povera, Italian peasant cooking; the food is wholesome, comforting, and nostalgic yet a very relevant way of eating today—equals parts thrifty, nourishing, and delicious.
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The Italians call it l”arte dell”arrangiarsi, or the “art of making do with what you”ve got.”
This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best. It starts with the humblest components-beans and lentils, inexpensive fish and cuts of meat, vegetables from the garden, rice, pasta, leftovers-and through the ingenuity and resourcefulness of the cook, results in unforgettably delicious and satisfying meals.
In 100 recipes, Cucina Povera celebrates the best of this tradition, from the author”s favourite, pappa al pomodoro (aka leftover bread and tomato soup), to Florentine Beef Stew, Nettle and Ricotta Gnudi, and Sicilian Watermelon Pudding. Soul satisfying, super healthy, budget-friendly, and easy to make, it”s exactly how so many of us want to eat today.
Table of contents:
CONTENTS
Introduction
The Italian Pantry
Vegetables: Cooking from the Garden
Roasted Pepper Rolls Stuffed with Tuna and Capers Vegetable Soup
Onion Soup from Calabria Rice and Pea Soup
Roasted Squash Risotto
Orecchiette with Broccoli Rabe
Foraged Herb Tortelli with Walnut Pesto Rice-Stuffed Tomatoes
Potato-and-Mushroom–Stuffed Zucchini
Bread-and-Cheese–Stuffed Eggplant
Bread-and-Anchovy–Stuffed Green Sweet Peppers
Artichoke, Fava Bean, Pea, and Lettuce Stew Summer Vegetable Stew
Vegetable Stock
Beef, Pork, and Lamb: Offal and Affordable Cuts of Meat
Beef Stock and Boiled Beef Veal Tongue with Parsley Sauce
Oxtail Stew with Rigatoni Stewed Tripe
Milanese-Style Braised Veal Shank with Saffron Risotto Florentine Beef Stew
Onion-Stewed Calf’s Liver
Pork Stew with Savoy Cabbage
Pork Stew Braised in White Wine
Roasted Pork Liver Skewers
Stewed Lamb with Eggs and Cheese
Savory Swiss Chard and Parmigiano-Reggiano Pie
Poultry and Rabbit: Recipes from the Farmyard
Chicken Liver Spread
Rabbit Preserved in Olive Oil Chicken Stock
Roman Egg Drop Soup Boiled Chicken Salad Chicken Cacciatore
Frittata Cooked in Tomato Sauce
Flatbread with Tomato Sauce and Poached Eggs Chicken and Pork Lasagne
Stuffed Turkey Breast Roulade Roasted Squab
Fish and Seafood: Italian Pesce Povero
Anchovy and Garlic Dip
Sweet-and-Sour Sardines with Onions Potato and Dried Stockfish Puree
Pasta with Anchovy, Onion, and Black Pepper Sauce
Squid Ink Risotto
Mussel, Potato, and Rice Gratin
Fish Soup
Baked Salt Cod with Potatoes
Grilled Mackerel with Salmoriglio Sauce
Sea Bream Stewed with Tomatoes
Milk and Cheese: Dairy-Based Meals
Pecorino and Pear Crostoni
Cheese-and-Egg Balls Stewed in Tomato Sauce
Fried Mozzarella Sandwiches
Cheese and Potato Cake
Nettle and Ricotta Gnudi
Hand-Pulled Pici Pasta with Cheese and Black Pepper
Buckwheat Pasta with Cabbage and Cheese Passatelli with Parmigiano-Reggiano Sauce Fontina and Savoy Cabbage Bread Casserole Ligurian Spinach and Ricotta Pie
Beans, Chickpeas, Fava Beans, and Lentils: Plant-Based Proteins
Bean and Tuna Salad Tuscan Chickpea Cake
Chickpea Flour Fritters in Sesame Seed Buns
Fava Bean Puree with Chicory
Pasta and Bean Soup
Fresh Pasta and Chickpea Soup
Umbrian Lentil Stew
Chickpea and Chard Stew
Bean and
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