Easy Italian
Easy Italian by Ursula Ferrigno, published by Quadrille Publishing, Limited in 2005, is a comprehensive guide to authentic Italian cuisine. This 304-page book presents 120 traditional recipes that are accessible to home cooks, utilizing readily available ingredients. The author shares her culinary journey, learned from her grandmother, and introduces readers to essential components of the Italian pantry, setting the stage for a delightful exploration of Italian cooking.
Readers will find a diverse array of recipes organized into chapters covering Antipasti, Soups, Breads and Pizza, Pasta, Polenta and Rice, Fish and Shellfish, Poultry and Meat, Vegetables and Salad, and Desserts. Each recipe reflects Ferrigno’s emphasis on simplicity and flavor, featuring dishes such as Spinach, Olive and Onion Pesto, White Fish baked in Tomato Sauce with Caponata, and Chocolate Coated Figs. This edition serves as a valuable resource for those interested in cooking methods and garnishing techniques within the realm of Italian cuisine.
Official synopsis Publisher
We cannot ever underestimate our debt to Italian cuisine – it is arguably the most delectable, the most influential, and the best-loved cuisine in the world. Quite apart from the perpetual presence of the best-known Italian exports in our lives – pasta, pizza and Parmesan cheese, to name but a few – so many things we eat have their roots in Italian cuisine. Ursula Ferrigno learnt to prepare traditional Italian dishes from her grandmother at an early age. This books contains 120 of her favourite, authentic Italian recipes based on readily available ingredients that are easily prepared by the home cook. Easy Italian begins with an introduction to some of the key components of the Italian storecupboard. The chapters that follow cover Antipasti, Soups, Breads and Pizza, Pasta, Polenta and Rice, Fish and Shellfish, Poultry and Meat, Vegetables and Salad, and Desserts. Packed with Ursula’s characteristically simple yet flavourful recipes, ranging from Spinach, Olive and Onion Pesto and White Fish baked in Tomato Sauce with Caponata, and Chocolate Coated Figs, this book is a must for the enthusiastic home cook.
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