Recipe: Cookbook - Recipes from Masterclass In Italian Cooking by Maxine Clark
Recipe Collections1. Quadrucci Pasta in Broth (Quadrucci in Brodo)
GIULIANO BUGIALLI is a renowned master of pasta-making, and he also demonstrates here the importance of a good quality broth in Italian cuisine. Soups come in many forms, the purest being a good clear broth with a few additions such as pasta. The pasta here is home-made and it reveals beautiful green parsley leaves that are used inside the parcels through the golden depths of the soup.
2. Little Rice Oranges (Arancine di Riso)
ANNA TASCA LANZA explains how to make this national dish of Sicily, which is eaten as street food on the way to work, or just to fill a hole. They come in different shapes and with different fillings, but the classic version is round like a little orange, as shown here.
3. Quick Fresh Garden Stew (Stu Rapido con Verdure)
FRANCESCA ROMINA is a Sicilian-New Yorker, and teaches the cuisine of her ancestral country in her Little Italy Cook School. She is so enthusiastic about the food of her home country and the freshness of the ingredients, and this dish encapsulates the peasant way of making a simple, delicious meal from whatever is in season, augmented by fresh eggs to make the dish more substantial.
Recipes from:
Masterclass In Italian Cooking by Maxine Clark
Imagine having the opportunity to take a course in Italian cooking then imagine not just one, but a score of chefs to teach you the art and techniques. Now Maxine Clark has assembled 20 leading chefs and food experts in a Masterclass in Italian Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step by step masterclass to guide the cook through a recipe step-by-step, from choosing the perfect ingredients to presentation of the finished dish. Beautifully illustrated, MasterClass in Italian Cooking is a satisfying introduction to the fundamentals of the Italian kitchen.
List All Featured Cookbooks and Sample Recipes
GIULIANO BUGIALLI is a renowned master of pasta-making, and he also demonstrates here the importance of a good quality broth in Italian cuisine. Soups come in many forms, the purest being a good clear broth with a few additions such as pasta. The pasta here is home-made and it reveals beautiful green parsley leaves that are used inside the parcels through the golden depths of the soup.
2. Little Rice Oranges (Arancine di Riso)
ANNA TASCA LANZA explains how to make this national dish of Sicily, which is eaten as street food on the way to work, or just to fill a hole. They come in different shapes and with different fillings, but the classic version is round like a little orange, as shown here.
3. Quick Fresh Garden Stew (Stu Rapido con Verdure)
FRANCESCA ROMINA is a Sicilian-New Yorker, and teaches the cuisine of her ancestral country in her Little Italy Cook School. She is so enthusiastic about the food of her home country and the freshness of the ingredients, and this dish encapsulates the peasant way of making a simple, delicious meal from whatever is in season, augmented by fresh eggs to make the dish more substantial.
Recipes from:
Masterclass In Italian Cooking by Maxine Clark
Imagine having the opportunity to take a course in Italian cooking then imagine not just one, but a score of chefs to teach you the art and techniques. Now Maxine Clark has assembled 20 leading chefs and food experts in a Masterclass in Italian Cooking. Each cook offers you three of their favorite dishes, one of which is selected to be a step by step masterclass to guide the cook through a recipe step-by-step, from choosing the perfect ingredients to presentation of the finished dish. Beautifully illustrated, MasterClass in Italian Cooking is a satisfying introduction to the fundamentals of the Italian kitchen.
List All Featured Cookbooks and Sample Recipes
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