By Taunton Press
Beneficial properties 200 recipes for Italian domestic cooking for soups, salads, pizza, pasta, major classes, polenta and risotto, truffles, and extra, with step by step directions with photographs for cooking options and factor profiles.
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Additional info for Fine cooking Italian : 200 recipes for authentic Italian food
Bring to a boil, reduce to a simmer, and add the pasta. Simmer for 5 minutes. Add the peas, carrot, and fennel, simmering until both the pasta and the vegetables are just tender, about another 5 minutes. Season with salt and pepper. Ladle into bowls, add a squeeze of lemon, sprinkle with Parmigiano-Reggiano, and serve immediately. —Clifford Wright PER SERVING: 300 CALORIES | 14G PROTEIN | 22G CARB | 17G TOTAL FAT | 7G SAT FAT | 7G MONO FAT | 2G POLY FAT | 25MG CHOL | 840MG SODIUM | 3G FIBER Freshly ground ParmigianoReggiano how to make pasta its best in soup Cut ingredients to about the same size as the pasta for a pleasing spoonful of soup.
When the broth reaches a boil, reduce the heat so that it simmers gently. When the broth is almost completely absorbed, continue to add broth in 1/2-cup increments, stirring until it’s almost completely absorbed before adding more. After the third addition is absorbed, toss in the peas and continue adding broth and stirring until the pasta is just tender, about 14 minutes total (you may not need to use all of the broth). Remove the pan from the heat. Stir in the Parmigiano, butter, half of the lemon zest, and half of the basil.
Return the cooking water to a boil and cook the dried fettuccine to al dente, about 10 minutes (if fresh, cook for 2 to 4 minutes). Drain and transfer to a large serving bowl. Add the beans, pesto, sun-dried tomatoes, lemon juice, 1 tsp. salt, and several grinds of pepper; toss well. Taste and add more salt, pepper, and lemon juice, if you like. Serve immediately with a sprinkling of the cheese. —Tony Rosenfeld PER SERVING: 500 CALORIES | 18G PROTEIN | 60G CARB | 22G TOTAL FAT | 5G SAT FAT | 10G MONO FAT | 7G POLY FAT | 10MG CHOL | 850MG SODIUM | 6G FIBER walnut-parsley pesto m a k e s a b o u t 2 c u ps 2 cups loosely packed, coarsely chopped fresh flat-leaf parsley (from 1 or 2 bunches) 1 cup coarsely chopped walnuts, toasted and cooled 3/4 cup freshly grated ParmigianoReggiano 1 cup thinly sliced scallions (white and green parts from about 6 medium scallions) Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 2 tsp.