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    Authentic Italian Recipes
    Authentic Italian Recipes
    Authentic Italian Recipes
    Ebook132 pages55 minutes

    Authentic Italian Recipes

    By Lucia Strona

    5/5

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    About this ebook

    This book contains authentic recipes of Italian gastronomy. Allover the world people enjoy typical Italian dishes, in this case, mainly of pasta, soups, vegetables and fish! In this book, it is not my intent to indulge on the origins of Italian cuisine; famous people did so many centuries ago! This is a handy book where the recipes speak for themselves. Try out these delicacies, you will have immediate success with your family and friends and above all .... it will feel like 'travelling' through Italy!

    LanguageEnglish
    PublisherLucia Strona
    Release dateJul 28, 2015
    ISBN9781311321633
    Authentic Italian Recipes
    Author

    Lucia Strona

    Lucia Strona è un architetto con venticinque anni di esperienza nel settore dell'edilizia ecologica in legno, restauro di antiche costruzioni, e progettazione secondo i principi della Geobiologia e del Feng Shui. Progetta residenze per il mercato internazionale secondo i codici di costruzione ICC - International Building Codes.La passione per l'architettura l'hanno condotta verso studi e ricerche mirate alla salute psicofisica ed emozionale dei suoi abitanti, occupandosi non solo di definire le migliori tecnologie strutturali di un edificio, ma anche i suoi requisiti medico-scientifici, energetico-sottili e vibrazionali, integrati con i principi della fisica microvibratoria, neuroscienze e dell'epigenetica, al fine di ottenere il totale benessere dei suoi inquilini, che si tratti di una casa o ambiente di lavoro.Da oltre dieci anni Lucia Strona è autrice di pubblicazioni in cui ha riportato i risultati delle sue ricerche, nonché di manuali tecnici sull'architettura in genere.

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      Book preview

      Authentic Italian Recipes - Lucia Strona

      Authentic

      ITALIAN RECIPES

      by

      Lucia Strona

      Copyright ©Lucia Strona

      All Rights Reserved

      ISBN 9781311321633

      Second Edition 2022

      C:\Users\Arch. Luca Strona\Desktop\logo 6.png

      Copyrighted Material

      - Tipical Italian Recipes for Millionaires

      - Lucia Strona

      - Ebooks World Editor

      - ISBN 9781311321633

      - First edition 2012

      - Second Edition 2022

      Copyrighted material © by Lucia Strona e Ebooks World Editor

      No part of this ebook maybe reproduced in any form without permission in writing from the publisher. All rights to this publication will be vigorously defended.

      CONTENTS

      INTRODUCTION

      Hors d'oeuvres

      Antipasti

      Soups

      Zuppe

      Pasta & Rice

      PASTA E RISO

      Eggs

      Uova

      Fish

      Pesce

      Vegetables and Salads

      Verdure e Insalate

      Desserts

      Dolci

      Sauces

      Salse

      LEGAL DISCLAIMER

      This publication contains recipes of famous Italian dishes, so they have not been conceived by the author.

      This book is sold with the understanding that the author is not engaged in rendering medical, health, psychological, or any other kind of personal professional services. If the readers requires personal medical, health or other advice/assistance, a competent professional should be consulted.

      The author specifically disclaims all responsibility, loss or risk, personal or otherwise, that is incurred as a consequence, directly or indirectly, of the use and the application of any of the content of this book.

      The illustrations in this publication, are intended as such and do not imply or implicate anything in particular.

      INTRODUCTION

      This book contains recipes of well-known restaurants in Europe, where celebrities and wealthy people often went to dine and enjoyed the typically delicious Italian dishes, mainly of vegetables and fish! I also had the opportunity to taste these specialties during my travels.

      It is not my intention to indulge in a preamble on the origins of Italian cuisine. Famous people did so many centuries ago before me.

      This is a simple book where the recipes speak for themselves: nothing more needs to be added! 

      Generally, all the food courses are intended for a minimum of 4 people. In some cases the dosage has not been provided: it can be adjusted according to one's preferences and requirements.

      Try out these delicacies, they are a must !!! I can assure you will have immediate success with your family and friends and above all .... it will feel like travelling through Italy!

      Hors d'oeuvres

      Antipasti

      ZUCCHINI WITH SCAMPI-FILLING

      Zucchine ripiene agli scampi

      2 Zucchini

      Salt

      Eggs

      Ohopped chives or spring onions

      6 Shelled scampi

      Olive oil

      Vinegar

      Cocktail sauce

      Chopped dill

      Cook 2 medium-sized zucchini in a small quantity of salted water until firmly tender. Drain and cool. Cut them in half, length-ways and hollow the centres. Fill them with finely chopped, hard-boiled eggs mixed with chopped chives or spring onions.

      Moister with olive oil and vinegar. Arrange 6 medium-sized, cooked, shelled scampi on top of each one. Mask with a thick Cocktail sauce (view section on Sauces) to which a little chopped dill has been added. Serve chilled.

      FRESH ASPARAGUS

      Asparagi freschi

      images (7).jpg

      Asparagus

      Butter

      Hollandaise sauce

      Olive oil

      Salt

      Vinegar, lemon or vinagrette

      Always try to buy green asparagus. Make sure that it is not the very thin type which is really only fit for soup. The fat white kind should be avoided.

      The asparagus should be trimmed to uniform length and the stalk ends lightly scraped with a sharp knife. They have to be washed carefully under running water.

      Tie them into bundles of 8, stand them in a deep pan, wedging them so that the points are upright and pour in boiling, salted water up to (but not covering) the tips. Cook for 15 minutes or more according to the thickness of the asparagus. Drain well on a cloth. Serve either hot, cold or warm with melted clarified butter, Hollandaise sauce (view section on Sauces), olive oil and salt, olive oil and vinegar, or lemon or a vinaigrette.

      CURRY PUFFS

      Calzoncini al curry

      images.jpg

      1 Garlic clove

      1 Onion

      Olive oil

      Minced beef

      1 Celery stalk

      ½ a Cup bouillon cube stock

      1 Dessertspoon curry powder

      Salt

      Milled black pepper

      Flaky pastry

      1 Grated apple

      Milk

      Sauté a crashed clove of garlic and a small, finely chopped onion in olive oil. Discard the garlic when golden. Add 225 g (8 oz) of minced beef, a grated celery stalk, half a cup of bouillon cube stock, one dessertspoon of curry powder and season with salt and milled black pepper. Cook for 20 minutes.

      Roll out some good, light, Flaky pastry (view section on Sauces) quite thinly. Cut out circles about the diameter of a cup. Place a little of the curried meat mixture in the centre of each and sprinkle with a little raw, grated apple. Fold the pastry over.

      Seal and flute the edges firmly.

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