The 5-Ingredient Italian Cookbook: 101 Regional Classics Made Simple

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(as of Dec 03, 2023 09:49:29 UTC – Details)

Savor delizioso dishes with The 5-Ingredient Italian Cookbook.

Real Italian cuisine is all about simplicity. Using just a few fresh and simple ingredients, The 5-Ingredient Italian Cookbook brings you the authentic taste of Italy with recipes that prove less is always more.

From Chicken Marsala to Pasta Carbonara to Tiramisu, this cookbook features regional classics that you can whip up any time. With recipes that require no more than 5-ingredients each—most of which are ready to eat in 30-minutes or less—this Italian cookbook makes every meal a celebration of taste and tradition.

The 5-Ingredient Italian Cookbook includes:
Cooking essentials that outlines the fundamentals of authentic Italian cuisine, including pantry essentials, equipment, and core techniques.101 simple recipes for appetizers, risotto, pasta, sauces, pizza, bread, meat, chicken, seafood, and dessert!A taste tour that explains the culinary preferences of each region and the geographic origins of each recipe.
Traditional Italian recipes don’t need a laundry list of miscellaneous ingredients; Taste every flavor of everyday recipes with The 5-Ingredient Italian Cookbook.

From the Publisher

Recipes include:

BALSAMIC VINEGAR STEAK (Filetto al Aceto Balsamico)

Traditional balsamic vinegar of Modena is a highly praised and expensive condiment made only in Emilia-Romagna. Made from grape must (the byproducts of the pressed grapes) and aged at least 12 years, this specific ingredient is regulated by the Italian government. Most recipes use regular balsamic vinegar of Modena, which is a variety of balsamic vin- egar that is much cheaper and with far less stringent regulations (see Choosing Quality Ingredients, page xx).

PREP TIME: 5 MINUTES // COOK TIME: 8 MINUTES // YIELD: 4 SERVINGS

1. In a small bowl, mix the balsamic vinegar, oil, parsley, and garlic. Brush 4 steaks with the marinade, and season with salt and pepper.

2. In a large skillet over medium heat, heat 1 tablespoon of extra-virgin olive oil. When the oil is hot, add the steaks to the pan, reserving the remaining marinade. Cook the steaks to desired doneness, 3 to 4 minutes per side for medium-rare.

3. Once cooked, remove the steaks from the pan and place them on a plate, covering them with aluminum foil.

4. Add the leftover marinade to the hot pan, cook for 2 to 3 minutes, until the marinade is reduced by half. Uncover the steaks and pour the reduced glaze on top.

> 30 MINuTES OR LESS > FAMILY FRIENDLY > DAIRY FREE 1/2 cup balsamic vinegar 1/4 cup olive oil, plus 1 table- spoon, divided 1 teaspoon fresh pars- ley, chopped 2 garlic cloves, minced Salt, Freshly ground black pepper 4 (5-ounce) boneless ribeye steaks, such as Delmonico

Publisher ‏ : ‎ Rockridge Press (January 29, 2019)
Language ‏ : ‎ English
Paperback ‏ : ‎ 186 pages
ISBN-10 ‏ : ‎ 1641523077
ISBN-13 ‏ : ‎ 978-1641523073
Item Weight ‏ : ‎ 15.7 ounces
Dimensions ‏ : ‎ 7.5 x 0.51 x 9.25 inches