Preserving Italy Canning Curing Infusing and Bottling Italian Flavors and Traditions 1st Edition by Domenica Marchetti 0544612358 9780544612358

Preserving Italy Canning Curing Infusing and Bottling Italian Flavors and Traditions 1st Edition by Domenica Marchetti  – Ebook PDF Instant Download/DeliveryISBN: 0544612358, 9780544612358

Full download Preserving Italy Canning Curing Infusing and Bottling Italian Flavors and Traditions 1st Edition after payment.

Product details:

ISBN-10 :  0544612358 

ISBN-13 : 9780544612358

Author:  Domenica Marchetti 

Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this “engagingly informative” guide (Elizabeth Minchilli, author of Eating Rome).   The notion of preserving shouldn’t be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti’s travels across the regions of Italy to the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother’s amarene, sour cherries preserved in alcohol.   Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long.   “Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen… The techniques may have been passed down by generations of nonnas, but they knew what they were doing.”—Florence Fabricant, The New York Times   “Marchetti elevates preserved food from the role of condiment to center stage.”—Publishers Weekly

Preserving Italy Canning Curing Infusing and Bottling Italian Flavors and Traditions 1st table of contents:

1. Safety
2. Water-Bath Canning
3. Pressure Canning
4. Foods Preserved in Oil
5. Baby Artichokes in Oil
6. Oil-Preserved Asparagus
7. Pickled Garlic Scapes in Oil
8. Grilled Mixed Mushrooms in Oil
9. Rosetta’s Tuna-Stuffed Cherry Peppers
10. Eggplant in Oil
11. Olive Oil: Cultivating a Sacred Substance
12. Sweet-and-Sour Roasted Peppers with Capers
13. Grilled Zucchini in Oil
14. Pickled Rapini in Oil
15. Oil-Preserved Butternut Squash with Mint
16. Linda’s Salt-Preserved Green Tomatoes
17. Red Cabbage Pickle
18. Crostini with Sweet-and-Sour Peppers and Fresh Mozzarella
19. Farro Salad with Preserved Winter Squash and Dried Cherries
20. Prosciutto Cotto Panini with Pickled Rapini
21. Pickled Vegetable Frittata
22. Foods Preserved in Vinegar
23. Carrots and Fennel in Agrodolce
24. Cipollini in Agrodolce
25. Classic Giardiniera
26. Wine-Spiked Julienne Carrots
27. Pickled Cauliflower with Lemon
28. Pickled Beets and Spring Onions
29. Giulia’s Pickled Zucchini
30. Spiced Pickled Mushrooms
31. Sweet, Sour, and Spicy Pickled Melon
32. Hot-and-Sweet Pickled Peppers
33. Insalata di Riso
34. Tramezzini Five Ways
35. Baked Peppers and Tomatoes with Giardiniera Bread Stuffing
36. Pickled Vegetable Pizza
37. Sweet Preserves: Conserves, Jams, Jellies, Marmalades
38. Apricot-Anise Jam
39. Simple Strawberry Jam
40. Strawberry-Apricot Preserves
41. Sour Cherry Spoon Fruit
42. Bitter Citrus Marmalade
43. Plum Preserves
44. Peach and Almond Conserva with Marsala
45. Blackberry-Apple Jam
46. Fig Jam with Orange Zest
47. Quince Jelly
48. Rustic Grape Jam
49. Brandied Chestnut Cream Jam
50. Green Tomato Preserves
51. Grilled Pork Chops with Apricot-Mustard Sauce
52. Favorite Jam Crostata
53. Almond Cake with Strawberry-Apricot Preserves
54. Calcionetti
55. Tomatoes and Sauce
56. Bottled Whole Tomatoes
57. Preserving Tomatoes and Traditions
58. Passata di Pomodoro
59. Tomato Conserva
60. Small-Batch Tomato Sauce
61. Classic Meat Sauce
62. Bottled Beans in Tomato Sauce
63. Homemade Meat Broth
64. Zuppa di Pasta e Fagioli
65. Oven-Dried Tomatoes
66. Oven-Roasted Tomatoes in Oil
67. Homemade Pasta
68. Spaghetti alla Chitarra with Classic Meat Sauce
69. Spaghetti with Anchovies and Tomato Conserva
70. Infused Oils, Vinegars, and Condiments
71. Citrus Salt
72. Porchetta Salt
73. Peperoncino Garland
74. Peperoncino Cream
75. Olio Santo (Hot Pepper Oil)
76. Lemon Olive Oil
77. Seasoned Vinegars
78. Apple and Pear Paste
79. Quince Paste
80. Preserving the Flavors of Piedmont
81. Mixed Nuts in Honey
82. Pear Mostarda
83. Tropea Onion Jam
84. Spiced Tomato Jam
85. Savory Mint Sauce
86. Preserving Pesto
87. Classic Pesto Genovese
88. Pesto Abruzzese
89. Caponata
90. Curing Olives
91. Salt-Cured Olives
92. Brine-Cured Olives
93. Oven-Roasted Porchetta Sandwiches
94. Baked Whole Trout with Citrus Salt
95. Vegetable Zuppa with Olio Santo
96. Spaghettini al Limone
97. Simple Green Salad with Seasoned Vinegar
98. Baked Olives and Salami with Citrus
99. Blue Cheese Burgers with Tropea Onion Jam
100. Crostini with Spiced Tomato Jam and Ricotta
101. Grilled Summer Vegetables with Savory Mint Sauce
102. Fresh Cheeses and Simple Cured Meats
103. Buttermilk Ricotta
104. Ligurian Prescinseua
105. State-of-the-Artisan Mozzarella
106. Primo Latte
107. Trenette with Pesto Genovese and Prescinseua
108. Ligurian-Style Cheese Focaccia
109. Ricotta Gnocchi with Simple Tomato Sauce
110. Sausages and Simple Salumi
111. Sweet Italian Sausage
112. Garlic, Cheese, and Wine Sausage
113. Making Pancetta and Guanciale
114. Slab Pancetta
115. Salumi in the Family
116. Guanciale
117. Grilled Sausages with Pickled Vegetables
118. Pasta alla Gricia
119. Spaghetti alla Carbonara
120. Bucatini all’Amatriciana
121. Syrups, Liqueurs, and Fruits Preserved in Alcohol
122. Mint Syrup
123. Orzata (Almond Syrup)
124. Blood Orange Syrup
125. Mosto Cotto
126. Classic Limoncello
127. Three-Citrus Liqueur
128. Crema di Limoncello
129. Strawberry Cream Liqueur
130. Zabaglione Cream Liqueur
131. Coffee Cream Liqueur
132. Nocino
133. Grapes in Spiced Grappa
134. Peaches in Grappa-Spiked Syrup
135. Sour Cherries in Boozy Syrup
136. Tropicál
137. Mostaccioli
138. Gino’s Mint Chocolate Chip Cake
139. Sicilian Lemon Granita
140. Confections
141. Sweet Almond Paste
142. Sweet Hazelnut Paste
143. Fig and Walnut Salami
144. Panforte di Siena
145. Torrone
146. Croccante (Nut Brittle)
147. Almond Gelato
148. Hazelnut Cream Crostata
149. Sources
150. Bibliography
151. Acknowledgments

People also search for Preserving Italy Canning Curing Infusing and Bottling Italian Flavors and Traditions 1st:

preserving italy
    
preserving the italian way
    
italian canning recipes
    
preserving food in clay
    
a retort is used in canning operations. true or false

Tags: Preserving Italy, Canning, Italian Flavors, Traditions, Domenica Marchetti