Italian home cooking
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Description
Book Introduction
From cozy grandmother's cooking to Michelin chef recipes
The pinnacle of home cooking worldwide: everything about Italian home cooking.
The author, who majored in vocal music, lived in Italy for 13 years, and after returning to Korea, went on a food tour to Italy for about 10 years.
It contains recipes filled with the warm flavors of home cooking, such as my grandmother's gnocchi made by boiling and pounding potatoes, and my friend's mother's barley soup, as well as tips for cooking that I learned at cooking school and a Michelin restaurant.
The golden ratio of ragu sauce made with a blend of beef, pork, and ham, the way to boil octopus until it melts in your mouth, how to cook couscous without boiling it, and the author's long-standing know-how on how to use butter, olive oil, and herbs will transform your home cooking.
The pinnacle of home cooking worldwide: everything about Italian home cooking.
The author, who majored in vocal music, lived in Italy for 13 years, and after returning to Korea, went on a food tour to Italy for about 10 years.
It contains recipes filled with the warm flavors of home cooking, such as my grandmother's gnocchi made by boiling and pounding potatoes, and my friend's mother's barley soup, as well as tips for cooking that I learned at cooking school and a Michelin restaurant.
The golden ratio of ragu sauce made with a blend of beef, pork, and ham, the way to boil octopus until it melts in your mouth, how to cook couscous without boiling it, and the author's long-standing know-how on how to use butter, olive oil, and herbs will transform your home cooking.
- You can preview some of the book's contents.
Preview
index
Intro
Cooking Note
Shopping List
Italian Sauce
Tools
Fresh Pasta Recipe
PART 1 In Aunt Paola's Kitchen
Food from a veteran who is known as a cooking teacher in the neighborhood
Cherry tomato pickles, pickled onions
Creamy carrots
Grilled bell peppers over charcoal until they burn like charcoal
Cauliflower Soup with Mussels
Italian dumpling tortellini
Zucchini Garbonara Garganelli
Fresh Lasagna Made with Authentic Recipe
Ferrara's traditional dish, pumpkin capellachi
Flourless Chocolate Cake
Carrot Cake in the Movies
Limoncello, an after-meal drink that aids digestion
Mouthwateringly sour lemon sorbetto
PART 2: A Warm and Heartfelt Italian Grandmother's Recipe
Food from the boarding house grandmother, the dormitory nuns, and my friends' mothers
This is spinach? Spinach saltato
Oven-baked shiitake mushrooms topped with cheese
Sicilian pickled eggplant
Italian Ratatouille Eggplant Caponata
The world's smallest pasta, couscous salad
Zucchini Carpaccio
The name of the circus carriage, Carrozza
Barley soup with plenty of vegetables and barley
Italian ski resort menu onion soup
The sweet and salty Saor of Venice
Italian-style fried calamari
Grandma's Noodle Soup Gnocchi
Spaghetti Carbonara
Arrabiata penne, which means spicy enough to make you angry
Hunter's Chicken Dish
Beef cheese roll with bulgogi
Pull me up, Tiramisu
Crostini with various toppings on bread
Italian flag colored bruschetta
PART 3 From Opera Singer to Chef
Secret recipes honed in culinary school and restaurants
Focaccia bread for appetizers
Jardinera, pickled vegetables called garden
Velvety Butternut Squash Soup
Carrot Soup with Winter Carrots
Broccoli soup with stems
Rich mushroom flavored oyster mushroom soup
Fragrant Potato and Leek Cream Soup
Potato gratin with remaining ingredients
So to speak, egg pancake potato frittata
Greek salad in Sicily on a summer day
Beetroot Salad with Beet Dressing
Halibut ceviche marinated in sauce
Basil Pesto Linguine
Aglio olio, surprisingly tricky
Italian Handmade Noodles with Shrimp Cream Tagliatelle
Bolognese tagliatelle
Assorted Mushroom Spinach Tagliatelle
Shrimp Rose Spaghetti
Clams and Linguine with Vongole
Seafood Spaghetti
Ricotta Cheese Spinach Cannelloni
Grilled King Prawns with Saffron Risotto
Shrimp Rose Risotto
Bistecca, a word for steak
Italian-style grilled lamb ribs with mustard
Stout Beer Braised Pork Neck with Mashed Potatoes
Easy and stylish oven-baked sea bream
PART 4 In search of local Italian flavors
Food learned from Italian farmers and chefs from all over the country for over 10 years
Soufflé with cheese
Savory barley tabouleh
Melting Octopus Salad
Panzanella to revive hardened bread
Panzerotti, similar to dumplings
Arancini, meaning orange
Michelin Chef's Recipe: Beef Tartare
Steamed mussels in wine
Anchovy Squid Spaghetti
Truffle Tagliatelle
Surprisingly simple squid ink risotto
Milan's Risotto Parmigiano Risotto
Grilled Flounder with Black Olive Pesto
Ligurian seafood soup
Italian-style stir-fried shrimp macchiato
Cold Tuna Sauce Roast Beef
Grilled Chicken Breast with Cheese
Chocolate mousse without gelatin
Berry Panna Cotta
Caramel Panna Cotta
Espresso Panna Cotta
Table from Italian Recipe
Index
Cooking Note
Shopping List
Italian Sauce
Tools
Fresh Pasta Recipe
PART 1 In Aunt Paola's Kitchen
Food from a veteran who is known as a cooking teacher in the neighborhood
Cherry tomato pickles, pickled onions
Creamy carrots
Grilled bell peppers over charcoal until they burn like charcoal
Cauliflower Soup with Mussels
Italian dumpling tortellini
Zucchini Garbonara Garganelli
Fresh Lasagna Made with Authentic Recipe
Ferrara's traditional dish, pumpkin capellachi
Flourless Chocolate Cake
Carrot Cake in the Movies
Limoncello, an after-meal drink that aids digestion
Mouthwateringly sour lemon sorbetto
PART 2: A Warm and Heartfelt Italian Grandmother's Recipe
Food from the boarding house grandmother, the dormitory nuns, and my friends' mothers
This is spinach? Spinach saltato
Oven-baked shiitake mushrooms topped with cheese
Sicilian pickled eggplant
Italian Ratatouille Eggplant Caponata
The world's smallest pasta, couscous salad
Zucchini Carpaccio
The name of the circus carriage, Carrozza
Barley soup with plenty of vegetables and barley
Italian ski resort menu onion soup
The sweet and salty Saor of Venice
Italian-style fried calamari
Grandma's Noodle Soup Gnocchi
Spaghetti Carbonara
Arrabiata penne, which means spicy enough to make you angry
Hunter's Chicken Dish
Beef cheese roll with bulgogi
Pull me up, Tiramisu
Crostini with various toppings on bread
Italian flag colored bruschetta
PART 3 From Opera Singer to Chef
Secret recipes honed in culinary school and restaurants
Focaccia bread for appetizers
Jardinera, pickled vegetables called garden
Velvety Butternut Squash Soup
Carrot Soup with Winter Carrots
Broccoli soup with stems
Rich mushroom flavored oyster mushroom soup
Fragrant Potato and Leek Cream Soup
Potato gratin with remaining ingredients
So to speak, egg pancake potato frittata
Greek salad in Sicily on a summer day
Beetroot Salad with Beet Dressing
Halibut ceviche marinated in sauce
Basil Pesto Linguine
Aglio olio, surprisingly tricky
Italian Handmade Noodles with Shrimp Cream Tagliatelle
Bolognese tagliatelle
Assorted Mushroom Spinach Tagliatelle
Shrimp Rose Spaghetti
Clams and Linguine with Vongole
Seafood Spaghetti
Ricotta Cheese Spinach Cannelloni
Grilled King Prawns with Saffron Risotto
Shrimp Rose Risotto
Bistecca, a word for steak
Italian-style grilled lamb ribs with mustard
Stout Beer Braised Pork Neck with Mashed Potatoes
Easy and stylish oven-baked sea bream
PART 4 In search of local Italian flavors
Food learned from Italian farmers and chefs from all over the country for over 10 years
Soufflé with cheese
Savory barley tabouleh
Melting Octopus Salad
Panzanella to revive hardened bread
Panzerotti, similar to dumplings
Arancini, meaning orange
Michelin Chef's Recipe: Beef Tartare
Steamed mussels in wine
Anchovy Squid Spaghetti
Truffle Tagliatelle
Surprisingly simple squid ink risotto
Milan's Risotto Parmigiano Risotto
Grilled Flounder with Black Olive Pesto
Ligurian seafood soup
Italian-style stir-fried shrimp macchiato
Cold Tuna Sauce Roast Beef
Grilled Chicken Breast with Cheese
Chocolate mousse without gelatin
Berry Panna Cotta
Caramel Panna Cotta
Espresso Panna Cotta
Table from Italian Recipe
Index
Detailed image
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Into the book
When making pasta, choose olive oil and butter.
When using ingredients rich in flavor, such as seafood, I don't necessarily add butter, but when using only one type of mushroom, I add a little butter.
Olive oil is very important for oil pasta, so we use extra virgin olive oil.
--- From "Cooking Note"
Ragu sauce is sometimes made with only beef, but it is richer and more tender when made with pork and mortadella ham.
You can use bacon instead of mortadella.
When using bacon, it is best to skim off the fat after it has cooled.
--- From "Italian Sauce"
One autumn, during a trip to Ferrara, the food my companions chose as the most delicious was, surprisingly, creamed carrots.
It was served as a side dish to pork tenderloin, and the harmony between the sweetness of the carrots and the smooth whipped cream was exquisite.
--- From "Cream Carrot"
If the potatoes are too cold, they won't mash well, and if they're too hot, the eggs will cook, so knead the dough while it's still warm.
When kneading gnocchi, it is important to use an appropriate amount of force because if you push too hard or make a lump, moisture will come out.
--- From "Gnocchi"
If you don't have pancetta, you can use bacon.
For carbonara, the mantecaré process, which involves lowering the temperature and shaking the pan to cream it, is important.
This way, it has a deep flavor without being overwhelming.
--- From "Carbonara"
After removing the frittata from the oven, let it cool slightly and it will shrink and easily fall out of the dish.
Cover the top with a plate and flip it over so that the potatoes rise to the top, allowing you to cut them into a smooth, attractive shape.
--- From "Potato Frittata"
The more times you boil the noodles, the tastier they become.
So, it's not easy to make delicious noodles at home.
Instead, try adding a little more salt or adding more vegetables.
Some people sprinkle Parmesan cheese on aglio olio, but the classic recipe doesn't include it.
--- From "Aglio Olio"
The secret to making octopus soft is to let it cool without removing it after boiling.
Seal the remaining octopus legs and store them in the freezer, then thaw them naturally before use.
If you defrost it in the microwave, it will become hard.
When using ingredients rich in flavor, such as seafood, I don't necessarily add butter, but when using only one type of mushroom, I add a little butter.
Olive oil is very important for oil pasta, so we use extra virgin olive oil.
--- From "Cooking Note"
Ragu sauce is sometimes made with only beef, but it is richer and more tender when made with pork and mortadella ham.
You can use bacon instead of mortadella.
When using bacon, it is best to skim off the fat after it has cooled.
--- From "Italian Sauce"
One autumn, during a trip to Ferrara, the food my companions chose as the most delicious was, surprisingly, creamed carrots.
It was served as a side dish to pork tenderloin, and the harmony between the sweetness of the carrots and the smooth whipped cream was exquisite.
--- From "Cream Carrot"
If the potatoes are too cold, they won't mash well, and if they're too hot, the eggs will cook, so knead the dough while it's still warm.
When kneading gnocchi, it is important to use an appropriate amount of force because if you push too hard or make a lump, moisture will come out.
--- From "Gnocchi"
If you don't have pancetta, you can use bacon.
For carbonara, the mantecaré process, which involves lowering the temperature and shaking the pan to cream it, is important.
This way, it has a deep flavor without being overwhelming.
--- From "Carbonara"
After removing the frittata from the oven, let it cool slightly and it will shrink and easily fall out of the dish.
Cover the top with a plate and flip it over so that the potatoes rise to the top, allowing you to cut them into a smooth, attractive shape.
--- From "Potato Frittata"
The more times you boil the noodles, the tastier they become.
So, it's not easy to make delicious noodles at home.
Instead, try adding a little more salt or adding more vegetables.
Some people sprinkle Parmesan cheese on aglio olio, but the classic recipe doesn't include it.
--- From "Aglio Olio"
The secret to making octopus soft is to let it cool without removing it after boiling.
Seal the remaining octopus legs and store them in the freezer, then thaw them naturally before use.
If you defrost it in the microwave, it will become hard.
--- From "Octopus Salad"
Publisher's Review
From cozy grandmother's cooking to Michelin chef recipes
The pinnacle of home cooking worldwide: everything about Italian home cooking.
For nearly 20 years, I have been learning in Italian homes, in farmers' houses, and in chefs' kitchens.
Among the recipes, the menu that restaurant guests like,
We've selected and compiled recipes that our cooking class members have tried and admired.
-From the text
Why Italian Home Cooking is Famous Worldwide
Easy! Delicious! Healthy!
When you eat Italian food, you can roughly tell what ingredients went into it.
This is because there are many dishes that bring out the natural flavor of the ingredients without complicated sauces or techniques.
Plus, it's healthy food.
It is for the same reason that the term “Italian home cooking” is used worldwide.
Italian food is easy to make at home, such as boiling noodles like we make kalguksu or stir-frying rice, mixing them in tomato sauce, or boiling rice and mixing in cheese.
Italian grandmother and friends' mother's food,
Secret know-how discovered at culinary schools and restaurants
The author, who majored in vocal music, lived in Italy for 13 years, and after returning to Korea, went on a food tour to Italy for about 10 years.
It contains recipes filled with the warm flavors of home cooking, such as my grandmother's gnocchi made by boiling and pounding potatoes, and my friend's mother's barley soup, as well as tips for cooking that I learned at cooking school and a Michelin restaurant.
The golden ratio of ragu sauce made by mixing beef, pork, and ham, boiling octopus until it melts in your mouth, cooking couscous without boiling it, and following the author's long-standing know-how in choosing butter, olive oil, and herbs will transform your home cooking.
They say there's braised pork neck in Italy too?
Pasta and risotto are the basics, along with meat and seafood dishes, side dishes, and desserts.
The Italian recipes in this book are diverse and informative, including not only pasta and risotto that come to mind when thinking of Italian food, but also main dishes made with seafood and meat, side dishes such as pickled eggplant and grilled peppers, and even Italian desserts you've always wanted to learn about, such as panna cotta, limoncello, and sorbetto.
Stout beer stew, bulgogi with cheese, and stir-fried spinach are all familiar yet new and easy to use.
Love is in one bowl, life is young
A story full of warmth in food
The author's food is filled with memories, such as the tiramisu that the landlady would make for him on the day he returned from his exams while studying abroad, the tortellini that was like dumpling soup made at neighborhood events, and the slow food soup made with broccoli.
Reading about the tastes of Sicily I experienced while living with Grandma Anna and the warm soup and comforting words that Aunt Paola used to make reminds me of the warmth of sharing homemade food.
This is the value of home cooking.
The pinnacle of home cooking worldwide: everything about Italian home cooking.
For nearly 20 years, I have been learning in Italian homes, in farmers' houses, and in chefs' kitchens.
Among the recipes, the menu that restaurant guests like,
We've selected and compiled recipes that our cooking class members have tried and admired.
-From the text
Why Italian Home Cooking is Famous Worldwide
Easy! Delicious! Healthy!
When you eat Italian food, you can roughly tell what ingredients went into it.
This is because there are many dishes that bring out the natural flavor of the ingredients without complicated sauces or techniques.
Plus, it's healthy food.
It is for the same reason that the term “Italian home cooking” is used worldwide.
Italian food is easy to make at home, such as boiling noodles like we make kalguksu or stir-frying rice, mixing them in tomato sauce, or boiling rice and mixing in cheese.
Italian grandmother and friends' mother's food,
Secret know-how discovered at culinary schools and restaurants
The author, who majored in vocal music, lived in Italy for 13 years, and after returning to Korea, went on a food tour to Italy for about 10 years.
It contains recipes filled with the warm flavors of home cooking, such as my grandmother's gnocchi made by boiling and pounding potatoes, and my friend's mother's barley soup, as well as tips for cooking that I learned at cooking school and a Michelin restaurant.
The golden ratio of ragu sauce made by mixing beef, pork, and ham, boiling octopus until it melts in your mouth, cooking couscous without boiling it, and following the author's long-standing know-how in choosing butter, olive oil, and herbs will transform your home cooking.
They say there's braised pork neck in Italy too?
Pasta and risotto are the basics, along with meat and seafood dishes, side dishes, and desserts.
The Italian recipes in this book are diverse and informative, including not only pasta and risotto that come to mind when thinking of Italian food, but also main dishes made with seafood and meat, side dishes such as pickled eggplant and grilled peppers, and even Italian desserts you've always wanted to learn about, such as panna cotta, limoncello, and sorbetto.
Stout beer stew, bulgogi with cheese, and stir-fried spinach are all familiar yet new and easy to use.
Love is in one bowl, life is young
A story full of warmth in food
The author's food is filled with memories, such as the tiramisu that the landlady would make for him on the day he returned from his exams while studying abroad, the tortellini that was like dumpling soup made at neighborhood events, and the slow food soup made with broccoli.
Reading about the tastes of Sicily I experienced while living with Grandma Anna and the warm soup and comforting words that Aunt Paola used to make reminds me of the warmth of sharing homemade food.
This is the value of home cooking.
GOODS SPECIFICS
- Date of issue: September 10, 2020
- Page count, weight, size: 204 pages | 468g | 172*240*13mm
- ISBN13: 9791190920025
- ISBN10: 1190920026
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