SOS Italian Cooking

By Chiara Brambilla

Are you a fan of Italian food but you don’t know how to cook it? Then, this book is perfect for you. It presents 40 easy recipes, clearly explained, to surprise your family and friends with delicious Italian dishes. Download a sample and taste for yourself!

• Language: English
• Publisher: Chiara Brambilla
• Release date: Apr 28, 2015
• ISBN: 9781310883071

Chiara Brambilla

I grew up in a small town near Milan. Languages and culture have always fascinated me. As a result, I spent my university years to hone my teaching and translating skills. I, now, run a blog about Italy, Italian, teaching and translations, and I provide online Italian lessons, and English > Italian translations services.Being Italian, food has played an important part in my life too. I love good food, and I love cooking new dishes and test them on my fiancé - who'd better not complain...Don't worry, in Sos Italian Cooking I've added only simple and traditional recipes. Download a sample to try some of them. You won't be disappointed.

Book preview

RISOTTO ALLA ZUCCA

Ingredients

300 g (1 ½ cup) Arborio rice

300 g (10 ½ oz) fresh pumpkin

3 slices of onion

50 g (1/4 cup) unsalted butter

8 ladles vegetable stock – 1.2 L (5 cups), more or less

A handful of grated Parmesan cheese

Table salt

125 mL (1/2 cup) dry white wine

For the stock

1 onion

1 stalk of celery

1 carrot

1 zucchini

2.5 L (10 ½ cups) water

What you need

Pot 22 x 12 cm (8.65 x 4.70 inches)

Skimmer

Saucepot 22 x 9 cm (8.65 x 3.55 inches)

Food processor

Preparation

Stock

1. Wash the zucchini and the celery. Peel the carrot and onion.

2. In a pot, add the water and place in whole the zucchini, carrot, celery, and onion. Boil for an hour. Add more water if needed.

3. Remove vegetables with a skimmer. The stock is now ready to use.

Risotto

1. Peel the pumpkin and dice.

2. Heat the stock.

3. In a saucepot, melt the butter on a low flame. Add the onion and fry gently for one minute.

4. Add the pumpkin and cook until soft. Add 2 or 3 tbsp of water if needed to prevent the pumpkin from sticking.

5. Turn off the heat and purée the pumpkin in a blender or food processor until smooth.

6. Heat the purée in the same saucepot.

7. Add the rice and stir.

8. Cook for 3 minutes while stirring.

9. Add the wine and cook until completely absorbed.

10. Add two ladles of stock and cook on a medium flame. Continue to cook, adding one or more ladles of stock as soon as the rice absorbs the liquid. Continue stirring.

11. Cook the risotto according to packet instructions – usually 20 minutes.

12. Add salt to taste.

13. When the risotto is ready, turn off the heat. Sprinkle with Parmesan.

14. Wait 3 minutes and serve.

COCONUT BISCUITS – 24 biscuits

BISCOTTI AL COCCO

Ingredients

1 tbsp flour

4 eggs

40 g (8 tsp) unsalted butter, room temperature

3 tbsp sugar

260 g (3 ½ cups) flaked, chopped coconut

What you need

Bowl 24 x 11 cm (9.45 x 4.35 inches)

Baking parchment paper

Baking tray 42 x 35 cm (16.55 x 13.80 inches)

Preparation

1. Preheat oven to 160° C (325° F).

2. In a bowl, mix flour, eggs, butter, sugar, and coconut with your hands.

3. Place a sheet of baking paper on a baking tray.

4. Break off small pieces of dough and roll them into small balls with your hands – about 2 cm (0.80 inches) in diameter. Place balls on the baking tray, spacing them out about 1 cm (0.40 inches).

5. Bake for 13-15 minutes.

6. Cool and serve.

GRIDDLED SWORDFISH – 3 servings

PESCE SPADA AI FERRI

Ingredients

3 swordfish steaks

1 tbsp chopped parsley

4 tbsp extra virgin olive oil

2 lemons

Table salt

What you need

Paper towels

Griddle pan 23 x 21 cm (9 x 8.25 inches) or bigger

Bowl 16 x 9 cm (6.30 x 3.55 inches)

Preparation

1. Wash the steaks and put between paper towels. Pat gently to dry.

2. Squeeze the lemon juice into a bowl. Add the parsley, oil, and salt. Stir. Spread mixture over fish.

3.