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Classico e moderno : essential Italian cooking Michael White and Andrew Friedman.

by White, Michael, 1971-

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Ballantine Books, [2013]

Cooking, Italian.

Cooking -- Italy.

Food habits -- Italy.

9780345530523 (hc.)

0345530527 (hc.)

Alternate title:

Classic and modern : essential Italian cooking

Essential Italian cooking

405 p. : ill. ; 29 cm.

Text in English; recipe titles and some chapter headings in English and Italian.

Includes bibliographical references and index.

Cooking from this book -- Notes on an Italian pantry -- Classico -- Per comencare ("to start") -- Antipasti e insalate (salads and first courses) -- Pizza -- Zuppe (soups) -- Pasta e risotto (pasta and risotto) -- Pesce e frutti di mare (fish and shellfish) -- Pollame e carne (poultry and meat) -- Contorni (side dishes) -- Dolci (desserts) -- Moderno -- Salads and first courses -- Soups -- Pasta and risotto -- Pizza -- Fish and shellfish -- Poultry and meats -- Desserts -- Basic recipes and techniques.

"In Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipe--nearly 250--that cover both the traditional and contemporary dishes of the region. In the "Classico" portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragu and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The "Moderno" chapters feature recipes that have put White's restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine-Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccala, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon-Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White's early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Michael White, a Wisconsin native, began his award-winning culinary career at Chicago’s renowned Spiaggia and Ristorante San Domenico in Imola, Italy. After eight years in Italy he moved to New York City and partnered with Ahmass Fakahany to form the Altamarea Group, which currently owns seven restaurants, including Marea in New York City"--Provided by publisher.

Friedman, Andrew, 1967-

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