Innholdsfortegnelse for The Italian Cookbook 2025 i delicious. Cookbooks

PIZZA AND SPAGHETTI might top the list of the world’s most popular dishes, but Italian food is so much more than that. The country is home to many geographical regions, each with its own unique cuisine, cooking techniques and local hero ingredients. So come with us on a culinary exploration of this vibrant nation to taste all that Italy has to offer. This book is your guide to embracing the very best of Italian cooking, from handmade pasta and homemade tomato sugo to lashings of cheese and richly decadent dolce. You can be sure that whatever you choose to make from these pages, it’s guaranteed to be delizioso. Follow us: @deliciousaus…

Used often in Mediterranean cooking, cime di rapa is a cruciferous green known for its BITTER TASTE. If unavailable, use chicory instead. RAGU NAPOLETANO MAKES 3.5L The selection of meat is crucial: it shouldn’t be too lean, with enough fat to impart flavour. Begin this recipe at least 7 hours ahead. 300g Italian pork sausages500g pork spare ribs500g gravy beef, cut into 2cm chunks500g brisket, cut into 2cm chunks500g osso bucco bones⅓ cup (80ml) extra virgin olive oil200g lard4 onions, chopped½ bunch basil, leaves picked, plus extra leaves, to serve350ml red wine8 cups (2L) tomato passata (see recipe, p 12)½ cup (140g) tomato pasteCooked pappardelle and finely grated parmesan, to serve Squeeze the sausage meat from the casings and break into 2cm chunks. Discard casings. Place in a large bowl…

DINNER PARTY DONE Treat your nearest and dearest to an Italian festa. These dishes serve eight… with some dessert left over for the deserving cook’s midnight snack. School prawn crudo, p 19 Pork, rosemary, fennel & chilli ragu lasagne, p 49 Cacio e pepe pizza with mozzarella and salami, p 85 Asparagus, prosciutto & pine nut salad, p 93 Harvest cheesecake with roasted grapes, p 116 FAMILY FAVOURITES Entice everyone to the table with these flavour-packed classics, which are all guaranteed to please! Potato focaccia with roasted garlic & herb butter, p 24 One-pan cheesy chicken, p 62 Lemon & garlic chicken traybake, p 62 Mortadella meatballs in sugo, p 77 Ricotta cannoli, p 127 Transform your kitchen into a cucina Italiana and savour the flavours of the Mediterranean in…

Packed with nutrients, this chunky soup is the PERFECT BALANCE of vegetables and meat in one deliciously warming bowl. Hearty beans, fresh vegies and herbs all make for the most satisfying of soups. Add dumplings or salty ham, and you’ll truly be BOWLED OVER. CHEESY CAULIFLOWER BAKE WITH GARLIC BREAD TOPPING SERVES 6 (AS A SIDE) You’ll need an 8-cup (2L) capacity baking dish. 800g cauliflower, broken into large florets50g unsalted butter¼ cup (35g) plain flour2 cups (500ml) milk100g Comté, grated GARLIC BREAD TOPPING 80g unsalted butter, softened4 garlic cloves, crushed2 tbs finely chopped flat-leaf parsley150g stale bread, torn into small pieces Preheat oven to 220°C/200°C fan-forced. Place the cauliflower in a steamer set over a saucepan of boiling water and steam for 15 minutes, or until just tender. Meanwhile,…