Single Courses

In the beginning it was ham and melon. Delicious, colourful and inviting. Then parmigiana and polenta were rediscovered and finally new ideas began to arrive from other cuisines, like cous cous, pita, bulgur and tacos. In a word, the single course, which for its high levels of satisfaction is becoming more and more popular on our tables, is a triump. These new eating habits have blended perfectly with traditional, Italian cuisine to become the symbol of happy informality and have allowed us to break free of the rigid constraints of having to go from appetisers to dessert. But not, of course, from the joy of eating.


THE RECIPES

How about Polenta plum cake with turkey cubes and braised endive or fish carpaccio and vegetables with kiwi? Or a Pasta Omelette and Tortillas with chicken and vegetables? Just because it’s a single course, doesn’t mean it doesn’t require the utmost attention. The 40 recipes found in iCook Italian range from the easy to make to more complicated affairs. All are explained step by step and include numerous tips on the right cooking implements to use for a selection of dishes based on meat, fish, cheese accompanied by polenta, rice, burgul, pita, cous cous and tacos. Finger licking ideas which are always well balanced from a nutritional point of view. The perfect blend of carbohydrates, protein and vegetables all made even more harmonious by our sommelier’s delicious recommendations.