Preserving Italy
Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions
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- ¥1,600
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- ¥1,600
発行者による作品情報
Capture the flavors of Italy with over 150 recipes for conserves, pickles, sauces, liqueurs, and more in this "engagingly informative" guide (Elizabeth Minchilli, author of Eating Rome).
The notion of preserving shouldn't be limited to American jams and jellies, and in this book, Domenica Marchetti puts the focus on the ever-alluring flavors and ingredients of Italy. There, abundant produce and other Mediterranean ingredients lend themselves particularly well to canning, bottling, and other preserving methods. Think of marinated artichokes in olive oil, classic giardiniera, or, of course, the late-summer tradition of putting up tomato sauce. But in this book we get so much more, from Marchetti's travels across the regions of Italy to the recipes handed down through her family: sweet and sour peppers, Marsala-spiked apricot jam, lemon-infused olive oil, and her grandmother's amarene, sour cherries preserved in alcohol.
Beyond canning and pickling, the book also includes recipes for making cheese, curing meats, infusing liqueurs, and even a few confections, plus recipes for finished dishes so you can savor each treasured jar all year long.
"Pack artichokes, peppers and mushrooms in oil. Make deliciously spicy pickles from melon. Even limoncello, mostarda and confections like torrone can come straight from your kitchen... The techniques may have been passed down by generations of nonnas, but they knew what they were doing."—Florence Fabricant, The New York Times
"Marchetti elevates preserved food from the role of condiment to center stage."—Publishers Weekly
PUBLISHERS WEEKLY
Italian cooking expert, journalist, and author Marchetti (Rustic Italian) shares her passion for Italian cuisine in 150 recipes dedicated to the ancient Mediterranean art of food preservation, which is still strong today among Italy's families and agriturismo artisan producers. To "capture the flavors of Italy," she offers traditional preservation techniques for canning, infusing, brining, bottling, and making sausage and cheese, concluding each chapter with time-honored, family-inspired recipes for soups, meats, pizza, bread, or sweet confections. Along with a full chapter on tomato sauces, there are recipes for spiked jams, fruits preserved in alcohol, seasoned salts, and vegetables under oil or vinegar. A citrusy mint syrup can be enjoyed atop a chocolate chip cake or in a vibrant cocktail. There's a guide to safety essentials in canning, required tools, and a look at modern pressure canning. Family food memories are highlighted throughout. In this "tribute to the many wonderful ways Italians put up food," cooks are invited to save the taste of Italian produce on their pantry shelves. Marchetti elevates preserved food from the role of condiment to center stage.
