The Grandmother's Recipes


Autore: Grandmother Tina - Editore: Simonelli Editore

Genere: Originals
Pagine: 313
Anno: 2009
Isbn versione PDF: 978-88-7647-378-4
Isbn versione Epub: 978-88-7647-558-0


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Do you like to eat in "italian style"?
In this eBook you have hundreds recipes of the italian cousine of the tradition as grandmother Tina remembered.
Here is the Table of Contents of the eBook

APPETIZERS

- Green anchovies
- Potatoes pizza
- Fettunta (toasted bread with tomato)
- Bruschetta
- Small pizza with soft blue cheese
- Toast with veal lien
- Toast with truffle
- Toast with provoline (small cheese like provolone)
- Prosciutto and soft green cheese rolls
- Soma (stale bread) with garlic
- Farinata (garbanzo beans cake)
- Panzerotti
- Bagna Cauda
- Chicken breast salad
- Fish paté
- Biscottu a capunata
- Chicken and Truffle
- Gnocco fritto
- Tuna salami
- Calzoni with vegetables
- Small omelette
- Sciat
- Nervîtt
- Stockfish salad
- Fitascetta
- Marinade anchovies
- Fried “Cassoni”
- Erbazzone

PASTA, RICE AND SOUP
- Panzanella
- Malfatti
- Spaghetti with turnip tops
- Tagliatelle with garlic sauce
- White “tajarin” and truffles
- Agnolotti (ravioli)
- Agnolotti del plin with roast meat sauce
- Dumpling
- Little shells with turnip tops sauce
- Pasta with sausage, eggs and ricotta cheese
- Stockfish bucatini
- Casônsèi (ravioli)
- Green lasagne
- Summer beans salad
- Pumpkin tortelli (big tortellini)
- Pasta with broad beans
- Rice with parmesan cheese
- Saffron rice
- “Jumping” rice
- Rice with fonduta
- Rice with Barolo wine
- Sartù of rice
- Rice bomb
- Rice with land snails
- Valdostana rice
- Rice with turnip
- Rice alla pilota
- Rice with pumpkin
- Rice in cagnone
- Rice with lake fish (tinca)
- Brudera
- Dumpling all’ossolana
- Strascinati
- Lagane and beans
- Sagne maritate
- Pizzoccheri di Teglio
- Paniscia di Novara
- Spaghetti alla chitarra with lamb sauce
- Spaghetti with clams
- Pasta with egg and potato
- Pappa with tomato sauce
- Rice with peas
- Bread balls with spinach
- Bread balls with smoked ham
- Beans supper in the “Senese” style
- Meat balls with broth
- Cheese balls with broth
- Leccese soup
- Tortellini
- Fonduta alla piemontese (Melted cheese with bread)
- Astigiano vegetable soup
- Garbanzo beans soup
- Valpellinentze soup
- Büsêca
- Pasta rasa
- Passatelli
- Mariconda soup
- Pavese soup
- Sbrofadei with broth
- Pàntrîd màridâa
- Onion soup
- Chicory with meat broth
- Village beans
- Crepes with broth
- Pasta with beans
- Anolini with broth

MAIN DISHES

- Pork arista
- Fegatelli (pork liver dices)
- Ham small cake
- Tuna meatloaf
- Stew
- Homemade fried intestine
- Baked pork rib chops
- Ossobuco
- Caponet
- Stew meat
- Meat balls
- Mozzarella in carrozza
- Valdostana rib chops
- Milan rib chops
- Milk meat roast
- Bracioletti riggitani
- Roast baby lamb
- Lamb with olives
- Lamb and potatoes
- Partenopea kid
- Baked kid as Reggio Calabria
- Rostisciada
- Carbonata
- Termana pork
- Milan asparagus
- Aubergines rolls
- Batsoà
- Rostin negàa
- Traditional brasciulette
- Meat rolls
- Beans with pigskin
- Mix boiled meat
- Piemontese mix fried food
- Tapulon
- Grive
- Cima alla Piemontese
- Hot fried sweet-bread
- Fricassea of sweet-bread
- Cabbage rolls
- Miroton
- Fried egg
- Meat rolls
- Fried pumpkin
- Milan liver
- Mantova cabbage
- Mondeghili
- Parsley escalope
- Taroz
- Càsoeûla
- Carbonada
- Aubergines with tomatoes and parmesan cheese
- Guazzetto of frogs
- Parmesan asparagus
- Easter cake
- Meatloaf
- Reggiana rabbit
- Spiced pork sausage in prison
- Red hot pepper omelette
- Sorrento escallops
- Ciambotta
- Naples’s meat balls
- Filled aubergines
- Seasoned cornmeal porridge
- Messed cornmeal porridge
- Taragna cornmeal porridge
- Brüscitt with cornmeal porridge
- Marengo chicken
- Valdosta chicken
- Caciucco alla Livornese (fish soup)
- Marinated anchovies
- Filled small squids
- Valdosta trout
- Mussels soup
- Lariana ocean perch fillets
- Piemonte eel
- Sweet and sour stockfish
- Potenza stockfish
- Stockfish with cauliflower
- Roast stockfish
- Mackerel in pan
- Romagna fish fillets
- Comacchio eel
- Trout with mushrooms
- Mix of fish
- Clams sauté
- Sink octopus
- Swordfish rolls
- Tinche in carpione

SAUCES AND RELISHES

- Rich meat sauce
- Potentina meat sauce
- Bolognese sauce
- Amatriciana sauce
- Carbonara sauce
- Beans and Bacon sauce
- Pumpkin-flowers sauce
- Devil sauce
- Pesto
- Cotechinata
- Saint oil
- Warm green sauce
- Green “bagnet”
- White sauce

SIDE DISHES

- Beans all’uccelletto (beans with tomatoes)
- Aubergines’ caponata
- Strengthen salad
- Drowned broccoli
- Cianfotta casareccia napoletana
- Vegetable stew
- Baked vegetables
- Chicory with ham

DESSERTS

- Walnuts cake
- Rice cake
- Honey cake
- Marvellouses
- Chocolate mousse
- Strawberry mousse
- Chestnut cake
- Cavallucci di Siena
- Biscuits nougat
- Schiacciata o Ciambellone
- Chestnut pudding
- Ricotta cake
- Almonds tart
- Praline-coated almonds
- Marzipan
- Fruits tart
- Carrots tart
- Strudel (apple cake)
- Cooked wine
- Scarcedda
- Zabaione (beated egg)
- Lady’s kisses
- Amaretto
- Gianduja cake
- Bonet
- Wafer
- Sweet fried dish
- Savoiardi biscuits
- Canestrej biscuits
- Chestnut truffles
- Crumiri del casale (biscuit)
- Psyche allay piedmonts
- Hazelnuts cake
- Caffè alla Valdostana
- Barbajada
- Chiacchere (carnival fried sweets)
- Mascarpone cream
- Làciâditt (apple fritter)
- Rosümada
- Tortionata
- Paradise cake
- Busecchina
- Almond cake
- Mocci atterrati (almond candy)
- Pine kernels cake
- Carnival tortelli
- Pan meino
- Fritters
- Rice fritters
- Chinulille (fried ricotta ravioli)
- Castagnole
- Cunardo cake
- Pan dei morti (November bread)
- Offelle mantovane
- Scarcedda
- Miascia
- Ice cream cake from Sulmona
- Rice cake
- Sanguinaccio
- Sweet-bitter cake





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