Recipes from an Italian Summer

Recipes from an Italian Summer

By Phaidon Press (Editor); Editors of Phaidon Press (Editor)

Phaidon Press, Hardcover, 9780714857732, 432pp.

Publication Date: April 2010

It's summertime in Italy and the living is easy. The days are longer and more relaxed. Italians flock to the coast to enjoy the tranquility of the sea or retreat to the countryside to unwind in the brilliant, bright sunshine. And most all, they eat.
"Recipes from an Italian Summer" captures the essence of the Italian summer featuring over 400 easy-to-make seasonal recipes, organized by how we like to eat with individual chapters for Picnics, Salads, Barbecues, Light Lunches and Suppers, Summer Entertaining, Desserts, and Ice Cream and Drinks. The recipes are perfect ways to make the most of tasty summer produce such as tomatoes, fresh herbs, peas, beans, fresh fruit, and berries. A must-have for anyone who enjoyed "The Silver Spoon," Phaidon's bestselling Italian cookbook.
"Recipes from an Italian Summer" not only brings the taste of the Italian summer to your table, it also transports you to Italy. Alongside 100 beautiful photographs of the mouthwatering dishes by Andy Sewell are more than 30 stunning images of the Italian countryside from award-winning photographer Joel Meyerowitz. Travel through the pages to the idyllic vacation regions of Campania, Tuscany, Sicility, and Sardinia and you experience the bold flavors of their regional cuisines.
Preparation time: 45 minutes (including rising)
Cooking time: 15 minutes
Serves 12
5 cups all-purpose flour, plus extra for dusting
2 teaspoons baking powder (optional)
cup lard
olive oil, for brushing
12 slices prosciutto
Sift together the flour, baking powder, and 2 pinches of salt into a large bowl. Add the lard and as much warm water as necessary to mix to a springy dough. Cover with a clean dish towel and let rise for 30 minutes.
Divide the dough into 12 pieces and roll them out into thin rounds on a lightly floured counter. Brush a skillet with oil, add the round in batches, and cook on both sides for a few minutes, until lightly browned. Top each piadina with a slice of prosciutto and fold in half to serve.

Praise For Recipes from an Italian Summer

"Most cuisines have delicious ways of using summer's bounty, but Italian food, as the editors of this pretty and expansive recipe collection assert, is ideally eaten in the warmest season. The authors of the bestselling compendium of Italian cookery The Silver Spoon have returned with a collection of warm weather dishes that emphasize simple flavors and minimal ingredients. In addition to recipes, the book covers the vacation regions of Italy, the hundreds of food festivals held every summer around the country, and a calendar of seasonal ingredients. Chapters reflect the way people tend to eat in summer: Picnics; Salads; Barbecues; Light Lunches; and Suppers. The provisions are both appealing and richly varied: rustic vegetable pies or potatoes in aluminum foil with assorted fillings are certain to dress up anyone's summer repertoire. Dishes like mozzarella caprese and peaches with zabaglione will seem familiar to readers while others, such as casatiello, a bread ring stuffed with salami and cheese, or lettuce with skate and walnuts, have a hint of the exotic. As with its predecessor, the editors keep the directions short and sweet, and a certain degree of kitchen familiarity is assumed. Interspersed throughout are beautifully evocative photos that might tempt some readers to put down the spoon and head for the airport."—Publisher's Weekly