The Splendid Table by Lynne Rossetto Kasper

Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region.A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes.Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays.country dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta Tortellini of Artichokes and Mascarpone or Fresh Tuna Adriatic Style.An array of meatless or almost meatless recipes.A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese.From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants. A 56-recipe pasta chapter including many never before seen in America.It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.Among the things you will find are: The first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country Ragú just listen to the names'Little' Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake.

'Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,'writes Kasper.Ī cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world.

The Splendid Table by Lynne Rossetto Kasper