Italian Cooking

Italian food is one of the most popular of the world’s great cuisines, and it has found its way into the kitchens, and certainly into the hearts, of families everywhere. The simple approach to cooking, the use of seasonal produce and the deeply embedded culinary traditions of the Italians are treasured around the world. Food is an undeniable part of the Italian lifestyle, and few other societies have as much pride in their local cuisine. Preparing and appreciating food is an extension of their daily lives, families, culture and heritage—a reflection of the way they live. Italian food is generous, sociable and best when enjoyed surrounded by those you love. Italian food is also incredibly diverse—what is common in one region is often unheard of in another. Whether it is…

classic minestrone active time 1 hour start to finish 4 hours + refrigeration serves 6 1 ham hock (2 pounds)1 medium yellow onion, quartered1 stalk celery, trimmed, chopped coarsely1 teaspoon black peppercorns1 bay leaf16 cups water1 tablespoon olive oil1 large carrot, chopped finely2 stalks celery, trimmed, chopped finely, extra3 cloves garlic, crushed¼ cup tomato paste2 large tomatoes, chopped finely 1 small leek, sliced thinly1 cup small pasta shells1 can (15½ ounces) canned white beans (kidney or cannellini), rinsed, drained½ cup coarsely chopped fresh flat-leaf parsley½ cup coarsely chopped fresh basil½ cup flaked Parmesan cheese 1. Preheat oven to 425°F. 2. Roast ham hock and onion in a baking dish, uncovered, 30 minutes. 3. Place hock and onion with celery, peppercorns, bay leaf and the water in a large saucepan; bring to…

creamy chile & garlic shrimp fettuccine active time 25 minutes start to finish 30 minutes serves 4 12 ounces curly fettuccine9½ ounces brussels sprouts2 pounds uncooked medium shrimp4 cloves garlic, crushed2 fresh small red Thai chiles, chopped finely2 tablespoons olive oil½ cup chicken broth1¼ cups heavy whipping cream1 tablespoon lemon juice1 tablespoon finely chopped fresh flat-leaf parsley 1. Cook pasta in a large saucepan of boiling salted water for 8 minutes or until tender; drain. Return to pan to keep warm. 2. Meanwhile, reserve outer leaves from brussels sprouts; halve sprouts. Peel and devein shrimp, leaving tails intact. Combine shrimp, garlic and chiles in a medium bowl. 3. Heat half the oil in a large deep frying pan; cook shrimp, stirring, until it changes in color. Remove from pan. 4.…

gnocchi with sweet potato & pine nuts active time 30 minutes start to finish 30 minutes serves 6 Preheat oven to 400°F. Chop 1½ pounds orange sweet potatoes into ½-inch pieces. Combine sweet potatoes and 1 tablespoon olive oil in a shallow medium baking dish, season; roast for 20 minutes or until tender. Meanwhile, cook 1 pound potato gnocchi in a large saucepan of boiling salted water until gnocchi float to the surface; drain. Melt 4½ ounces butter in a medium frying pan with 1 tablespoon olive oil; cook 3 finely chopped medium tomatoes and ¾ cup loosely packed fresh sage leaves, stirring, for 2 minutes or until tomato softens slightly and butter is browned lightly. Combine gnocchi, sweet potatoes, tomato mixture, 2 ounces baby spinach leaves, ½ cup flaked…

creamy fennel, leek & chicken pies active time 30 minutes start to finish 40 minutes serves 4 2 medium fennel bulbs1 tablespoon olive oil1½ pounds boneless skinless chicken breasts, chopped coarsely1½ tablespoons butter2 thick-cut bacon slices, sliced thinly 1 small leek, trimmed, sliced thinly1 tablespoon all-purpose flour½ cup dry white wine (see tip on page 44)1¼ cups heavy whipping cream½ cup milk½ cup frozen peas 1 sheet puff pastry1 egg, beaten lightly2 ounces baby arugula leaves1 small radicchio, leaves separated2 tablespoons lemon juice 1. Preheat oven to 400°F. Grease four 1¼-cup ovenproof dishes. 2. Using a mandoline or V-slicer, thinly slice fennel, reserve feathery fronds. 3. Heat oil in a large frying pan over medium heat; cook chicken, stirring, for 8 minutes or until cooked through. Remove from pan; cover to keep…

shrimp, asparagus & pea quinoa risotto active time 50 minutes start to finish 50 minutes serves 4 1¼ pounds uncooked large shrimp4 cups chicken broth1½ cups water2 tablespoons butter1½ tablespoons olive oil1 small onion, chopped finely1 cup quinoa, rinsed2 cloves garlic, crushed1 pound asparagus, trimmed, cut into1½-inch lengths 1½ cups frozen peas1 teaspoon lemon zest½ cup finely grated Parmesan lemon wedges, to serve 1. Shell and devein shrimp, leaving tails intact. 2. Place broth and the water in a large saucepan; bring to a boil. Reduce heat to low; simmer, covered. 3. Meanwhile, heat half the butter and 1 tablespoon of the oil in a large heavy-based saucepan; cook onion, stirring, for 3 minutes or until soft. Add quinoa; stir to coat quinoa in onion mixture. Add all the broth…