Carla Hale - The Everyday Italian Cookbook: Simple Italian Dishes for Everyday Meals
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The Everyday Italian Cookbook: Simple Italian Dishes for Everyday Meals: summary, description and annotation
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By the end of this Italian cookbook, you will become an Italian cuisine expert. Throughout the pages of this cookbook, you will learn how to prepare authentic Italian dishes such as:
Radicchio and Olive Panzanella
Simple Tomato and Butter Spaghetti
Italian Vegetable Stew
Classic Italian Tiramisu
Cheesy Italian Chicken
Cherry and Pistachio Biscotti
Chicken Florentine
Italian Mac and Cheese
and even more!
So, what are your waiting for?
Grab a copy of this Italian cookbook and start making authentic Italian dishes as soon as today!
Carla Hale: author's other books
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The Everyday Italian Cookbook Simple Italian Dishes for Everyday Meals BY Carla Hale 
Copyright 2018 Carla Hale - Kindle Edition
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
Every year in Italy, there are thousands of tourists that travels from all over the world not only to see the country from themselves, but to enjoy the cuisine as well. Italian cuisine is steeped in a rich tradition that it is envied throughout the world. However, most visitors to the country believe that the only dishes served in Italy are pizza and tiramisu. While these dishes are essential staples, the country is more than just these popular dishes. If you have always wanted to learn how to prepare authentic Italian cuisine from the comfort of your own home, then this is one Italian cookbook you need to check out for yourself. By the end of this book, not only will you discover some of the most authentic Italian dishes you will ever find, but you will also learn how to prepare them correctly. So, lets stop wasting time and get to cooking!
To kick things off in this Italian cookbook, we have an Italian breakfast that I know you will want to make every morning. Makes: 8 servings Total Prep Time: 35 minutes Ingredients: 12 eggs, beaten cup of whole milk cup of cheddar cheese, grated and evenly divided Dash of salt and black pepper 2 Tbsp. of vegetable oil of an onion, chopped pound of Spanish chorizo, casing removed 1 bunch of broccoli rabe, chopped Directions: 1. Preheat the oven to broil. 2. In a bowl, add in the beaten eggs and whole milk. Add in cup of grated cheddar cheese. Whisk until lightly beaten. Season with a dash of salt and black pepper. 3. In a skillet set over medium to high heat, add in the vegetable oil. Add in the chopped onion and Spanish chorizo.
Cook for 8 to 10 minutes or until the chorizo is browned. 4. Add in the broccoli rabe. Season again with a dash of salt and black pepper. Cook for 8 to 10 minutes. 5.
Lower the heat to low. Pour the eggs over the veggies. Continue to cook for 10 to 12 minutes. 6. Top off with the remaining grated cheddar cheese. 7.
Place into the oven to broil for 5 minutes or until golden brown. 8. Remove. Slice into wedges and serve.
This is a delicious Italian dish that incorporates the flavor of both ravioli and lasagna, to make a dish that every Italian food lover will love. Makes: 4 servings Total Prep Time: 30 minutes Ingredients: 1 pound of hot Italian sausage, casings 2 cups of marinara sauce cup of water 1 pound of cheese ravioli 1 cup of ricotta cheese 1 egg Dash of salt and black pepper 1 cup of mozzarella cheese, shredded Directions: 1. Preheat the oven to broil. 2. In a cast iron skillet set over a high medium to high heat, add in the sausage. Cook for 8 to 10 minutes until browned. Drain the excess fat. 3.
Add in the marinara sauce and water. Stir well to mix. Allow to come to a simmer. 4. Add in the cheese ravioli and cook for 10 minutes or until the sauce is thick in consistency. 5.
In a bowl, add in the ricotta cheese and egg. Season with a dash of salt and black pepper. Stir well to mix. Drop this mix by the spoonful into the skillet. Cook for 3 minutes. 6.
Sprinkle the shredded mozzarella cheese over the top. 7. Transfer the skillet into the oven to broil for 3 minutes or until gold. 8. Remove and set aside to cool for 10 minutes before serving.
While this delicious Italian dish may cause an oozy mess with practically every bite, it is so delicious, I know you wont be able to get enough of it. Makes: 12 servings Total Prep Time: 3 hours and 45 minutes Ingredients for the marinara: cup of extra virgin olive oil 1 head of garlic, crushed 1 red onion, chopped 3 anchovy fillets, packed in oil and optional tsp. of crushed red pepper flakes 1 Tbsp. of tomato paste cup of dried white wine 2, 28 ounce cans of tomatoes, whole and peeled cup of basil leaves, torn tsp. of oregano Dash of salt Ingredients for the eggplant: 4 pounds of Italian eggplants, peeled and thinly sliced Dash of salt 3 cup of panko breadcrumbs 1 tsp. of oregano 1 tsp. of black pepper 1 cups of Parmesan cheese, grated and evenly divided 1 cups of white flour 5 eggs, beaten 1 1/3 cups of extra virgin olive oil cup of basil and parsley, chopped and extra for serving 6 ounces of mozzarella cheese, grated 8 ounces of mozzarella, thinly sliced Directions: 1.
Prepare the marinara. Preheat the oven to 350 degrees. 2. In a pot set over medium to high heat, add in the extra virgin olive oil. Add in the crushed garlic and cook for 5 minutes or until gold. Add in the chopped red onion and crushed red pepper flakes.
Stir to mix and continue to cook for another 5 minutes or until the onion is translucent. 3. Add in the tomato paste. Cook for 2 minutes. 4. Add in the dried white wine and allow to come to a boil.
Cook for 1 minute or until evaporated. Add in the tomatoes, dried basil and oregano. Stir well to mix. 5. Add in 1 cups of water and stir well to incorporate. 6. 6.
Transfer the pot into the oven. Cook for 2 to 2 hours. Remove and set aside to cool. Transfer into a food processor. Pulse on the highest setting until smooth in consistency. 7.
Prepare the eggplant. Season the eggplant slices with a dash of salt. Cover with paper towels and place onto a baking sheet. Weigh down with a pot. Set aside for 45 minutes to 1 hour. 8.
In a food processor, add in the panko breadcrumbs, oregano, cup of the Parmesan cheese and a dash of black pepper. Pulse until finely ground. Transfer this mix into a bowl. 9. Preheat the oven to 350 degrees. 10.
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