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A Taste of Italy Our 100 top recipes presented in one cookbook von Naumann & Göbel Verlag (eBook)

  • Erscheinungsdatum: 20.03.2015
  • Verlag: Naumann & Göbel
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A Taste of Italy

Better than your favourite Italian! If you think pizza and pasta is all there is to Italian cooking, think again! You're missing out on the many culinary delights of la 'cucina italiana'. In addition to all the classic favourites, you'll find a number of lesser-known regional specialities here. Their Mediterranean charm will immediately inspire you to try them out yourself, and conjure up that holiday feeling at your dining table. Have a go and look forward to antipasti and soups full of flavour, delicious pasta and risotto dishes, crispy pizzas, hearty meat dishes, light fish and seafood dishes and many enticing desserts. Buon Appetito! - With these classic and trendy, modern recipes your cooking will eclipse the Italian around the corner - Easy-to-follow, step-by-step instructions and great photo with every recipe - Suitable for beginners and experienced cooks alike


    Format: ePUB
    Kopierschutz: watermark
    Seitenzahl: 240
    Erscheinungsdatum: 20.03.2015
    Sprache: Englisch
    ISBN: 9783815587713
    Verlag: Naumann & Göbel
    Größe: 16561 kBytes
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A Taste of Italy

Antipasti & soups

Marinated aubergines

with mushrooms

Preparation time: approx. 20 minutes (plus marinating, baking and cooking time)
Per portion approx. 110 kcal/461 kJ
9 g P, 1 g F, 13 g CH

Serves 4

500 g small aubergines

500 g button mushrooms

125 ml olive oil

6 garlic cloves



2 tbsp freshly chopped parsley

75 ml dry white wine

juice and zest of 1 unwaxed lemon

bunch thyme

1 Pre-heat the oven to 200 °C (Gas Mark 6, fan oven 180 °C). Clean, wash and slice the aubergines. Clean and thoroughly wash the mushrooms.

2 Brush the inside of a baking dish with 3 tablespoons of olive oil. Arrange the aubergine slices over the base of the baking dish. Peel and chop 4 garlic cloves, then sprinkle the chopped garlic over the aubergine and pour over 5 tablespoons of olive oil. Season with salt and pepper and bake for approx. 35 minutes in the oven before mixing the cooked aubergine with the parsley and leaving to marinate for at least 1 hour.

3 Heat 3 tablespoons of olive oil in a frying pan and sauté the mushrooms well. Peel and chop the remaining garlic cloves. Add to the mushrooms along with the wine, lemon juice and zest, then continue to cook all the ingredients together. Wash the thyme and shake it dry, then add to the frying pan without chopping. Season with salt and pepper. Remove the mushrooms from the heat and leave to marinate for at least 2 hours.



Preparation time: approx. 20 minutes (plus freezing and marinating time)
Per portion approx. 260 kcal/1092 kJ
19 g P, 19 g F, 2 g CH

Serves 4

300 g fillet of beef,

fat and sinews removed

1 stick celery

2 tbsp lemon juice

6 tbsp olive oil



50 g Parmesan or

Grana Padano

1 Place the beef fillet in the freezer for about 1 hour until it is semi-frozen, making it easier to slice very thinly.

2 Clean and wash the celery, then dice the upper part of the stalk. Combine the lemon juice and oil, then season with salt. Whisk until the mixture forms a creamy sauce.

3 Arrange the beef slices on a platter, then sprinkle with freshly ground pepper and drizzle the sauce over the sliced beef.

4 Cover the carpaccio with aluminium foil, then leave to marinate for approx. 30 minutes. Grate the cheese over the beef and add the diced celery.


with tomatoes

Preparation time: approx. 25 minutes (plus baking time)
Per portion approx. 178 kcal/749 kJ
3 g P, 10 g F, 20 g CH

Serves 4

2 garlic cloves

2 beef tomatoes



bunch basil

8 slices white bread or baguette

6 tbsp olive oil

1 Pre-heat the oven grill until hot. Peel the garlic cloves. Wash the tomatoes, cut in half, remove the stalks and seeds, then finely dice the flesh.

2 Season the diced tomatoes with salt and pepper. Wash the basil and shake it dry, then strip the leaves from the stems. Cut the leaves into strips, then mix with the tomatoes.

3 Toast the slices of bread under the oven grill until golden brown on both sides. Remove from the grill and rub thoroughly with the garlic cloves. Drizzle the olive oil over the bread slices and divide the tomato mixture between the slices of toast.


with lemon mayonnaise

Preparation time: approx. 30 minutes (plus cooking time)
Per portion approx. 405 kcal/1701 kJ
9 g P, 34 g F, 15 g CH

Serves 4

8 small artichokes

6 tbsp lime juice


1 egg yolk

125 ml olive oil

4 tbsp lemon juice

100 g n

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