By Elizabeth David
Lengthy stated because the notion for such smooth masters as Julia baby and Claudia Roden, A e-book of Mediterranean nutrients is Elizabeth David's passionate mix of recipes, culinary lore, and frank speak. In bleak postwar nice Britain, while fundamentals have been rationed and clean foodstuff a delusion, David set approximately to cheer herself — and her viewers — up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the center East. a few are luxurious, many are basic, such a lot are elegant.
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Table of Contents
Chapter 1: vintage PANINI
Three-cheese & tomato
Summer vegetable & basil
Turkey & bacon club
Turkey burger patty melt
Pulled beef & slaw
Turkey, brie & apple
Grilled chook, tomato & mozzarella
Egg & bacon breakfast sandwich
Roast pork & horseradish
Roast turkey & cranberry
Grilled eggplant & tapenade
Chapter 2: glossy PANINI
Roast red meat, bacon & pickled onions
Nectarine, arugula & brie
Creamy mushroom & thyme
Apple, cheddar & sage
Roasted peppers, goat cheese & salsa verde
Zucchini, feta & tapenade
Lamb, feta & harissa burger
Sausage, fontina & broccolini pesto
Asparagus, sun-dried tomato & chevre
Prosciutto, gorgonzola & fig
Caramelized onion & smoked gouda
Grilled salmon & herbed cream cheese
Roasted beef, provolone & broccoli rabe
Mushroom, spinach & tarragon
Marinated artichoke, spinach & parmesan
Manchego & quince
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Additional info for A Book of Mediterranean Food
Add the wine and salt, then turn the heat up so that the wine boils and reduces— about 2 minutes. Lower the heat back to medium. Add the rice and stir for about 2 minutes. The rice should soak up the liquid from the pot and become light brown. Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6 to 8 minutes). If the broth isn’t absorbing, raise the heat a bit. It absorbs faster as the rice gets more and more tender. 48 ✺ The Savory With your last addition of broth, add the sage, adjust salt and pepper if needed, and stir.
Sauté the cauliflower in oil for about 10 minutes, until softened and lightly browned. Add splashes of water if it starts to appear dry. Add the garlic and sauté another minute. Now prepare your frittata base. Give the tofu a squeeze over the sink to remove some of the water. Use your hands to crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese (about 3 minutes). Add the remaining ingredients to the tofu and mix well. You can grate the carrot directly into the mixture with a box grater.
Luscious basil, juicy cherry tomatoes, and sweet red onions make this a sultry dish, perfect for the morning after. After what? Uh, rearranging your sock drawer? Filing your taxes? For the pesto: 1 garlic clove, crushed ¹/³ cup pine nuts, toasted 2 cups loosely packed fresh basil leaves (usually one bunch of basil) Make ahead: You can make the pesto the night before ½ teaspoon salt and keep in the fridge in a tightly sealed container. 3 tablespoons olive oil 2 tablespoons water or vegetable As the name suggests, pine nuts, also called pignolis, are actually the seed of pinecones from several specific species of pine tree.
A Book of Mediterranean Food by Elizabeth David