LIDIA COOKS FROM THE HEART OF(ISBN=) 英文原版

　　In this inspiring new book, Lidia Bastianich awakens in us a
new respect for food and for the people who produce it in the
little-known parts of Italy that she explores. All of the recipes
reflect the regions from which they spring, and in translating them
to our home kitchens, Lidia passes on time-honored techniques and
wonderful, uncomplicated recipes for dishes bursting with different
regional flavors—the kind of elemental, good family cooking that is
particularly appreciated today.
　　Penetrating the heart of Italy—starting at the north, working
down to the tip, and ending in Sardinia—Lidia unearths a wealth of
recipes:
　　From Trentino–Alto Adige: Delicious Dumplings with Speck (cured
pork); apples accenting soup, pasta, salsa, and salad; local beer
used to roast a chicken and to braise beef
　　From Lombardy: A world of rice—baked in a frittata, with lentils,
with butternut squash, with gorgonzola, and the special treat of
Risotto Milan-Style with Marrow and Saffron
　　From Valle d’Aosta: Polenta with Black Beans and Kale, and local
fontina featured in fondue, in a roasted pepper salad, and embedded
in veal chops
　　From Liguria: An array of Stuffed Vegetables, a bread salad, and
elegant Veal Stuffed with a Mosaic of Vegetables
　　From Emilia-Romagna: An olive oil dough for making the
traditional, versatile vegetable tart erbazzone, as well as the
secrets of making tagliatelle and other pasta doughs, and an
irresistible Veal Scaloppine Bolognese
　　From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with
Olives, and Stuffed Quail in Parchment
　　From Umbria: A taste of the sweet Norcino black truffle, and
seductive dishes such as Potato-Mushroom Cake with Braised Lentils,
Sausages in the Skillet with Grapes, and Chocolate Bread
Parfait
　　From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach
or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with
　　Onions, and Lamb Chops with Olives
　　From Molise: Fried Ricotta; homemade cavatelli pasta in a variety
of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised
Octopus
　　From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with
Pork Ragù
　　From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond
Biscottini
　　From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and
Roast Lobster with Bread Crumb Topping
　　This is just a sampling of the many delights Lidia has uncovered.
All the recipes she shares with us in this rich feast of a book
represent the work of the local people and friends with whom she
made intimate contact—the farmers, shepherds, foragers, and
artisans who produce local cheeses, meats, olive oils, and wines.
And in addition, her daughter, Tanya, takes us on side trips in
each of the twelve regions to share her love of the country and its
art.