Jamie’s Italy

by Jamie Oliver

ISBN-10: 1401301959
ISBN-13: 9781401301958
Region: Italy
Publisher: Hyperion
Publication Date: October, 2006
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Recipe Index

Recipesort icon Page Rating
Arrosto Misto. Mixed Roast 224
0
Baby Artichokes Bruschette 6
0
Basic Recipe for Fresh Egg Pasta Dough 86
0
Bruschette 4
0
Bustrengo. Bolognese Polenta and Apple Cake 282
0
Calamari in Padella con Limone e Pangrattato. Pan-Fried Squid with Lemons and Pangrattato 188
0
Caponata. Incredible Sicilian Eggplant Stew 8
0
Coniglio Marinato alla Griglia. Grilled and Marinated Rabbit 230
0
Cosciotto d’Agnello Ripieno di Olive, Pane, Pinoli, e Erbe Aromatiche. Leg of Lamb Stuffed with Olives, Bread, Pinenuts, and Herbs 243
0
Costolette di Maiale con Salvia. Pork Chops with Sage 234
0
Couscous con Pesce di Nonna Giusy. Nonna Giusy’s Fish with Couscous 207
0
Crostata di Fichi. Fig Tart 279
5
Crostini Topping with Buffalo Mozzarella and Chili 22
0
Crostini Topping with Greens 22
0
Crostini Topping with Pea and Fava Bean Purée with Pecorino 25
0
Crostini Topping with Prosciutto, Figs, and Mint 22
0
Crostini Topping with Squashed Cannellini Beans with Garlic 25
0
Crostini. Small Toasted Bread 22
0
Eggplant and Mint Bruschette 6
0
Fagioli all’Italiana. Italian Style Beans 256
0
Fazzoletti di Seta al Pesto. Silk Handkerchiefs with Pesto Sauce 110
0
Fichi Secchi. Sticky Italian Figs 291
0
Fragole con Limone e Menta. Strawberries with Lemon and Mint 292
0
Frittelle di Spaghetti. Spaghetti Fritters 36
0
Fritto de Salvia e Alici. Sage and Anchovy Fritters 19
0
Funghi al Cartoccio al Forno. Baked Mushrooms in a Bag 253
0
Funghi al Forno Ripieni di Ricotta. Baked Mushrooms Stuffed with Ricotta 26
0
Funghi Tagliati a Fettine Sottili, con Mozzarella Fusa e Timo. Sliced Mushrooms with Melted Mozzarella and Thyme 29
0
Gelato con Olio e Sale. Ice Cream with Olive Oil and Sea Salt 293
0
Il Miglior Brodo Siciliano di Aragosta. The Best Sicilian Lobster Broth 78
0
Il Pesce Fritto in Pastella all’Italiana Più Croccante. Italian Style Fish with the Crispiest Batter 42
0
Insalata Amalfitana. Amalfi Salad 164
0
Insalata Caprese. Salad from Capri
170
0
Insalata di Farro con Verdure al Forno. Farro Salad with Roasted Veg 172
0
Insalata di Gennaro. Gennaro’s Salad 163
0
Insalata di Polpo. Octopus Salad 183
0
Insalata di Pomodori, Finocchi, e Seppie. Tomato, Fennel, and Squid Salad 166
0
Insalata di Radicchio e Rughette. Radicchio and Arugula Salad 161
0
Insalata di Strada. Street Salad 39
0
Insalata Tipica delle Sagre. Festival Mixed Salad 159
0
La Mia Ribollita Preferita. My Favorite Ribollita 72
0
La Migliore Frittata di Gamberetti e Prezzemolo. The Best Shrimp and Parsley Frittata 44
0
La Torta della Giovane Sara. Young Sara’s Torte 300
0
Lasagne alla Cacciatora. Hunter’s Lasagne 124
5
Le Migliori Polpette di Tonno. The Best Tuna Meatballs 203
0
Limoni di Amalfi Cotti al Forno. Amalfi Baked Lemons 20
0
Linguine alla Carbonara di Salsiccia. Sausage Carbonara 90
0
Linguine con Cozze di Nonno. Grandad’s Mussel Linguine 93
0
Macedonia di Frutta all’Amalfitana. Amalfi Style Fruit Salad 307
0
Maiale alla Griglia e Arrosto. Grilled and Roasted Pork 214
0
Melanzane alla Parmigiana. Eggplant Parmigiana 266
0
Minestra di Piselli di Altamura. Altamura Pea Soup 80
0
Minestrone d’Inizio Autunno. Early Autumn Minestrone 66
0
Mixed Roast Vegetables Bruschette 7
0
Panelle. Chickpea Fritters 40
0
Panzanella. Tuscan Bread, Tomato, and Pepper Salad 154
0
Pappa al Pomodoro. Bread and Tomato Soup 68
0
Pasta al Forno con Pomodori e Mozzarella. Baked Pasta with Tomatoes and Mozzarella 114
0
Pasta alla Norma. Pasta Norma Style 88
0
Pasta con Acciughe e Pomodoro. Anchovies in Tomato Sauce with Pasta 118
0
Pasta con Sarde. Pasta with Sardines 103
0
Pasta e Ceci. Pasta with Chickpeas 76
0
Pasta per Pizza. Basic Pizza Dough 52
0
Peposo. The Famous Hunter’s Peppery Beef Stew 213
0
Pesce alla Griglia. Grilled Fish 190
0
Pesce Intero al Forno in Crosta di Sale. Whole Fish Baked in Salt 200
0
Pesce Spada alla Griglia con la Salsa di Giovanna. Grilled Swordfish with Salsa di Giovanna 197
0
Pici con Ragù. Tuscan Pici with Tomato and Meat Sauce 105
0
Pizza Fritta. Fried Pizza 59
0
Pizza Topping: The Best Garlic Bread 57
0
Pizza Toppings: Egg, Prosciutto, Artichokes, Olives, Mozzarella, Tomato Sauce, and Basil 56
0
Pizza Toppings: Green and Red Grapes, Rosemary, Pinenuts, and Ricotta 56
0
Pizza Toppings: Mozzarella, Anchovies, Chili, Capers, and Parsley 57
0
Pizza Toppings: Potatoes, Mozzarella, Rosemary, Thyme, and Tomatoes 56
0
Pizza Toppings: Slow-Roasted Shredded Pork with Thyme, Taleggio, and Lemon-Dressed Arugula 53
0
Pizza Toppings: Smoked Pancetta, Mozzarella, Fresh Chili, and Tomatoes 57
0
Pizza Toppings: Spicy Salami, Zucchini, Basil, Tomato, and Mozzarella 53
3
Polenta Fritta Croccante con Rosmarino e Sale. Fried Crispy Polenta with Rosemary and Salt 35
0
Pollo alla Cacciatora. Hunter’s Chicken Stew 222
0
Polpo in Brodo. Octopus in Broth 183
0
Polpo Semplice. Tender Octopus 180
0
Porchetta. The Famous Italian Roast Pork 48
0
Radicchio di Treviso Marinato alla Griglia con Aglio e Aceto Balsamico. Grilled and Marinated Radicchio di Treviso with Garlic and Balsamic Vinegar 254
0
Ricetta Tipica per Verdure Verdi. Italian Style Greens 264
0
Ricotta Fritta con Piccola Insalata di Pomodori. Fried Ricotta with a Little Tomato Salad 12
0
Risotto ai Carciofi. Artichoke Risotto 136
0
Risotto ai Cavolfiori. Cauliflower Risotto 141
0
Risotto ai Finocchi con Ricotta e Peperoncino. Fennel Risotto with Ricotta and Dried Chili 145
0
Risotto ai Frutti di Mare. Seafood Risotto 135
0
Risotto ai Funghi e Prezzemolo. Roasted Mushroom Risotto with Parsley 142
0
Risotto Bianco con Pesto. White Risotto with Pesto 132
0
Risotto Bianco. White Risotto 130
0
Risotto con Cipolle Bianche Dolci, Cotechino, e Timo. Risotto of Sweet White Onion, Cotechino Sausage, and Thyme 148
0
Rombo con Finocchio. Turbot with Fennel 178
0
Rosemary and Orange Salt (for Grilled Fish) 194
0
Rotolo di Zucca e Ricotta. Rotolo of Spinach, Squash, and Ricotta 96
0
Salmoriglio. Marjoram Sauce (for Grilled Fish) 194
0
Salsicce con Lenticchie Verdi e Salsa di Pomodoro. Sausages and Green Lentils with Tomato Salsa 221
0
Schiacciata di Manzo con Aglio, Rosmarino, e Funghi. Flash Roast Beef with Garlic, Rosemary, and Mushrooms 239
0
Semifreddo con Cioccolato e Riso. Chocolate and Rice Semifreddo 288
0
Sogliola in Tre Modi. Roasted Sole Three Ways 187
0
Sorbetto di Limone. Special Lemon Sherbet 299
0
Sorbetto di Pere. Pear Sorbet 276
0
Spaghetti alla Trapanese. Spaghetti Trapani Style 121
0
Spaghetti con Calamari. Spaghetti with Squid 95
0
Spaghetti con Gamberetti e Rucola. Spaghetti with Shrimp and Arugula 116
0
Spaghetti Tetrazzini. Chicken and Mushroom Pasta Bake 113
0
Spiedini di Involtini di Agnello e Funghi. Lamb and Mushroom Kebabs 240
0
Spiedini di Polpo. Octopus Kebabs 183
0
Spiedini di Salsiccia e Manzo. Sausage and Beef Kebabs 218
0
Stracotto di Fagiano. Pheasant Stew 236
0
Sugo di Cinghiale di Mercatello. Wild Boar Sauce from Mercatello 245
0
Sushi del Chianti. Chianti Sushi 15
0
Tiramisù Veloce. Quick Tiramisù 303
0
Tomato and Basil Bruschette 7
0
Tonno di Nonna Fangitta. Nonna Fangitta’s Tuna 204
0
Torta di More. Blackberry Tart 287
0
Torta di Nada. Nada’s Cake 294
0
Torta di Riso. Florentine Rice Tart 284
0
Uva Fragole Surgelata con Cioccolato e Grappa. Frozen Fragola Grapes with Chocolate and Grappa 275
0
Vignole. Spring Vegetable Stew 251
0
Zucca al Forno. Roasted Squash 260
0
Zucchini in Padella. Fried Zucchini 259
0
Zuppa di Baccalà. Salt Cod Soup 75
0

Publishers Information

About Jamie’s Italy

Publisher Web Link: http://www.hyperionbooks.com/

Bestselling author Jamie Oliver finally devotes an entire book to America’s favorite cuisine - Italian!

Italy and its wonderful flavors have always had a major influence on Jamie Oliver’s food and cooking. In Jamie’s Italy, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure that Italy’s influence reaches us all.

Italy has inspired Jamie Oliver throughout his career. His ambition has always been to travel across the country on a quest to capture the very essence of Italian cooking - and to produce the best and simplest Italian cookbook for everybody anywhere to enjoy.

Jamie’s Italy is the result of that journey - and it’s a land of plenty. As well as providing more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard “lemons and olives” version of Italian cooking, Jamie’s Italy is a cookbook by the people for the people. From Sicily to Tuscany, it’s about the local fishermen, family bakers, and, of course, the “Mamas,” sharing their recipes and the tips that have gone into their cooking for generations. But it’s not only mouthwatering food that Jamie brings back home: it’s also the spirit that makes cooking and eating absolutely central to family life, whichever part of Italy you’re in.

Bursting with the warmth and hospitality of real family life, this is both a superbly accessible cookbook and a unique travelogue and diary, in which you’ll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion - you’ll never want to leave Jamie’s Italy. (http://www.hyperionbooks.com/)

Author Information

About Jamie Oliver

Author Web Link: http://www.jamieoliver.com/

I was born in May 1975 and straight into the business, really. My dad runs a lovely pub-restaurant, The Cricketers, in Clavering, Essex, where I grew up. I remember being fascinated by what went on in the kitchen. It just seemed such a cool place, everyone working together to make this lovely stuff and having a laugh doing it.

When I was about seven or eight, they let me peel the potatoes and pod peas, that kind of thing. By the time I was 11, I wasn’t half bad at veg prep and I could chop like a demon! A lot of the boys at school thought that cooking was a girlie thing. I didn’t really care, especially as I could buy the coolest trainers with what I’d earned from working at the weekend.

When I was 16, I didn’t really have the results to stay on at school - besides, I knew by then that I wanted to be a chef. So I went to Westminster Catering College and then did some time in France, learning as much as I could, before coming back to London to work as head pastry chef for Antonio Carluccio at The Neal Street Restaurant. I was really fortunate to have the chance to work at such a renowned restaurant so early on in my career and I made the most of it.

After The Neal Street Restaurant, I worked for Rose Gray and Ruth Rogers at the River Café for three and a half years - what an amazing experience that was. Those two ladies taught me all about the time and effort that goes into creating the freshest, most honest, totally delicious food.

It was there that I first got in front of a TV camera. A documentary about the restaurant was being filmed and the editors decided to show a lot of this cheeky kid who was so into the cooking that he’d answer back to the crew. The day after the programme was shown, I got calls from five production companies all wanting to talk about a possible show. I couldn’t believe it and thought it was my mates winding me up!

The result was The Naked Chef and that’s where it all kicked off I guess. Have a look around my website and you can find out a bit more about the books and TV shows I’ve done and you keep up with the latest stuff by checking out my diary. Right now I’ve never been busier in my life! It’s a complete whirlwind - and the only thing I wish I had more time for is my family - my lovely girls Jools, Poppy and Daisy. Although we now have a place in the country to spend our weekends at, so I really look forward to Friday nights when we can pack up and spend the weekends together. That’s what it’s all about!  (http://www.jamieoliver.com/)

Cookbooks by Jamie Oliver