Cooking the Italian way -- Cooking safety -- Equipment and utensils -- Techniques -- Lunches and snacks. Prosciutto and melon ; Tomato bruschetta ; Sausage crostini ; Pizzaiola toasts ; Panzanella salad ; Mozzarella and tomato salad ; Summer cannellini bean salad ; Tuna and bean salad ; Tuscan minestrone soup ; Tuna frittata and green beans with tomato -- Pasta and pizza. Pizza dough ; Pizza Margherita ; Pizza Napoletana, sausage pizza ; How to cook pasta ; Fresh pasta dough ; Ravioli Napoletana ; Tagiatelle with cream, peas, and ham ; Spaghetti with tomato sauce ; Spaghetti Amatriciana ; Linguine with pesto ; Baked macaroni with Parmesan ; Lasagna ; Rigatoni with meatballs -- Main courses. Risotto ; Potato gnocchi ; Polenta gnocchi ; Baked eggplant with tomato ; Beans with sausages ; Baked cod with vegetables ; Fish kabobs ; Chicken stew with olives ; Chicken breasts stuffed with mascarpone ; Beef stew ; Lamb chops and new potatoes with rosemary ; Roast leg of lamb in an herb crust with stuffed tomatoes -- Desserts and baking. Focaccia ; Marbled ring cake ; Orange cake ; Hazelnut cake ; Stuffed peaches ; Banana cream ; Fruits of the Forest ice cream.
Summary:
Simple, illustrated step-by-step instructions show children how to cook a variety of Italian dishes.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.