The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking

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If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. To avoid excess absorption, coat eggplant slices well with batter or crumbs before sliding them into hot oil. The book is divided into 10 chapters, each themed around what Randall considers "essential Italian ingredients" including tomatoes, polenta, Parmesan, pine nuts, porcini and ricotta, as well as things that are less instantly recognisable as Italian, such as breadcrumbs, lemons and leafy greens.

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The book is divided into ten chapters, each themed around what Randall considers ‘essential Italian ingredients’ including tomatoes, polenta, parmesan, pine nuts, porcini and ricotta, as well as things that are less instantly recognisable as Italian such as breadcrumbs, lemons and leafy greens.

Packed with flavour and stunning photography, this is an essential cookbook and a modern take on the best of Italian ingredients. Ricotta cheese: An important ingredient in classic Italian dishes like lasagna and manicotti, ricotta is a moist fresh cheese that's rich and smooth. Head chef and proprietor of his eponymous restaurant in the Intercontinental Hotel Park Lane since 2006, and before that, famously head chef of the River Cafe, Randall knows his way around an Italian recipe. The Italian Pantry, Blackpool South, is a well established Family run Catering business, with enormous experience acquired over the last fourteen years. World-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs.Coffee is another staple of the Italian pantry that very few people in Italy won’t have it on their kitchen shelves. Flat-leaf parsley: Also known as "Italian parsley," its flavor and aroma profile is green and vegetative. Fennel: Used to flavor fish, sausages, baked goods, and liqueurs, fennel has a sweet, licorice-like flavor similar to anise but less intense, with slight menthol and musty/green flavor notes. Italian Soffritto is similar in name but not the same as the Spanish “ Sofrito“, in which garlic, onion, pepper, paprika are cooked in olive oil with tomatoes. Prosciutto di Parma: Another classic ingredient from the Emilia-Romagna region of Italy in the province of Parma.