Italian Cooking (Classic Reprint)
Fb&c Limited, Sep 8, 2016 - 236 pages
Excerpt from Italian Cooking
And what of the olive groves, where the silvery-grey leaves of the slender gnarled trees give an other-world appearance to the landscape? Small wonder that so many truly Italian dishes are built upon a foundation of either the fruit, green or ripened to blackness, or the oil extracted from the fruit of these trees and remember, the use of oil m cooking does not mean that the resulting dish will be oil-y only the badly cooked dish merits that adjective.
Wines, cheeses, olive oil, lemons, lemon juice and tomatoes (raw, cooked or rendered down into the puree or conserve we can now purchase in 'tooth-paste' tubes that allow one to use a little without wasting the balance), green, red, yellow and variegated peppers, purple egg plants, artichokes, and zucchini are but a few of the colourful basic foods of the peninsula, but they are enough to go on with.
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