"Nigellissima," like the Italian cooking from which it takes its
inspiration, is a celebration of food that is fresh, delicious, and
unpretentious. Here Nigella Lawson serves up 120 straightforward
and mouthwatering recipes that are quick and easy yet elevate
weeknight meals into no-fuss feasts.
"It was when I was sixteen or seventeen that I decided to be
Italian. Not that it was a conscious decision . . . No: I simply
felt drawn to Italy," writes Nigella.And so it was that before she
was a Food Network star and bestselling cookbook author, Nigella
found her way to Florence, where she learned to cook like an
Italian. Indeed, Italian cooking is trademark Nigella: light on
touch but robust with flavor.
With beautiful color photographs to inspire, "Nigellissima" has all
the hallmarks of traditional Italian fare in its faithfulness to
the freshest ingredients and simplest methods. From pasta and meat
to fish, vegetables, and, of course, "dolci," this cook's tour has
something for every mood, season, and occasion: Curly-Edged Pasta
with Lamb Ragu is the perfect salve for a winter's night, while
tangy and light Spaghettini with Lemon and Garlic Breadcrumbs takes
just minutes to prepare. Meatzza, the favorite at Nigella's table,
is a meatball mixture pressed into a pan and finished with
traditional Margherita ingredients--or whatever you may have on
hand. And the versatile Baby Eggplant with Oregano and Red Onion
works beautifully as a starter or side "or" as dinner sprinkled
with ricotta salata or crumbled feta. Here, too, are Green Beans
with Pistachio Pesto, Roast Butternut with Sage and Pine Nuts, and
fluffy Mascarpone Mash, Nigella's twist on mashed potatoes. Never
an afterthought, Nigella's low-maintenance "sweet things" include
Instant Chocolate-Orange Mousse; light, doughnut-like Sambuca
Kisses; and One-Step No-Churn Coffee Ice Cream, to name just a few.
Nigella believes that every ingredient must earn its place in a
recipe, and she gives tips and techniques for making the most of
your time in the kitchen. For example, a stash of sweet vermouth
saves you from opening a bottle when you need just a splash. If a
recipe calls for the juice of a lemon, Nigella uses the zest,
too--that's where its force and fragrance lie. She guides you to
stocking your pantry with a few supermarket ingredients and shows
you how to make the most of them for spontaneous meals that taste
boldly Italian.
" "
"Nigellissima" is a love letter to the pleasures of cooking--and
eating--the way Italians do. With a nod to the traditional but in
Nigella's trademark style, here are recipes that excite the
imagination without stressing the cook.
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