Bottega: Bold Italian Flavors from the Heart of California's by Michael Chiarello, Claudia Sansone, Ann Krueger Spivack

By Michael Chiarello, Claudia Sansone, Ann Krueger Spivack

Michael Chiarello's lovers have watched him on Top Chef Masters, the nutrients community, and PBS. He's an Emmy Award winner and award-winning writer, with mixed cookbook revenues of over 400,000 copies. Chiarello returns to the kitchen with a cookbook encouraged by means of the soulful Southern Italian-style menu at his new Napa Valley eating place, Bottega. It's wealthy with greater than a hundred and twenty pictures that show the Bottega event and a hundred remarkable recipes for Southern Italian specialties, which, with signature Chiarello variety, are designed for the house prepare dinner to have as a lot effortless pleasure cooking as consuming. Bottega is Michael Chiarello at his best.

About the author
Michael Chiarello is the chef-owner of Bottega eating place, and writer of six different best-selling cookbooks. He lives in St. Helena, California.

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Additional info for Bottega: Bold Italian Flavors from the Heart of California's Wine Country

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Cover with plastic, setting it right on the guacamole to keep it green. Serve at room temperature. S E RV E S 6 starting off right: appetizers and snacks 23 CHARNEY_CH01_QXPtxt 2/24/04 10:29 PM Page 24 Toasted garlic and tomato bruschetta with olives and basil This recipe has some serious flavor. Bruschetta, a classic favorite, is usually made with raw tomatoes on toasted bread rubbed with garlic topped with fresh basil. I add a little punch to the mix with toasted garlic and olives. If stir-frying, remember to keep the heat fairly low, because extra virgin olive oil has a lower burning point than other more refined oils.

Number 2, practice layering flavors. Number 3, be versatile, depending on the ingredients available to you. What is stock? Stock is simply the essence that remains when you extract all the flavors from vegetables cooking in water. It’s what gives soup and other dishes cooked in it richness and what some chefs call integrity. Best of all, there’s nothing challenging about creating a stock. You simply bring basic vegetables and herbs to a boil, then simmer them gently for 45 minutes to an hour. It’s hard to go wrong making a vegetable stock.

Add about 1⁄3 package of rice noodles to a saucepan of boiling water. ) Remove from the heat and let stand for 1 minute, or until the noodles are soft. Drain and rinse in cold water until cooled. Drain again and set aside. 4. Fill a large, shallow bowl with cold water. Soak 1 sheet of rice paper at a time in the water for 1 to 2 minutes, or until soft. If the edges are still firm, use your fingertips to gently press the edges until they soften. Carefully lift out the rice paper and let drip for a few seconds over the bowl.

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