Pre­serv­ing Italy by Domenica Marchetti (Houghton Mif­flin Har­court, 2016)

Taste & Travel - - Library -

Marchetti demon­strates that there’s more to can­ning and pre­serv­ing than the usual North Amer­i­can pick­les, jams and jel­lies. It’s time to stock the pantry with mostar­das, gi­a­r­diniera, lemon-in­fused olive oil and sour cher­ries pre­served in al­co­hol. More ad­ven­tur­ous cooks may like to try their hand at fresh ri­cotta, home-made sa­lumi, pancetta or guan­ciale. Nougat and other con­fec­tions, and sweet liqueurs round out this col­lec­tion of Ital­ian store-cup­board clas­sics.

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