{"product_id":"cucina-povera-the-italian-way-of-transforming-humble-ingredients-into-unforgettable-meals","title":"Cucina Povera: The Italian Way of Transforming Humble Ingredients Into Unforgettable Meals","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003eCONTENTS\u003c\/p\u003e\n\u003cp\u003eIntroduction \u003cbr\u003eThe Italian Pantry\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eVegetables: Cooking from the Garden\u003c\/b\u003e \u003cbr\u003eRoasted Pepper Rolls Stuffed with Tuna and Capers Vegetable Soup \u003cbr\u003eOnion Soup from Calabria Rice and Pea Soup \u003cbr\u003eRoasted Squash Risotto \u003cbr\u003eOrecchiette with Broccoli Rabe \u003cbr\u003eForaged Herb Tortelli with Walnut Pesto Rice-Stuffed Tomatoes \u003cbr\u003ePotato-and-Mushroom-Stuffed Zucchini \u003cbr\u003eBread-and-Cheese-Stuffed Eggplant \u003cbr\u003eBread-and-Anchovy-Stuffed Green Sweet Peppers \u003cbr\u003eArtichoke, Fava Bean, Pea, and Lettuce Stew Summer Vegetable Stew \u003cbr\u003eVegetable Stock\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eBeef, Pork, and Lamb: Offal and Affordable Cuts of Meat\u003c\/b\u003e \u003cbr\u003eBeef Stock and Boiled Beef Veal Tongue with Parsley Sauce \u003cbr\u003eOxtail Stew with Rigatoni Stewed Tripe \u003cbr\u003eMilanese-Style Braised Veal Shank with Saffron Risotto Florentine Beef Stew \u003cbr\u003eOnion-Stewed Calf's Liver \u003cbr\u003ePork Stew with Savoy Cabbage \u003cbr\u003ePork Stew Braised in White Wine \u003cbr\u003eRoasted Pork Liver Skewers \u003cbr\u003eStewed Lamb with Eggs and Cheese \u003cbr\u003eSavory Swiss Chard and Parmigiano-Reggiano Pie\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003ePoultry and Rabbit: Recipes from the Farmyard\u003c\/b\u003e \u003cbr\u003eChicken Liver Spread \u003cbr\u003eRabbit Preserved in Olive Oil Chicken Stock \u003cbr\u003eRoman Egg Drop Soup Boiled Chicken Salad Chicken Cacciatore \u003cbr\u003eFrittata Cooked in Tomato Sauce \u003cbr\u003eFlatbread with Tomato Sauce and Poached Eggs Chicken and Pork Lasagne \u003cbr\u003eStuffed Turkey Breast Roulade Roasted Squab\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eFish and Seafood: Italian Pesce Povero\u003c\/b\u003e \u003cbr\u003eAnchovy and Garlic Dip \u003cbr\u003eSweet-and-Sour Sardines with Onions Potato and Dried Stockfish Puree \u003cbr\u003ePasta with Anchovy, Onion, and Black Pepper Sauce \u003cbr\u003eSquid Ink Risotto \u003cbr\u003eMussel, Potato, and Rice Gratin \u003cbr\u003eFish Soup \u003cbr\u003eBaked Salt Cod with Potatoes \u003cbr\u003eGrilled Mackerel with Salmoriglio Sauce \u003cbr\u003eSea Bream Stewed with Tomatoes\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eMilk and Cheese: Dairy-Based Meals\u003c\/b\u003e \u003cbr\u003ePecorino and Pear Crostoni \u003cbr\u003eCheese-and-Egg Balls Stewed in Tomato Sauce \u003cbr\u003eFried Mozzarella Sandwiches \u003cbr\u003eCheese and Potato Cake \u003cbr\u003eNettle and Ricotta Gnudi \u003cbr\u003eHand-Pulled Pici Pasta with Cheese and Black Pepper \u003cbr\u003eBuckwheat Pasta with Cabbage and Cheese Passatelli with Parmigiano-Reggiano Sauce Fontina and Savoy Cabbage Bread Casserole Ligurian Spinach and Ricotta Pie\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eBeans, Chickpeas, Fava Beans, and Lentils: Plant-Based Proteins\u003c\/b\u003e \u003cbr\u003eBean and Tuna Salad Tuscan Chickpea Cake \u003cbr\u003eChickpea Flour Fritters in Sesame Seed Buns \u003cbr\u003eFava Bean Puree with Chicory \u003cbr\u003ePasta and Bean Soup \u003cbr\u003eFresh Pasta and Chickpea Soup \u003cbr\u003eUmbrian Lentil Stew \u003cbr\u003eChickpea and Chard Stew \u003cbr\u003eBean and Lacinato Kale Soup \u003cbr\u003eKale and Borlotti Polenta Bake\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003ePotatoes, Corn, and Chestnuts: Staples from the Mountain Regions\u003c\/b\u003e \u003cbr\u003ePasta with Potatoes and Provolone Cheese \u003cbr\u003eSavoy Cabbage and Barley Soup \u003cbr\u003eBaked Gnocchi with Tomato Sauce and Mozzarella \u003cbr\u003eChestnut and Potato Gnocchi with Gorgonzola and Walnut Sauce \u003cbr\u003eSardinia Potato and Cheese Tortelli \u003cbr\u003eBeet Tortelli with Poppy Seed Sauce \u003cbr\u003eSummer Borlotti Bean and Corn Soup \u003cbr\u003ePolenta with Butter and Cheese \u003cbr\u003ePotato, Chestnut, and Porcini Soup \u003cbr\u003eChestnut Flour Maltagliati with Porcini Sauce\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eLeftovers: Making the Most of What You've Got\u003c\/b\u003e \u003cbr\u003eRoman Fried Rice Balls \u003cbr\u003eSicilian Fried Rice Balls \u003cbr\u003eSausage and Cheese Bake \u003cbr\u003eTomato Bread Soup \u003cbr\u003eTomato Bread Salad \u003cbr\u003eBitter Greens and Semolina Bread Soup \u003cbr\u003eBread Dumplings \u003cbr\u003eSpinach Bread Dumplings with Butter and Sage Sauce \u003cbr\u003eRicotta Pasta Parcels \u003cbr\u003eFried Beef and Mortadella Meatballs \u003cbr\u003eBeef Stew with Onions and Tomatoes \u003cbr\u003eSpaghetti Frittata\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eDesserts: Making Do for Cakes, Tarts, Puddings, and Cookies Too\u003c\/b\u003e \u003cbr\u003eApple Olive Oil Cake \u003cbr\u003eBread Pudding Cake \u003cbr\u003eGrape Focaccia \u003cbr\u003eChestnut Flour Cake \u003cbr\u003eShort-Crust Pastry Tart with Jam \u003cbr\u003ePumpkin Tart \u003cbr\u003eAmaretti and Milk Pudding \u003cbr\u003ePastry Cream and Chocolate Trifle \u003cbr\u003eSicilian Almond Milk Pudding \u003cbr\u003eSicilian Watermelon Pudding \u003cbr\u003eElderflower Fritters \u003cbr\u003ePolenta Cookies with Dried Elderflowers \u003cbr\u003eNut Biscotti \u003cbr\u003eWine and Olive Oil Cookies\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003ePreserves: Saving the Seasons\u003c\/b\u003e \u003cbr\u003eTuscan Fresh Herb Salt \u003cbr\u003eDried Salt-Cured Black Olives \u003cbr\u003eBaby Artichokes Preserved in Olive Oil \u003cbr\u003eMixed Pickled Vegetables \u003cbr\u003ePickled Peppers in Vinegar \u003cbr\u003eGarlicky Tomato Sauce \u003cbr\u003eBlackberry Jam \u003cbr\u003eQuince Paste \u003cbr\u003eQuince, Pear, and Fig Compote \u003cbr\u003eAlmond-Stuffed Dried Figs \u003cbr\u003eSpiced Green Walnut Liqueur \u003cbr\u003eLemon Liqueur\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eBread: Our Daily Loaves\u003c\/b\u003e \u003cbr\u003eTuscan Bread \u003cbr\u003eSemolina Bread \u003cbr\u003ePotato Bread \u003cbr\u003eChestnut Flour Bread \u003cbr\u003eOlive Oil Focaccia \u003cbr\u003eRing-Shaped Crackers with Fennel Seeds \u003cbr\u003eTwice-Baked Ring-Shaped Bread \u003cbr\u003eThin Flatbread from Romagna\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\"Cucina povera, Italian peasant cooking, is the art of making do with what you've got. This centuries-old cooking style transforms humble ingredients and leftovers into hearty, satisfying meals. Cucina Povera will be the definitive cookbook on the subject and feature recipes from all regions of Italy. Readers will learn how modern this traditional way of cooking can be: the economical approach means that many of the dishes are vegetarian, gluten-free, and dairy-free; all of the dishes follow a waste-not approach. The key ingredients-from beans and cheese to polenta and potatoes-are available no matter where you are. Author Giulia Scarpaleggia is a Tuscan home cook, food writer, and cooking instructor. To her, cucina povera is not just a unique approach to cooking and ingredients but also a way of life based on the ingenuity and resourcefulness of the women who came before her. Whether it's a tomato and bread salad or a frittata, the main principle of cucina povera prevails: transform humble ingredients into dishes that are more than the sum of their parts. The book is structured into chapters reflecting the key themes of cucina povera: Cook from the garden with Minestrone Soup; eat plant-based proteins for filling, economical meals, including Fried Chickpea Polenta; make preserves to enjoy Tomato Sauce and Pickled Vegetables all year long. Cooking with a waste-not approach means that leftovers become a key ingredient to make new comforting dishes the next day. Days-old bread, leftover pasta and rice, and boiled meats are transformed into tasty bites like fried arancini, a pasta omelet, and meatballs. The make-do approach applies to desserts as well: Bread Pudding Cake and a Jam Crostata are made using whatever ingredients are on hand\"--\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"Italian cooks are known for their ability to turn humble ingredients into delicious food. But in the hands (and kitchen) of Tuscan food writer Giulia Scarpaleggia, the art of \u003ci\u003ela cucina povera\u003c\/i\u003e shines with new allure. Giulia's deep knowledge of and respect for her native country's culinary traditions come through in every recipe of this beautifully photographed book.\"-- \u003cb\u003eDomenica Marchetti, author of Preserving Italy\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"I rarely open a cookbook and want to make several recipes immediately. But it happened! Here is a creative yet practical book with stunning photos. The produce-forward dishes remind me of Cal-Ital cooking in upscale restaurants, yet the ingredients are humble. It's a cookbook worth adding to your stack.\"-- \u003cb\u003eDianne Jacob, author of Will Write for Food\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\" \u003ci\u003eCucina Povera\u003c\/i\u003e invites you into the heart of Italian home cooking with open arms, and reminds you that good food is--and always has been--simple, sustainable, and cheap. Giulia's writing is as beautiful and warm as the dishes she makes; this book is an essential resource for any Italian-food lover, but it'll also make you want to run to the kitchen and cook.\"-- \u003cb\u003eMeryl Feinstein, founder of Pasta Social Club\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"For resourceful home cooks who prefer a farm-to-table approach and Italian flair, this book is a must.\"-- \u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eGiulia Scarpaleggia \u003c\/b\u003eis a Tuscan-born and -bred home cook. She is a food writer, podcaster, and cooking school instructor and the author of \u003ci\u003eCucina Povera\u003c\/i\u003e (Artisan, 2023), along with five other cookbooks in Italian. Her blog, \u003ci\u003eJuls' Kitchen\u003c\/i\u003e, was named by \u003ci\u003eSaveur \u003c\/i\u003eas 2019's best food culture blog. Scarpaleggia lives in Tuscany in her family country house with husband, photographer Tommaso Galli, and daughter, Livia. Find her on Instagram at @julskitchen and via her newsletter at www.lettersfromtuscany.com.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eTuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera--Italian peasant cooking that is equal parts thrifty, nourishing, and delicious.\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eThe Italians call it \u003ci\u003el'arte dell'arrangiarsi\u003c\/i\u003e\u003c\/b\u003e, or the \"art of making do with what you've got.\" This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best. It starts with the humblest components--beans and lentils, inexpensive fish and cuts of meat, vegetables from the garden, rice, pasta, leftovers--and through the ingenuity and resourcefulness of the cook, results in unforgettably delicious and satisfying meals. In 100 recipes, \u003ci\u003eCucina Povera \u003c\/i\u003ecelebrates the best of this tradition, from the author's favorite, pappa al pomodoro (aka leftover bread and tomato soup), to Florentine Beef Stew, Nettle and Ricotta Gnudi, and Sicilian Watermelon Pudding. Soul satisfying, super healthy, budget-friendly, and easy to make, it's exactly how so many of us want to eat today.\n\u003cp\u003e \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 02\/15\/2023 pg. 11 (EAN 9781648290565, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/20\/2023 (EAN 9781648290565, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 03\/01\/2023 pg. 153 (EAN 9781648290565, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eScarpaleggia, Giulia\u003cbr\u003e\u003cb\u003eGiulia Scarpaleggia\u003c\/b\u003e is a Tuscan-born and -bred home cook. She is a food writer, podcaster, and cooking school instructor who has written five cookbooks in Italian. Her blog, Juls' Kitchen, was named by \u003ci\u003eSaveur\u003c\/i\u003e as 2019's best food culture blog. Scarpaleggia lives in Tuscany with her parents; grandparents; husband\/photographer, Tommaso; and daughter, Livia. Her favorite comfort food is pappa al pomodoro (Tuscan tomato soup)--the ultimate in cucina povera. Find her on Instagram at @julskitchen.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Scarpaleggia, Giulia\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-04-04\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Methods|Low Budget|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Italian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.3 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648290565\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648290565\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":52140179587353,"sku":"SP-9781648290565","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781648290565_spiral.png?v=1773954481","url":"https:\/\/westbindery.com\/products\/cucina-povera-the-italian-way-of-transforming-humble-ingredients-into-unforgettable-meals","provider":"West Bindery","version":"1.0","type":"link"}