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Coastline : the food of Mediterranean Italy, France & Spain

Author: Lucio Galletto; David Dale
Publisher: Sydney : Murdoch Books, 2017.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
The perfect pesto. The best bouillabaisse. The purest paella.
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Genre/Form: Cookbooks
Electronic books
Additional Physical Format: Print version:
Galletto, Lucio.
Coastline : The food of Mediterranean Spain, France and Italy.
Sydney : Allen & Unwin, ©2017
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Lucio Galletto; David Dale
ISBN: 1925576620 9781925576627
OCLC Number: 980417736
Description: 1 online resource : color illustrations
Contents: Cover; Title; About the authors; David's introduction; Origins & Essentials; Sauces & Dips; Pesto alla Genovese; Trofie al pesto; Basil Madness on the Med; Pistou; Salsa verde; Caviare d'aubergines (Eggplant caviar); Beurre Montpellier; Romesco; Rouille One; Rouille Two; Sofregit; Provençal (Tomato and red pepper sauce); Aïoli / Allioli / Agliata; Crema di noci (Walnut sauce); Beurre d'anchois (Anchovy butter); Acciugata con pinzimonio (Cold anchovy sauce with raw vegetables); Anchoiade / Bagna cauda (Hot anchovy sauce for dipping vegetables); Picada; Xató; Saussoun; Tapenade. Snacks & StartersPa amb tomaquet (Tomato bread); Petits farcis (Stuffed vegetables); Ratatouille / Samfaina (Spicy vegetable stew); Patates braves (Fried potatoes with allioli and romesco); Truita de patates (Potato tortilla); A cavalcade of crostini; Frittata ai peperoni (Omelette with peppers); A parade of pintxos; Xampinyons i gambes (Mushroom and prawn bites); Llagostins embolicats en les ametlles (Prawns in almond batter); Gambes al pil-pil (Garlic prawns); Broqueta de llagostins (Prawn skewers with paprika); Finocchi gratinati (Baked fennel); Carciofi fritti (Fried artichokes). Artichauts aux petits pois (Artichokes with peas)Artichauts à la barigoule (Artichokes stuffed with herbs and garlic); Carxofes amb pernil (Artichokes with ham and pine nuts); Carpaccio alla capponada (Salmon carpaccio with anchovy salad); Cuculli Genovesi (Potato and pine nut fritters); Salads; Salade Niçoise; Cappon magro (Riviera seafood spectacular); Marvels in marble; Insalata Catalana di gamberi (Prawn and celery salad); Salpicon de marisco (Seafood salad); Three salt cod winter salads; Remojon (Salad of salt cod, oranges and black olives); Esqueixada (Salad of salt cod and tomatoes). Xatonada (Curly endive and salt cod salad)Escalivada (Roasted vegetables); Pasta & Rice; Fideua negra (Black noodles with seafood); Paella de marisc (Seafood paella); Pasta arrosto con le arselle (Roasted spaghetti with baby clams); Paella Valenciana (Chicken, rabbit and snail paella); Macaronade (Rigatoni with seafood sauce, mussels and stuffed calamari); Daube de boeuf avec raviolis à la Niçoise / Ravioli di carne al tocco di carne (Beef stew with ravioli); Barbajuan / Gattafin (Fried ravioli with silverbeet or pumpkin stuffing); Bread & Pizza. Focaccia / Fougasse (Focaccia with onion and rosemary)Pissaladiera (Onion and anchovy pie); Focaccia con il formaggio (Cheese focaccia); Coca (Catalan pizza); Pizza all'Andrea (Tomato, garlic and anchovy pizza); Nice work and how to get it; Socca / Farinata (Chickpea pancake); Panisse (Chickpea polenta); Soups & Stews; Bouillabaisse (Fish soup with fish stew); The rules of la bouille; Bourride (White fish soup with orange aïoli); Romescada / Sarsuela / Suquet de peix (Three Catalan fish soups); Escudella i carn d'olla (Chicken and pig's trotter stew, with pasta and meatballs).
Responsibility: Lucio Galletto & David Dale.

Abstract:

The perfect pesto. The best bouillabaisse. The purest paella.

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