Magnaccioni by Anne Pia sampler
Magnaccioni (Roman dialect): people who live to eat well. 'I know no other word that captures that rare gift, that supremely basic human quality of eating with mind, eyes and heart and radiating uncontainable pleasure in so doing.' Writing as a passionate food aficionada, Anne Pia has created a convivial and open-hearted cookery book that invites you into her kitchen. In Magnaccioni, she shares her own family recipes and the food she has enjoyed in Italy based on la cucina povera, la cucina di terra – the use of fresh produce and simple ingredients to create sumptuous, joyful feasts. Get ready to listen to Italian music, pour a glass of wine and enjoy cooking with Anne. Join her in becoming magnaccioni!
Magnaccioni (Roman dialect): people who live to eat well.
'I know no other word that captures that rare gift, that supremely basic human quality of eating with mind, eyes and heart and radiating uncontainable pleasure in so doing.'
Writing as a passionate food aficionada, Anne Pia has created a convivial and open-hearted cookery book that invites you into her kitchen. In Magnaccioni, she shares her own family recipes and the food she has enjoyed in Italy based on la cucina povera, la cucina di terra – the use of fresh produce and simple ingredients to create sumptuous, joyful feasts.
Get ready to listen to Italian music, pour a glass of wine and enjoy cooking with Anne. Join her in becoming magnaccioni!
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<strong>Magnaccioni</strong>: My food… my Italy<br />
artichokes 57<br />
sautéed artichokes with garlic and lemons (carciofi trifolati) 60<br />
broccoli and broccoletti 61<br />
broccoli fritters (frittelle di broccoli) 62<br />
salumi (cured meats) 62<br />
Le frittate 65<br />
a simple frittata (frittata di terra) for two 74<br />
frittata with Savoy cabbage, onion and potato<br />
(la frittata con verza, cipollo e patate) 75<br />
frittata with leftover pasta (frittata di pasta) 76<br />
mozza frittata (frittata con mozzarella) 78<br />
the Easter frittata (frittata pasqualina) 81<br />
L’ora dell’aperitivo 83<br />
traditional crostini (crostini semplici) 90<br />
The best of life 91<br />
some notes on preparing pasta 99<br />
a basic beef sugo (ragù napoletano or ragù di manzo) 101<br />
ragù di salsiccia 103<br />
a light tomato sauce (sugo di pomodori freschi) 104<br />
a medium to rich tomato sauce (sugo di pomodori) 105<br />
the soffritto 106<br />
trofie with pesto (trofie al pesto genovese) 108<br />
trofie with potatoes and green beans<br />
trofie al pesto, con patate e fagiolini) 109<br />
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