{"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\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tCONTENTS \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Introduction \n\u003cbr\u003e The Italian Pantry \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eVegetables: Cooking from the Garden\u003c\/b\u003e\n\u003cbr\u003e Roasted Pepper Rolls Stuffed with Tuna and Capers Vegetable Soup \n\u003cbr\u003e Onion Soup from Calabria Rice and Pea Soup \n\u003cbr\u003e Roasted Squash Risotto \n\u003cbr\u003e Orecchiette with Broccoli Rabe \n\u003cbr\u003e Foraged Herb Tortelli with Walnut Pesto Rice-Stuffed Tomatoes \n\u003cbr\u003e Potato-and-Mushroom-Stuffed Zucchini \n\u003cbr\u003e Bread-and-Cheese-Stuffed Eggplant \n\u003cbr\u003e Bread-and-Anchovy-Stuffed Green Sweet Peppers \n\u003cbr\u003e Artichoke, Fava Bean, Pea, and Lettuce Stew Summer Vegetable Stew \n\u003cbr\u003e Vegetable Stock \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBeef, Pork, and Lamb: Offal and Affordable Cuts of Meat\u003c\/b\u003e\n\u003cbr\u003e Beef Stock and Boiled Beef Veal Tongue with Parsley Sauce \n\u003cbr\u003e Oxtail Stew with Rigatoni Stewed Tripe \n\u003cbr\u003e Milanese-Style Braised Veal Shank with Saffron Risotto Florentine Beef Stew \n\u003cbr\u003e Onion-Stewed Calf's Liver \n\u003cbr\u003e Pork Stew with Savoy Cabbage \n\u003cbr\u003e Pork Stew Braised in White Wine \n\u003cbr\u003e Roasted Pork Liver Skewers \n\u003cbr\u003e Stewed Lamb with Eggs and Cheese \n\u003cbr\u003e Savory Swiss Chard and Parmigiano-Reggiano Pie \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePoultry and Rabbit: Recipes from the Farmyard\u003c\/b\u003e\n\u003cbr\u003e Chicken Liver Spread \n\u003cbr\u003e Rabbit Preserved in Olive Oil Chicken Stock \n\u003cbr\u003e Roman Egg Drop Soup Boiled Chicken Salad Chicken Cacciatore \n\u003cbr\u003e Frittata Cooked in Tomato Sauce \n\u003cbr\u003e Flatbread with Tomato Sauce and Poached Eggs Chicken and Pork Lasagne \n\u003cbr\u003e Stuffed Turkey Breast Roulade Roasted Squab \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFish and Seafood: Italian Pesce Povero\u003c\/b\u003e\n\u003cbr\u003e Anchovy and Garlic Dip \n\u003cbr\u003e Sweet-and-Sour Sardines with Onions Potato and Dried Stockfish Puree \n\u003cbr\u003e Pasta with Anchovy, Onion, and Black Pepper Sauce \n\u003cbr\u003e Squid Ink Risotto \n\u003cbr\u003e Mussel, Potato, and Rice Gratin \n\u003cbr\u003e Fish Soup \n\u003cbr\u003e Baked Salt Cod with Potatoes \n\u003cbr\u003e Grilled Mackerel with Salmoriglio Sauce \n\u003cbr\u003e Sea Bream Stewed with Tomatoes \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMilk and Cheese: Dairy-Based Meals\u003c\/b\u003e\n\u003cbr\u003e Pecorino and Pear Crostoni \n\u003cbr\u003e Cheese-and-Egg Balls Stewed in Tomato Sauce \n\u003cbr\u003e Fried Mozzarella Sandwiches \n\u003cbr\u003e Cheese and Potato Cake \n\u003cbr\u003e Nettle and Ricotta Gnudi \n\u003cbr\u003e Hand-Pulled Pici Pasta with Cheese and Black Pepper \n\u003cbr\u003e Buckwheat 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\n\u003cbr\u003e Bean and Tuna Salad Tuscan Chickpea Cake \n\u003cbr\u003e Chickpea Flour Fritters in Sesame Seed Buns \n\u003cbr\u003e Fava Bean Puree with Chicory \n\u003cbr\u003e Pasta and Bean Soup \n\u003cbr\u003e Fresh Pasta and Chickpea Soup \n\u003cbr\u003e Umbrian Lentil Stew \n\u003cbr\u003e Chickpea and Chard Stew \n\u003cbr\u003e Bean and Lacinato Kale Soup \n\u003cbr\u003e Kale and Borlotti Polenta Bake \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePotatoes, Corn, and Chestnuts: Staples from the Mountain Regions\u003c\/b\u003e\n\u003cbr\u003e Pasta with Potatoes and Provolone Cheese \n\u003cbr\u003e Savoy Cabbage and Barley Soup \n\u003cbr\u003e Baked Gnocchi with Tomato Sauce and Mozzarella \n\u003cbr\u003e Chestnut and Potato Gnocchi with Gorgonzola and Walnut Sauce \n\u003cbr\u003e Sardinia Potato and Cheese Tortelli \n\u003cbr\u003e Beet Tortelli with Poppy Seed Sauce \n\u003cbr\u003e Summer Borlotti Bean and Corn Soup \n\u003cbr\u003e Polenta with Butter and Cheese \n\u003cbr\u003e Potato, Chestnut, and Porcini Soup \n\u003cbr\u003e Chestnut 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\n\u003cbr\u003e Roman Fried Rice Balls \n\u003cbr\u003e Sicilian Fried Rice Balls \n\u003cbr\u003e Sausage and Cheese Bake \n\u003cbr\u003e Tomato Bread Soup \n\u003cbr\u003e Tomato Bread Salad \n\u003cbr\u003e Bitter Greens and Semolina Bread Soup \n\u003cbr\u003e Bread Dumplings \n\u003cbr\u003e Spinach Bread Dumplings with Butter and Sage Sauce \n\u003cbr\u003e Ricotta Pasta Parcels \n\u003cbr\u003e Fried Beef and Mortadella Meatballs \n\u003cbr\u003e Beef Stew with Onions and Tomatoes \n\u003cbr\u003e Spaghetti Frittata \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDesserts: Making Do for Cakes, Tarts, Puddings, and Cookies Too\u003c\/b\u003e\n\u003cbr\u003e Apple Olive Oil Cake \n\u003cbr\u003e Bread Pudding Cake \n\u003cbr\u003e Grape Focaccia \n\u003cbr\u003e Chestnut Flour Cake \n\u003cbr\u003e Short-Crust Pastry Tart with Jam \n\u003cbr\u003e Pumpkin Tart \n\u003cbr\u003e Amaretti and Milk Pudding \n\u003cbr\u003e Pastry Cream and Chocolate Trifle \n\u003cbr\u003e Sicilian Almond Milk Pudding \n\u003cbr\u003e Sicilian Watermelon Pudding \n\u003cbr\u003e Elderflower Fritters \n\u003cbr\u003e Polenta Cookies with Dried Elderflowers \n\u003cbr\u003e Nut Biscotti \n\u003cbr\u003e Wine and Olive Oil Cookies \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePreserves: Saving the Seasons\u003c\/b\u003e\n\u003cbr\u003e Tuscan Fresh Herb Salt \n\u003cbr\u003e Dried Salt-Cured Black Olives \n\u003cbr\u003e Baby Artichokes Preserved in Olive Oil \n\u003cbr\u003e Mixed Pickled Vegetables \n\u003cbr\u003e Pickled Peppers in Vinegar \n\u003cbr\u003e Garlicky Tomato Sauce \n\u003cbr\u003e Blackberry Jam \n\u003cbr\u003e Quince Paste \n\u003cbr\u003e Quince, Pear, and Fig Compote \n\u003cbr\u003e Almond-Stuffed Dried Figs \n\u003cbr\u003e Spiced Green Walnut Liqueur \n\u003cbr\u003e Lemon Liqueur \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBread: Our Daily Loaves\u003c\/b\u003e\n\u003cbr\u003e Tuscan Bread \n\u003cbr\u003e Semolina Bread \n\u003cbr\u003e Potato Bread \n\u003cbr\u003e Chestnut Flour Bread \n\u003cbr\u003e Olive Oil Focaccia \n\u003cbr\u003e Ring-Shaped Crackers with Fennel Seeds \n\u003cbr\u003e Twice-Baked Ring-Shaped Bread \n\u003cbr\u003e Thin Flatbread from Romagna\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \n\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.\"-- \n\u003cb\u003eDomenica Marchetti, author of Preserving Italy\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003cb\u003eDianne Jacob, author of Will Write for Food\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\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.\"-- \n\u003cb\u003eMeryl Feinstein, founder of Pasta Social Club\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"For resourceful home cooks who prefer a farm-to-table approach and Italian flair, this book is a must.\"-- \n\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\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 \n\u003ci\u003eCucina Povera\u003c\/i\u003e (Artisan, 2023), along with five other cookbooks in Italian. Her blog, \n\u003ci\u003eJuls' Kitchen\u003c\/i\u003e, was named by \n\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\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\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, \n\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\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\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\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eScarpaleggia, Giulia\u003cbr\u003e\n\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 \n\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\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\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":51154303877398,"sku":"SP-9781648290565","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781648290565_spiral.png?v=1774941154","url":"https:\/\/lusper.myshopify.com\/products\/cucina-povera-the-italian-way-of-transforming-humble-ingredients-into-unforgettable-meals","provider":"Lusperbooks","version":"1.0","type":"link"}