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Download Bottega: Bold Italian Flavors from the Heart of California's by Michael Chiarello, Claudia Sansone, Ann Krueger Spivack PDF

By Michael Chiarello, Claudia Sansone, Ann Krueger Spivack

Michael Chiarello's enthusiasts have watched him on Top Chef Masters, the foodstuff community, and PBS. He's an Emmy Award winner and award-winning writer, with mixed cookbook revenues of over 400,000 copies. Chiarello returns to the kitchen with a cookbook encouraged by way of the soulful Southern Italian-style menu at his new Napa Valley eating place, Bottega. It's wealthy with greater than a hundred and twenty photos that show the Bottega event and a hundred notable recipes for Southern Italian specialties, which, with signature Chiarello type, are designed for the house cook dinner to have as a lot effortless pleasure cooking as consuming. Bottega is Michael Chiarello at his best.

About the author
Michael Chiarello is the chef-owner of Bottega eating place, and writer of six different best-selling cookbooks. He lives in St. Helena, California.

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Extra info for Bottega: Bold Italian Flavors from the Heart of California's Wine Country

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Gradually stir in enough milk to form “shaggy” dough (you may not need all the milk). 4 Turn the dough out onto a lightly floured surface and knead about 5 minutes; the dough is done being kneaded when you press a finger into it and the indentation remains. 5 Transfer the dough to the oiled bowl and roll it gently to coat with oil. Cover the bowl with a slightly damp towel and let sit until doubled in size, about 1½ hours. 6 Use the dough to make savory pies, such as Spinach Turnovers (page 36), Thyme-Spiced Flat Pies (page 37), or Spiced Meat Flat Pies (page 35).

7 Preheat the oven (from the lower heating elements) to 500˚F (260˚C) and position a rack in the lower 1⁄3 of the oven. Place a large baking sheet or a clay baking stone on the rack. 8 Divide the dough into 10 equal pieces and shape each into a ball. Place all the dough except 1 piece back into the bowl and cover with the towel. Lightly flour your work surface and, with a rolling pin, roll 1 piece of dough out to a circle about 10 to 12 inches (25 to 30 cm) in diameter. 9 Transfer the rolled out dough to the preheated baking sheet or clay baking stone.

11 qts) canning jar. 2 Combine the water and sugar in a large measuring cup with a pour spout; stir until the sugar is completely dissolved and then cool to room temperature. 3 Add the apple skins, cores, and grated apple to the sterile jar along with the ginger, if using. Pour in the sugar water. 4 Cover the jar and leave it to form vinegar, opening it to stir once every day and make sure the apple skins are completely submerged; you can add more apple skins/cores during this time if you want.

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