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.
Read Online or Download Bottega: Bold Italian Flavors from the Heart of California's Wine Country PDF
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Extra info for Bottega: Bold Italian Flavors from the Heart of California's Wine Country
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.