Paramus Only - December 21st
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Chef-instructor and author Giovanna Bellia La Marca guides readers through the wealth of local delights in Emilia-Romagna. From antipasti as simple as melon with prosciutto to lesser-known specialties like chestnut fritters, the recipes take the home chef on a journey across the region. The next stop is homemade tagliatelle noodles and a rich, hearty Bolognese Ragú. To end on a sweet note, try a unique dessert like Torta Ferrarese, a confection made with fresh egg noodles layered with almonds, sugar, and butter that hails from the town of Ferrara.
A section on cooking techniques teaches you the correct way to peel chestnuts, clean leeks, soak dried beans, and much more. also included are guides to the wines of the region and Italian ingredients, a resource section with specialty retailers, and a bibliography.
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