Title : FUORI DAL GUSCIO
50 recipes with dried fruit
Not just snacks: with the new quaderno del mangier sano, walnuts and hazelnuts will roll across every plate; prunes and pistachios will lend colour to every menu. Even after Christmas …
Author : Paolo Piazzesi
Format : 11.8 x 15.8 cm
Pages : 64
Release : November 2007
Dry fruit is the talk of the town especially during the Christmas season when trays are filled to overflowing with dates and nuts that grace tables along with panettone. During the rest of the year, it’s the barman making our aperitif to remind us when he kindly accompanies it with a dish of peanuts or – more rarely – pistachios. Meaty and crispy «shell» fruit, though, along with the «dried» variety of apricots, figs and raisins – deserve to be eaten more often: with their wealth of proteins, vitamins and mineral salts, they are a veritable food, ideal for sportsmen and pregnant women, and also a valid alternative to biscuits or snacks. Moreover, the taste of these little gastronomic treasures is on a par with their nutritional properties, and dried fruit can be used to create an unusual and fragrant menu from the antipasto to dessert. A precious ally of many chefs today, its consumption dates to the remotest antiquity, enriched through the centuries by anecdotes or legends, such as the one that claims the walnut to be the favourite of witches, or the almond an effective remedy against drunkenness. Though it is not among the major producers of any of its varieties, Italy boasts products of excellent quality and undisputed fame, such as the walnuts from Sorrento, hazelnuts from Langhe, and the pistachios from Bronte. Make way for the little ones: in first courses, main courses and desserts, at Christmas and in the heart of August!
Paolo Piazzesi was born and lives in Florence. He has been working in publishing since 1975, also dedicating himself to teaching aspiring professionals of the sector. His belonging to a family that boasts accomplished restaurateurs was a valid help in publishing numerous cookbooks, most of which have been dedicated to regional Italian and European cuisine, and other books on the subject of cooking, including the Dizionario enogastronomico della Toscana, forerunner of a successful series, in addition to tourist guides and popular works also in multimedia format.