By Elizabeth David
Lengthy said because the concept for such sleek masters as Julia baby and Claudia Roden, A ebook of Mediterranean nutrition is Elizabeth David's passionate mix of recipes, culinary lore, and frank speak. In bleak postwar nice Britain, whilst fundamentals have been rationed and clean meals a fable, David set approximately to cheer herself — and her viewers — up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the center East. a few are luxurious, many are easy, so much are chic.
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Additional info for A Book of Mediterranean Food
Madras curry powder: A premixed Indian spice blend catered for the Western home cook. ) Usually some combination of the following: coriander, cumin, chile pepper, cinnamon, turmeric, black pepper, ginger, mustard, cardamom, fennel, and fenugreek. ” For the West Indian–style channa on page 52, Madras is preferred but not mandatory. For details on making your own Madras curry, check out page 210 in the Kitchen Tricks section. Parmigiano-Reggiano: Many of us grew up with the tall green can of shelf-stable “Parmesan” that we dutifully sprinkled atop spaghetti and meatballs.
28 | TH E M EAT LOVE R’S M EATLE SS CO OKBO OK 9780738214016-text_Layout 1 6/29/10 8:37 AM Page 29 ROCKET LASAGNA Assembling the Lasagna INGREDIENTS HE RE’S WHAT YOU DO: 1 box no-boil lasagna noodles (Passover option: 8 to 10 matzoh boards—less than 1 box) About 1½ cups arugula-ricotta filling About 2½ cups marinara sauce 12 to 16 ounces mozzarella cheese, sliced or shredded 1 cup grated ParmigianoReggiano cheese Preheat the oven to 350°F. Grease a 9 x 13-inch rectangular baking dish. Before assembly, it’s a good idea to check how the noodles fit inside the dish; ideally, you want a maximum of four per layer (overlapping is totally fine).
Place in a small dish, cover with foil, and roast until the cloves are soft, 30 to 40 minutes. Remove from the oven and allow to cool slightly. With one hand at root, use the other hand to squeeze out the garlic pulp, which should emerge easily. Set aside. Lower the oven temperature to 350°F. In a deep skillet, heat the vegetable oil over medium heat, add the cayenne pepper halves, and allow to roast for about 15 seconds. Add the celery, leeks, carrot, and shallot and cook until slightly softened, about 6 minutes.