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Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey in "Food of the Italian South."
The book looks into the culinary traditions of the region, while sharing historical and cultural insights into the area. Towns like Basilicata, Calabria, Campania, Molise and Puglia are explored through 100 photos and 85 recipes.
Through nine chapters recipes are explored: Antipasti, Zuppe e Minestre, Pasta, Pesce, Carne, Contorni, Pane, Focaccia e Pizza, Dolci and Liqouri e Cocktail.
Antipasti has starters like Fried Polenta Fritters, Zucchini Patties and Fried Porchini Mushrooms.
Zuppe e Minestre has Soups and Stews like Bean and Chestnut Soup and Bread Dumplings with Potato and Tomato Broth.
Pasta has recipes for Carrati with Mutton Ragu and Spaghetti with Garli and Corbara Tomatoes.
Pesce has fish recipes like Stuffed Mussels and Termoli-Style Fish Soup.
Carne has meat dishes like Frittata-Stuffed Meat Rolls and Pork Cooked with Grapes.
Contori has salads and side dishes such as Sauteed Celery with Olives and Baked Bread and Provolone Casserole.
Pane, Focaccia e Pizza has bread, focaccia and pizza recipes like Olive Rolls and Margherita Pizza.
Dolci has dessert dishes like Lemon Zest and Cherry Jam Cookies and Fried Eggplant Smothered in Chocolate.
Liqouri e Cocktail ends things with drinks such as Cherry Vermouth, Witch on the Beach and Licorice Liquer.
I made Cianfotta, which is a neopolitan-style ratatouille one evening for dinner. This dish is basically stewed produce made up of potatoes, bell peppers, eggplants, tomatoes and zucchini.
It didn't have a lot of prep time except cutting the vegetables and then letting them simmer for a while.
I enjoyed the dish, but my meat-eating family wanted more meat and less vegetables, or to have it as more of a side dish instead of a main dish. I thought the flavors came together very well though.
"Food of the Italian South" is published by Clarkson Potter. It is $30.
Contact Amy Phelps at aphelps@newsandsentinel.com.