A calzone from ”Pizza” a book in the “Kjøkkenbiblioteket” (Kitchen Library) series published by Aventura Forlag in 1992.
This recipe originates from the Alto Adige region in northern Italy. Feel free to substitute ham with other types of pork. But do not cut out horseradish, it brings out a lot of flavor from the meat and apples. One variation is to form the calzone with an open top.
A recipe for Sardinian flatbread found on food52.com
This is Sardinian flatbread or as it is translated “sheet music” bread. It is really a lot like a cracker although it looks much like a tortilla. It is stiff and crackly and in the hands of the Sardinians it is multipurpose. It is simple to make and this version requires no yeast. The most difficult part of the process is rolling it out but after one or two you’ll get the hang of it.
By the way, they are usually baked twice. Meaning this is the first time and when you are ready to eat them you bake them again usually brushed with olive oil and sprinkled with rosemary.
A vegetarian lunch recipe from “The Sainsbury Book of Italian Cooking” published in 1979
A delicious vegetable lunch dish full of Mediterranean goodies. Serve it with fresh ciabattas og en Ruffino Classico and close your eyes and imagine yourself seated at a sidewalk table in Palermo. Sounds nice doesn’t it, particularly here in Oslo, where the winter’s first snow fell yesterday – Ted 😉
A classic recipe from ”Pizza” a book in the “Kjøkkenbiblioteket” (Kitchen Library) series published by Aventura Forlag in 1992.
This pizza with blue cheese and walnuts is one of Italy’s classics. Server it for dinner with a glass of red or port wine. If you want a milder type of blue cheese than gorgonzola, use the blue cheese that you like best. Camembert and brie can also be used, and walnuts can be replaced with almonds or pecans.
After I got hold of this book I’ve been surprised at how beatifully simple most classic Italian pizzas are. This one has got only four ingredients if you count the olive oil, if not there are three. Gorgonzola, walnuts and grated lemon zest. And still it looks mouth wateringly delicious – Ted
A classic pizza recipe from ”Pizza”, a book in the “Kjøkkenbiblioteket” (The Kitchen Library) series published
by Aventura Forlag in 1992
Along with Pizza Margherita this specialty from Naples is one of the most popular in Italy. If baked like the ones on the picture it can be served as an appetizer. And you don’t like anchovies, capers or olives may be used instead.
Italian bread is the greatest, all-versatile bread you can make. It can be served at lunch or dinner. You can make delicious hoagies with it or turn it into pizza bread. At breakfast, Italian bread is perfect for scooping up the egg yellow on your plate and, when sliced thin, it can be used to make delicious little French toasts.
A recipe from “Fra canard à l’orange til ris à la Carte” a book in the “Gourmet – om god vin og festelig mad” series published in 1978
This recipe is obviously based on an old one from Roman times and is pretty freely interpreted. I can see several types of seafood in the picture that is not mentioned in the recipe, for instance squid and shrimps so I guess it is a type of use what you got kind of fish soup which seems reasonably enough. Most seafood is delicious anyway – Ted