- Two_Greedy_Italians_Eat_Italy
- Antonio Carluccio's Simple Cooking
- Two Greedy Italians
- Southern Italian Feast DVD
- Antonio_Carluccios_Italian_Feast
- Italia
- Complete Mushroom Book
- An Invitation to Italian Cooking
- Antonio Carluccio Goes Wild
- Antonio Carluccio's Vegetables
- Antonio Carluccio's Southern Italian Feast
- Complete Italian Food
- Passion for Pasta
- A Passion for Mushrooms
Antonio Carluccio Goes Wild
Antonio Carluccio is Britain's leading exponent of Italian cooking and a renowned authority of wild food, from stinging nettles and crab apples to truffles, strawberries, samphire and crayfish. His enthusiasm for these foods radiates from the page as he once again 'goes wild'.
Here the two major passions of Antonio Carluccio's cooking are brought together in this beautifully illustrated book that pays homage to the wealth of edible and free delights that are available to us all.
Author - Antonio Carluccio
Sample recipes from this book
Salame di Fichi, Datteri e Noci
Fig, Date and Walnut Salami
In the southern areas of Italy it is quite common to use dry fruit to make something very special. This recipe requires no cooking, as I use walnuts, dried figs and dates. The result is a sausage-shaped 'salami' which can be enjoyed in slices with coffee or a good dessert wine. It also accompanies cheese very well.
You could make a slightly different version to that offered here. Replace the orange peel with 125g (4 1/4 oz) pine kernels and add one tablespoon of fennel seed. Omit the vanilla and pepper.
You will need some rice paper, foil and greaseproof paper.
Coniglio al Forno
Baked Rabbit
There exist as many versions of this dish in Italy as there are regions! Whether wild or farmed, rabbit has delicious meat, which can be compared to that of chicken and veal. I think the flavour of wild rabbit is very distinct, especially when baked or stewed.