La cucina povera - Mamma Pavlova

This book celebrates cucina povera, an Italian peasant cuisine that values ​​local and seasonal produce through simple, economical and creative recipes, often conceived out of necessity, to do a lot with very little. It is characterized by the ingenious use of available ingredients, as well as a respect for good food and health. In this book, Laura Zavan offers her vision of cucina povera, with her favorite ingredients, portraits of typically Italian vegetables little known in France such as late radicchio di Treviso, puntarelle or cicoria, friggitelli, cime di rapa, etc., as well as typical products (stracchino, caciocavallo, taleggio...). Discover more than 80 simple or slightly more elaborate, natural and flavorful recipes: Farinata alle cipolle (chickpea and onion pancake), Focaccia barese, Frittata di spaghetti, Torta di Borgotaro alle erbe e parmigiano (herb pie), Pasta & fagioli (pasta and beans), Pasta & ceci (pasta and chickpeas), Sicilian-style pasta with cauliflower and dried fruit...