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FF EXE R CLI N USCL IVEUDEDORecipes from Phaidon’sSilver Spoon SeriesItalian Cooking School: PastaSicilyPappardelle with MushroomsStuffed Aubergine (eggplant) slicesPugliaFishLucana-style LambTrout with Saffron and PistachiosThe Silver Spoon:Quick and Easy Italian RecipesItalian Cooking School:Ice CreamRoman SaltimboccaMint and Chocolate Ice CreamTuscanyItalian Cooking School: DessertsPork Loin with FennelMarbled Cake

Pappardelle with MushroomsRecipe from Italian Cooking School: PastaServes: 4Preparation time: 10 minutesCooking time: 20 minutes 5–6 tablespoons extra virgin olive oil1 clove garlic1 lb 2 oz/500 g porcini (ceps) orcremini (chestnut) mushrooms, sliced1 quantity fresh Pappardelle1 small bunch fresh flat-leaf parsley,finely choppedsalt and peppergrated Parmesan, to serve (optional) Heat 4–5 tablepoons oil in a large skillet or frying pan, addthe garlic, and let brown gently over low heat. Discard thegarlic, add the mushrooms, season with salt, and cookfor 2–3 minutes over high heat. Reduce the heat, cover,and cook for another 10 minutes.Bring a large saucepan of salted water to a boil and add1 tablespoon oil and the pappardelle. Cook 2–3 minutes,or until al dente. Add ¼ cup (2 fl oz/60 ml) of cooking waterto the pan with the mushrooms.Drain the pasta and add it to the pan. Let cook for a fewseconds, then add the parsley and pepper. Sprinkle withParmesan, if using.e recipe cardFrethebest s e lli n gbom30okFr oSILVER%SPOONOFFokTHEUPTOcoFOR A LIMITED TIME ONLYSave 30% when you buy 2 or more Italian cooking titleswith code MLB30 or save 20% on this title with code MLB20.Enter codes at checkout.www.phaidon.com/italiancooking

Lucana-style lambRecipe from PugliaPreheat the oven to 220 C /425 F / Gas Mark 7. Brusha baking dish with some of the oil.Serves: 4Preparation time: 40 minutesCooking time: 1 hour 100 ml / 3½ fl oz (scant ½ cup)olive oil300 g / 11 oz (2½ cups) smalltomatoes, chopped1– 2 cloves garlic, finely chopped200 g / 7 oz (2 cups) dry crustlessbreadcrumbs100 g / 3½ oz (1 cup) gratedpecorino cheese2 tablespoons chopped parsley1.5 kg / 3¼ lb breast or shoulderof lamb, cut into bite-sized pieces600 g / 1 lb 5 oz potatoes, cut intowedges300 g / 11 oz (1¾ cups) cipollinaonions, choppedsalt and pepper Put the tomatoes, garlic, breadcrumbs, pecorino and parsleyinto a bowl and mix well.Place the lamb in the prepared dish along with the potatoes,onions and seasoning. Sprinkle the tomato mixture overthe top and drizzle with the oil. Roast for about 1 hour, untilbubbling and browned. Serve hot.e recipe cardFrethebest s e lli n gbom30okFr oSILVER%SPOONOFFokTHEUPTOcoFOR A LIMITED TIME ONLYSave 30% when you buy 2 or more Italian cooking titleswith code MLB30 or save 20% on this title with code MLB20.Enter codes at checkout.www.phaidon.com/italiancooking

Pork Loin with FennelRecipe from TuscanyPreheat the oven to 160 C / 325 F / Gas Mark 3. Usinga small sharp knife make small slits all over the pork.Serves: 6Preparation time: 20 minutesCooking time: 1 hour 10 minutes for resting 1 1-kg (2 ¼-lb) boned and rolledloin of pork65 g (generous ‡ cup) choppedpancetta or lardo (pork fat)1 clove garlic, chopped1 large sprig wild fennel, chopped3 – 4 tablespoons olive oilsalt and peppersautéed potatoes or turnips,or boiled beans, to serve Mix together the pancetta or lardo, garlic and fennel andpush the mixture into the slits in the pork. Heat the oil in aroasting pan, add the pork and cook over medium -high heat,turning frequently, until evenly browned. Season with salt andpepper, transfer to the oven and roast for about 1 hour, untilcooked through.Check by piercing the meat; if the juices run clear, the porkis cooked. Alternatively, it is cooked when a meat thermometerregisters an internal temperature of 80 C / 176 F.Remove the pan from the oven and let the pork rest for10 minutes, then slice and serve with sautéed potatoes orturnips or boiled beans.e recipe cardFrethebest s e lli n gbom30okFr oSILVER%SPOONOFFokTHEUPTOcoFOR A LIMITED TIME ONLYSave 30% when you buy 2 or more Italian cooking titleswith code MLB30 or save 20% on this title with code MLB20.Enter codes at checkout.www.phaidon.com/italiancooking

Roman SaltimboccaRecipe from The Silver Spoon: Quick and Easy Italian recipesPut a slice of prosciutto on each scallop (escalope), put asage leaf on top, and fasten with a toothpick (cocktail stick).Serves: 4Preparation 5 minCooking 15 min 3½ oz/100 g prosciuttoslices, halved1 lb 2 oz/500 g veal scallops(escalopes)8–10 fresh sage leaves4 tablespoons (2 oz/50 g) butterscant ½ cup (3½ fl oz/100 ml)dry white winesalt Melt the butter in a large skillet or frying pan and cook the vealover high heat on both sides until golden brown. Season withsalt, pour in the wine, and cook until it has evaporated, thenremove the toothpicks and serve.e recipe cardFrethebest s e lli n gbom30okFr oSILVER%SPOONOFFokTHEUPTOcoFOR A LIMITED TIME ONLYSave 30% when you buy 2 or more Italian cooking titleswith code MLB30 or save 20% on this title with code MLB20.Enter codes at checkout.www.phaidon.com/italiancooking

Stuffed AuberginesRecipe from SicilyPut the raisins into a small bowl, pour in water to coverand let soak. Put the aubergine (eggplant) slices into a bowlof water mixed with coarse salt and let soak for 1 hour, thendrain, squeeze out and spread out on a dish towel.Serves: 4Preparation time: 30 minutes 1 hour saltingCooking time: 20 minutes 2 tablespoons raisins12 aubergine (eggplant) slicesolive oil, for brushing40 g/1½ oz (½ cup) freshwhite breadcrumbs2–3 tablespoons pine nuts12 bay leaveslemon juice, to servecoarse salt Make the stuffing. Heat a frying pan or skillet and brushwith olive oil. Add the breadcrumbs and toast over mediumlow heat, stirring frequently, for a few minutes, until golden.Transfer the crumbs to a bowl and add the pine nuts. Drainthe raisins, squeeze out, add to the bowl and mix well.Preheat the oven to 180 C/350 F/Gas Mark 4.Put a little filling on each aubergine slice, fold into a halfmoon shape and put them into an ovenproof dish with a bayleaf between each roll. Bake for 10 minutes, then remove fromthe oven. Serve hot or cold lightly drizzled with lemon juice.e recipe cardFrethebest s e lli n gbom30okFr oSILVER%SPOONOFFokTHEUPTOcoFOR A LIMITED TIME ONLYSave 30% when you buy 2 or more Italian cooking titleswith code MLB30 or save 20% on this title with code MLB20.Enter codes at checkout.www.phaidon.com/italiancooking

Trout with Saffron and PistachiosRecipe from FishServes: 4Preparation time: 10 minsCooking time: 15 mins large pinch saffron threads,lightly crushed100 ml (scant ½ cup) double(heavy) cream25 g (2 tablespoons) butter1 shallot, finely chopped4 trout fillets2 tablespoons dry Marsala3 tablespoons pistachios, toastedand choppedsalt and pepper Put the saffron in a small bowl, stir in 2 tablespoons of thecream and set aside. Melt the butter in a frying pan or skillet,add the shallot and cook over low heat, stirring occasionally,for 5 minutes. Add the fish, skin side down, increase the heatto medium and cook for 10 minutes.Sprinkle with the Marsala and cook until it has evaporated,then add the pistachios, remaining cream and the saffronmixture. Season with salt and pepper and cook, gently stirringoccasionally, for another few minutes, until the sauce thickens.Transfer the fish fillets to a serving platter, spoon the creamsauce over them and serve immediately.Alternative fish: char or salmon troute recipe cardFrethebest s e lli n gbom30okFr oSILVER%SPOONOFFokTHEUPTOcoFOR A LIMITED TIME ONLYSave 30% when you buy 2 or more Italian cooking titleswith code MLB30 or save 20% on this title with code MLB20.Enter codes at checkout.www.phaidon.com/italiancooking

Mint and Chocolate Ice CreamRecipe from Italian Cooking School: Ice CreamServes: 4-6Preparation time: 5 minutes 20 minutes cooling, 4 hours chilling,25 minutes churning, and 3 hours freezingCooking time: 20 minutes generous 2 cups (17 oz/ 500 ml) milk3 cups (5 oz/150 g) small mint leaves6 egg yolks2/3 cup (4½ oz/130 g)superfine (caster) sugar9 oz/250 g semisweet (plain) chocolate,broken into pieces4–6 wafer cones, to serve (optional) Bring the milk to a boil in a heavy saucepan, add the mintleaves, remove from the heat, stir, and let cool, then discardthe mint leaves.Whisk the egg yolks and sugar together in another heavysaucepan until pale and frothy, then gradually whisk in thecooled mint-flavored milk. Cook gently in a double boileror over low heat (it must never come to a boil) for about10 minutes, or until the custard thickens and coats the backof a wooden spoon. Remove from the heat and let cool.Refrigerate for 3 hours.Pour the cooled mixture into an ice cream maker and churnfor about 25 minutes, or according to the manufacturer’sdirections. Stir in the chocolate pieces.Transfer the ice cream to a container and freeze for3 hours, until solid.Serve in bowls or cones.e recipe cardFrethebest s e lli n gbom30okFr oSILVER%SPOONOFFokTHEUPTOcoFOR A LIMITED TIME ONLYSave 30% when you buy 2 or more Italian cooking titleswith code MLB30 or save 20% on this title with code MLB20.Enter codes at checkout.www.phaidon.com/italiancooking

Marbled CakeRecipe from Italian Cooking School: DessertsServes: 8Preparation time: 30 minutesCooking time: 30–35 minutes 2¾ sticks (11 oz/300 g) butter,softened, plus extra for greasing1½ cups (11 oz/300 g) sugar5 eggs, separated3 cups (12 oz/350 g) all-purpose(plain) flour1 tablespoon baking powdergrated zest of 1 unwaxed lemonjuice of ½ lemon2 tablespoons unsweetenedcocoa powder2 tablespoons milkconfectioners’ (icing) sugar,for dustingsalt Preheat the oven to 350 f/180 c/Gas Mark 4 and grease andflour a 10-inch/25-cm tube pan (ring mold). Beat the butterand sugar until light and creamy. Add the eggs, one at a time,to the batter, beating well between each one. Sift the flour andbaking powder and fold into the batter until combined.Divide the batter in half. Stir the lemon zest and juice into onehalf and the unsweetened cocoa powder and milk into theother. Fill the pan with the cake batter, alternating spoonfuls ofthe chocolate batter with the lemon batter. Push a toothpick(cocktail stick) into the surface of the batter and trace lines toblur the colors. Tap the bottom of the pan on the work surfaceand bake for 30–35 minutes, or until a toothpick or skewer isinserted and comes out clean. Remove from the oven and letcool before unmolding.Dust with confectioners’ (icing) sugar.Tip: To soften butter quickly, wash and dry your handsand work it by hand, which will warm and soften it at thesame time.e recipe cardFrethebest s e lli n gbom30okFr oSILVER%SPOONOFFokTHEUPTOcoFOR A LIMITED TIME ONLYSave 30% when you buy 2 or more Italian cooking titleswith code MLB30 or save 20% on this title with code MLB20.Enter codes at checkout.www.phaidon.com/italiancooking

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Italian Cooking School: Pasta Pappardelle with Mushrooms Puglia Lucana-style Lamb The Silver Spoon: Quick and Easy Italian Recipes Roman Saltimbocca Tuscany Pork Loin with Fennel Sicily Stuffed Aubergine (eggplant) slices Fish Trout with Saffron and Pistachios Italian Cooking School: Ice Cream Mint and Chocolate Ice Cream Italian Cooking School: Desserts Marbled Cake D. Pappardelle with .