Verwandte Artikel zu River Cafe Cook Book Green

River Cafe Cook Book Green - Softcover

Gray, Rose; Rogers, Ruth

 
9780091879433: River Cafe Cook Book Green
Softcover
ISBN 10: 0091879434 ISBN 13: 9780091879433
Verlag: Random House UK, 2001

Inhaltsangabe

Ruth Rogers and Rose Gray have an unswervingly clear vision of how food should be cooked: they take immense care over the ingredients and cook them as simply as possible. But one vitally important element in the art of preparing good food is one which we have increasingly lost sight of: seasonality. If you cook food in its right season it will inevitably taste better. And that's what River Cafe Cookbook Green is all about.

Divided into months, the twelve chapters look at which vegetables, herbs, leaves, fungi and fruits are at their best at any given time, with information on how they are grown, which varieties to select and how to prepare them. The focus is also on organic produce, something in which Ruth and Rose have come to believe passionately. Meat and fish recipes are certainly included in the book, but the emphasis here is much more on vegetables, pasta recipes etc, in line with the way we are increasingly eating today.

Fully illustrated throughout, and even larger than before, this cookbook is an education as well as a culinary treasure-trove.

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Über die Autorin bzw. den Autor

Ruth Rogers is the American-born wife of architect Richard Rogers. Rose Gray ran the kitchen at Nell's Club in New York before joining Ruth Rogers to launch the River Cafe. Together they have made the River Cafe one of the most respected restaurants in the world and have trained many of the new generation of star chefs, from Samuel and Samantha Clark to Jamie Oliver.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Pizza with Rocket and Goat's Cheese (pizza con caprino e rucola)

300 g large-leafed rocket, washed and dried
3 x 30 cm pizza dough base
9 small individual goat's cheeses, about 120 g each
extra virgin olive oil
300 g black olives, pitted
3 tablespoons finely chopped fresh flat-leaf parsley
3 dried red chillies, crumbled
3 teaspoons red wine
herb vinegar
1 ciabatta loaf, crusts removed
3 tablespoons fresh thyme leaves
Maldon salt and freshly ground black pepper
Lemon juice

Preheat the oven to 230°C/450°F/Gas 8 for 30 minutes, and put in a pizza stone if you have one. Prepare the pizza dough base.

Cut the cheeses in half horizontally, place in one layer in a shallow dish, and cover with olive oil. Place the olives in a bowl, add the parsley, chilli and herb vinegar, cover with olive oil and stir to combine. Leave to marinate.

Place the bread in a processor and grate into coarse crumbs. Add the thyme and pulse-chop to combine. Place in a bowl. Gently roll the cheese in the breadcrumbs to coat completely. Place the cheese on the pizza base, and sprinkle with the remaining thyme and breadcrumb mixture and the marinated olives. Drizzle over some of the marinating olive oil, season with salt and pepper, and bake in the preheated oven until the cheese has melted and the crust is crisp, about 6-8 minutes.

Dress the rocket leaves with a tablespoon of olive oil and a squeeze of lemon juice. Season with salt and pepper, and place on top of the hot pizza.

Makes 3 pizzas (serves 6)

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Verlag
Random House UK
Erscheinungsdatum
2001
Sprache
Englisch
ISBN 10 
0091879434
ISBN 13 
9780091879433
Einband
Taschenbuch
Auflage
1
Anzahl der Seiten
464
Kontakt zum Hersteller
Giunti Editore
n.pederzini@terminaldistribuzione.com

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