By Michele Scicolone
Eventually a ebook that mixes the clean, exuberant flavors of serious Italian meals with the benefit and luxury of a sluggish cooker. Michele Scicolone, a best-selling writer and an expert on Italian cooking, exhibits how strong elements and easy ideas can raise the standard "crockpot" fare into the size of excellent nutrients. Pasta with Meat and Mushroom Ragu, Osso Buco with crimson Wine, bird with Peppers and Mushrooms: those are dishes that even the main discriminating prepare dinner can proudly serve to corporation, but all are so carefree that anybody with simply 5 or ten mins of prep time could make them on a weekday and go back to perfection.
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Extra resources for The Italian Slow Cooker
Put the butter, lard and water into a small pan and heat gently until melted, then bring to the boil. Im mediately pour around the edge of the flour and quickly stir together, usin g a butter knife, to combine. Knead the dough lightly until smooth ; it will be quite soft at this stage. Wrap in cling film and chill for at least a n hour until firm. Meanwhile, for the filling, mix all the ingredient s together, seasoning well. Divide into 8 portions, about 80g each, a nd ro ' into balls. ,1ill. Roll out the remaining pastry on a lightly floured work surface to t he thickness of a £1 coin.
Simmer for a few minutes until the peas are tender. Drop in the mint and immediately take off the heat. large shallots, peeled and finely chopped sea salt and black pepper 500g frozen peas, thawed Using a slotted spoon, take out a spoonful of peas for the garnish. In batches if necessary, blend the soup using a hand-held stick blender (or a regUlar blender) until smooth. Adjust the seasoning generously, as the flavours wil' be muted when cold. Pour into a bowl set over another bowl half-fi ll ed with ice to cool quickly, stirring occasionally.
Meanwhile, add the rice and prunes to the stock and simmer for another 15-20 minutes. Remove the bouquet garni. Shred the chicken meat, discarding the skin and bones, then return to the stock to warm through. Taste and adjust the seasoning. Ladle the soup into warm soup plates to serve. 60 SOUPS AND BROTHS Chilled minted pea soup Effortless to prepare, this vibrant soup makes a refreshing summer starter. If preferred, it can be served hot. 2 Heat the olive oil in a pan. Add the shallots, season and sweat over a medium heat, stirring occasionally, for 5-6 minutes until they begin to soften but not colour.