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Bianco: Pizza, Pasta and Other Food I Like
Chris Bianco
The ultimate pizza, pasta, bread and Italian recipe book from one of world’s leading chefs and co-owner of Union Jacks with Jamie Oliver.Chris Bianco’s ‘perfect pizza’ has won him awards and accolades from fellow chefs, food critics and millions of customers since he first opened his diminutive Pizzeria Bianco in Phoenix, Arizona. Chris’ skill and inspired cooking has made him the pizza expert that other chefs turn to, including Jamie, who joined forces with him to revolutionise British pizza with their Union Jacks restaurant.In his much-anticipated first cookbook, Chris finally reveals the secrets behind his phenomenal Italian food. Chris guides you through the alchemy and history of flatbreads and pizzas, pasta and bread doughs. He explains the magic trio of flour, water and tomatoes, the science of leavening and bringing your food together with ‘fire and smoke’ – or the simple domestic oven and hob.Chris’ infectious approach combines cheffy knowledge with down-to-earth accessible recipes; after all, Chris explains, pizza is only ‘posh cheese on toast’, to deliver a cookbook that is both insightful and doable.Including all-time-favourite pizzas such as Margherita and Wise Guy, pasta including pappardelle and gnocci, and foccacia and country breads, this stunning book also includes over 60 simple Italian-inspired recipes.Recipes include: antipasti such as Roasted Dates with Fontina & Prosciutto; salads and sides including Watermelon, Fennel & Parsley Salad and Panzanella; pastas including Tagliatelle with Lemon and Spinach & Ricotta Crespelle; mains such as Slow-Roasted Lamb and Pappa a Pomodoro; desserts such as Rhubarb & Ricotta Pudding and Seasonal Fruit Crostata.With beautiful food photography by David Loftus, Chris’ distinctive first book will inspire novice Italian food lovers as well as more confident cooks looking to learn from the best.
COPYRIGHT (#ulink_7a0c9251-b469-5758-9e16-d1462008f6b9)
HarperCollinsPublishers
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London SE1 9GF
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First published in the US by HarperCollinsPublishers 2017
This edition published by HarperCollinsPublishers 2017
FIRST EDITION
© Bianco Verde LLC 2017
Cover layout design © HarperCollinsPublishers
Photographs by David Loftus
A catalogue record of this book is available from the British Library
Chris Bianco asserts the moral right to be identified as the author of this work
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
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Source ISBN: 9780007497720
Ebook Edition © August 2017 ISBN: 9780007497720
Version 2017-07-17
DEDICATION (#ulink_0cfd1205-cb19-5a98-9d68-9f86938273db)
TO MY FAMILY, PAST, PRESENT, AND FUTURE;
TO MY FRIENDS, BETTER KNOWN AS THE ONES WE CHOOSE;
AND TO GOD—ALL YOUR LOVE AND SUPPORT HAS BEEN,
AND IS, THE DRIVING FORCE OF MY EVERYTHING
CONTENTS
COVER (#u80277066-8cfe-53c9-9e92-5acf6be58a87)
TITLE PAGE (#u2f1876b4-04c0-5d37-af12-36b7a61ae53c)
COPYRIGHT (#ulink_5ef9f3fa-b07c-5620-b229-00b894bfdcc0)
DEDICATION (#ulink_5a0c173e-0072-523e-a1ff-9eec1e60659e)
INTRODUCTION (#ulink_a2a3a1cc-764a-52da-ad9b-66fafb3cc70c)
PIZZA (#ulink_4b4856c8-0970-59a8-b35f-43e8626dc23c)
PIZZA DOUGH (#ulink_3433f2de-175e-5a31-a2f7-2cf44c21ab42)
CRUSHED TOMATO SAUCE (#ulink_b5865456-7e91-5474-be97-c3f47109b61a)
PIZZA MARGHERITA (#ulink_cfb894e4-700a-56ad-9119-b471cd80072f)
PIZZA MARINARA (#ulink_4c2723a4-9062-5a06-8435-0f8ab61cde21)
PIZZA BIANCOVERDE
PIZZA ROSA
SONNY BOY PIZZA
WISEGUY PIZZA
FOCACCIA
TOMATO, PARMESAN, AND HERB TOPPING
FIG, RED ONION, PECORINO, AND THYME TOPPING
LEMON, PECORINO, AND RED ONION TOPPING
SALADS
SIMPLE GREEN SALAD
PURSLANE AND CUCUMBER SALAD
SUNDAY SALAD (ESCAROLE SALAD)
FENNEL AND BLOOD ORANGE SALAD
WATERMELON, FENNEL, AND PARSLEY SALAD
PANZANELLA
BRUSSELS SPROUTS SLAW
WARM CABBAGE SALAD WITH APPLES AND BLUE CHEESE
POTATO SALAD
SANDWICHES
MOZZARELLA AND TOMATO SANDWICH
ROASTED TOMATO AND GOAT CHEESE SANDWICH
FRITTATA SANDWICH
TUNA SALAD SANDWICH
SOPPRESSATA AND PROVOLONE SANDWICH
THE MEATBALL HERO
PULLED LAMB SANDWICH
PASTA & GRAINS
SPAGHETTI WITH CRUSHED TOMATO AND BASIL
TAGLIATELLE WITH LEMON
PASTA E FAGIOLI
SUNDAY GRAVY
PAPPARDELLE BOLOGNESE
LASAGNA AL FORNO
CRISPY GNOCCHI WITH SPRING ONIONS AND GOAT CHEESE CREMA
PASTA DOUGH 1
PASTA DOUGH 2
SPINACH AND RICOTTA CRESPELLE
CREAMY POLENTA
RISOTTO BIANCO
SMALL PLATES
SPIEDINI
FARINATA WITH SAGE AND ONION
ROASTED FIGS WITH FONTINA AND PROSCIUTTO
GRILLED ZUCCHINI WITH SUNNY-SIDE-UP EGG AND MINT
CHANTERELLES WITH GARLIC AND THYME
BEETS ROASTED WITH FIG LEAVES
GRILLED RED PEPPERS
PAN-GRILLED PADRÓN PEPPERS WITH LEMON AIOLI
CRISPY ROSEMARY FINGERLINGS
ROASTED SWEET POTATOES WITH BAY LEAVES
ROASTED ONIONS
ROASTED CARROTS
BRAISED KALE
ROASTED TOMATOES WITH WILD OREGANO
PAN-ROASTED CAULIFLOWER
BIG PLATES & BOWLS
ROASTED EGGPLANT WITH TOMATO AND PARMIGIANO-REGGIANO
POLPETTONE
PAPPA AL POMODORO
MUSHROOMS AND BEER
POLPETTE DI CECI (CHICKPEA BALLS)
CHICKEN CACCIATORE
BRACIOLE
SLOW-ROASTED LAMB NECK
