Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $9.99/month after trial. Cancel anytime.

    Italian Lunch Recipes Cookbook
    Italian Lunch Recipes Cookbook
    Italian Lunch Recipes Cookbook
    Ebook92 pages37 minutes

    Italian Lunch Recipes Cookbook

    By Nom Nom World Publishing

    ()

    Read preview

    About this ebook

    This Italian Lunch Recipes Cookbook is perfect for getting new cooks inspired. With delicious and tasty recipes for the whole family, this cookbook has everything you need to make your next Italian lunch special. From pasta dishes to salads, there's something for everyone in this cookbook. Plus, the easy-to-follow instructions make cooking a breeze. So what are you waiting for? Pick up a copy of this book today and eat the Mediterranean way

    LanguageEnglish
    PublisherNom Nom World Publishing
    Release dateMay 17, 2022
    ISBN9781393532781
    Italian Lunch Recipes Cookbook

    Read more from Nom Nom World Publishing

    Related to Italian Lunch Recipes Cookbook

    Related ebooks

    Regional & Ethnic Food For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      5 Ways with Gumbo

      Dec 3, 2019

      5 Ways with Gumbo
      5 min read

    • Article

      A Quaint Teatime

      Jun 28, 2022

      A Quaint Teatime
      8 min read

    • Article

      Jazzed-Up Cornbread

      May 23, 2023

      Jazzed-Up Cornbread
      1 min read

    • Article

      Roll Up

      Apr 12, 2023

      Roll Up
      6 min read

    • Article

      Dinner PLANS

      Dec 23, 2021

      Dinner PLANS
      4 min read

    • Article

      Boxing Day Tea

      Jun 28, 2022

      Boxing Day Tea
      7 min read

    • Article

      Spice Trail

      May 5, 2019

      Spice Trail
      6 min read

    • Article

      Crowd-Pleasing Cakes

      Dec 7, 2021

      Crowd-Pleasing Cakes
      9 min read

    • Article

      Easy Eats…

      Sep 15, 2022

      Easy Eats…
      4 min read

    • Article

      FEBRUARY Inspiration

      Jan 26, 2023

      FEBRUARY Inspiration
      4 min read

    • Article

      Terrific Tray Bakes

      May 30, 2024

      Terrific Tray Bakes
      3 min read

    • Article

      Flavour Fiesta

      Oct 10, 2021

      Flavour Fiesta
      10 min read

    • Article

      Carrot Cake

      Jan 25, 2022

      Carrot Cake
      6 min read

    • Article

      Our Top Six Super Easy Tips

      Nov 30, 2023

      Ben Ebbrell, chef and co-founder of Sorted Food, has shared different ways to use up what you’ve got lurking in the fridge. Bubble and squeak is traditionally cabbage, potatoes and meat, but you can chuck pretty much any of your leftover veggies in t

      1 min read

    • Article

      Easy Eats…

      Dec 29, 2022

      Easy Eats…
      3 min read

    • Article

      Cool Beans

      Feb 25, 2022

      Cool Beans
      3 min read

    • Article

      New & Irresistible

      Jul 26, 2022

      New & Irresistible
      3 min read

    • Article

      Eat More Plants

      Dec 23, 2021

      Eat More Plants
      6 min read

    • Article

      Spring Cleaning

      Feb 8, 2022

      Keep everything from copper to porcelain to stainless steel clean and glistening with this miracle product. A favorite both on set at Bake from Scratch and at home, Bar Keepers Friend is a tried-and-true multipurpose cleaner that we can’t get enough

      2 min read

    • Article

      How I Saved a Small Fortune and Taught My Kids to Be Independent

      Jan 8, 2019

      Did you raise your kids to be prudent spenders and good savers? After a slow start, I turned it around and can see the changes in my kids. It's not too late for you to do the same for your kids. It's much easier these days to spend money on materia

      5 min read

    • Article

      Bake It special

      Jul 25, 2024

      Bake It special
      8 min read

    • Article

      Blue-and-White Beauty

      Mar 19, 2024

      Blue-and-White Beauty
      1 min read

    • Article

      Biscuit Heaven

      Nov 4, 2021

      Biscuit Heaven
      4 min read

    • Article

      Oh My, MUFFINS

      Dec 20, 2022

      Oh My, MUFFINS
      5 min read

    • Article

      With A Twist Of SPICE

      May 25, 2022

      With A Twist Of SPICE
      5 min read

    • Article

      Reaching new heights

      Oct 17, 2024

      Reaching new heights
      18 min read

    Related categories

    Reviews for Italian Lunch Recipes Cookbook

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Italian Lunch Recipes Cookbook - Nom Nom World Publishing

      Caponata

      Ingredients:

      Eggplants, one large - cut into one-inch cubes

      Extra-virgin olive oil, four tablespoons

      Yellow onion, one medium - chopped

      Red bell pepper, one - chopped

      Celery stalks, two thinly sliced

      Cloves garlic, two - pressed or minced

      Crushed fire-roasted tomatoes, one can (fourteen ounces)

      Pitted green olives (ideally Castelvetrano), a quarter cup - roughly chopped

      A quarter cup raisin, red or golden

      Red wine vinegar or white wine vinegar, three tablespoons

      Capers, two tablespoons - drained

      Honey or sugar, one tablespoon

      Red pepper flakes, a quarter teaspoon

      Bay leaf, one

      A quarter cup chopped fresh mint, flat-leaf parsley and/or basil

      Fine salt – half teaspoon

      Freshly ground black pepper

      Instructions:

      Preheat the oven to 425 degrees Fahrenheit (200 degrees Celsius). To keep the eggplant from sticking to a big, rimmed baking sheet, line it with parchment paper.

      Place the diced eggplant in the pan that has been prepared.

      Sprinkle it with 14 teaspoon salt and 3 tablespoons olive oil, then toss to coat (some of the eggplant pieces may be more soaked with oil than others).

      Roast the eggplant for 30 to 35 minutes, stirring halfway through, until golden brown.

      Meanwhile, in a medium Dutch oven or heavy-bottomed saucepan over medium heat, warm the remaining tablespoon of olive oil.

      Combine the onion, bell pepper, and celery in a large mixing bowl.

      Add the remaining 14 teaspoon salt and 10 twists of black pepper to taste.

      Cook, turning frequently, until the onions are soft and starting to turn brown, approximately 9 to 12 minutes.

      Stir in the garlic for approximately 30 seconds, or until fragrant.

      Stir in the tomatoes until everything is well combined.

      Combine the olives, raisins, vinegar, capers, honey, red pepper flakes, and bay leaf in a large mixing bowl.

      To blend, stir everything together. Simmer for about 10 minutes over medium-low heat, stirring periodically.

      Remove the bay leaf and toss it out. Cook for another 2 to 3 minutes after adding the roasted eggplant.

      Reserving a small handful of fresh herbs for garnish, stir in the majority of the fresh herbs.

      Turn off the heat in the saucepan.

      To get the right mix of tangy-sweet-spicy-salty, adjust to taste.

      Add extra vinegar (by the tablespoon), honey (by the teaspoon), red pepper flakes (at least 14 tsp, but I enjoy spicy), and/or salt to taste (for more overall flavor).

      Place it in a serving basin and sprinkle the remaining herbs on top.

      Allow the caponata to rest at room temperature for an hour before serving, or refrigerate for longer.

      Serve with crostini if preferred, warm or at room temperature (some even like it refrigerated).

      Caponata can keep in the fridge for about 5 days if covered.

      Nutrition:

      Calories: 193 kcal

      Carbohydrates: 25.5 g

      Protein: 3.4 g

      Fat: 10.6 g

      Sun Dried Tomato Chicken Florentine Pasta

      Ingredients:

      Ziti or other pasta, eight ounces

      Chicken, one pound - cut into bite sized pieces

      All purpose, one tablespoon - seasoning mix for the chicken

      Jar DeLallo sun dried tomatoes, seventeen ounce - drained

      Spinach, two cups

      Mozzarella cheese, half cup

      Parmesan cheese, half cup

      Butter, one tablespoon

      Heavy cream, one cup

      Cayenne, a quarter teaspoon

      Garlic,

      Enjoying the preview?
      Page 1 of 1