- Antonio Carluccio's Simple Cooking
- Two Greedy Italians
- Southern Italian Feast DVD
- Italia
- Complete Mushroom Book
- An Invitation to Italian Cooking
- Antonio Carluccio Goes Wild
- Antonio Carluccio's Vegetables
- Antonio Carluccio's Southern Italian Feast
- Complete Italian Food
- Antonio Carluccio's Italian Feast
- Passion for Pasta
- A Passion for Mushrooms
Antonio Carluccio Goes Wild
Antonio Carluccio is Britain's leading exponent of Italian cooking and a renowned authority of wild food, from stinging nettles and crab apples to truffles, strawberries, samphire and crayfish. His enthusiasm for these foods radiates from the page as he once again 'goes wild'.
Here the two major passions of Antonio Carluccio's cooking are brought together in this beautifully illustrated book that pays homage to the wealth of edible and free delights that are available to us all.
Author - Antonio Carluccio
Sample recipes from this book
Carne all'Albese
Beef Alba Style
Rocket's mustardy, slightly bitter flavour livens up many salads and other foods which might otherwise be bland. Rocket is an essential accompaniment to carpaccio, the famous raw beef dish which originated in the legendary Harry's Bar in Venice. Carpaccio is also eaten a lot in Alba in Piedmont where, with a topping of thinly sliced truffles, the dish is known as meat all'albese, 'Alba style'. In the absence of truffle, you can use slivers of Parmesan as here, and a few drops of truffle oil.
Croccante di Nocciole
Wild Hazelnut Crunch
Almost every year I make these sweets a couple of weeks before Christmas and store them in an airtight jar to keep them crisp. I put them into little individual cellophane bags to give as presents. A little care is needed when cooking them, as the liquid caramelised sugar used to make the hazelnuts stick together is extremely hot and can burn: I use a half lemon as my shaping tool to save my fingers.