Download The Italian Slow Cooker by Michele Scicolone PDF

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By Michele Scicolone

Ultimately a booklet 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, indicates how reliable materials and easy ideas can raise the standard "crockpot" fare into the measurement of good nutrition. Pasta with Meat and Mushroom Ragu, Osso Buco with crimson Wine, bird with Peppers and Mushrooms: those are dishes that even the main discriminating cook dinner can proudly serve to corporation, but all are so carefree that any one with simply 5 or ten mins of prep time could make them on a weekday and go back to perfection.

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Cut the remaining half into wedges for serving . Add a pinch of salt and pepper and mix well . Give it a taste and add a touch more salt, pepper, and lemon juice if you th ink it needs it Get yourself a large fry ing pan and place it on a high heat . When the pan is hot, pour in 2 good lugs of olive oil . Bash and break up yo ur garlic cloves with your hand and add these to the pan, immediately followed by your flo ur-dusted shrim p . Toss them well to coat them in the hot oil . Count to ten, then add a pinch of salt and pepper, and the paprika for flavor and color • Keep tossing your shrimp, trying to keep them in a si ngle layer in the pan so they cook evenly, for about 3 to 4 minutes, until crisp and golden Divide your avocado halves between your plates .

If you use a grill pan, keep the ingredients moving around so that nothing burns or sticks to the bottom. No rmally I wo uldn't recommend adding extra oil to a hot pan. but in this case it's good to give everything ~ dri7JJe now and then so the chicken and bell peppers stay nice and shiny. serves 2 I red bell pepper I cup guacamo/e f medium red onion 4 ounces Cheddar cheese 2 skinless, boneless chicken breast {llIets, preferably free-range or organic I teaspoon smoked paprika %- / fresh red chile, to your taste a small pinch of ground cumin f 5 ripe grape or cherry tomatoes 2 limes a small bunch of fresh rilantro olive oil sea salt and freshly ground black pepper sea solt and freshly ground black pepper I lime 4 flour tortillas Yz cup sour cream or natural yogurt extra virgin olive oil For the sal sa Put your grill pan on a high heat .

Serves 2 sea salt and freshly ground black pepper I cup long-grain or basmati rice y, pound pork tenderloin, preferably free-range or organiC I small red onion I red or yellow bell pepper (or Y, of each) a thumb-sized piece of fresh root ginger 2 cloves of garlic ~-I a small bunch of fresh cilantro peanut or vegetable ail I heaped teaspoon five-spice powder I teaspoon cornstarch 2- 3 tablespoons say sauce I x 8-ounce can of pineapple chunks 2 tablespoons ba/samic vinegar I small heart of romaine or 1'2 a butterhead lettuce 2 teaspoons sesam e seeds fresh red chile, to your taste To p re pa re yo ur stir-fry Bring a pan of salted water to a boil and add the rice .

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