Carina Contini's Kitchen Garden Cookbook: A Year of Italian Scots Recipes

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9780711234604: Carina Contini's Kitchen Garden Cookbook: A Year of Italian Scots Recipes

Carina Contini and her husband Victor are the grandchildren of two immigrant Italian families that arrived in Scotland at the beginning of the last century. Their families have been at the heart of serving food in Scotland since then. Originally their grandparents were shepherds in the Abruzzi mountains. Weeks on end were spent up on La Meta, the highest peak in the Apennines, with their small flock of sheep and a few goats, making cheese over open fires. In their smallholdings down in the valley they would grow just enough to feed the family, with only a few pigs to supply enough sausage, prosciutto, lardo and salame for the winter. Vegetables like spinach, cavolo nero, potatoes and green beans. When they came to Scotland they opened cafes selling ice cream and then fish and chips and, of course, great Italian coffee. Carina's parents took over the family cafés in Cockenzie & Port Seton in 1952. With the end of rationing the food became more adventurous and Scottish classics also crept in. But remembering their heritage, the freshest and best ingredients were at the heart of everything they did. Fifty years on, Carina and Victor have Edinburgh's most highly regarded Italian restaurant, Centotre, and the award-winning Scottish Cafe at Scotland's National Gallery. They have regularly cooked for First Minister Alex Salmond and are given the special honour of cooking for Sir Sean Connery when he has been in Scotland. Ian Rankin, Jack Vettriano, Pippa Middleton, Brian Cox, JK Rowling and Nick Nairn are all frequent guests.They are passionate about the best local ingredients and work closely with over 50 artisan Scottish suppliers. This ensures that throughout the year they get the best of Scotland's larder. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.

"Sinopsis" puede pertenecer a otra edición de este libro.

Review:

FROM THE INTRODUCTION

My grandparents, having left the mountains of the Abruzzi, opened an ice cream shop when they arrived in Scotland in 1919. This developed into a thriving cafe, restaurant and catering business run by my parents for over 70 years. They fed thousands of people with simple, good-quality, seasonal food. Fast forward almost 100 years, and my husband and I have now taken up the mantle. The journey to our kitchen garden has carried us full circle back to the land. This book touches on some of the stories of our journey and the recipes that form part of it. It also introduces you to the many and varied characters who have helped me develop and refine my Italian-Scots love affair with food. ... Carina Contini

Spinach and Curd Cheese Drop Scones

Drop scones are a Scottish classic. This recipe turns the traditional sweet pancake into a surprisingly satisfying savoury version. I cook these as a first course with everyone standing in the kitchen. Serve with my Scotch Bonnet Dressing.

Makes 10-12

Pan-fry the spinach in a little butter over a low heat just until the leaves have wilted. Season with a little salt and pepper. Transfer to a colander and leave to drain in the sink. When cool, squeeze any excess water from the spinach using your hands, then chop the spinach very finely. Set aside. If the spinach is too chunky, the batter will be very lumpy and difficult to fry. In a large mixing bowl, use a wooden spoon to cream together the curd cheese, egg yolks, spring onion, flour, nutmeg, lemon zest and black pepper and salt to taste. Fold in the spinach. Beat the egg whites until stiff in a clean, dry bowl, then gently fold them into the spinach mixture. Season to taste with salt and pepper. Preheat the oven to 150c/300f/Gas2. Heat a nonstick frying pan or flat griddle plate over medium heat but don't add any butter or oil. It's important that the pan should be at a moderate, even temperature. If it is too hot the batter will burn and if it's too cold, it will stick. Ladle 1 tbsp batter into the hot pan. Leave it until you see the edges changing colour. Using a spatula, flip the drop scone over and cook for one minute until the underside has coloured but not burned. Remove from the pan and transfer to an ovenproof dish. Repeat until you have used up all the batter. Keep the scones in a low oven until you are ready to serve.


  • 200g young spinach leaves
  • 25g unsalted butter
  • salt and freshly ground black pepper
  • 225c curd cheese
  • 2 eggs, separated
  • 1 small spring onion, very finely slices
  • 50g plain flour
  • little freshly grated nutmeg
  • finely grated zest of 1 unwaxed lemon

Review:

‘Those with a kitchen garden will relish Carina Contini’s Kitchen Garden Cookbook.’



‘It’s the personal touches that make this so much more than a cookbook.’



"This cookery book does something that is very rarely done in the world of cuisine. Instead of throwing together meal ideas, Carina Contini has split up her ideas into different months of the year, which takes up the noble trend of seasonal eating. It's an ingenious idea from the book's author, who sources many of the ingredients she uses from her own back garden. It all makes for an interesting blend of the best Scottish ingredients, prepared and cooked with true Italian flair."



"This cookery book does something that is very rarely done in the world of cuisine. Instead of throwing together meal ideas, Carina Contini has split up her ideas into different months of the year, which takes up the noble trend of seasonal eating. It's an ingenious idea from the book's author, who sources many of the ingredients she uses from her own back garden. It all makes for an interesting blend of the best Scottish ingredients, prepared and cooked with true Italian flair."

`It's the personal touches that make this so much more than a cookbook.'

`Those with a kitchen garden will relish Carina Contini's Kitchen Garden Cookbook.'

"Sobre este título" puede pertenecer a otra edición de este libro.

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Contini, Carina
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Descripción Frances Lincoln Publishers Ltd, United Kingdom, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. Carina Contini s Kitchen Garden Cookbook is a collection of over 120 seasonal recipes that bring together Carina s Italian family heritage and her Scottish roots. Twelve months of recipes celebrate the best seasonal produce, with added ingrediants from Carina s favourite atisan food producers. Carina tells the story of how she and her husband. Victor, restored a large Victorian garden on the outskirts of Edinburgh, making it into an established kitchen garden that now serves their award-winning restaurants in Edinburgh. This warm and generous book includes seasonal growing notes provided by their expert head gardener, as well as Carina s personal recollections of Italian Scots family life. Victor and Carina Contini marry Itlain elegence with Scottish savvy to create spectacular fresh dishes. Ian Rankin. Nº de ref. de la librería AA29780711234604

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Carina Contini
Editorial: Frances Lincoln Publishers Ltd, United Kingdom (2014)
ISBN 10: 0711234604 ISBN 13: 9780711234604
Nuevos Tapa dura Cantidad: 10
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Descripción Frances Lincoln Publishers Ltd, United Kingdom, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. Carina Contini s Kitchen Garden Cookbook is a collection of over 120 seasonal recipes that bring together Carina s Italian family heritage and her Scottish roots. Twelve months of recipes celebrate the best seasonal produce, with added ingrediants from Carina s favourite atisan food producers. Carina tells the story of how she and her husband. Victor, restored a large Victorian garden on the outskirts of Edinburgh, making it into an established kitchen garden that now serves their award-winning restaurants in Edinburgh. This warm and generous book includes seasonal growing notes provided by their expert head gardener, as well as Carina s personal recollections of Italian Scots family life. Victor and Carina Contini marry Itlain elegence with Scottish savvy to create spectacular fresh dishes. Ian Rankin. Nº de ref. de la librería AA29780711234604

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Contini, Carina
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Descripción Frances Lincoln Publishers Ltd, 2014. Estado de conservación: New. Carina Contini's Kitchen Garden Cookbook is a collection of over 120 Scottish recipes with an Italian twist which celebrate the best seasonal ingredients. Num Pages: 304 pages, 150 colour photographs. BIC Classification: 1DBKS; WBN. Category: (G) General (US: Trade). Dimension: 251 x 197 x 34. Weight in Grams: 1232. . 2014. Hardcover. . . . . . Nº de ref. de la librería V9780711234604

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Carina Contini
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Descripción Frances Lincoln Publishers Ltd, 2014. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FX-9780711234604

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Contini, Carina
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Descripción Frances Lincoln Publishers Ltd. Estado de conservación: New. Carina Contini's Kitchen Garden Cookbook is a collection of over 120 Scottish recipes with an Italian twist which celebrate the best seasonal ingredients. Num Pages: 304 pages, 150 colour photographs. BIC Classification: 1DBKS; WBN. Category: (G) General (US: Trade). Dimension: 251 x 197 x 34. Weight in Grams: 1232. . 2014. Hardcover. . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780711234604

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Carina Contini
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Descripción Hardback. Estado de conservación: New. Not Signed; Carina Contini's Kitchen Garden Cookbook is a collection of over 120 seasonal recipes that bring together Carina's Italian family heritage and her Scottish roots. Twelve months of recipes celebrate the best seasonal produce, with added ingrediants from Carina's favourite atisan food producers. Carin. book. Nº de ref. de la librería ria9780711234604_rkm

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Carina Contini
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Descripción Frances Lincoln, 2014. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0711234604

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