The recipes for the Cooking Italy group I chose to make this week are Lamb Chops Fried in Parmesan Batter, found on page 412, Fusilli with Peas, Bacon, and Ricotta Sauce, found on page 163, and Asparagus Salad, found on page 557 of the cookbook we are using: Marcella Hazan's Essentials of Classic Italian Cooking.
All of the recipes were uncomplicated and the directions were easy to follow. The flavors were outstanding in all of the recipes. I made them as specified in the book, changing just the amount of oil that I pan-fried the lamb chops in as I figured I could do with a lot less oil, and the results were wonderfully non-greasy, so I was pleased with that outcome. The flavor that the thin crust gives the lamb chops was delightful.
I have decided that when the author says that a pasta dish "Serves Four," that I can count on it serving eight, even with my guys...the pasta portions in this book are huge. (Of course, that just means I have a head start on another meal this week.)
I decided to lightly steam the asparagus as that is how we like it, rather than boiling it in water. I did use the dressing that is specified in the book and served it at room temperature as directed. It was very good, and a nice change to eat it as a salad like this.
All in all, a wonderful meal and one we will repeat.
If you would like more information on the Cooking Italy group, want to see the menus and schedules, and want to see fabulous food and photos, visit Angela's site here.