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The Silver Spoon was the first English edition of the bestselling Italian cookbook of the last fifty years, Il cucchiaio d’argento. With over 2,000 recipes, its simple style and authenticity has made it the definitive, bestselling book on Italian cooking, for both gourmets and beginners. Following its phenomenal success, this new updated and revised edition is illustrated with newly commissioned photography and includes new menus by celebrated Italian chefs.
From the Publisher
What the Chefs Say
Giorgio Locatelli: ‘Throughout the years, I have seen chefs in many different kitchens refer to all types of cookery books. But The Silver Spoon is the only book that made it to my Mum’s kitchen. Most Italians consider this book their ‘Bible’ on home cookery’.
Angela Hartnett: ‘The Silver Spoon was the first Italian cookery book I ever bought. It is an excellent reference for classical Italian recipes and I’m delighted that at last it is being translated into English.’
Gordon Ramsay: ‘The Silver Spoon is an amazing encyclopedia of Italian food – comprehensive and inspiring.’
Stefano de Pieri: ‘The Silver Spoon is an Italian classic that you can never get enough of, it represents the soul of Italian cookery.’
Stefano Manfredi: ‘Every cook who loves Italian food should have The Silver Spoon in their library. Not only is it indispensable as a recipe reference, but also as a source of inspiration.’
Orecchiette with Broccoli
Serves 4
Preparation: 45 min
Cooking: 15 min
Cook the broccoli in salted, boiling water for 5 minutes, then drain.
Heat the olive oil in a large saucepan, add the garlic and chilli and cook for 3 minutes, then add the broccoli and cook over a low heat, stirring occasionally, for 5 minutes until tender. Meanwhile, cook the orecchiette in a large pan of salted, boiling water for 10 minutes until al dente, then drain and toss with the broccoli. Serve with Parmesan or pecorino.
Alternatively, the broccoli may be cooked with the orecchiette. In this case, drain everything, then drizzle with olive oil and sprinkle with grated pecorino.
Ingredients
800 g/13⁄4 lb broccoli, cut into florets
2 tablespoons olive oil
1 clove garlic, chopped
1 fresh chilli, de-seeded and chopped
300 g/11 oz orecchiette
salt
Parmesan or pecorino cheese, freshly grated, to serve
The only resource for traditional Italian home cooking
Includes over 2,000 authentic Italian recipes
“It’s not so much one more Italian cookbook as the one-volume encyclopedia of Italian home cookery. Lavish illustrations, a helpful glossary of cooking terms and a translation geared to the intelligent layout make The Silver Spoon both pleasant browsing and an accessible manual in the kitchen.” —The Wall Street Journal
Recipes handed down through generations
The skills of Italian cooking are handed down from one generation to the next, and its unique character has come about through centuries of testing in family kitchens.
User-friendly format
Illustrated with stunning photography, this volume also includes a section of menus by celebrated chefs cooking traditional Italian food.
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