{"product_id":"9780714857732","title":"Recipes from an Italian Summer","description":"\u003cp\u003eIt's summertime in Italy and the living is easy. The days are longer and more relaxed. Italians flock to the coast to enjoy the tranquility of the sea or retreat to the countryside to unwind in the brilliant, bright sunshine. And most all, they eat.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eRecipes from an Italian Summer\u003c\/i\u003e captures the essence of the Italian summer featuring over 400 easy-to-make seasonal recipes, organized by how we like to eat with individual chapters for Picnics, Salads, Barbecues, Light Lunches and Suppers, Summer Entertaining, Desserts, and Ice Cream and Drinks. The recipes are perfect ways to make the most of tasty summer produce such as tomatoes, fresh herbs, peas, beans, fresh fruit, and berries. A must-have for anyone who enjoyed \u003ci\u003eThe Silver Spoon\u003c\/i\u003e, Phaidon's bestselling Italian cookbook.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eRecipes from an Italian Summer\u003c\/i\u003e not only brings the taste of the Italian summer to your table, it also transports you to Italy. Alongside 100 beautiful photographs of the mouthwatering dishes by Andy Sewell are more than 30 stunning images of the Italian countryside from award-winning photographer Joel Meyerowitz. Travel through the pages to the idyllic vacation regions of Campania, Tuscany, Sicility, and Sardinia and you experience the bold flavors of their regional cuisines.\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePiadina\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003ePreparation time: 45 minutes (including rising)\u003cbr\u003eCooking time: 15 minutes\u003cbr\u003eServes 12\u003c\/p\u003e\u003cp\u003e5 ½ cups all-purpose flour, plus extra for dusting\u003cbr\u003e2 teaspoons baking powder (optional)\u003cbr\u003e ½ cup lard olive oil, for brushing\u003cbr\u003e12 slices prosciutto salt\u003c\/p\u003e\u003cp\u003eSift together the flour, baking powder, and 2 pinches of salt into a large bowl. Add the lard and as much warm water as necessary to mix to a springy dough. Cover with a clean dish towel and let rise for 30 minutes.\u003c\/p\u003e\u003cp\u003eDivide the dough into 12 pieces and roll them out into thin rounds on a lightly floured counter. Brush a skillet with oil, add the round in batches, and cook on both sides for a few minutes, until lightly browned. Top each piadina with a slice of prosciutto and fold in half to serve.\u003c\/p\u003e","brand":"Phaidon Press","offers":[{"title":"Default Title","offer_id":47028405993712,"sku":"9780714857732","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780714857732_p0.jpg?v=1763624109","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780714857732","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}