Cooking Rice with an Italian Accent!

by Father Giuseppe Orsini

Book Overview

A retired Catholic priest has found his second calling in the kitchensharing his love of food and family with delightful recipes and anecdotes Only Sicily can boast about the variety and richness of its cuisine, says Father Orsini in his introduction to his selection of delicious rice recipes. In 827 A.D., Arabs from nearby Tunisia invaded Sicily bringing with them the knowledge of the cultivation of rice. The Sicilians took it from there; wars came...

• Format: Hardcover
• Language: English
• ISBN: 031233902X
• ISBN13: 9780312339029
• Release Date: September 2005
• Publisher: Thomas Dunne Books
• Length: 160 Pages
• Weight: 1.15 lbs.
• Dimensions: 0.7" x 7.6" x 9.8"

Customer Reviews

Nice Rice

Rice, in many homes is a staple and a necessity in many countries around the world. Father Orsini gives us a brief look at rice agriculture in Italy. The book starts off with recipes for beef and chicken broth, both essential according to Father "Joe". Every recipe comes with two wine recommendations so you can hardly go wrong when planning a meal. Father Orsini has also included Rice Desserts. My other reviews are on Books In Review. Adrienne Petterson

Rice - Italian -- Repeat Rice NOT Pasta

It seems like every meal has a starch. In South Louisiana where I grew up it was rice. Consequently I never really liked Italian food because everything seemed to come with pasta. It was several years that I visited Northern Italy and behold the restaurants served rice instead. It was wonderful. I spotted this book. The cover photograph looked an awful lot like a Spanish Paella, a favorite of mine. I started flipping through the book. I haven't found out just which dish is on the front, because I can't seem to get all the way through the book. I keep finding things that I want to cook. First I couldn't get past the first page of the risotto section. Risotto Saporito al Gorgonzola -- Gorgonzola, a blue cheese that's one of my favorites --Pinot Grigio, a dry white wine that's one of my favorites. There's no point in going any further until you try this recipie. After you get to a recipie like this, why go any further until you've tried it. Then, only a couple of pages later, Risotto Giallo con Peperoni -- saffron, you can never go wrong with saffron in a dish. Garlic, onion, peppers, wine again. And Risotto alla Moda Dalamata. Lean beaf, Italian sausage, veal, cognac - need I say more. Well, I'm going to keep working my way through the book. Maybe I'll find what's on the cover, maybe I won't. It no longer matters.