The Food of Campanile Recipes from the Famed Los Angeles Restaurant

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The Food of Campanile: Recipes from the Famed Los Angeles Restaurant by Nancy Silverton, Mark Peel
English | September 23, 1997 | ISBN: 0679409068, 0812992032 | EPUB | 309 pages | 4.6 MB

The Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook.

A Sampling of Recipes:

* Cold Steamed Mussels with Marjoram Pesto
* Baked Radicchio with Gorgonzola and Red Pears
* Farro and Mushroom Soup
* Torn Pasta with Lobster, Fava Beans, and Currant Tomatoes
* Saffron Risotto with Clams, Spanish Sausage, and Borlotti Beans
* Kale with Crisp Garlic
* Grilled Prime Rib Steak with Red Wine Sauce
* Crisp Flattened Chicken with Wilted Parsley
* Grilled Scallops with Warm Leek and Bacon Salad
* Potato Parsnip Puree
* Lemon Meringue Tart with Champagne Vinegar Sauce
* Chocolate-Hazelnut Biscotti

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