Launch head chef at Jamie Oliver's Fifteen London, and now head chef at Fifteen, Melbourne, Australia, Tobie Puttock cooks ripper Italian food. This simple, edgy and dynamic cookbook rewrites some rules and ignores others of Italian cuisine. Yet however far Tobie pushes the boundaries of traditions, he sticks closely to the guiding principle of great Italian cuisine: that cooking is, if nothing else, an act of love. "Daily Italian" is a compilation of 100 of Tobie's Italian recipes - from crumbed swordfish with rosemary or chilli and sausage and fennel risotto to fried mozzarella with saffron or chocolate and olive oil tart. These are superb recipes, rooted in classical Italian cooking, but adapted to be extra generous and easy to prepare. The book, both in terms of of the food and the look, has an energy, individuality and edginess that is contagious.
Table of Contents
Foreword by Jamie Oliver. Introduction. Good for you . No plates, big tastes. Dressed cannellini beans, Fried mozzarella with saffron, Broad beans with anchovies, Pickled Vegetables, Tuscan-style pate, Rabbit tuna, Flatbread from Emilia-Romagna, Fried mushrooms with basil and anchovy mayonnaise, Braised shallots in tuna sauce, Marinated sardines, Grilled mussels with breadcrumbs and chilli Herb frittata with prosciutto and goat's cheese. Early stuff. Farro (spelt ) soup with vegetables, Pumpkin soup, Salmon carpaccio, Cabbage, crostini and fontina soup, Broccolini with mozzarella, cured lemon and anchovies, Mussel and clam soup, Homemade gravad lax, Onion soup with fontina and crostini, Squid stuffed with ricotta, breadcrumbs, chilli and majoram, Raw beef fillet with lemon, Parmesan, thyme and extra-virgin olive oil, Bresaola with Parmesan, lemon, horseradish and rye bread, Baked sardines with marjoram, Veal crudo (raw) with mushrooms, Pearly barley soup, Lobster carpaccio. Shapes and sauces. Tagliatelle with cherry tomatoes and sardines, Stracci with peas, broad beans, asparagus, herbs and lemons, Polenta gnocchi with marjoram, taleggio and prosciutto, Rigatoni with veal sauce, Sausage and fennel risotto, Buckwheat pasta with cabbage, fontina and potato, Corteccia with duck, sultanas and parsley, Squid ink risotto, Slow bologneses sauce, Rotolo of beetroot leaves and ricotta, Farfalle with smoked salmon, vodka and thyme, Potato gnocchi with prosciutto and sage butter. Field, farm and forest. Crumbed and fried veal with prosciutto and sage, Pan-roasted pork cutlets with balsamic vinegar and thyme, Roast chicken with fennel seeds, pancetta and capers, Pallard of beef with rocket and lemon, Beef poached in red wine, Christmas or anytime turkey, Braised rabbit with olives and rosemary, Roast duck with amaretti biscuits, Veal cutlets with fontina alla mountain style, Beef fillet rolled in herbs and wrapped in prosciutto, Quails roasted with pancetta and grapes, Slow-braised beef with red wine, orange zest and parsley. Under the sea. Crumbed swordfish with roseamary and chilli, Snapper baked in egg whites with fennel, mint and lemon, Baked lobster with parsley, rosemary and chardonnay, Whole snapper with fennel seeds, Roasted tuna with cherry tomatoes, vermouth and basil, Poached ocean trout, Venetian crabs, Red mullet cooked with saffron, fennel and black olives, Seafood broth. On the side. Rocket, fennel and blood orange salad, Cauliflower and bottarga salad, Mixed tomato salad with ricotta, marjoram and balsamic vinegar, Baked fennel with cream, pancetta and parmesan, Beetroot, horseradish, marjoram and creme fraiche salad, Potato rosti, Cabbage with garlic and anchovies, Mustard fruits, Mashed potatoes alla Tobie, Roasted potatoes with milk, rosemary and garlic, Warm spinach salad with pine nuts and balsamic vinegar. Sweet! Apple strudel, Ricotta fritters, Strawberries with balsamic vinegar, Almond custard, Crostoli, Battered and fried apple, Creme brulee, Peaches baked with amaretto, Zabaglione served chilled, Fresh fig and pecorino seadas, Cherry pie, Panettone, Bomboloni - the Italian doughnuts, Chocolate and olive tart. Bases and basics. Breadcrumbs, Green vegetables, braised, Egg-white batter, Mayonnaise, Pasta dough, Polenta, Olive oil, Parmesan cheese, Salasa dragoncella, Salsa verde, Sterilising jars, Stocks, Sweet pastry. Thanks. Index.
Tobie's passion for cooking has taken him all over the world; from Melbourne's Caffe e Cucina, to Lake Como's Hotel Florence, and even to St Moritz. Summer 1999 saw him working at the River Cafe in London. Jamie Oliver approached him in 2001 to be Head Chef at his new restaurant Fifteen, and Tobie was instrumental in helping Fifteen achieve the status of Tatler's "Restaurant of the Year". Tobie regularly makes TV appearances and has appeared on numerous shows, including Jamie's Kitchen. He returned home to Melbourne in 2005 where he is now Head Chef of Melbourne's Fifteen. He was a regular on Australia's longest running morning show Channel 10's Good Morning Australia and is also a regular on Australia's Ready Steady Cook, and is now one of Australia's most high profile celebrities.