Le Tecniche

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

In this chapter, students learn the fundamentals of cooking risotto, polenta, and farrotto, and continue to practice the skill of saltare. SeeLesson 8 for a more complete discussion of these dishes.