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dear cooks,
There are few restaurants that attract an international following—London's River Café is one of them. Rose Gray and Ruth Rogers are the pioneering founders of the immensely popular restaurant and bestselling authors of the River Café cookbook series. Their newest book, Italian Two Easy, features 150 quick and easy recipes for everyone who loves Italian food but doesn't want to spend hours preparing it.
With only a handful of fresh ingredients and sinfully simple instructions, Italian Two Easy offers delectable dishes infused with distinct regional flavors, from Sicily to Milan, Cinque Terra to Apulia, in each of the book's 14 chapters. These include: Mozzarella; Salads; Birds with Wine; Grilled Fish & Meat; Italian Vegetables; Baked Fruit; and Chocolate & Coffee.
Italian Two Easy proves that great food doesn't require hours of slaving over a stove. Rose and Ruth have once again delivered an enticing volume of Italian dishes perfect for summer cooking and guaranteed to delight and satisfy the busiest of cooks.
Cucumber, mint, mascarpone
ingredients
| to prepareNote: Look for cucumbers that are unwaxed. They should be firm and rounded to the ends. Avoid any with withered, shriveled tips or ones that bulge in the middle, because they are likely to be filled with large seeds. Peel the cucumbers, cut in half lengthwise, and remove the seeds. Cut in half again and then into 2-inch lengths. Chop the mint. Wash the chile and finely slice on the diagonal. Squeeze the juice from the lemon. Combine the mascarpone and crème fraîche; season well. Combine the cucumber and mint with the lemon juice and three times its volume of olive oil. Season. Serve with the mascarpone and the chile sprinkled over.
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happy cooking!
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Printer-friendly recipe