The Italian vegetable cookbook : 200 favorite recipes for antipasti, soups, pasta, main dishes, and desserts

The Italian vegetable cookbook 200 favorite recipes for antipasti, soups, pasta, main dishes, and desserts

Michele Scicolone

Book - 2014

"Traditional and contemporary Italian recipes for vegetarian and nearly vegetarian dishes from the author of The Italian Slow Cooker Over the ages, resourceful Italian cooks have devised countless ways to prepare vegetables--all incredibly flavorful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of traveling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her family. She encountered still others, including One-Pot "Dragged" Penne, in restaurants and adapted dishes like Romeo's Stuffed Eggplant from th...e cookbooks she collects. Many recipes display the Italian talent for making much out of little: Acquacotta, "Cooked Water," makes a sumptuous soup from bread, tomatoes, and cheese. In keeping with Italian tradition, some dishes contain small amounts of pancetta, anchovies, or chicken broth, but they are optional. Simple desserts--Rustic Fruit Focaccia, Plum Crostata--finish the collection"--

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Subjects
Cooking, Italian.
Cooking (Vegetables)
Cookbooks.
Genres
Cookbooks
Published
Boston : Houghton Mifflin Harcourt 2014.
Language
English
Main Author
Michele Scicolone (author)
Item Description
"A Rux Martin book."
Includes index.
Physical Description
326 pages : color illustrations ; 27 cm
ISBN
9780547909165
Contents unavailable.
Review by Booklist Review

Italian cooking has ascended to the very summit of American taste. Pastas, breads, and meats rank as favorites with American eaters, but they aren't always familiar with Italian approaches to vegetable cookery and don't feel competent to cook much beyond eggplant parmigiana. Scicolone's book may change all that. Her methodology for vegetable cooking strives to extract the greatest amount of flavor and texture from every plant. Potatoes and fennel roast with garlic for a side dish. Beets dye gnocchi for dramatic punctuation under rich Gorgonzola cream. Ambitious cooks will love the challenge of Scicolone's Swiss chard and ricotta pie. Some recipes call for typical Italian flavor enhancers, such as anchovies or ­pancetta; nevertheless, vegetarians will find lots to savor here, and meat eaters will deem many of the pasta sauces perfectly satisfying. And both camps will delight in the host of rich and sweet dessert offerings.--Knoblauch, Mark Copyright 2014 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review

Taking a break from the slow cooker, the subject of her last few books, veteran author Scicolone (The Mediterranean Slow Cooker) turns her attention to the oven and stove top. Like Domenica Marchetti's The Glorious Vegetables of Italy, Scicolone's new title draws inspiration from travel and includes plenty of enviable anecdotes. Recipes organized by course (antipasti, soups, pasta, side dishes, etc.), from elegant roasted tomatoes on the vine with burrata to easy two-berry tiramisu, are home cook friendly, calling for mostly easy-to-find ingredients. VERDICT Recommended for readers interested in another solid collection of mostly meat-free Italian vegetable dishes. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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