THE ITALIAN VEGETABLE COOKBOOK
It’s here! My latest book, The Italian Vegetable Cookbook: 200 Recipes for Antipasti, Soups, Pasta, Main Dishes and Desserts, is now available in both hardcover and ebook editions. The name says it all! Inside you will find vegetable recipes the way the Italians cook them. Some may contain small amounts of meat, or anchovies, or chicken broth for flavor, but you can leave them out if you prefer.
The book is a collection of some of the tastiest vegetable, fruit and nut recipes that I have collected both here and while traveling in Italy. There are classic appetizers like juicy Stuffed Cremini Mushrooms and little fritters filled with spinach and melted cheese. In a hurry but don’t want to sacrifice flavor? Try one of my speedy pastas to make in a flash, like Spaghetti alla Spaghettata, with red wine, olives and garlic, or suave Fettuccine with Lemon Cream.
Hearty casseroles such as Sofia’s Eggplant Timballo or Baked Bowties with Cauliflower and Cheese make satisfying main courses as do savory tarts and pies such as the Tomato and Ricotta Crostata. There are plenty of ideas for side dishes, too, like Fried Cardoons, Crusty Roasted Peppers and Lemon Potatoes. And I couldn’t resist adding some fruit and nut desserts, like a Rustic Fruit Focaccia and Strawberry Mascarpone Gelato.
The book is packed with mouth-watering photos, taken by the renowned photographer Alan Richardson.