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Author: Michele Scicolone | Publisher: Rux Martin/Houghton Mifflin Harcourt | Category: Cooking | Language: Italian | Page: 336 | ISBN: 0547909160 | ISBN13: 9780547909165 |

Description: 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 vegetablesall 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 Romeos Stuffed Eggplant from the 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 dessertsRustic Fruit Focaccia, Plum Crostatafinish the collection.

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The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts [Italian].pdf
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