Notes about Recipes in this book

• Saffron rice croquettes (Arancine di riso alla zafferano)

  • kbrooks on May 07, 2026

    These are good but I am going back to anaracini recipe I've been making for years that delivers more flavor.

• Potato croquettes (Crocchette di patate)

  • kbrooks on May 07, 2026

    Basic wine bar staple.

• A trio of crostini (Tre crostini)

  • kbrooks on January 23, 2025

    Made the tuna puree. Elegant spread. Used the juice of a whole lemon. Served with a small bowl of minced red onions on the side.

• Rich tomato sauce (Salsa di pomodoro ricca)

  • kbrooks on January 23, 2025

    Excellent tomato sauce! I add 2-4 tablespoons of unsalted butter (ala Marcella Hazen )

• Tomato sauce (Salsa di pomodoro)

  • kbrooks on January 23, 2025

    Another excellent tomato sauce from this book. Definitely add the optional cream and fresh basil.

• Classic cream sauce (Salsa Besiamella tradizionale)

  • kbrooks on January 23, 2025

    Perfect bechemal. For variation add chives and some fresh lemon juice.

• Oven-baked pasta with classic Bolognese sauce (Pasta al forno alla Bolognese)

  • twoyolks on January 16, 2018

    This was good but a little out of balance. I expect Bolognese sauce to be a bit more subtle and sublime while this was full of much stronger flavors. The sauce is very heavy on the meat. I liked the creaminess of the bechamel but would've appreciated more than just a little bit on top.

• Pasta gratin with leeks, sausages, and mushrooms (Maccheroni al porro, salsicce, e porcini)

  • Breadcrumbs on December 08, 2012

    NOTE: This dish uses a béchamel sauce.

• Florentine roast pork loin (Aristà di maiale alla Fiorentina)

  • twoyolks on August 20, 2025

    The pork is moist and has good flavor from the brine and herb rub. I cooked it on a rotisserie instead of roasting it.

• Little pork meatballs from Bari (Polpette al Barese)

  • kbrooks on January 23, 2025

    These meatballs are wonderful! Serve unsauced, or in a tomato sauce on pasta,or, as recommended in the recipe, in a sauce with greens.

• Spice-and-salt cured beef (Carne salata)

  • RachaelN on September 21, 2024

    This is fantastic. I wish I'd made double. Highly recommend. And yes, it takes time. I let it cure for 16 days.

• Duck breast with balsamic vinegar and orange (Petto d'anatra all'aceto balsamico ed arancia)

  • anya_sf on May 29, 2017

    Quick and easy. I cooked 3 smaller breasts with the same amount of sauce; there was plenty. Didn't serve it over salad greens, but next time I would. I'm not sure you'd need the olive oil for the dressing, since there is plenty of duck fat, even after draining most of it.

• Mascarpone and fruit tart (Crostata di formaggio e frutta)

  • anya_sf on May 11, 2022

    Half the recipe just filled a 7" tart pan. I used frangelico and raspberries and sprinkled hazelnut meal over the crust instead of almonds. After tasting the custard, I decided to add an extra tablespoon of sugar and liked the sweetness. I really enjoyed the flavor combination. The tart held up well in the fridge for a few days.