Rogers Gray Italian Country Cookbook by Ruth Rogers

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  • Ribollita

    • wester on February 17, 2011

      This didn't look very promising while it was cooking, but the end result was delicious. A robust vegetable soup/stew, vegetarian, and it just tasted right. The instructions were sometimes a bit ambiguous, but it's a recipe that can handle some differences in interpretation. The amount of cavolo nero given seemed ridiculously high, and unless it behaves completely different from boerenkool (which I used) or kale (which you will probably use), I recommend using much less. I used almost 1 pound instead of 4 1/2.

  • Cicoria al forno (baked endive)

    • wester on October 28, 2012

      A good basic recipe, but with lemon zest added. I'm not sure it's an improvement: it seems a bit incongruous with the other flavors. Also, I would bake it either longer or hotter, as there was still more bite to the chicory than I like. After an hour in the oven, yes.

  • Caposante in padella con capperi (pan-fried scallops with capers)

    • wester on July 31, 2011

      I loved the capers here, which got crispy and complemented the scallops perfectly. I wasn't too sure about the sage leaves - they did get lovely and crispy, but I felt they didn't add much to the dish. The lemon was quite unnecessary and even distracting. Next time just with capers.

  • Maiale arrosto con aceto balsamico (pork roasted with balsamic vinegar)

    • mcvl on August 30, 2015

      Oh my golly, go make this recipe immediately. But be sure to use real balsamic vinegar from Modena, not the caramel stuff from the supermarket.

  • Pasta e fagioli (pasta and bean soup)

    • mcvl on April 03, 2020

      Simple, classic, */good/*.

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  • ISBN 10 067945957X
  • ISBN 13 9780679459576
  • Published Oct 11 1996
  • Format Hardcover
  • Language English
  • Publisher Random House

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