Rogers Gray Italian Country Cookbook by Ruth (Ruthie) Rogers

  • Zuppa di cozze in bianco (white mussel soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth (Ruthie) Rogers

    • Categories: Soups; Italian
    • Ingredients: mussels; dried chiles; parsley; ciabatta bread
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • 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.

  • Pasta e fagioli (pasta and bean soup)

    • mcvl on April 03, 2020

      Simple, classic, */good/*.

  • 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.

    • okmosa on September 12, 2024

      This was a perfect recipe for the spontaneous scallops I brought home. I always have capers in the refrigerator and there was sage in the garden.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

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


Other cookbooks by this author