Rogers Gray Italian Country Cookbook by Ruth Rogers

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    • Categories: Soups; Italian
    • Ingredients: mussels; dried chiles; parsley; ciabatta bread
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    • Categories: Soups; Italian
    • Ingredients: mussels; canned anchovies; dried chiles; canned tomatoes; parsley; Italian bread
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    • Categories: Soups; Summer; Italian
    • Ingredients: basil; tomatoes; mussels; ciabatta bread
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: mullet; monkfish; mussels; red chiles; fish stock; langoustines; sea scallops; new potatoes; fennel; fennel seeds; canned tomatoes; parsley; ciabatta bread
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    • Categories: Soups; Italian
    • Ingredients: prosciutto; celery; red onions; mint; carrots; peas; Parmesan cheese
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    • Categories: Soups; Summer; Italian
    • Ingredients: red onions; mint; peas; chicken stock; Parmesan cheese
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    • Categories: Soups; Italian
    • Ingredients: zucchini; chicken stock; heavy cream; basil; parsley; Parmesan cheese; ciabatta bread; black olives; red chiles
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    • Categories: Soups; Italian
    • Ingredients: red onions; marjoram; pumpkins; new potatoes; dried chiles; chicken stock; Parmesan cheese; ciabatta bread
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    • Categories: Soups; Italian
    • Ingredients: Puy lentils; red onions; sorrel; chicken stock; spinach; crème fraîche; Parmesan cheese
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    • Categories: Soups; Italian; Vegetarian
    • Ingredients: tomatoes; stale bread; basil
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    • Categories: Soups; Italian; Vegetarian
    • Ingredients: parsley; celery; carrots; red onions; canned tomatoes; cavolo nero; cannellini beans; ciabatta bread
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    • Categories: Soups; Winter; Italian
    • Ingredients: carrots; red onions; celery; Swiss chard; parsley; canned tomatoes; cavolo nero; cannellini beans; chicken stock; thyme; sage; Parmesan cheese
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    • Categories: Soups; Summer; Italian
    • Ingredients: celery; red onions; asparagus; green beans; peas; fava beans; chicken stock; basil; heavy cream; Parmesan cheese; basil pesto
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    • Categories: Soups; Italian; Vegetarian
    • Ingredients: cannellini beans; parsley; store-cupboard ingredients
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    • Categories: Soups; Italian; Vegetarian
    • Ingredients: dried fava beans; Swiss chard
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    • Categories: Soups; Italian
    • Ingredients: borlotti beans; red onions; celery; dried chiles; rosemary; pancetta; canned tomatoes; penne rigate pasta; fresh chicory (UK); Parmesan cheese
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    • Categories: Soups; Italian
    • Ingredients: artichokes; Jerusalem artichokes; red onions; dried chiles; thyme; chicken stock; Parmesan cheese; ciabatta bread; sun-dried tomatoes
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    • Categories: Soups; Italian
    • Ingredients: purple sprouting broccoli; ciabatta bread; chicken stock; Parmesan cheese
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    • Categories: Soups; Italian
    • Ingredients: Savoy cabbage; ciabatta bread; canned anchovies; Fontina cheese; chicken stock; Parmesan cheese
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    • Categories: Stocks; Italian
    • Ingredients: chicken carcass; red onions; carrots; celery; parsley; black peppercorns; bay leaves
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    • Categories: Stocks; Italian
    • Ingredients: veal shanks; red onions; carrots; celery; parsley; black peppercorns; bay leaves
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    • Categories: Stocks; Italian
    • Ingredients: turbot bones and trimmings; red onions; celery; carrots; parsley; white peppercorns; bay leaves; fennel
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    • Categories: Italian; Vegetarian
    • Ingredients: pasta flour; semolina flour; store-cupboard ingredients
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    • Categories: Main course; Italian
    • Ingredients: pancetta; heavy cream; Parmesan cheese; penne rigate pasta
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    • Categories: Main course; Italian; Vegetarian
    • Ingredients: red onions; marjoram; spinach; dried porcini mushrooms; portabello mushrooms; buffalo ricotta cheese; Parmesan cheese; nutmeg; semolina flour; pasta flour; sage
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Notes about this book

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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.

  • 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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