Notes about Recipes in this book

• Gratinéed asparagus and prosciutto (Asparagi e prosciutto alla Parmigiana)

  • twoyolks on May 22, 2025

    Simple but very tasty. The prosciutto really compliments the asparagus well.

• Tagliatelle with ragù (Tagliatelle col ragù della Gigina)

  • twoyolks on November 21, 2016

    This is a very good version of Bolognese sauce made with beef. It's well well balanced between flavor and richness. I tend to prefer a bit more subtle Bolognese made with veal and pork but this is a good example made with beef. This was the correct amount of sauce for fresh pasta made with 2 cups of flour and 2 whole eggs.

• Garganelli with sausage sauce (Garganelli con il sugo di salsiccia)

  • twoyolks on November 08, 2016

    This was a really good and a bit different sausage sauce. I ended up using a high-quality breakfast sausage (not sweetened) that I had. The chicken stock really adds richness to the sauce. There's just a little bit of tomato flavor via the tomato paste.

  • Shelmar on January 12, 2020

    John used penne, good but the tomato paste dominated. Reduce to 4 Tbs tomato paste and 2 c chicken broth.

• Rigatoni with sausage, peas, tomatoes, and cream (Rigatoni con la salsicca, piselli, pomodori, e panna)

  • Breadcrumbs on April 11, 2016

    p. 157 – This recipe has been on my EYB “To-Try” list for some time. We picked up a mild Italian chicken sausage at a local poultry farm and decided this would be a great recipe to profile it (though Biba suggests pork). The only other adaptation I made was to add some chopped fennel to the mix since I found a bulb languishing in the crisper. The beauty of this dish is that it comes together in no time and produces a delicious, satisfying but not too heavy dish. The amount of cream in the recipe is minimal (1/4cup) but just enough to take the tang out of the tomatoes and balance the flavours of the dish. We loved everything about this dish, the finely chopped pancetta worked beautifully, especially with the leaner chicken sausages. I will definitely make it again and won’t change a thing. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374?commentId=9837297

• Baked halibut with potatoes (Rombo e patate al forno)

  • ricki on April 15, 2020

    With such a simple ingredient list, this needs a more assertive hand with the salt and pepper than my usual. And/or finish with olive oil and fresh herbs? Every stage of the cooking took longer than her suggested times even though the oven (per thermometer) was at the right temperature. Still, it was easy and we both enjoyed it enough to try again.

• Pan-roasted chicken with potatoes and rosemary (Pollo in padella con patate e rosmarino)

  • twoyolks on January 23, 2017

    This was really good. The potatoes get a lot of chicken and olive oil flavor. The dark meat was tender and juicy but the white meat was dried out. In the future, I'd just use all chicken thighs.

• Roasted veal shoulder (Arrosto di vitello all'aglione)

  • twoyolks on July 31, 2018

    The garlic and herb rub is a bit strong (or I used too much). I had a much smaller piece of veal so it cooked faster. The sauce was a bit too intense for a delicate meat like veal.

• Veal cutlets with prosciutto, Parmigiano, and Marsala (Cotolette di vitello alla Bolognese)

  • twoyolks on June 02, 2020

    This was good but I've had better veal cutlet preparations.

• Roasted potatoes (Patate arrosto)

  • twoyolks on October 25, 2017

    These roasted potatoes have really good flavor from the herbs, garlic, and pancetta. They aren't particularly crispy but do get some good browning on the side in contact with the pan. They were also pretty easy to make and cooked pretty quickly.