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From Biba's Italian Kitchen by Biba Caggiano

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Notes about this book

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Notes about Recipes in this book

  • Pancetta-wrapped pork roast with roasted potatoes (Arrosto di maiale al forno con patate)

    • Cheri on March 17, 2012

      I have made this many times. It is excellent. The roast remains tender and does not dry out with this method, and the potatoes are sublime.

  • Tortelloni with asparagus sauce (Tortelloni con salsa di asparagi)

    • Breadcrumbs on February 24, 2013

      p. 68 - Excellent, super-quick sauce! In fairness the recipe does anticipate you making your own tortellini but I had purchased some fresh prosciutto stuffed tortellini imported from Italy and this sauce seemed like a perfect match. Adaptations I made were: steaming asparagus in the microwave vs boiling stove top, using the full spears (super-thin) vs just the tips since you puree them anyway, sauteed a little garlic in the butter prior to adding sauce to the pan. We absolutely loved this. The sauce was light and fresh tasting despite the use of cream. I think a little lemon zest would brighten it further and I may try this next time. Fantastic sauce that we'll definitely make again. K-9

  • Basic potato gnocchi (Gnocchi di patate)

    • puffinpower on July 14, 2012

      I was daunted to make my own gnocchi at first, but Bibba's instructions make it pretty straightforward. It is time-consuming, but so much tastier than the vacuum-sealed gnocchi from the grocery-store!

  • Potato gnocchi with cabbage and Fontina (Gnocchi di patate col cavolo e la Fontina)

    • puffinpower on July 14, 2012

      On a mid-winter's evening, this is heaven on a plate! A crisp white wine from Alto Adige makes a wonderful pairing.

  • Baked Swiss chard frittata (Frittata verde al forno)

    • PinchOfSalt on September 25, 2013

      I baked this in a 9.5 inch glass pie plate. The fritatta was tasty but much thinner than I expected (about 1/4 inch or .5 cm). The flavor was good, but the middle was wet even though the egg had set. I may have used too much chard. Other thoughts for next time: a bit more salt, or perhaps some very finely chopped prosciutto as an addition to the recipe?

  • Chick-pea, mushroom, and Swiss chard soup (Zuppa di ceci, funghi, e biete)

    • PinchOfSalt on April 22, 2013

      Delicious and very quick and easy to make. I substituted a small (about 15 ounce) can of chickpeas and a similar sized can of diced tomatoes for the dried chickpeas and Italian plum tomatoes called for in the recipe. Very satisfying on a cool evening.

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