Notes about Recipes in this book

• Pork chops with porcini mushroom sauce (Coslolete di maiale con salsa di porcini)

  • nicolepellegrini on January 18, 2019

    Wonderful! It can be hard to keep lean pork chops from being dry but this simple recipe did the trick. The mushroom sauce was a perfect complement to the breadcrumb-crusted-and-quickly-fried pork. Will absolutely make again.

• Chicken and potatoes with wine (Pollo e patate con vino)

  • nicolepellegrini on May 06, 2021

    Easy to throw together and very tasty - husband especially enjoyed it. I liked that the potatoes came out nicely with the chicken as they were partly cooked before adding all together.

• Baked cod (Merluzzo gratinato)

  • nicolepellegrini on April 22, 2026

    Good...husband liked this and it was very, very easy and fast to throw together. Just watch the saltiness depending on the anchovies you use, as they can overpower the cod if not careful.

• baked swordfish (Pesce sapda al forno)

  • nicolepellegrini on June 04, 2015

    So. Good. Mary Ann comes through again with an easy yet delicious and memorable dish. All the sweet-sour flavors I love about good Southern Italian food.

• Mixed vegetables (Verdure miste)

  • nicolepellegrini on November 06, 2020

    Very simple but good. I did add a little oregano for some extra flavor. The leftovers made for a good omelette filling the next day.

• Green beans and potatoes with pesto (Fagiolini e Patate con pesto)

  • nicolepellegrini on February 21, 2020

    Easy as can be, but very tasty. Took me straight back to my recent trip to Genoa.

• Eggplant bundles (Involtini di melanzane)

  • nicolepellegrini on July 07, 2018

    Very nice. I wanted to make something a little lighter than a typical eggplant parmesan and this fit the bill. I fried the eggplant 1 minute per side after salting and that seemed to do the trick to soften them up enough to roll, although some did still split. One quibble with the recipe is that it did not specify what temperature to bake it at in the oven; I chose 375F and that worked for 25 minutes. I also removed the foil for the last 5 minutes so that the top would brown slightly, and served it with a spicy tomato sauce on the side.

• Oven roated potatoes and zucchini with garlic (Patate u zucchini al forno con aglio)

  • nicolepellegrini on May 17, 2018

    Just so-so — my quest for the best oven-roast potatoes continued. I wanted to try this one because I liked the idea of doing zucchini and potatoes together. But I could tell it was going to be way too much oil to get a good crisp crust on the potatoes, so cut down the amount from 1/2 cup to 1/3, and that was still too much. I also would add the zucchini sooner because the potatoes were pretty soft by the time the zucchini were done. (I ended up leaving them at low heat on convection for a while and that helped crisp and dry them out.)