The Food of Italy by Claudia Roden

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  • Chicken liver pâté crostini (Crostini di pâté di fegatini di pollo)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Italian
    • Ingredients: chicken livers; butter; rosemary; Marsala wine; Cognac
    • Accompaniments: Caramelised onions
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  • Caramelised onions

    from The Food of Italy The Food of Italy by Claudia Roden

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  • Hot garlic and anchovy dip (Bagna cauda)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: olive oil; garlic; anchovies; butter
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  • Cheese fondue (Fonduta)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Dips, spreads & salsas; Sauces, general; Appetizers / starters; Main course; Italian; Vegetarian
    • Ingredients: Fontina cheese; milk; egg yolks; white pepper
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  • Peppers stuffed with tomatoes (Peperoni ripieni con pomodoro)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Appetizers / starters; Side dish; Italian
    • Ingredients: red peppers; anchovies; tomatoes; basil
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  • Peppers with anchovies and capers (Peperoni alla Piemontese)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Appetizers / starters; Side dish; Italian
    • Ingredients: bell peppers; capers; oregano; jarred anchovies in oil
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  • Mushrooms on grilled polenta (Funghetti con polenta)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Appetizers / starters; Main course; Italian
    • Ingredients: mushrooms; thyme; parsley
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  • Mixed fried delicacies (Fritto misto Piemontese)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Fried doughs; Appetizers / starters; Small plates - tapas, meze; Italian
    • Ingredients: breadcrumbs; all-purpose flour; variety meats of your choice; vegetables of your choice; oil
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  • Raw meat salad (Insalata di carne cruda)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Main course; Italian
    • Ingredients: beef fillets; lemons; parsley; capers; pickled cucumbers
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  • Tongue with red sauce (Lingua in salsa rossa)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Sauces for meat; Appetizers / starters; Main course; Italian
    • Ingredients: beef tongue; whole cloves; carrots; celery; bay leaves; red bell peppers; anchovies; tomatoes; rosemary; basil; parsley; onions; dried chilli flakes
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  • Red sauce (Salsa rossa)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Sauces, general; Italian
    • Ingredients: celery; carrots; red bell peppers; tomatoes; anchovies; rosemary; basil; parsley; chilli flakes; onions
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  • Tagliatelle with white truffles (Tagliatelle con tartufi bianchi)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Pasta, doughs & sauces; Main course; Fall / autumn; Winter; Italian; Vegetarian
    • Ingredients: white truffles; butter; Parmesan cheese; nutmeg; tagliatelle pasta
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  • Tagliatelle with black truffles (Tagliatelle con tartufi nerri)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Italian
    • Ingredients: butter; Parmesan cheese; nutmeg; tagliatelle pasta; double cream; truffle oil; black truffles
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  • Lemon risotto

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Rice dishes; Main course; Italian
    • Ingredients: lemons; chicken stock; onions; risotto rice; Parmesan cheese; mascarpone cheese
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  • Risotto with ham and cheese (Antico risotto sabaudo)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Rice dishes; Appetizers / starters; Main course; Italian
    • Ingredients: cooked ham; rosemary; Arborio rice; chicken stock; Parmesan cheese; onions; Fontina cheese
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  • Risotto with Barolo (Risotto al Barolo)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Rice dishes; Main course; Appetizers / starters; Fall / autumn; Winter; Italian
    • Ingredients: chicken stock; Arborio rice; Barolo wine; Parmesan cheese; onions
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  • Mixed boiled meats (Bollito misto)

    from The Food of Italy The Food of Italy by Claudia Roden

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  • Green herb sauce (Bagnet verd)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Sauces, general; Dips, spreads & salsas; Italian
    • Ingredients: parsley; mint; anchovies; capers; store-cupboard ingredients; pickled gherkins; breadcrumbs
    • Accompaniments: Mixed boiled meats (Bollito misto)
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  • Preserved fruits in grape juice (Mostarda d'uva)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Jams, jellies & preserves; Italian
    • Ingredients: pears; apples; ground cinnamon; walnuts; grape juice; ground cloves; oranges
    • Accompaniments: Mixed boiled meats (Bollito misto)
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  • Beef braised in Barolo (Brasato al Barolo)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: celery; carrots; rosemary; Barolo wine; nutmeg; onions; beef topside
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  • Sautéed kidneys (Rognoni trifolati)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Main course; Italian
    • Ingredients: veal kidneys; Cognac; parsley; onions
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  • Chicken livers with Marsala (Fegatini di pollo al Marsala)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Pasta, doughs & sauces; Main course; Canapés / hors d'oeuvre; Appetizers / starters; Italian
    • Ingredients: chicken livers; pancetta; Marsala wine; onions
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  • Quail on grilled polenta (Quaglie su crostone di polenta)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Main course; Italian
    • Ingredients: quail; white wine; sage; rosemary; unsmoked bacon; prepared polenta
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  • Quail with grapes on grilled polenta (Quaglie alla viganiola)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Main course; Italian
    • Ingredients: quail; grapes; grape juice; prepared polenta
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  • Pheasant in red wine (Fagiano in salmì)

    from The Food of Italy The Food of Italy by Claudia Roden

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: pheasant; carrots; anchovies; celery; Marsala wine; red wine; sage; rosemary; bay leaves; whole cloves; ground cinnamon; juniper berries; unsmoked bacon; onions
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  • ISBN 10 022409601X
  • ISBN 13 9780224096010
  • Linked ISBNs
  • Published Mar 06 2014
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Vintage
  • Imprint Square Peg

Publishers Text

Like Elizabeth David, Claudia Roden can write about anything. Whether it's Middle Eastern, Spanish or Italian food, she is the cook to turn to.

She is world renowned for her classic books like Arabesque and the Book of Jewish Food. These draw on her Egyptian Jewish roots so it's no wonder Middle Eastern chefs like Ottolenghi are among her biggest fans.

But it is interesting to see that Russell Norman of Polpo cites Food of Italy as his favourite cookbook. Polpo is very cool, very modern, very Italian and yet still Claudia Roden's classic is his go-to cookbook.

Food of Italy was first published 25 years ago next year. But the recipes are so fresh yet timeless they are hard to date. For this edition she has updated over 30% of the recipes to fit modern tastes with new inclusions like farro salad and burrata.

The book is structured by region. So you get the glorious tomato and aubergine dishes of Sicily; the classically Roman dishes like salty meat and fried vegetables, and rich Tuscan stews and soups, and so on. With over 300 short recipes it is an incredible repertoire, and it is completely approachable for home cooks.

This fully illustrated edition includes recipe photos as well as local Italy scenes. This is the first time it has had photos since it was originally published.

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