Antonio Carluccio's Simple Cooking. Photography by Alastair Hendy by Antonio Carluccio

  • Raw vegetable crudites with oil and vinegar (Pinzimonio)

    Raw vegetable crudites with oil and vinegar (Pinzimonio)

    from Antonio Carluccio's Simple Cooking / Simple Dishes Antonio Carluccio's Simple Cooking / Simple Dishes by Antonio Carluccio

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: spring onions; celery; fennel; asparagus; carrots; balsamic vinegar; olive oil
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Spinach balls (Polpettine di spinaci)

    • MaryCunningham86 on April 25, 2014

      I love these and make them anytime I have an abundance of spinach or silverbeet (silverbeet works fine in place of the spinach - the mixture may just be a little less fine) and usually serve them atop of pasta with a simple tomato-based sauce, with plenty more parmesan for good measure!

  • Pasta with pesto (Trofie al pesto Genovese)

    • saladdays on July 25, 2013

      A fool-proof recipe for a classic pasta favourite. We used fusilli instead of trofie and freshly picked home-grown basil. Summer in a bowl!

  • Little rice balls (Arancini di riso)

    • treay on November 14, 2024

      Tonight we had some arancini, fried chicken thighs with porcini sauce & asparagus. A couple of weeks ago I made chicken with porcini - a Catalan dish - with 3 cheese risotto. We ended up with a lot of leftover sauce that was too nice to throw away and also quite a bit of risotto. The following day I added some flour mixed with butter to the sauce and reduced it until it thickened. Then I used the hand blender and it turned out into a very thick and rich sauce. Put it into small jars and into the freezer. With the risotto, I looked up a recipe to make arancini - never made them before - and made quite a lot of them and froze them to use later. Tonight, I deep-fried the arancini and served them with some fried chicken thighs with the porcini sauce. I also put a few baked asparagus on the side for a bit of green. Delicious meal.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1849491666
  • ISBN 13 9781849491662
  • Published Jan 01 2012
  • Format eBook
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Antonio Carluccio's food employs the central tenets of Italian cooking: top-quality ingredients prepared simply and served without fuss. In this book he shares the 'secrets' that he has learned during his 50-year career, presenting recipes which are both versatile and elegant.

Other cookbooks by this author