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Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy by Patricia Wells

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Notes about this book

  • Lunacran on December 21, 2018

    Definitely a common theme in these recipes is lemon, celery and lots of garlic (raw). I cut the garlic in the celery salad.

Notes about Recipes in this book

  • Lemon-and-oregano-seasoned tuna mousse

    • JKDLady on January 05, 2013

      I've made this recipe twice, and I just love it. The taste was not too strong and the texture was smooth, but not watery. I will keep this in my favorites.

  • Herb-infused savory custards

    • jdubuc on May 08, 2014

      See Paprika

  • Celery salad with anchovy dressing

    • wester on August 28, 2010

      More of a starter salad than a side dish salad. Strong flavors - you'll reek of garlic for a week, but it does taste good. The fancy flower cuts are nice if you have some kind of party, but for everyday use I suppose you could just cut it in 1-inch lengths. Don't skip the iced water though, it makes it very crunchy.

  • Aunt Flora's olive salad

    • JKDLady on January 05, 2013

      Oh, I really liked this salad. Perfect for an antipasti table.

  • White bean salad with fresh sage and thyme

    • lorloff on October 01, 2017

      This was a really great dish. I used fresh sage and fresh thyme from the garden and added shredded sage to the thyme at the end. I increased the garlic slightly. Do not discard the stock that the beans cook in at the end - it makes a delicious broth or base for bean soup. Will make again - it was fantastic.

  • Arugula, pine nut, and Parmesan salad

    • Lepa on June 15, 2017

      This was so easy to throw together and really delicious.

    • stockholm28 on November 04, 2015

      Simple and delicious. This is a variation of a dish I've had many times with the use of red wine vinegar and addition of toasted pinenuts.

  • Penne with vodka and spicy tomato cream sauce

    • Rinshin on July 06, 2016

      Terrific tasting with robust taste of tomatoes from 20 to 25 min of reduction with garlic and hot pepper flakes. Used fire roasted tomatoes. Just the hint of vodka and richness from cream. Cooked penne al dente and that was perfect for this sauce. Served with steamed asparagus. Certainly repeating this quick but delicious recipe.

    • JKDLady on January 05, 2013

      I'm not sure about this recipe. It was pretty, but I didn't get a strong flavor at all. I didn't get spicy. I suppose I could've added more hot pepper flakes, but it just didn't seem to be going in the direction of spicy; it was more creamy than spicy. I guess I would make it again, but I would alter the recipe significantly, which would really be my own recipe at that point.

    • Lepa on November 01, 2016

      This is the recipe I have been using for penne with vodka sauce for years. I've tried many others and always come back to this one.

  • Saffron butterflies

    • Lepa on November 19, 2017

      We had little time and bare cupboards so I turned to this recipe, which I had always been curious about. It was okay. I think a cream sauce that had been cooked more and thickened might have been better. After this sat for a while it thickened and was better. It also benefited from some salt and lots of parmesan.

  • Fusilli with walnut and garlic sauce

    • Lepa on July 09, 2018

      This recipe is so quick and delicious! It is fantastic when the pantry is bare, time is short and kids are hungry.

  • Rigatoni with meat and celery sauce

    • wester on March 15, 2010

      Not really anything wrong with this, I just had expected it to taste a bit more like celery. Instead, it's some kind of bolognese. Not bad, but just another bolognese.

  • Almond-vanilla creams

    • Bloominanglophile on November 05, 2013

      I have made this recipe many times--usually to accompany a lasagna, salad and garlic cheese bread meal that I prepare and bring to new moms. I always get compliments on it--kids love this and adults enjoy it, also. Although it is made with cream, I find it light and refreshing after a substantial pasta meal, especially with lovely fresh fruit--particularly berries (which I usually macerate or make into a chunky sauce). This is also a cinch to make!

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  • ISBN 10 0060936525
  • ISBN 13 9780060936525
  • Published Oct 01 2001
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher William Morrow

Publishers Text

From the vineyard restaurants in Tuscany to the family-run establishments in Milan, this cookbook includes Italy's most universally popular dishes for traditional and modern fare. An essential part of Italian culture, trattorie offer hearty helpings of authentic Italian home cooking in a more rustic atmosphere than at the local restaurant.

There's something here for every Italian food lover in this collection of 150 recipes. Included also are helpful sidebars on saucing pasta, cooking risotto, and more.

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