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Verdura: Vegetables Italian Style by Viana La Place

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Notes about this book

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Notes about Recipes in this book

  • Bruschetta with warm ricotta and oregano (Bruschetta con ricotta calda all'origano)

    • Breadcrumbs on November 21, 2010

      p. 142 - Nov 2010. First use of this recipe and, the book which I recently acquired from Abe Books. I'll be taking a closer look at the book now as this recipe was unusual and absolutely delicious. This is one of those recipes where the sum of the ingredients far outshines any of its parts. So few, very simple ingredients come together to make something really tasty. We made the bruschetta's themselves in the oven and had brushed them w evoo so I omitted the initial drizzle of oo but then proceeded as directed. What really took this over the top, in my view, was the light sprinkling of oregano (I used Dean and Deluca Greek) and pink sea salt. Fabulous. 9.5

  • Potato and artichoke "cake" (Gattò di carciofi e patate)

    • Breadcrumbs on March 13, 2011

      p. 266 - recommended by dk on Chowhound. Looks truly scrumptious!

    • DKennedy on May 26, 2013

      This is a show stopper recipe.

  • Grilled bread with rosemary-scented white bean puree (Bruschetta ai cannellini con rosmarino)

    • Breadcrumbs on March 13, 2011

      p. 137 - Recommended by Joan on Chowhound, says its a winner! Sounds scrumptious.

    • Breadcrumbs on April 14, 2013

      p. 137 As soon as I saw this I knew it would be a mr bc-friendly dish but I did underestimate just how much he’d love it. This came together in no time because I used jarred Italian cannellini beans (from Cataldi). The low and slow simmering of the garlic and rosemary infused the house with an intoxicating aroma and served to infuse the oil with deep, delicious flavours. I stirred in some of the salted bean water to loosen the puree. This produced an exceptional antipasti. Loved it atop the grilled bread. I drizzled some evoo and sprinkled some sea salt over the plated puree. Definitely worth repeating. Photo here: http://chowhound.chow.com/topics/896695#8018455

    • Yildiz100 on June 17, 2015

      I agree that this is delicious. I make this as a dinner for myself when the rest of the family has already eate.

    • clcorbi on February 24, 2017

      This was quite tasty! We stirred in a mixture of the bean water and chicken stock to loosen the puree. Served on grilled bread with a fried egg on top, this made a really nice, simple dinner.

  • Fresh pasta with tomato, eggplant, ricotta, and walnuts (Fettuccine al doppio gusto)

    • Tommelise on September 05, 2011

      The tomato and eggplant was good, but we did not like the ricotta walnut cream, and the mixture of the two things was a bit strange. We will not be making this dish again.

  • Fresh pasta with spicy artichoke sauce (Pasta fresca con crema di carciofi)

    • Tommelise on September 20, 2011

      This recipe came out very nice, even if we used canned artichokes

  • Aromatic potato and arugula soup (Minestra aromatica)

    • Avocet on January 25, 2012

      Good, fairly light soup. It calls for meat broth. I used chicken stock and think beef broth would overwhelm the other flavors.

  • Soup of dried fava beans with fresh fennel (Maccù)

    • Avocet on January 25, 2012

      Amazingly good. I used dried peeled favas, which don't have to be soaked. I get them at a Latin market. I needs some garlic. Saute the fennel and garlic briefly before adding them to the soup. The pasta is optional. I serve the soup with crusty bread and an orange and olive salad goes well with it.

  • Chick pea and escarole soup with grilled bread (Zuppa di ceci e scarola)

    • Avocet on January 25, 2012

      Very good. Better with chicken stock than just with water. I drain the chickpeas.

    • Lepa on February 28, 2017

      This was delicious. I made chickpeas from scratch, in the pressure cooker, and used the bean broth with a bit of bullion instead of water. I also pureed a cup of the tomatoes and onions that I skimmed off the top of the soup towards the end and poured it back in to make slightly thicker broth.

  • Artichokes stuffed with ricotta and pine nuts (Carciofi ripieni di ricotta e pignoli)

    • Emily Hope on March 07, 2012

      One of my favorite way to eat artichokes. I only make once or twice a year because prepping the artichokes is labor-intensive, but it's always worth the effort, especially with Bellwether sheep ricotta. A great vegetarian main course for spring. Yum. Last time, served with raw kale salad with anchovies and dates from Cook This Now.

  • Pears, Parmesan, and celery (Pere, Parmigiano, e sedano)

    • tui on May 29, 2013

      I made this with new season's doyenne de comice pears and fresh walnuts which I shelled myself. I added watercress because I had some. Delicious!

    • Yildiz100 on November 25, 2015

      I love this salad. I can't even imagine how good it must have been with fresh walnuts!

  • Polenta with broccoli sauce (Polenta con broccoli)

    • pistachiopeas on April 11, 2015

      I really enjoyed this broccoli sauce and would happily make it again, perhaps with a touch less olive oil.

  • Spring radish salad (Insalatina de rapanelli primaverile)

    • Gio on May 17, 2015

      http://mariquita.com/recipes/radish.html

  • Fettuccine with peas, green onions, and mint (Fettuccine con piselli, cipolla, e menta)

    • Gio on May 17, 2015

      http://community.seattletimes.nwsource.com/archive/?date=19920624&slug=1498863

  • Salad of giant white beans (Insalata di fagioli Spagna bianchetti)

    • pistachiopeas on May 25, 2015

      This was very good and reminded me of marinated giant white beans at deli salad bars. I would recommend making this in a flat platter and not a bowl, so that all the beans get to marinate in the olive oil.

  • Broccoli and tomato salad (Insalata de broccoli e pomodoro)

    • Yildiz100 on May 26, 2015

      This is a lovely little salad and an excellent combination of flavors. There is nothing surprising here, but since these are all ingredients that I tend to have on hand, I’ll definitely be making this again. This is perfect to pack for lunch at work.

    • westminstr on June 18, 2015

      This was a nice salad. O liked it and ate quite a bit!

    • Gio on May 12, 2016

      Pg. 88. We both enjoyed this salad. I suspect the recipe would also work with cauliflower as well. The broccoli was steamed till crisp-tender then the directions were followed. Great for Summer!

  • Frittata with garlicky rapini (Frittata con rapini)

    • Yildiz100 on May 31, 2015

      This wasn't super exciting to me. I thought it was a little bland, and I grated a bunch of parmesan on top to make it more interesting. Maybe I am just not a frittata lover. However, my almost 3 year old LOVED it and didn't even question me about the green stuff! That is reason enough to make it again. Edited to add-author suggests 6 to 8 eggs. I used 6 because we didn't need a large portion. I thought this was a nice size frittata that worked a lot better than some of the recipes that call for a lot more eggs. I thought the ratio of vegetable to egg worked really well. One thing I did differently-she calls for peeling the large stems. I just discarded them.

  • Rapini with garlic bread crumbs (Cime di rapa al pangrattato)

    • Yildiz100 on May 31, 2015

      I had a small amount of extra rapini from another recipe, so I decided to make this recipe scaled down to one portion. I have never cooked with rapini before and I am generally not a lover of cooked greens, so this isn't something I expected to love. Nevertheless, I thought this was pretty tasty. I added just a pinch of crushed red chili pepper and served it over toast, which really improved the texture for me. I wouldn't go out of my way to make this again, but if I end up with rapini in the fridge, this is probably how I'd prepare it.

  • Pennette with pink cream sauce and zucchini (Pennette con salsa rosa e zucchine dorate)

    • Breadcrumbs on June 01, 2015

      p. 218 - This made for a lovely, light dinner. The author notes that the burnished zucchini provides a rich counterpoint to the light tomato cream sauce. I opted to use asparagus for this dish because it’s in season so I made sure I got a nice char on it in the pan before adding the tomatoes. This was a very balanced dish, the asparagus was bright but the caramelization worked well with the tang of my less-than-optimal greenhouse tomatoes. mr bc stirred some roast chicken into his and he loved it. I didn’t need to add salt as the parmesan brought an adequate amount of saltiness to the dish but the freshly ground pepper is a must! I’d recommend this one. Photos here: http://chowhound.chow.com/topics/1015306?commentId=9586128#9586128

  • Summer white bean soup with tomato salad topping (Zuppa estivia de fagioli e salsa cruda)

    • Yildiz100 on June 01, 2015

      This was very simple to make and the tomato topping is a genius way to make a bean soup palatable in the summer. I didn't think it was particularly exciting though and I wouldn't go out of my way to make it again. However, I can see myself making it as an impromptu dinner since I usually have all the ingredients on hand.

  • Asparagus with anchovy and lemon, wild style (Asparagi di campo con acciughe e limone)

    • westminstr on June 04, 2015

      So good! Lots of anchovy flavor and loved the zesty notes from the lemon juice and the bracing addition of parsley. Very easy to put together, and one of the best asparagus preps I have tried so far. I think I'll be making this at least once every asparagus season.

    • clcorbi on May 03, 2017

      Yum. This is a really easy, delicious asparagus prep. We served this with the crushed fingerlings with creme fraiche from AOC, and it made a delicious spring dinner.

  • Cucumber, beet, and roasted yellow pepper salad (Insalata tricolore)

    • Yildiz100 on June 05, 2015

      Yum! I really enjoyed this. Roasted red peppers compliment beets so well. The hint of smokiness is amazing with the earthy beets. I am not sure that the capers added much so I wouldn't go out of my way to add them in future. I will also try a version without the cucumbers. They provide some balancing crunch, but overall they seemed like they were just distracting from the good stuff.

  • Carrots with cream and fresh basil (Carote con panna e basilico)

    • lilham on June 06, 2015

      I also tossed boiled new potatoes with the cream and basil sauce. Very lovely flavours. A very lovely accompaniment to a chicken salad.

  • Lady in white (Dama bianca)

  • Raw vegetable and mozzarella salad (Insalata de verdura fresca e mozzarella)

  • Summer holiday rice salad (Insalata di riso ferragosto)

    • pistachiopeas on June 16, 2015

      It's like a rainbow! One of my favorite dishes from this book.

    • westminstr on August 12, 2015

      I enjoyed this salad but it wasn't hearty enough to stand alone as a main dish. Would be a good side for a simple steak on the grill.

    • Yildiz100 on May 08, 2016

      I made this exactly as written and it was very good. I like it best as a side, so I don't think it really needs the mozzarella, which doesn't add much to it except protein. Arborio rice really is the perfect rice for a rice salad. It stays tender when cold. Next time I'll try adding marinated carrots or giardiniera.

    • TrishaCP on August 20, 2016

      Beautiful to look at with classic flavors that appeal to everyone. I agree with everyone else that this is a side dish and not a main.

  • Bruschetta with avocado and green onions (Bruschetta con l'avocado)

    • pistachiopeas on June 16, 2015

      Excellent. Would be more elegant with the avocado sliced.

    • clcorbi on December 28, 2016

      I am home alone for dinner tonight and this made an excellent, fast dinner for one. I used a very small baguette so I ended up with five slices of bread rather than the two called for. I toasted them in a very hot skillet with some olive oil until almost blackened in some spots before rubbing with the garlic. I was so happy to have a whole plate of mini bruschetta all to myself because these were delicious! Sometimes simple recipes are the best and I think this one is a perfect example of that. I wouldn't hesitate to make this again as a simple, lovely appetizer for a dinner party.

  • Grilled bread with raw mushroom salad (Bruschetta con funghi all'insalata)

  • Spaghettini with zucchini (Spaghettini con zucchine)

  • Pasta island style (Pasta all'isola)

    • Yildiz100 on June 21, 2015

      Substituted fresh oregano for the dried oregano, and used grape tomatoes because that was all I had on hand. The hint of vinegar was a great addition and I loved the combination of oregano and cayenne. It almost tasted smokey. However, grape tomates weren't a great choice-the texture wasn't quite right. If I did this again, I'd use regular roma tomatoes and I'd peel them first for a texture that is more like a sauce and less like a salad.

  • Zucchini and beet greens soup (Minestra verde)

    • DKennedy on July 13, 2015

      This is a very nice soup.

  • Smoked mozzarella marinated in herbs and olive oil (Mozzarella affumicata alle erbe)

    • Yildiz100 on July 19, 2015

      This was good, but only in very small portions. It was very rich. I enjoyed it but doubt it will go into the regular rotation. Thre are other ways I prefer eating smoked cheese.

  • Penne with tomato and mozzarella sauce Sorrento style (Penne alla Sorrentina)

    • Gio on September 22, 2015

      Pg. 172. Really tasty finished dish. Easy, satisfying - quite filling in fact. Lovely flavor to the sauce. I halved the recipe but followed the recipe exactly with adjusted amounts. My husband added a shower of crushed red pepper flakes, but he likes a bit of spicy heat with macaroni.. Into our rotation it goes.

  • Roasted vegetables (Verdura al forno)

    • Gio on September 22, 2015

      Pg 206. Love this recipe. Both Winter and Summer vegetables are accounted for so we used a seasonal Summer selection: red bell peppers, aubergines, tiny potatoes, courgettes, yellow onions. The seasonings are spot on, and at a roasting temp of 450F with a time of 30 minutes, how can one go wrong. Delicious!

  • Pasta with cauliflower and sun-dried tomato paste (Pasta al cavolfiore ed estratto)

    • TrishaCP on March 30, 2016

      This turned out far better than I was anticipating. Cauliflower is first cooked in boiling, salted water, and then braised with onions (cooked a bit before the cauliflower is added), sun-dried tomato paste (I only had half of what I needed, so added oil-packed sun-dried tomatoes to round it out), raisins (golden in my case), and pine-nuts until it becomes a "paste." Mine never quite reached "paste" consistency, but still made for a flavorful topping for the (recommended) bucatini pasta. If I could do anything differently, I would have thrown in some garlic, but otherwise this was very good indeed.

  • Fettuccine with Swiss chard and mushrooms (Fettuccini con bietole e funghi)

    • TrishaCP on May 03, 2016

      This is really all about the mushrooms and I had beautiful oyster mushrooms from the farmer's market that were really highlighted here. I couldn't resist adding a splash of white wine to the mushrooms, and I simplified by sautéing the chard with the mushrooms.

  • Country-style vegetable stew (Cianfotta)

    • Wlow on October 29, 2016

      10/2016 Made just for myself after years of yearning to try it, shared some with a friend. (Kids and husband don't eat eggplant.) Left out saffron and substituted red bell peppers for yellow and a little homemade tomato sauce (from canned tomatoes) for half fresh tomatoes. Fresh tomatoes would've been better, less sweet, but still a very comforting and satisfying dish. Another variation on this very recipe (with photo) at: https://dgourmac.wordpress.com/2012/08/30/cianfotta/

  • Cannellini beans braised in tomato and herbs (Fagioli cannellini in umido)

    • Lepa on January 03, 2017

      This was simple and very good. We ate it with polenta, which was a perfect accompaniment.

  • Grilled bread with sautéed mushrooms and herbs (Bruschetta ai funghi)

    • clcorbi on January 07, 2017

      Very good, and split between the two of us this made for a nice dinner. I substituted mushroom powder for the dried porcinis, and used ground thyme rather than fresh. I needed to add a splash of red wine vinegar to the sautéed mushrooms to perk them up.

  • Lentil soup with red squash and fennel (Minestra de lenticchie con zucca e finocchi)

    • clcorbi on January 15, 2017

      My boyfriend said this soup "tastes like it's from Panera," which he meant as a compliment, and which I totally agree with. We really enjoyed it! I used butternut squash, added a handful of chopped celery in with the fennel, and used a pretty significant amount of red pepper flakes to give this soup a little heat. The most significant thing to point out is that, in my experience, the four cups of water called for in this recipe are not nearly enough. Maybe my fennel bulb was much larger than usual (although I don't think so), or maybe it was the extra handful of celery I threw in, but I had to add three extra cups of water to bring this soup to an acceptable soup-iness. It would have been like a paste otherwise. I blended a portion of the soup before serving which gave it a really lovely, velvety texture. I would definitely make this again as it was a delicious, comforting winter soup.

  • Penne with golden garlic (Penne all'agli dorato)

    • clcorbi on March 02, 2017

      Nothing extraordinary about this sauce, but it is simple and good. I omitted the bouillon cube, but if I ever get my hands on nice Italian ones rather than the chemical-y ones available at my supermarket, I'd give it a try. I imagine that'd add a nice umami boost.

  • Rice with winter squash and sage butter (Riso con zucca gialla)

    • Nancith on March 13, 2017

      This is luscious & delicious, thanks in no small part to the 6 TB of butter in the dish. It's similar to risotto, but does not require all that stirring. I was not able to achieve a soupy consistency as the recipe stated; the extra liquid added at the end kept absorbing into the rice. This recipe makes plenty for 3-4 main dish servings, or quite a few side dish servings. Would make a lovely dish for a gathering.

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  • ISBN 10 0688087647
  • ISBN 13 9780688087647
  • Linked ISBNs
  • Published May 01 1991
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

An inspired collection of nearly three hundred classic and original recipes, Verdura translates the Italian passion for food into an endless celebration of vegetables.

A good salad tomato should be firm, plucked from the vine just before it is fully ripened, and heavy with the spicy scent of its foliage. With exquisite attention to the pleasures of cooking fresh food, Viana La Place introduces the basic Italian principle of cooking with herbs and vegetables. Many of these recipes pair simple vegetables with unusual preparations, transforming classic dishes into new masterpieces. Here you will discover revelatory antipasti, like Baby Artichokes Marinated in Lemon and Herbs (Carciofini al Limone e alle Erbe); innovative salads like Romaine and Gorgonzola Salad with Whole Wheat Crostini (Lattuga Romano e Gorgonzola con Crostini al Pone Integrate); and such tantalizing pastas as Butterfly Pasta with Fennel and Balsamic Vinegar (Forfalle ai Finocchi) and Tiny Pasta with Ten Herbs (Tripolini alle Dieci Erbe)--dishes characterized by their earthy, intense fragrance. Viana La Place's brilliant and original recipes will make Verdura a permanent guide to cooking vegetables the Italian way in your kitchen.



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