Notes about Recipes in this book

• Giostra d'alcol

  • Yildiz100 on July 17, 2018

    This mostly just tastes like campari. No surprises, campari is like that. After first taste test I doubled the cedrata and it was a little more fresh and complex. Would make again as a way to use a bottle of red wine that I don't love on its own.

• Saona libre

  • Yildiz100 on March 01, 2018

    Nice but still essentially a simple soda cocktail not all that different from a rum and coke as you would guess from the name. I would drink it again but I didn't love it enough to go seek out chinotto soda again just to make it.

• Chickpea pancake

  • Yildiz100 on December 18, 2016

    Made a half recipe which is perfect for my large cast iron skillet. I reduced the heat to 440 because of my irrational fear of hot ovens, but other than that I followed the recipe exactly. This was very delicious, and very similar to what I had in Italy. The only downside was a lot of the crispy bits stuck to the pan.

  • Yildiz100 on October 13, 2019

    Second time around I set the oven at 230 C. No problem with sticking this time. Maybe the temp change or maybe because I allowed the mixture to sit to closer to the 2 hours recommended. Needed about 30 minutes in the oven. Delicious and a big hit with the kid.

• Vegetable pinzimonio

  • mjes on July 22, 2021

    I've read that tempura came to Japan via the Portuguese, so it made sense to me that I needed to try a European "tempura" recipe - this Italian recipe fit the bill. Potato, carrot, zucchini in a rice flour batter. This is a decent, standard tempura recipe that illustrated to me the degree to which the flour used can easily be varied.

• Chili pepper and rosemary gin tonic

  • Yildiz100 on May 19, 2019

    I wish this recipe was more specific about the type of chili used. Are they supposed to be spicy enough to give the cocktail a spicy kicker without even muddling, or are they purely for visual appeal? Unfortunately for me, neither the flavor of the chili nor the rosemary came through, so it was just a regular gin and tonic.

• Baked semolina gnocchi

  • mjes on July 22, 2021

    I'm not sure what the definition of gnocchi is but this recipe is a rich semolina mush (milk, eggs, butter, cheese) cooled, cut in circles, baked and topped with sage leaves. However, it is very good, very versatile, reheats well i.e. a very good recipe for someone living alone or who often has surprise guests to provide for.

• Half eggs (Mezzi ovi)

  • mjes on July 22, 2021

    Very simple way to add protein to the appetizer plate - 8 minute eggs, split and topped with an anchovy fillet and a bit of pepper. Another trick that is useful in your arsenal.