Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy

Search this book for Recipes »

Notes about this book

  • Lepa on May 21, 2019

    I love leafing through cook books but I have never read one cover to cover until now. Roddy is such a wonderful writer. Her nuanced portrait of Gela taught me so much about its food culture and inspired me to cook! I am so sad to have finished reading this book but anticipate cooking my way through all the recipes so it will stay by my side for the foreseeable future.

Notes about Recipes in this book

  • Broad bean, fennel and mint salad (Insalata di fave, finocchio e menta)

    • TrishaCP on June 17, 2019

      I had good produce but this was still just ok for me. For all of the work it takes to prep fava beans, I want them to really shine and this just didn’t get there for me.

    • Lepa on May 21, 2019

      This was okay. The fennel I had was a bit tough. With better produce I suspect the salad would have been better.

    • Frenchfoodie on August 11, 2021

      I made this with edamame to save the shelling. Looked great and tasted fine but the dressing was not acidic enough for my tastes - a similar recipe she has has with added olives was better and it would be worth trying with feta as in one of the variations.

  • Chocolate and almond cake

    • debkellie on October 11, 2017

      Agree with a2cook! Very nice cake, very easy & gluten free!

    • FJT on March 14, 2020

      Delicious! I'm fairly sure this will disappear in one day.

    • a2cook on July 29, 2017

      Very good! Tastes even better the next day. Simple, no-fuss recipe to make. Used 72% dark chocolate (Trader Joe's), which was a little too intense, so the only tweak I would make is to use slightly milder chocolate or reduce amount of chocolate from 200g to 125 - 150g.

  • Cauliflower cakes

    • FJT on July 08, 2020

      These were very nice to eat but a bit of a pfaff to make, so only 3 stars instead of 4. I added substantially more capers than the tablespoon called for and a ton of seasoning otherwise these would have been very bland. However the result was a plate of very light, crunchy, delicate-tasting patties that we really enjoyed with a green salad and a lovely Riesling. A very good summer supper.

  • Tagliatelle with lemon and Parmesan (Tagliatelle con limone e Parmigiano)

    • Yildiz100 on May 05, 2019

      I wish she gave an estimate of how much lemon juice you should get from one lemon because mine vary wildly. I had an enormous and very juicy lemon so I only used half. Seemed about right. Was a lot of cheese, could reduce a little next time. Use the optional basil and plenty of it. Pretty good.

    • excurvatus on September 14, 2021

      made for a single guest for company. used roddy's fresh egg dough from a-z of pasta. really blew our minds, the flavour was so well balanced (yet very lemony), and a very easy thing to put together.

  • Claudia Roden’s orange and almond cake

    • a2cook on April 14, 2021

      So good! Used Cara Cara oranges, added 1/4 tsp fine sea salt, and 1/4 tsp Fiori di Sicilia extract.

  • Fish in spicy tomato sauce with capers and olives (Pesce alla ghiotta)

    • Lepa on June 17, 2019

      This was a nice concept that I will repeat but I'd make a few changes to this recipe. The whole plum tomatoes didn't cook down into a smooth sauce and I'd use crushed tomatoes next time. I also wasn't sure about the celery here. I might omit that next time. I'm almost tempted to make my usual puttanesca sauce next time, which is much richer, and add fish to it. In any case, this is a format I will be revisiting frequently.

  • Summer salad of farro, eggs, tuna and capers

    • Lepa on April 24, 2019

      This was a huge hit with my family. I was a bit skeptical because there isn't any acid in the dressing but the various salty elements and tomatoes were enough. I used an Italian tuna packed in lemon and olive oil and I used that oil for the dressing. So delicious! This will make excellent leftovers and a great packed lunch.

  • Pasta with cauliflower, anchovies, saffron, pine nuts and raisins (Pasta chi vrocculi arriminati)

    • Lepa on November 07, 2019

      This sounds like a million other similar recipes in my collection but it really is outstanding. It was quick and easy to pull together when I had a mostly bare cupboard ("what can I do with one head of cauliflower?") and delicious. I added a bit of pasta water and a drizzle of olive oil at the end and was liberal with the salt. I will definitely be making this again!

  • Beans with tomato (Fagioli al pomodoro)

    • Lepa on October 29, 2020

      This is easy, comforting and delicious. I used dried barlotti beans and cooked the onions and celery in bacon fat. We ate this with polenta, which I highly recommend.

  • Pasta with aubergine (Pasta con melanzane)

    • Lepa on May 21, 2019

      This takes a lot of time- and oil- to fry all the eggplant so I don't foresee making this frequently but I thought it was a very satisfying plate of pasta. Total comfort food.

  • Rice and peas (Risi e bisi)

    • Lepa on May 29, 2019

      This is pretty good. I had fresh peas and used a pork broth and pancetta. I was concerned that the final dish would be too soupy. It required more liquid than I normally use for risotto and I was surprised that it is all added at the same time. It took about 10 minutes longer than the recipe indicated but in the end I was happy with the texture.

    • Indio32 on May 17, 2021

      Had this as a 'home alone' supper last night. Very easy to put together but as noted below the rice and peas go in at the same time. I used frozen peas and a homemade chicken stock. Next time would add the peas closer to the end of the cooking time. Also used Spanish Bomba rice which is my favorite for risotto. Still a very tasty and easy supper. Recommended!

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

Reviews about this book

  • Ms Marmite Lover

    Rachel's recipes are very relatable; they look messy and homely... intimate and domestic with casual chiaroscuro photographs of family moments.

    Full review
  • ISBN 10 1444735098
  • ISBN 13 9781444735093
  • Linked ISBNs
  • Published Jul 13 2017
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Saltyard Books

Publishers Text

For ten years Rachel Roddy immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner Vincenzo often craved - sun-ripened tomatoes, lemons, capers, anchovies, oregano, almonds, oranges - the quintessential ingredients of Sicilian cooking. Eventually the chance arose to spend more time at Vincenzo's old family house in a flat-roofed industrial town in south-east Sicily, and with it the opportunity to embrace the recipes, culture and food stories of the family's past. Making the best of fresh, seasonal ingredients, these are the simple, everyday family recipes that emerge from these two distant but connected kitchens in Sicily and Rome. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the recipes that you will want to cook again and again until you've made them your own.

Other cookbooks by this author