Notes about Recipes in this book

• Bigoli with duck ragù (Bigoi col ragù de anara)

  • mziech on September 24, 2017

    Great recipe taste wise (full duck flavor), but color of dish very brown. I cooked the sauce for 4+ hours, recipe says minimum 1 hour, don't think that would have been enough for the sauce to come together.

  • joneshayley on March 07, 2020

    Whilst very nice, I’m not going to make this again. Mincing my own duck (badly) making duck stock, cooking the ragu for an hour - it’s very time consuming and not worth the effort to flavour ratio for me. I’d definitely enjoy this as a primo in a restaurant but I won’t make it again myself.

• Pumpkin gnocchi with sage butter & walnuts (Gnocchi di zucca al burro e noci)

  • mziech on September 04, 2017

    not sure about the balance of the pumpkin and flour amounts. first batch was very "doughy" so added extra pumpkin which gave a nice result. will make this again with this in mind.

• Radicchio, fennel & apple salad (Insalata d'autunno)

  • mziech on September 24, 2017

    Used this salad to accompany the duck bigoli. Great combination. This salad is fresh with a lot of bitter leaves, whereas the duck is fatty.

• Radicchio & Italian sausage lasagne (Lasagne al radicchio e salsiccia)

  • joneshayley on July 09, 2020

    Simple, fully flavoured and delicious. Each ingredient speaks for itself to make a rich and unusual version of a lasagne

• Sea bass parcels (Branzino al cartoccio)

  • joneshayley on March 11, 2020

    Light and subtlety flavoured - this is delicious and fragrant. Great for guests.

• Deep-fried shredded beef rissoles (Polpette di carne)

  • joneshayley on March 11, 2020

    Perfect cicceti - these are so full of flavour and deliver more than the effort put in to make. Made with leftover pot roast beef as recommended. Halved the recipe and still managed to make 20, so perhaps I made them too small - but I think a bite size morsel is right here. Dipped into salsa verde, served alongside wine, perfect.

• Scallop gratin with almonds & orange (Capesante gratinate con mandorle e arancia)

  • joneshayley on March 11, 2020

    The orange here complements the scallops and the crisp topping is great against the soft shellfish. Make again - make less topping than stated - maybe 1/2.

• Prawn & Prosecco risotto (Risotto gamberi e Prosecco)

  • joneshayley on March 11, 2020

    This is so lovely - worth making the fumet. The prosecco and prawns are the absolute stars and showcases wonderfully in this unusual risotto.

• Beef pot roast with parsley sauce (Bollito di manzo e salsa verde)

  • joneshayley on March 10, 2020

    Cooked for longer. A great recipe that goes so well with the salsa verde suggested. Also made the rosemary garlic mash which went very well

• Polenta raisin biscuits (Zaeti)

  • joneshayley on March 10, 2020

    Lovely little crunchy biscuits for coffee. Roll the dough to form a cling film log before refrigeration to make slicing easier.

• Duck stock

  • joneshayley on March 10, 2020

    Easy to make in the pressure cooker with bones left from the minced duck.

• Roast guinea fowl (Faraona rosta)

  • joneshayley on November 08, 2020

    This is beautiful. The herbs and garlic permeate the meat, and the cooking time is spot on. The sauce thickened with a little cornflour is a perfect gravy. The whole family enjoyed this autumnal treat.

• Sweet & sour braised baby onions (Segolete in dolsegarbo)

  • joneshayley on March 10, 2020

    Brilliant recipe that ends as more than the sum of its parts, sweet and savoury, perfect with beef.

• 'Pick me up' pudding (Tiramisù)

  • joneshayley on March 11, 2020

    Make sure to soak the fingers enough to capture the coffee but not so much as to leave then soggy - this is beautiful, absolutely achieves restaurant standard tiramisu.

  • Charlotte_vandenberg on January 29, 2023

    This was good, not too sweet. Not difficult to make.

• Chicken liver risotto (Risotto de fegadini)

  • Braco777 on May 04, 2019

    Use cinnamon sparingly

• Vintage apple cake (Fugassa de pomi)

  • Charlotte_vandenberg on October 05, 2020

    Very pretty cake. Not overly sweet. I used an 18 cm tin, cake was approximately 12 cm high. Took a bit longer in the oven than the recipe said. Will definitely make this again.

• Rice & pumpkin soup (Risi e suca)

  • danielis on March 06, 2018

    I loved this recipe. It is like a soupier risotto. Perfect for a winter's dinner! The pork sausages are a must I think even though they say optional. It gives the dish a saltiness against the sweetness of the pumpkin and rice.

• Tagliatelle with rabbit ragù (Taiadele col conejo)

  • Franki on March 06, 2022

    Substituted duck for rabbit

• Salt Sugar and I

  I love knowing why a recipe's made it in a cookbook, why they make it, who makes it for them and why it's been carried down for generations.

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