Veneto: Recipes from an Italian Country Kitchen by Valeria Necchio

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    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Cooking ahead; Italian
    • Ingredients: store-cupboard ingredients; dried stockfish
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    • Categories: Appetizers / starters; Italian
    • Ingredients: grey shrimp; polenta; sunflower oil
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    • Categories: Appetizers / starters; Cooking ahead; Summer; Italian
    • Ingredients: fresh sardines; sunflower oil; white onions; caster sugar
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    • Categories: Egg dishes; Appetizers / starters; Spring; Italian; Vegetarian
    • Ingredients: white asparagus; eggs
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    • Categories: Egg dishes; Appetizers / starters; Breakfast / brunch; Spring; Picnics & outdoors; Italian; Vegetarian
    • Ingredients: wild herbs; eggs; Grana Padano cheese; wild greens
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  • Grilled polenta 'crostini' with lardo (Crostini de poenta col lardo)
    • Categories: Appetizers / starters; Winter; Italian
    • Ingredients: lardo; rosemary; polenta
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    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: wild mushrooms; dry white wine; parsley; polenta; Grana Padano cheese
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    • Categories: Snacks; Italian; Vegan; Vegetarian
    • Ingredients: chestnuts
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    • Categories: Soups; Fall / autumn; Winter; Italian; Vegetarian
    • Ingredients: dried borlotti beans; yellow onions; carrots; celery; pumpkins; waxy potatoes; pearl barley; Parmesan cheese rind; parsley
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    • Categories: Soups; Cooking ahead; Winter; Italian
    • Ingredients: dried borlotti beans; lardo; parsley; yellow onions; vegetable stock; short bite-size pasta
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    • Categories: Rice dishes; Appetizers / starters; Spring; Italian; Vegetarian
    • Ingredients: yellow onions; risotto rice; dry white wine; vegetable stock; Grana Padano cheese; wild hop shoots
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    • Categories: Rice dishes; Soups; Appetizers / starters; Spring; Italian
    • Ingredients: peas; chicken stock; pancetta; parsley; yellow onions; risotto rice; Grana Padano cheese
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    • Categories: Rice dishes; Soups; Appetizers / starters; Spring; Italian
    • Ingredients: yellow onions; pumpkins; vegetable stock; risotto rice; Italian pork sausages; Grana Padano cheese
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    • Categories: Rice dishes; Appetizers / starters; Italian
    • Ingredients: yellow onions; chicken livers; dry white wine; ground cinnamon; risotto rice; chicken stock; Grana Padano cheese
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  • Tagliatelle with rabbit ragù (Taiadele col conejo)
    • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian
    • Ingredients: pancetta; yellow onions; carrots; celery; sage; rosemary sprigs; rabbit; dry white wine; vegetable stock; tomato passata; tomato purée; egg tagliatelle pasta; Grana Padano cheese
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    • Categories: Pasta, doughs & sauces; Cooking ahead; Italian; Vegetarian
    • Ingredients: 00 white flour; eggs
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  • Bigoli with duck ragù (Bigoi col ragù de anara)
    • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian
    • Ingredients: rosemary sprigs; minced duck; dry white wine; duck stock; juniper berries; bigoli pasta; Grana Padano cheese
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    • Categories: Stocks; Italian
    • Ingredients: duck bones; carrots; celery; parsley
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  • Bigoli with anchovies & onions (Bigoi in salsa)
    • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian
    • Ingredients: canned anchovies in oil; yellow onions; whole wheat bigoli pasta
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    • Categories: Main course; Italian
    • Ingredients: veal loin; pancetta; garlic; rosemary sprigs; dry white wine; vegetable stock
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: rosemary sprigs; rabbit; dry white wine; smoked pancetta
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    • Categories: Stews & one-pot meals; Main course; Winter; Italian
    • Ingredients: eels; dry white wine; tomato passata; parsley
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Reviews about this book

  • 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.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 178335108X
  • ISBN 13 9781783351084
  • Linked ISBNs
  • Published Jul 06 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Edition Main
  • Countries United Kingdom, United States
  • Publisher Guardian Faber Publishing

Publishers Text

Introducing Italy's best kept secret: the cuisine of the Veneto. Food-writer, cook and photographer Valeria Necchio shares the food and flavours at the heart of the Veneto region in North Eastern Italy. Veneto includes lovingly written recipes that capture the spirit of this beautiful and often unexplored region, and Valeria's memories of the people and places that make the Veneto so special. Packed with fresh ingredients and lively flavours, the recipes range from the dramatic black cuttlefish stew, through soups, pastas and risottos, a mouthwatering selection of Italian sweet treats, and sweet and savoury preserves for your pantry to ensure year-round deliciousness.

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