Naturally Vegetarian: Recipes and Stories from My Italian Family's Farm by Valentina Solfrini

  • Vegetable stock (page 32)

    from Naturally Vegetarian: Recipes and Stories from My Italian Family's Farm Naturally Vegetarian by Valentina Solfrini

    • Categories: Stocks; Italian; Vegan; Vegetarian
    • Ingredients: bay leaves; black peppercorns; leeks; carrots; onions; celery; zucchini; potatoes; parsley
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Notes about Recipes in this book

  • Tapenade (Pesto di olive)

    • jenburkholder on February 15, 2022

      Very good tapenade, the basil and parsley add a pleasing herbal note. I didn’t add quite as much oil - I like it punchier. Served on top of the chickpea "frittata" from the same book.

  • Chickpea "frittata" with red onions

    • jenburkholder on August 15, 2020

      I really like this and have made it several times - it's very simple, very cheap, and utterly cozy. It even reheats well. One recipe makes three suppers for me with a sauce and a vegetable alongside. The only thing to note is that it does tend a bit dry - make sure not to overbake, and serve with a sauce!

  • Buckwheat cake with berry or fruit jam

    • jenburkholder on December 12, 2021

      The flavor of this was nice, but I had some troubles with it. I used the suggested gluten-free change of more brown rice flour, and the texture was pleasantly non-grainy, but there's a bit too much oil, so it turned out greasy - definitely needs to be cut down by a few tablespoons. It also needed solidly 15 more minutes than was called for in the recipe. Plus, the jam sunk unflatteringly in the gluten-free loaf, so it was a strange gooey layer uniformly along the bottom. Also, I didn't even notice until it was in the oven, but there's no salt! Definitely needs a couple pinches of salt, imo, baked goods need salt too. Might make again with some changes, because I did quite like the buckwheat-jam-citrus flavor combination/

  • An earthy baked cabbage soup (Zuppa del nord)

    • VineTomato on February 14, 2018

      Absolutely delicious! It’s been a tough two months of very low calorie meals and this shines through as one of the better ones. I made a few adjustments - left out the potato and used a small amount of buckwheat spaghetti rather than the rye bread. Also cut down on the oil and cheese but it turned out beautifully. So glad I made enough for a second serving. I will be making this again - for sure!

  • Polenta al tagliere - beans

    • jenburkholder on February 08, 2023

      Decent, but I felt like it needed a lot more tomato. Cooked the beans first.

  • Pan-sautéed pasta with garlicky cherry tomatoes

    • jenburkholder on August 15, 2020

      Excellent simple pasta. Tastes like summer.

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  • ISBN 10 1101983590
  • ISBN 13 9781101983591
  • Linked ISBNs
  • Published Nov 07 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

A stunning seasonal Italian cookbook from the creator of the award-winning blog Hortus Cuisine, featuring 125 delicious all-vegetarian recipes from the author's family farm in northeastern Italy.
 
As the daughter of an Italian farming family, Solfrini grew up eating fresh, local, seasonal foods, but when she moved to New York City to study design, she quickly felt the damaging effects that came with eating a new diet filled with processed foods, too much meat, and too few vegetables. When she returned to Italy, she embraced the seasonal, vegetable-friendly foods of her youth once more, and after eliminating meat from her diet, felt better than ever. Surrounded by the countryside and living on her family's farm, the inspiration to live naturally and healthfully was everywhere and she started her blog to show the world just how fresh, beautiful, and healthful vegetarian Italian cooking could be.
 
Naturally Vegetarian is an extension of Hortus Cusine, and will be filled with more of Solfrini's arrestingly beautiful photography of rural Italian scenery, authentic tales of Italian farm life and customs through the ages, and more of the delicious vegetarian recipes her fans have come to know and love. Naturally Vegetarian will offer readers a glimpse of a year on an Italian farm and the recipes that come with the changing of the seasons. She also shares how to stock a whole foods Italian pantry, introducing them to new ingredients like chestnut flour, farro, and tomato passata, and the fundamental recipes and techniques for preparing and cooking fresh pasta. Filled with exquisite recipes like Creamy Sunchoke Soup with Golden Onions, Chickpea Crespelle with Spring Vegetable Ragu, Piadina Romagnola with Grilled Vegetables and Tomato Pesto, Pistachio and White Chocolate Tiramisu, and so many more, Naturally Vegetarian is a celebration of Italy's colors, smells, and flavors and will show readers a new side to the traditional Italian kitchen.

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