Vegetariano: 400 Regional Italian Recipes by Slow Food Editore

  • Spring vegetable soup (Bazzoffia) (page 18)

    from Vegetariano: 400 Regional Italian Recipes Vegetariano by Slow Food Editore

    • Categories: Soups; Italian; Vegetarian
    • Ingredients: Romanesco artichokes; shelled peas; spring onions; country Italian bread; eggs; aged sheep cheese; fresh fava beans
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Notes about Recipes in this book

  • Thin chickpea flour pancake with rosemary (Farinata)

    • Ganga108 on October 04, 2023

      I adore farinata and all its variations around Italy and beyond. But it has been years since I made it. A discussion on the mastodon instance I am on had me reaching for this book and the chickpea flour. I was nervous about the ratios of ingredients, and I made some changes. I used less water and far less oil. The batter was still very thin and I was worried but it turned out ok. I rested the batter for 5 hours as instructed, for it to fully hydrate and ferment just a little. BUT I made 1/3rd the recipe (with additional flour for the 4 cups water) and it still made 2 * 32cm THIN farinatas. (I wonder if the full recipe means 6 separately cooked farinatas? It doesn't read that way, but.....) The first one I cooked on the stove-top in a large, covered chef's pan. The second went into the oven - the crispiness on top gives the oven-baked version its magic.

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  • ISBN 10 0847861813
  • ISBN 13 9780847861811
  • Linked ISBNs
  • Published Apr 03 2018
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

Unmatched in authenticity and scope, this celebration of vegetarian Italian cooking from Slow Food draws on traditional recipes, from the Alps to the tip of the boot and the islands.

Cooks across Italy have been making vegetarian dishes for centuries. Full of the exhaustive research and bona fides that readers worldwide have come to expect from Slow Food, Vegetariano collects over 400 of the best vegetarian (and frequently vegan) recipes from home cooks in every region of Italy—all approachable, cookable, and full of the rustic Italian spirit of abbondanza and gracious hospitality.

Befitting recipes handed down through families, most feature their original preparations and ingredients, rather than being reengineered as vegetarian by modern chefs. Local knowledge and experience are highlighted, showcasing the generations of respect Italian cooks have lavished on their verdure. Sustainability, versatility, and a frugal cook’s lack of waste all characterize the recipes meticulously researched by Slow Food. Organized by course, these 400-plus recipes are perfect for family meals and celebratory feasts alike, and each features charming cultural details and culinary customs not found in chef-driven books.

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