Venice: Four Seasons of Home Cooking by Russell Norman

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Notes about Recipes in this book

  • Frittata with prawns and dill

    • wester on September 19, 2019

      As the thickness of a frittata matters, I would have liked the pan size to have been specified a bit more precisely than "smallish". I also thought it was weird that the recipe told you to only add the dill when the eggs are already in the pan, so I added them before. Otherwise, a good frittata with good combination of flavours.

    • Charlotte_vandenberg on January 16, 2019

      Very nice and easy to make. I used a 24 cm pan, it’s a lot flatter than in the picture in the book!

  • Duck rigatoni

    • TrishaCP on February 09, 2019

      This was straightforward to make, and a pleasure to eat. The cinnamon was particularly nice with the duck meat. I ended up with more sauce than I needed for a pound of pasta.

  • Veal chops with sage and lemon

    • nicolepellegrini on October 30, 2020

      Outstanding recipe, and so simple. May be my new favorite way to prepare veal chops.

  • Zucchini, mint and goat’s cheese risotto

    • nicolepellegrini on June 28, 2020

      One of my neighbors who is a fabulous gardener "unloaded" a bag of zucchini on me this weekend - as tends to happen when it's zucchini overload season. I've had this recipe bookmarked for a while to try as I do love goat's cheese and have used it in beet risotto before, so I wanted to see how it would pair with the zucchini. The mint and scallions add even more to the lovely early summer freshness of this dish. I actually used a little less goat's cheese than the recipe called for as my risotto was already extremely creamy and I didn't want it taste of nothing but the cheese.

  • Swordfish puttanesca

    • nicolepellegrini on April 08, 2021

      Simple yet delicious. I did use cooked garlic instead of raw.

  • Fish soup

    • nicolepellegrini on April 21, 2019

      Pretty good. I made with monkfish and cod fillets. Broth is quite rich with the wine and brandy. I think I prefer a fish soup with a little more vegetables and tomatoes, in general.

  • Chicken liver tagliatelle

    • Astrid5555 on August 31, 2018

      This is a very simple chicken liver dish, no tomatoes, no wine or vermouth, just chicken livers, stock and Parmesan cheese. Still delicious! We ate the leftover sauce with scrambled eggs on toast the next day, so good!

  • Ravioli di magro

    • twoyolks on April 23, 2020

      This is a very nice spinach ravioli. The spinach is identifiable but doesn't overwhelm the cheese flavor.

  • Tagliatelle secoe

    • twoyolks on February 01, 2019

      I really liked this sauce. The beef is much more prominent of a flavor than in a Bolognese. I found that the cinnamon really complemented the flavor well and helped cut some of the richness.

    • Charlotte_vandenberg on September 17, 2019

      Delicious comfort food.

  • Tomato sauce

    • joneshayley on August 16, 2020

      A great sauce, with numerous uses. I'll use this often

  • Pizza dough

    • joneshayley on August 16, 2020

      Works perfectly and makes a lovely dough

  • Oven-dried tomatoes

    • joneshayley on August 16, 2020

      Easy to make, and they impart a great amount of flavour to any dish.

  • Fresh spaghetti with raw peas, young pecorino and mint

    • joneshayley on August 16, 2020

      This is nice, though it didn't come together as a complete dish for me. Perhaps with a different pasta shape? one that scoops the peas and sauce would improve this, as the spaghetti and peas are hard to pick up as one

  • Spaghettini with oven-dried tomatoes, chilli and garlic

    • joneshayley on August 16, 2020

      Fast Easy family meal. I'll make this again

  • Broccoli and anchovy crostini

    • joneshayley on August 16, 2020

      The broccoli mash is lovely, and the salty fish compliments it perfectly

  • Warm salad of lamb, mint and new potato

    • joneshayley on August 16, 2020

      A wonderful classic combination. Would definitely make again

  • Grilled asparagus, goat’s curd and speck bruschetta

    • joneshayley on August 16, 2020

      This is my favourite Bridgette from the book. Perfect flavours well balanced. Simple and perfect

  • Venetian rice and peas

    • joneshayley on August 16, 2020

      This is sensational. It took longer to cook than advosed, but the final result is a beautiful family style meal. The children loved this

  • Almond cake

    • Charlotte_vandenberg on June 03, 2020

      Delicious, unfortunately I left mine too long in the oven. Will have to try again, soon!

  • Tomato risotto

  • Linguine carbonara

    • Lepa on September 27, 2018

      My kids fell in love with carbonara this summer while visiting Italy and I was anxious to try making it but I had read so many stories about the sauce not working out. This recipe/method worked well for me and we ended up with a smooth, silky sauce that tasted authentic. I used guanciale instead of pancetta. I also used all parmesan because I didn't have pecorino so that's one change I'd probably make next time.

    • Indio32 on November 20, 2018

      Haven’t eaten much today so this was either a very late lunch or a very early supper! Hardly an original recipe but boy oh boy was it good! Will definitely be doing this again.

  • Seabass in crazy water

    • Indio32 on September 20, 2018

      This was really good. Very quick and easy to put together as a midweek supper. Would definitely up the liquid content next time as the sauce was divine.

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  • ISBN 10 0241299918
  • ISBN 13 9780241299913
  • Linked ISBNs
  • Published Mar 29 2018
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Fig Tree

Publishers Text

Russell Norman returns to Venice - the city that inspired POLPO - to immerse himself in the authentic flavours of the Veneto and the culinary traditions of the city. His rustic kitchen - in the residential quarter of the city where washing hangs across the narrow streets and neighbours don't bother to lock their doors - provides the perfect backdrop for this adventure, and for the 130 lip-smacking, easy Italian family recipes showcasing the simple but exquisite flavours of Venice.The book also affords us a rare and intimate glimpse into the life of the city, its hidden architectural gems, its secret places, the embedded history, the colour and vitality of daily life, and the food merchants and growers who make Venice so surprisingly vibrant.

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