Vegetables All'Italiana by Anna Del Conte

  • Garlic sauce (Agliata) (page 12)

    from Vegetables All'Italiana Vegetables All'Italiana by Anna Del Conte

    • Categories: Sauces for fish; Sauces for meat; Italian; Vegetarian; Vegan
    • Ingredients: sourdough bread; garlic; vegetable stock
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Notes about Recipes in this book

  • Spinach and watercress soup (Vellutata di spinaci e crescione)

    • Lepa on January 25, 2019

      This was not a success but that's probably my fault, as I read the recipe wrong and added two pounds of spinach instead of one. The spinach didn't wilt enough and when I pureed it, the texture wasn't right. I doubt I will try again.

  • Beetroot gnocchi (Gnocchi di barbabietola)

    • AlineLorieri on February 26, 2021

      Delicious dish! I wasn't able to put the cooked beetroot through the potato masher, so I pureed it in the food processor. It worked fine! The recipe said about 4 cups of flour, but I used about 2 cups, I guess my potatoes weren't too wet! It turned out delicious, beautiful colour, and the sweetness of the beetroot really comes through. The brown butter and fried sage leaves were a perfect combination. We will definitely be making this again!

  • Tuscan cavolo nero soup (La ribollita)

    • anniecc on November 20, 2023

      This was an exceptional soup, I would happily eat it every week through the colder months. I used good quality canned tomatoes and forgot to add the leek when I made the soffrito, the soup didn’t suffer.

  • Leek and rice bake (Tortino di porri e riso)

    • anniecc on April 11, 2024

      This was a bit unusual but tasty. The leeks I used were already trimmed so I was unsure of quantity, and they seemed to soak up all the liquid, whereas the recipe implied the mixture should still be wet. I ended up adding an extra egg because I was worried the dish would be too dry otherwise and the rice wouldn’t cook. It came out well in the end although tasted like an egg dish with leeks, which may not have been the intention. There is a lot of oil in the recipe which would put me off making it again.

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  • ISBN 10 191159544X
  • ISBN 13 9781911595441
  • Published Oct 04 2018
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion Books

Publishers Text

Organized in an A–Z format from asparago to zucchina, Anna presents classic dishes alongside her own personalized recipes. These range from classic recipes such as insalata Caprese, Parmigiana di melanzane, courgette fritters, and squash ravioli with sage butter to more adventurous dishes such as tomato cappuccino. While Anna embraces classic Italian flavors, she ensures that the vegetable in the dish is at the heart of each recipe in her signature style. This is a celebration of vegetables that praises the flavor and texture of each individual root, squash, herb, and pulse to teach a new generation of cooks how to enjoy fresh seasonal produce at any time of year. Includes dual measures.

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