The River Cafe Classic Italian Cookbook by Rose Gray and Ruth Rogers

  • Borlotti and sardine soup (Zuppa con sarde)

    from The River Cafe Classic Italian Cookbook The River Cafe Classic Italian Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian
    • Ingredients: red onions; anchovies; pine nuts; sultanas; fennel seeds; fresh sardines; borlotti beans; ciabatta bread; parsley
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Notes about Recipes in this book

  • Roast potatoes from Lucca (Patate da Lucca)

    • Breadcrumbs on March 21, 2016

      p. 319 – Simply outstanding. I couldn’t help think that these Italian potatoes might have been what inspired Jill Dupleix’s Crash Hot Potato recipe as they are very similar. What we loved about this version in particular was the addition of the onions and garlic. The method of steaming the veggies prior to roasting worked beautifully as the potatoes were infused with the flavours the herbs in the pan. The only issue with this recipe is you can never seem to make enough of it since folks love it so much! Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9827344

  • River Café pizza dough (Impasto per pizza)

    • okcook on January 06, 2019

      There is not enough water for the first phase of the dough making. The 'polish' did not start to ferment due to lack of moisture. Once I added more water from the second phase of the dough making process it did produce a nice bubbly starter. The dough wasn't that chewy texture of pizza dough that we like and I think it was due to the use of olive oil, milk and a little rye flour in the dough. It was decent but not what we like.

  • Rare roast beef with raw vegetables (Arrosto Fiorentino)

    • tekobo on June 30, 2022

      Simple tasty and different way to cook roast beef for a crowd

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  • ISBN 10 071818906X
  • ISBN 13 9780718189068
  • Published Jun 26 2018
  • Format Paperback
  • Page Count 416
  • Language English
  • Countries United Kingdom
  • Publisher Michael Joseph

Publishers Text

'Their best book yet.' Independent The River Café serves the best of Italian food. This is THE cookbook. The best of the best of their classic Italian recipes . . . Enjoy a simple creamy risotto con latte, accompanied by a cool glass of prosecco. Toss spaghetti alla carbonara with juicy pancetta and fresh parsley. Or serve up a tray-baked chicken, drizzled in squeezed lemon, stuffed with tomatoes and olives. For afters, a treat from northern Italy, baked blackberry and apple strudel. 'Their favourite classic Italian recipes in one place is something not to be missed.' Jamie Oliver ______________ Opened by Rose Gray and Ruth Rogers in 1987, the legendary River Café changed the way we cook, eat and think about Italian food. Over decades, they travelled extensively through Italy, cooking with friends, chefs and wine makers, who shared with them their traditional and regional classic family recipes. This book is Rose and Ruth's personal interpretation of those precious recipes, the pages rich with their experiences and knowledge. A passionate celebration of Italy and its unique culture of food, these 200 inspiring recipes sit side by side with memories of the places, stories of the people, and insights into the regions, seasons, ingredients and techniques. Woven with evocative photography taken in the Italian homes where Rose and Ruth cooked, and in the cities, villages, vineyards, markets and shops they grew to know so well, this is a book you will turn to time and time again, for special occasions, everyday meals, or simply to read and relish. 'It's hard to decide . . . Rose and Ruthie's outstanding restaurant, or their wonderful and inspiring cookbooks. If pushed, I would plump for the latter.' Hugh Fearnley-Whittingstall

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