Notes about Recipes in this book

• Pork chops Milanese (Costolette di maiale alla Milanese)

  • Rinshin on June 02, 2023

    Used Milanese Berkshire pork chops which I brined overnight using shio koji which produced succulent and tender pork for this quick pan fried dish. The accompanying sauce was simple but made extra tasty by using button mushrooms brined in shio koji for several days which upped the umami of tomato sauce. Added pasta to the sauce. Very good recipe. Photo added.

• Veal medallions with Castelmagno fonduta (Medaglioni di vitello con fonduta di Castelmagno)

  • SpatulaCity on May 04, 2023

    Delicious! Substituted pork tenderloin for the veal. Would absolutely make again. Didn’t have truffle butter so just added some truffle powder and truffle oil. I know truffle oil is embarrassing but it’s what I had ok???? :)

• Fennel and Asian pear salad (Insalata di finocchi, pere e pistacchi)

  • SpatulaCity on October 04, 2023

    The components of this salad all together are magic. How fun to have fennel three different ways! Would be an impressive starter for guests. I’d probably try playing around with the puree to make it more velvety.

• Asparagus and leeks in lemon vinaigrette (Asparagi e porri al limone)

  • SpatulaCity on May 03, 2023

    Works as an appetizer or on top of lettuce for a salad. Really delicious! I made the lemon vinaigrette on the side and added a touch of honey and mustard to emulsify. I didn’t love the texture of the blanched leeks - they were kind of slimy. Think sautéed coins or roasted would be better.

• Butternut squash daiquiri

  • SpatulaCity on October 06, 2023

    Simple to make. The Butternut squash syrup on its own tastes of squash, but once in the cocktail it loses its nuance. The resulting cocktail tastes just like a nice daiquiri, with maybe some earthiness to counterbalance the lime’s acidity? Didn’t really care for the grated squash in the drink. Next time am going to caramelized some squares of squash and use as a garnish on a cocktail pick instead.

• Pasta primavera - old and new school variations (Fusilli alla primavera)

  • SpatulaCity on April 30, 2023

    Very tasty. Used a mix of haricots vert, asparagus and snap peas, and did not add frozen peas. Used a bit more cream than called for. Also I reduced the cook time for the veg at the beginning for fear that they’d overcook by the end. I hate soggy veg! It all worked deliciously!

• "Naked" spinach and ricotta dumplings with butter and sage sauce (Gnudi)

  • SpatulaCity on May 03, 2023

    Yum yum yum yum yum! I mixed the ingredients in the wrong order but the gnudi still came out delicious! I cheated and added some finely diced pancetta to the Butter Sage sauce - you know for protein ;), and it was wonderful. Years ago I had a spinach gnudi with a blue cheese sauce that was out of this world, so next time will experiment with gently adding cheese, or making a blue cheese fonduta to serve it with. But even as written, the recipe is wonderful

• Braised spring vegetables (Scafata)

  • mpo on July 19, 2021

    I love this recipe but I needed to add stock to actually braise the vegetables. Substituted the fava beans with some fresh corn. I served this with salmon, and a little grated Parmesan. Nice summer meal.

• Eat Your Books by Jenny Hartin

  ...with gorgeous photos, recipes include the famous Eggplant flan with tomato coulis that reworks pasta alla Norma; Almond and chocolate tart and signature cocktails.

  Full review