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

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  • 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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  • Clam soup (Zuppa alle vongole)

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

    • Categories: Soups; Italian
    • Ingredients: clams; parsley; dry white wine; sourdough bread; dried red chiles
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  • A clam soup from Campagna (Zuppa alle vongole di Campagna)

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

    • Categories: Soups; Cooking ahead; Italian
    • Ingredients: cherry tomatoes; fennel seeds; wholemeal bread; red chillies; garlic; clams; parsley; lemons
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  • Dried cod soup (Zuppa di baccalà)

    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; celery; potatoes; bay leaves; tomatoes; air-dried cod; Pinot bianco wine; lemons; parsley; dried red chiles
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  • Bread and tomato soup (Pappa al pomodoro)

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

    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; stale bread; basil
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  • Summer minestrone (Minestrone estivo)

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

    • Categories: Soups; Summer; Italian; Vegan; Vegetarian
    • Ingredients: red onions; peas; potatoes; mint; broad beans
    • Accompaniments: Pesto
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  • Bread soup (Zuppa di pane)

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

    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: red onions; waxy potatoes; tomatoes; celery; zucchini; cannellini beans; chard; stale bread
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  • Bread and tomato soup with porcini (Acqua cotta)

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

    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: dried porcini mushrooms; onions; carrots; celery; garlic; parsley; dried chilli flakes; tinned tomatoes; ciabatta bread
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  • Cabbage and Fontina soup from Val d'Aosta (Zuppa d'Aosta)

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

    • Categories: Soups; Italian
    • Ingredients: Savoy cabbage; ciabatta bread; chicken stock; Fontina cheese; salted anchovies; Parmesan cheese
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  • Cannellini soup with porcini (Zuppa di cannellini)

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

    • Categories: Soups; Quick / easy; Summer; Italian; Vegan; Vegetarian
    • Ingredients: cannellini beans; tomatoes; sage; porcini mushrooms; oregano
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  • Cavolo nero soup with polenta (Zuppa di farinata di cavolo nero)

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

    • Categories: Soups; Fall / autumn; Winter; Italian; Vegan; Vegetarian
    • Ingredients: red onions; celery; carrots; potatoes; sage; rosemary; cavolo nero; polenta flour; dried red chiles
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  • Basic egg pasta (Pasta fresca)

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

    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: Italian 00 flour; eggs; semolina flour
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  • Basic spinach egg pasta (Pasta verde)

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

    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: spinach; Italian 00 flour; eggs
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  • Fresh pasta with wine from Liguria (Pasta Ligure)

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

    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: Italian 00 flour; eggs; white wine
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  • Rich egg pasta from Piedmont (Pasta Piemontese)

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

    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: Italian 00 flour; egg yolks
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  • Taglierini with white truffles (Taglierini al tartufo)

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

    • Categories: Pasta, doughs & sauces; Main course; Fall / autumn; Winter; Italian; Vegetarian
    • Ingredients: white truffles; taglierini pasta; store-cupboard ingredients
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  • Pasta silk handkerchiefs with pesto (Lasagnette di Laura)

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

    • Categories: Pasta, doughs & sauces; Main course; Cooking ahead; Italian; Vegetarian
    • Ingredients: Italian 00 flour; eggs; white wine; pine nuts; basil; olive oil; pecorino Romano cheese; Parmesan cheese
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  • Tagliatelle with dried porcini and sage (Tagliatelle con porcini)

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

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: dried porcini mushrooms; lemons; butter; sage; dried chiles; double cream; tagliatelle pasta; Parmesan cheese
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  • Potato gnocchi (Gnocchi di patate)

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

    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: floury potatoes; plain flour; store-cupboard ingredients
    • Accompaniments: Rich tomato sauce (Sugo di pomodoro)
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  • Potato and pumpkin gnocchi (Gnocchi di zucca)

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

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: floury potatoes; pumpkins; dried red chiles; dried oregano; plain flour; Parmesan cheese
    show

  • Malfatti of Swiss chard (Malfatti di bietola)

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

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: Swiss chard; ricotta cheese; eggs; nutmeg; Parmesan cheese; Italian 00 flour; semolina flour; butter; sage
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  • Ricotta gnocchi in semolina flour (Gnudi bianchi)

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

    • Categories: Pasta, doughs & sauces; Main course; Cooking ahead; Fall / autumn; Italian; Vegetarian
    • Ingredients: sheep ricotta cheese; nutmeg; Parmesan cheese; semolina flour
    show

  • Pappardelle with hare sauce (Pappardelle alle lepre)

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

    • Categories: Pasta, doughs & sauces; Main course; Appetizers / starters; Cooking ahead; Fall / autumn; Italian
    • Ingredients: hare; Chianti wine; cinnamon sticks; juniper berries; black peppercorns; dried red chiles; thyme; rosemary; bay leaves; celery hearts; carrots; red onions; garlic; tinned tomatoes; double cream; Parmesan cheese; pappardelle pasta
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  • Ravioli stuffed with ricotta (Ravioli con ricotta)

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

    • Categories: Pasta, filled; Main course; Cooking ahead; Italian; Vegetarian
    • Ingredients: Italian 00 flour; eggs; semolina flour; buffalo ricotta cheese; parsley; plain flour; Parmesan cheese; walnuts; ciabatta bread; milk; nutmeg
    show

  • Spaghetti with clams and butter (Spaghetti alle vongole con burro)

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

    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: butter; dried red chiles; clams; parsley; Vermentino wine; spaghetti pasta
    show

Notes about this book

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Notes about Recipes in this book

  • 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

  • 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

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  • ISBN 10 140593669X
  • ISBN 13 9781405936699
  • Published Feb 22 2018
  • Format eBook
  • Page Count 416
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books


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