Notes about Recipes in this book

• Risotto alla Certosina

  • twoyolks on July 20, 2014

    The rice is very good. I ran out of stock towards the end and had to substitute the remainder as water. Instead of just cooking the shrimp in the stock, I'd consider sauteing them quickly in butter for a bit more flavor.

• Tummala di risotto e spinaci

  • twoyolks on July 06, 2016

    This was pretty good. The Italian sausage really adds a lot of flavor. This was a lot less rich than I was expecting, but in a good way. I used frozen spinach that I defrosted. I also believe the recipe calls for 1 cup of cooked spinach not 1 cup of raw spinach but the recipe isn't particularly clear; using 1 cup of cooked spinach worked well. I used a souffle dish to bake it in but the top layer of rice ended up sticking to the bottom of the dish when I inverted it.

• Squid and potatoes

  • twoyolks on August 27, 2018

    The squid was very good and the marinade worked well. The potatoes also went well with this and were easy to cook while the squid was grilling. However, all of my onions burned. So be careful with the heat for the potatoes and onions.

• Cold capon salad

  • twoyolks on January 01, 2019

    I liked this a lot more than I was expecting to. I was particularly surprised by how well the golden raisins went with the rest of the salad. This is basically just an Italian version of chicken salad and the capon could easily be replaced by chicken.

• Warm salad of radicchio and white beans

  • anniemac on October 02, 2016

    I was looking for a bitter side dish for a butternut squash lasagne, and this was a good choice. Creamy beans and bitter greens!

• Apple cake

  • chawkins on October 03, 2013

    This is okay. I had to bake it longer than called for even in my little counter top over. For an apple cake with no cinnamon, I prefer Marie-Hélène's apple cake from Dorie Greenspan's Around My French Table.

• Vin santo-poached pears with Gorgonzola dolce

  • apattin on December 16, 2018

    Used Moscato. Recipe has way too much lemon.

• Chocolate chestnut torte

  • monica107 on January 17, 2014

    This was time consuming, but exceptional. It is naturally gluten free, so it's a great option if you need to consider that dietary restriction - you can still please everyone and it will taste exactly how it's supposed to taste, not like an "adjusted" version of the original. It was definitely worth the effort and you can (and should) make it ahead of time.

• All Roads Lead to the Kitchen

  ...rented a farmhouse with a kitchen in Tuscany in order to immerse themselves in Italian home cooking. They observed local cooks and used local ingredients. This book is the result of their trip.

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