Wild Figs and Fennel: A Year in an Italian Kitchen by Letitia Clark

  • Lemon ricotta soufflé "plancakes"

    Lemon ricotta soufflé "plancakes" (page 20)

    from Wild Figs and Fennel: A Year in an Italian Kitchen Wild Figs and Fennel by Letitia Clark

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Cooking for 1 or 2; Spring; Italian; Vegetarian
    • Ingredients: ricotta cheese; eggs; vanilla sugar; lemon zest
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Notes about Recipes in this book

  • Orange blossom and honey amaretti

    • Victoria_from_London on July 31, 2024

      Generous size. Absolutely delicious. Nicer with tea than coffee. Soft. My oven needs 17 minutes. 33/34g each, raw, makes 34 amaretti. Made great presents, recipe was demanded, they're that good. Makes a lot in one batch.

    • AllieTaylor on December 08, 2024

      My first time making them. Got exactly 30 amaretti. Very moreish. Made a v nice hostess gift as super easy to make (used 500g of ground almonds). Definitely use moist hands (have a bowl of water ready).

  • Confit tomatoes

    • jessica_qyreaf on January 10, 2026

      Love a quick fridge food project. Used these all up and will make more.

  • Sausage lasagne with ricotta, pecorino and fennel

    • Nancy402 on February 03, 2025

      This was relatively quick, easy and really delicious. Great for a frosty evening and not too rich. Much less work than my usual lasagne recipe. Used fresh lasagne noodles which shortened the cooking time a bit. Only had grocery store fennel which worked just fine.

  • Cavolo nero and farro sort-of risotto

    • Nancy402 on February 09, 2025

      This is tasty and elevates farro nicely. I used a small food processor for the kale and was happy with the result: not a purée but very finely chopped. It added colour and a bit of texture. Would be yummy with a fried or poached egg and some oven-roasted cherry tomatoes.

  • Beans Terence Hill

    • Lepa on May 15, 2025

      From the picture I wasn't sure what to expect but we ended up with a thick, satisfying stew. My family loved it and I liked it so I expect to make it again. I used cranberry beans. We added the optional cheese but it would be equally good without.

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  • ISBN 10 1784886181
  • ISBN 13 9781784886189
  • Linked ISBNs
  • Published Apr 25 2024
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Hardie Grant

Publishers Text

Following the course of a year in Italy, Wild Figs & Fennel is a joyous look at the Italian way of life centered around food. Diving into the seasonal produce and exciting traditional and fresh ways to cook these delicious ingredients, recipes include Artichoke, Lemon & Tomato Orzo with Olive & Marjoram, Broad Bean Bruschetta with Burrata, Herbs and Lemon, Sardinian Easter Bread, Wild Fennel, Ricotta, Pecorino and Potato Culurgiones, Strawberry and Cream Custard Layer Cake with Hazelnut Sponge. Brimming with tantalizing flavors, warm, evocative stories and stunning location photography, this is a celebration of culture and flavor rooted in the Italian tradition of sustainability, simplicity and thrift.

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