Notes about Recipes in this book

• Soffritto

  • HalfSmoke on December 30, 2018

    Beware! This recipe calls for FAR more olive oil than needed. About 1 cup would be more appropriate. Otherwise, the advice to extend the cooking at low heat is spot on and leads to a wonderfully nutty soffritto.

• Tuscan ragù, my way (Il mio ragù alla Toscana)

  • HalfSmoke on January 01, 2019

    Perfetto! Made the soffritto two days before, thus streamlining the Ragu. I substituted 1 lb of ground pork for half the beef, but otherwise prepared exactly as directed. I called 1-800-NONNA to get the thumbs up prior to serving. Great dish. Thoroughly enjoyed by all.

• Broiled asparagus, my way (Asparagi a "modo mio")

  • tarae1204 on February 11, 2021

    Excellent, simple presentation of asparagus - the lemon oil and Parmesan give it that extra “something”, and making your own lemon olive oil is easy. I skipped prosciutto and used bacon salt.

• Spaghetti with pecorino Romano and black pepper (Spaghetti cacio e pepe)

  • tarae1204 on February 11, 2021

    I used 2 cups grated pecorino and 1 tablespoon black pepper as specified, but reduced spaghetti to 12 oz from 1 LB, because I was using gluten free spaghetti. Turned out very well!

• Mixed broccoli and cauliflower (Vruocculi arriminati)

  • Lepa on October 31, 2018

    I had high expectations because of the various flavor elements in this dish but in the end it fell flat because all of those flavors were watered down but the water/saffron that was added at the end. I will probably try it again but decrease the water that the saffron soaks in; add garlic to the onions and saute the broccoli and cauliflower in the onion/garlic/oil mixture.

• Food52 by Garrett Oliver

  “I cook to break preconceived notions of what food should be...” the author’s introduction reads. The recipes seem to say differently,

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• Eat Your Books by Jenny Hartin

  Autentico is one of those books that grabs your heart and won't let go. Beautiful food, a passion for all things Italian and the brilliance of Rolando Beramendi.

  Full review

• Food52

  ...as much a cookbook as it is an homage to the Italian pantry, with the first 35 pages devoted to specifications for a catalog of pantry items.

  Full review