Verdura: 10 Vegetables, 100 Italian Recipes by Theo Randall

  • Aubergine polpette with fennel salad (page 12)

    from Verdura: 10 Vegetables, 100 Italian Recipes Verdura by Theo Randall

    • Categories: Salads; Main course; Italian; Vegetarian
    • Ingredients: aubergines; eggs; parsley; breadcrumbs; Parmesan cheese; sunflower oil; fennel; shallots; baby capers in vinegar
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Notes about Recipes in this book

  • Aubergine polpette with fennel salad

    • DougalCooks on October 04, 2025

      It’s a lot of work but worth it. Sensational

  • Aubergine, red pepper and chickpea stew

    • Idril on September 28, 2025

      A very hearty and extremely healthy dish, however I’m not sure I’d make again as I have other similar chickpea and veg recipes with much more depth of flavour using spices.

  • Asparagus tagliatelle with wild garlic cream

    • alysekstokes on April 18, 2026

      This is a simple and delicious spring pasta that comes together quickly. My only tweak is that the sauce is very rich, so I added the zest and juice of a lemon once I removed the pan from the heat. I stirred that through before serving and topped each serving with a little more pecorino and black pepper as advised. Lovely!

  • Asparagus and potato gnocchi with ricotta and sage

    • AliCox on May 04, 2026

      Best gnocchi I've ever made - light and pillowy, and a delicious sauce. Great Spring dish

  • Farfalle, lentils and Jerusalem artichokes with crème fraîche

    • VineTomato on January 02, 2026

      The lentil, Jerusalem artichoke and crème fraiche sauce is delicious - creamy lentils with that delicious earthy hint of Jerusalem artichoke. Somehow it is less than the sum of it parts when served with pasta. I think I'll give this another go but with polenta next time.

  • Broccoli, squash and lentil salad with walnut pesto

    • et12 on November 14, 2024

      This was a nice salad that we enjoyed as a main. I was unsure of the strength of the Parmesan in the walnut pesto but it’s perfect when eaten with everything else.

  • Squash, leek, mascarpone and porcini sauce with pappardelle

    • et12 on October 21, 2024

      I was looking for a comforting autumnal squash-forward dish and this was perfect. Lovely flavours and good serving size. Can’t wait to eat the leftovers tomorrow. The book suggests serves four as a starter but I think it serves four as a main.

  • Pot-roasted new potatoes with garlic butter and sage

    • et12 on December 10, 2024

      Cooking this dish made the kitchen smell wonderful. This was easy to do and very tasty but took a half hour longer than the recipe suggested. I should have stirred the potatoes towards the end as the water evaporated and only the butter was left. Instead I left as is and ended up with a layer of burnt butter stuck to the bottom of the pan.

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  • ISBN 10 1787139921
  • ISBN 13 9781787139923
  • Linked ISBNs
  • Published May 30 2024
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Cook and eat the Italian way, with 100 fresh, wholesome and delicious vegetarian recipes. World-renowned chef Theo Randall shares his 10 favourite vegetables and reveals his favourite ways to cook with them through 100 fabulous recipes covering Aubergines, Zucchini, Asparagus, Artichokes, Mushrooms, Broccoli, Tomatoes, Beans, Squash and Potatoes. From simple pasta dishes to more extravagant dinners for when you have people over, you’ll delight in Theo’s take on the very best of Italian home cooking. Packed with flavour and stunning photography, this is an essential cookbook and a modern take on the best of Italian ingredients and vegetarian home cooking.

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