Italian Country Cookbook by Rose Gray and Ruth Rogers

Search this book for Recipes »

  • Zuppa di cozze in bianco (white mussel soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian
    • Ingredients: mussels; dried chiles; parsley; ciabatta bread
    show

  • Zuppa di cozze picante (spicy mussel soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian
    • Ingredients: mussels; canned anchovies; dried chiles; canned tomatoes; parsley; Italian bread
    show

  • Zuppa estiva di cozze (Summer mussel soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Summer; Italian
    • Ingredients: basil; tomatoes; mussels; ciabatta bread
    show

  • Ligurian fish stew (Zuppa di pesce alla Ligure)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: mullet; monkfish; mussels; red chiles; fish stock; langoustines; sea scallops; new potatoes; fennel; fennel seeds; canned tomatoes; parsley; ciabatta bread
    show

  • Zuppa prosciutto e piselli (pea and prosciutto soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian
    • Ingredients: prosciutto; celery; red onions; mint; carrots; peas; Parmesan cheese
    show

  • Zuppa estiva di piselli (Summer pea soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Summer; Italian
    • Ingredients: red onions; mint; peas; chicken stock; Parmesan cheese
    show

  • Zuppa di zucchine (zucchini soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian
    • Ingredients: zucchini; chicken stock; heavy cream; basil; parsley; Parmesan cheese; ciabatta bread; black olives; red chiles
    show

  • Zuppa di zucca (pumpkin soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian
    • Ingredients: red onions; marjoram; pumpkins; new potatoes; dried chiles; chicken stock; Parmesan cheese; ciabatta bread
    show

  • Zuppa di acetosa e lenticchie (lentil and sorrel soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian
    • Ingredients: Puy lentils; red onions; sorrel; chicken stock; spinach; crème fraîche; Parmesan cheese
    show

  • Pappa al pomodoro

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian; Vegetarian
    • Ingredients: tomatoes; stale bread; basil
    show

  • Ribollita

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian; Vegetarian
    • Ingredients: parsley; celery; carrots; red onions; canned tomatoes; cavolo nero; cannellini beans; ciabatta bread
    show

  • Minestrone invernale (Winter minestrone)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Winter; Italian
    • Ingredients: carrots; red onions; celery; Swiss chard; parsley; canned tomatoes; cavolo nero; cannellini beans; chicken stock; thyme; sage; Parmesan cheese
    show

  • Minestrone estivo (Summer minestrone)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Summer; Italian
    • Ingredients: celery; red onions; asparagus; green beans; peas; fava beans; chicken stock; basil; heavy cream; Parmesan cheese; basil pesto
    show

  • Zuppa di fagioli cannellini (cannellini bean soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian; Vegetarian
    • Ingredients: cannellini beans; parsley; store-cupboard ingredients
    show

  • Zuppa di fave secche (dried fava bean soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian; Vegetarian
    • Ingredients: dried fava beans; Swiss chard
    show

  • Pasta e fagioli (pasta and bean soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian
    • Ingredients: borlotti beans; red onions; celery; dried chiles; rosemary; pancetta; canned tomatoes; penne rigate pasta; fresh chicory (UK); Parmesan cheese
    show

  • Zuppa di mammole e tompinambur (globe and Jerusalem artichoke soup)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian
    • Ingredients: artichokes; Jerusalem artichokes; red onions; dried chiles; thyme; chicken stock; Parmesan cheese; ciabatta bread; sun-dried tomatoes
    show

  • Zuppa dei poveri

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian
    • Ingredients: purple sprouting broccoli; ciabatta bread; chicken stock; Parmesan cheese
    show

  • Zuppa d'Aosta

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Soups; Italian
    • Ingredients: Savoy cabbage; ciabatta bread; canned anchovies; Fontina cheese; chicken stock; Parmesan cheese
    show

  • Brodo di pollo (chicken stock)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Stocks; Italian
    • Ingredients: chicken carcass; red onions; carrots; celery; parsley; black peppercorns; bay leaves
    show

  • Brodo di vitello (veal stock)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Stocks; Italian
    • Ingredients: veal shanks; red onions; carrots; celery; parsley; black peppercorns; bay leaves
    show

  • Brodo di pesce (fish stock)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Stocks; Italian
    • Ingredients: turbot bones and trimmings; red onions; celery; carrots; parsley; white peppercorns; bay leaves; fennel
    show

  • Pasta all' uovo (fresh pasta)

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Italian; Vegetarian
    • Ingredients: pasta flour; semolina flour; store-cupboard ingredients
    show

  • Penne alla carbonara

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Main course; Italian
    • Ingredients: pancetta; heavy cream; Parmesan cheese; penne rigate pasta
    show

  • Rotolo di spinaci

    from Italian Country Cookbook Italian Country Cookbook by Rose Gray and Ruth Rogers

    • Categories: Main course; Italian; Vegetarian
    • Ingredients: red onions; marjoram; spinach; dried porcini mushrooms; portabello mushrooms; buffalo ricotta cheese; Parmesan cheese; nutmeg; semolina flour; pasta flour; sage
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Ribollita

    • wester on February 17, 2011

      This didn't look very promising while it was cooking, but the end result was delicious. A robust vegetable soup/stew, vegetarian, and it just tasted right. The instructions were sometimes a bit ambiguous, but it's a recipe that can handle some differences in interpretation. The amount of cavolo nero given seemed ridiculously high, and unless it behaves completely different from boerenkool (which I used) or kale (which you will probably use), I recommend using much less. I used almost 1 pound instead of 4 1/2.

  • Pasta e fagioli (pasta and bean soup)

    • mcvl on April 03, 2020

      Simple, classic, */good/*.

  • Cicoria al forno (baked endive)

    • wester on October 28, 2012

      A good basic recipe, but with lemon zest added. I'm not sure it's an improvement: it seems a bit incongruous with the other flavors. Also, I would bake it either longer or hotter, as there was still more bite to the chicory than I like. After an hour in the oven, yes.

  • Caposante in padella con capperi (pan-fried scallops with capers)

    • wester on July 31, 2011

      I loved the capers here, which got crispy and complemented the scallops perfectly. I wasn't too sure about the sage leaves - they did get lovely and crispy, but I felt they didn't add much to the dish. The lemon was quite unnecessary and even distracting. Next time just with capers.

  • Maiale arrosto con aceto balsamico (pork roasted with balsamic vinegar)

    • mcvl on August 30, 2015

      Oh my golly, go make this recipe immediately. But be sure to use real balsamic vinegar from Modena, not the caramel stuff from the supermarket.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0676519482
  • ISBN 13 9780676519488
  • Published Jun 01 1996
  • Format Hardcover
  • Page Count 318
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House Trade

Publishers Text

A healthful and delicious collection of recipes from a noted London eatery representing the best in Italian country cuisine features a wide range of soups, pasta, vegetables, and fish dishes.

Other cookbooks by this author