Notes about Recipes in this book

• Spaghetti alla Sorrento [Chris Benians]

  • lkgrover on January 16, 2021

    Simple, delicious pasta. Basically a Caprese salad, chopped into small pieces and served with spaghetti.

• Le penne dei principi di Paternò [Lorenzo Berni]

  • lkgrover on November 02, 2022

    Good vegetarian pasta. I doubled both the tomatoes & tomato paste, because I enjoy tomatoes -- no other changes.

• Saffron & mozzarella risotto with arugula [Matthew Harris]

  • lkgrover on August 02, 2020

    Good risotto, lovely saffron yellow. I used just one 4 oz. mozzarella ball, and thought the ratio of cheese to rice was just right.

• Red onions & buffalo mozzarella on a bed of wild rice [Alberico Penati]

  • lkgrover on July 25, 2021

    Good, creative recipe for wild rice. I substituted cannellini beans for fava beans, and used dried basil.

• Veal cutlet stuffed with mozzarella & porcini [Antonello Tagliabue]

  • lkgrover on December 03, 2021

    The flavors of a complex Italian meal, each lending their part on the fork. This is the perfect entree for a special dinner. It looks & tastes amazing, has fairly expensive ingredients (veal is expensive where I live), and the preparation takes less than 30 minutes. I layered the veal, mozzarella, tomato, mushroom/parsley/garlic to cook (only the bottom veal layer); then served over sautéed romaine & mushrooms with a basil garnish.