• Frogcake on April 01, 2017

  SPINACH AND KALE DIP -This is the best, most innovative kale dip I've ever tasted. I doubled the kale and omitted the spinach. As well, I had no creme fraiche and was too lazy to get some -so instead I used one quarter cup of Hellmann's mayo and about a two inch slice of rolled tangy goat's cheese. Loved the tastes of the citrus rinds with roasted chopped walnuts. Absolutely delicious with flatbread. So good that we finished it off slathered on BBQ'd rib steaks. Will be making this one again soon -with double the kale.

• billreiland on October 31, 2013

  A most excellent book. Different and interesting. I have over 125 Italian cookbooks, this is one I want to cook from for a month.

Notes about Recipes in this book

• Oca zamperosee

  • twoyolks on July 13, 2020

    Nice enough but a little too citrus focused. The Campari provides color but not real bitterness.

• Tajarin with lamb ragù, black pepper ricotta, pistachios, and mint

  • Frogcake on July 05, 2024

    We loved this innovative take on Ragu and would make it again in a moment. I did stay true to the recipe, which included 4 tablespoons of fennel seeds and 2 tablespoons of cardamom! These added lovely new flavours in combination with the pistachios and chopped mint. We also lived the dollop of peppered ricotta which added a milkyness to the texture. I did toast the pistachios before crushing them. Looking forward to trying more recipes in this book!

• Food52

  Overall...full of rich and satisfying Italian comfort food. My one critique is that some of the main ingredients might be hard to find, but it's worth every bit of time and money to track them down.

  Full review