Notes about Recipes in this book

• Quick meat sauce

  • jay.moe on January 23, 2022

    This is the only sauce recipe I use anymore. It doesn't require a long cooking time and there is the right amount of herbs in the sauce. It's quick enough to make on a week night and tastes fantastic.

• Meatballs

  • jay.moe on November 25, 2019

    I added milk to bread crumbs before adding the rest of the ingredients. I cooked them in the oven at 400 degrees for 15 minutes and then finished cooking them in the sauce. The meatballs are moist and taste great with spaghetti or in a meatball sub.

• Shrimp with oil and garlic sauce (Scampi aglio e olio)

  • Gio on March 10, 2016

    Pg. 156. Very simple, big flavor. One of the best scampi recipes I've made and will probably be the one I'll continue to make. Served it over brown basmati rice, but would be terrific over linguine or spaghetti.

• Haddock alla pizzaiola

  • Gio on September 25, 2015

    Pg.192. Typically Italian-American, delicious, easily a pantry meal except for the haddock which for us was local dayboat Fresh Catch. Used our own tomato sauce since we had some available, substituted basil and oregano for tarragon and mint. Before roasting topped the fish & sauce with the grated cheese, but also with cubes of fresh mozzarella, and small fresh basil leaves. Highly recommend!

• Fish salad a la Papa

  • Gio on June 01, 2016

    Pg. 199 Fifth Ed. A pleasant summery dish with many textures and flavors that we liked very well. Can see it with shrimp or scallops as well as fillets. Worthy of a revisit for lunch or dinner. A tomato-garlic bruschetta was served as well. I took a few liberties with this recipe, nothing very drastic, though. Used our CSF share of Hake and poached the fillets in stock not milk and water. used butter lettuce not Boston, and subbed jarred imported Italian marinated mushrooms and jarred giardiniera.

• Broccoli rabe with beans (Brocci di rabe con fagioli)

  • Gio on November 25, 2015

    Pg. 147. In TNEIC edition I have the recipe is titled: Sauteed Broccoli di Rabe or Mustard Greens. Whatever it's called it's delicious, and it does indeed incorporate cannellini. Although we served this as one of three dishes for a meal it would be great combined with a cut pasta of some type, with grated Romano over top.

• Marinated mushrooms

  • bktravels on June 22, 2020

    This was a very easy recipe, but we liked it much better after adding some red wine vinegar. I will substitute red wine vinegar for the lemon juice next time adjusting amount if necessary.

• Spinach and potatoes Ma's way

  • Gio on February 24, 2016

    Pg. 235. A delicious method for any greens. We chopped beet stems and shredded leaves and used the same timing as the recipe states for spinach. It was excellent. The hot garlicky, peppery oil brought the greens to life. We both enjoyed it.