• featherbooks on April 19, 2013

  Balsamella, p. 525, Duck Lasagna, Fresh Pasta, p. 442, Lasagna al Forno, Pollo in Porchetta, p. 517, Scallopine ai Capperi, Spaghetti alla Carbonara, p. 444, Spaghetti alla Fiaccheraia, p. 443, Tagliatelle alla Panna (cream Sauce Alfredo)

Notes about Recipes in this book

• Marinated eggplant (Melanzane marinate)

  • twoyolks on December 07, 2015

    These were simply alright. It's hard to get the eggplant well browned without using a lot of oil. The thickness of the eggplant also makes it difficult to fully cook it.

• Tuscan pureed bean soup (Passato di fagioli)

  • twoyolks on February 19, 2020

    This is deceptively simple but punches above its ingredients in flavor. I did have problem getting the pasta to cook without scorching the soup. I'd consider just cooking the pasta in boiling water in the future.

• Creamed spinach soup (Passato di spinaci)

  • twoyolks on January 31, 2017

    This tasted like a slightly bitter version of chicken stock. There just wasn't much flavor from the vegetables.

• Baked lasagne, Northern Italian style (Lasagne al forno)

  • okcook on February 18, 2012

    It really puffs up so have a large dish.

• Risotto with shrimp (Risotto con gamberetti in bianco)

  • lorloff on January 15, 2017

    Fantastic recipie! The best risottto we have ever made. Used leeks instead of onions and added saffron to the sauté. Added Scallops to the shrimp and used a combination of homemade fish and shrimp shell stock. Because I am allergic to butter we substituted olive oil for the butter and added very good high end EVOO at the end to serve. It seemed like there would be too much oil in the cooking but it was perfect in the end. We used Acquerello 7 year aged rice which was Devine in this dish. Here i the link for the rice. https://www.amazon.com/Acquerello-Years-Rice-17-6-Ounce/dp/B007RE53R2/ref=sr_1_3_a_it?ie=UTF8&qid=1484529530&sr=8-3&keywords=acquerello+rice

• Roasted fish (Pesce arrosto)

  • Breadcrumbs on April 18, 2011

    p. 290 - NB: calls for a whole fish that is stuffed w herbs.

• Lamb chop, Florentine style (Cotolette d'agnello)

  • nicolepellegrini on December 19, 2020

    Loved this. Breaded and fried may not be the healthiest way to enjoy lamb chops but it's become my favorite, since first having them prepared in this style in Torino. The long soak in the egg seemed to draw out some of the gaminess - which I don't mind but sometimes turns my husband off from lamb. He really enjoyed these.

• Chicken with black olives (Pollo alle olive)

  • nicolepellegrini on June 16, 2015

    Serious perfection. So easy yet so many layers of flavor...this is what so many Italian-American restaurant chicken dishes only wishes to be. After trying once this will be a staple of my kitchen from now on.

  • mluke on November 11, 2025

    Fantastic. Cut the chicken up early in the day and used the back to make the stock for the sauce - so much flavour. Definite keeper.

• "Inebriated" pork chops (Maiale ubriaco)

  • nicolepellegrini on January 22, 2017

    OK, not sure I'd make again. The red wine flavor was fairly overpowering and the chops came out tough (even using very high quality pork that I normally can just pan-sear and keep tender.)

• Pork chops with kale (Braciole di maiale con cavolo nero)

  • nicolepellegrini on March 03, 2019

    My SO and I both really liked this. Not too much work, and the chops came out very flavorful and tender (I made with thick cut, bone-in chops). Nice way to get some vegetables right in with the main and the kale had a rich flavor from cooking in the same oil as the chops. Served with some crusty bread and a little salad it made for an excellent dinner.

• Eggplant in the style of Parma (Melanzane alla Parmigiana)

  • JimCampbell on November 18, 2025

    A 2.5 out of 5. Rated as 2.5 because eggplant Parmesan is an pretty standard dish, seldom strays from the basic ingredients, and may be considered "culinarily unexciting". What is interesting is the use of Swiss cheese in the cheese blend. Another difference is that it uses grated mozzarella instead of sliced, as is more customary. The marinara sauce is on the fresher/lighter side, particularly if the tomato paste is left out. The one change we made was to bake the eggplant instead of frying it. Next time we would use three large eggplant and would cut thicker slices of eggplant more in the 1/2"-3/4" range. Overall a decent dish for what is a pretty basic dinner item. It's on the list for making again. Not the short list, but on the list. (pg. 534)