• Eat Your Books

  See Lisa Is Cooking's take on Roasted beet salad with fennel, black olives, and Pecorino and Pizza Romana and Roasted potatoes and cauliflower with red onion, capers, and chiles from this cookbook.

• RosieB on July 16, 2011

  Chocolate bundino tartlets with sea salt and olive oil are a must make. An amazing chocolate set custard filing. I have made this as a dessert a few times now. It's great.

Notes about Recipes in this book

• Raw zucchini salad with green olives, mint, and pecorino

  • Josh.lehrer on August 04, 2025

    Used muffuletta olive salad as a substitute for olives

• Roasted asparagus with walnut crema and Pecorino Tartufo

  • sfcarole on February 15, 2015

    I had heard that this was a delicious starter, but I wasn't convinced until I tried it. The walnut crema is divine, especially when topped with the hot asparagus, and further layered with toasted walnuts and grated pecorino tartufo.

  • MissKoo on April 13, 2024

    This was served as the starter at a recent cookbook dinner. Stunning presentation on oblong plates and the flavor combination was divine. This would make a lovely dish to serve with a simple soup and/or salad for a light meal. Rave reviews all around the table.

• Neapolitan-style pizza

  • twoyolks on September 04, 2014

    The dough ends up with a lot of bubbles when baked.

• Pizza Margherita

  • jenif13 on January 30, 2010

    Perfect tender thin crust pizza dough recipe, and fresh tomatoe sauce.

• Pizza pomodoro with ricotta

  • twoyolks on September 04, 2014

    The pizza had a well-balanced flavor from the ricotta and tomatoes. In the future, I'd peel the tomatoes before dicing them. I'd also consider mincing the garlic and combining it and the red pepper flakes with the ricotta.

• Pizza salsiccia with spring onions

  • twoyolks on January 22, 2021

    The sausage is amazing. I'd use it as generic Italian sausage in the future. On a pizza, it worked really well. I'd probably prefer a sausage pizza with tomato sauce and mozzarella instead of this specific one.

• Ricotta gnocchi in brodo with peas and spicy pork meatballs

  • twoyolks on March 30, 2014

    The best part of this is the meatballs. The pea shoots don't add much flavor and just make this difficult to eat (and I used roughly a third less than called for). The peas and broth were nice but the gnocchi ended up dry (undercooked? overcooked?). I couldn't find whole calabrese chiles but I did find Cento Calabrese Chili Hoagie Spread (which is primarily chile) and used 2 tsp of it in the meatballs which worked well.

• Braised halibut with pistachios, preserved Meyer lemon, and capers

  • mpo on April 12, 2026

    This is a very easy but company-level dish. I served this with a kale salad and roasted potatoes. Who needs to go out?

• Lamb and ricotta crespelle with tomato and pecorino

  • okcook on April 17, 2012

    Just ok. Not really worth the effort. Not a lot of flavour.

• Liver terrina

  • okcook on April 08, 2014

    The flavour and texture is very good. A couple of problems with the recipe as I see it. They tell you to make way, way too much pork fat. You only need 1/3 cup for the recipe and as it says, you have about 2 cups left over so why use a pound of back fat when clearly 4 oz is plenty. Likewise when you mix the blood, cream and the fat together you have way too much for the recipe. The recipe calls for using one cup and I had a good cup left over. They say you may need some of it if the mixture is too stiff but my mixture wasn't even near too thick. I think you only need 2/3 of that mixture to be safe. Now the big problem I had: I put the slop into the Kitchen Aid food processor (I was afraid it was too thin) and turned it on. Yikes the mixture started coming out where the lid and body met. So, I transferred the whole lot to my Vitamix and that was perfect. Got a very nice smooth mixture which I don't think you can get with a food processor.

• Monday meatballs

  • jenif13 on January 30, 2010

    Wonderfully light meatballs. Also great with garlic saffron sauce from Cocina de Mama

  • ljholland on December 15, 2012

    Reduce the salt in the meatballs. Otherwise, delicious.

  • twoyolks on January 21, 2013

    The meatballs ended up too salty. I'd reduce the salt in the future. They also have a flavor very reminiscent of Italian sausage, more than a typical meatball.

• Braised zampone with mosto

  • okcook on April 19, 2012

    To bone the shanks, use sharp kitchen scissors to snip the meat away from the bone as you pull the meat down the bone. Much easier and way safer than using a knife.

• Braised chard with garlic, anchovy, and lemon

  • Emily Hope on November 18, 2010

    Very tasty, and the general idea of the garlic/anchovy oil as a cooking medium is a good one.

  • lorloff on November 10, 2013

    This is a fantastic recipe. Sold even someone who had not been very interested in chard before to love it. I saved some of the garlic anchovy oil to use for another batch next week

• Braised cannellini beans with garlic, marjoram, and oregano

  • twoyolks on May 20, 2025

    Simple to make but very flavorful cannellini beans. I pressure cooked the beans to make it faster.

• Chocolate budino tartlets with sea salt and olive oil

  • RosieB on February 16, 2015

    I have made this dessert a number of times as it is so delicious. It is a bit time consuming but worth the effort.

• Chocolate and sea salt shortbread cookies

  • twoyolks on March 09, 2017

    Despite what the recipe says, these don't particularly getting crisp as they cool. They're very crumbly and soft. I'd prefer a harder cookie. And, it may be heresy to say, there's just too much chocolate in them.

• Honey gelato

  • twoyolks on June 24, 2014

    This was inedible. The flavor of the honey was too strong and unpleasant. The texture of the gelato was also poor.