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Trattoria by Patricia Wells

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Notes about this book

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Notes about Recipes in this book

  • Lemon-and-oregano-seasoned tuna mousse

    • JKDLady on January 05, 2013

      I've made this recipe twice, and I just love it. The taste was not too strong and the texture was smooth, but not watery. I will keep this in my favorites.

  • Herb-infused savory custards

    • jdubuc on May 08, 2014

      See Paprika

  • Celery salad with anchovy dressing

    • wester on August 28, 2010

      More of a starter salad than a side dish salad. Strong flavors - you'll reek of garlic for a week, but it does taste good. The fancy flower cuts are nice if you have some kind of party, but for everyday use I suppose you could just cut it in 1-inch lengths. Don't skip the iced water though, it makes it very crunchy.

  • Aunt Flora's olive salad

    • JKDLady on January 05, 2013

      Oh, I really liked this salad. Perfect for an antipasti table.

  • White bean salad with fresh sage and thyme

    • lorloff on October 01, 2017

      This was a really great dish. I used fresh sage and fresh thyme from the garden and added shredded sage to the thyme at the end. I increased the garlic slightly. Do not discard the stock that the beans cook in at the end - it makes a delicious broth or base for bean soup. Will make again - it was fantastic.

  • Arugula, pine nut, and Parmesan salad

    • Lepa on June 15, 2017

      This was so easy to throw together and really delicious.

    • stockholm28 on November 04, 2015

      Simple and delicious. This is a variation of a dish I've had many times with the use of red wine vinegar and addition of toasted pinenuts.

  • Penne with vodka and spicy tomato cream sauce

    • Rinshin on July 06, 2016

      Terrific tasting with robust taste of tomatoes from 20 to 25 min of reduction with garlic and hot pepper flakes. Used fire roasted tomatoes. Just the hint of vodka and richness from cream. Cooked penne al dente and that was perfect for this sauce. Served with steamed asparagus. Certainly repeating this quick but delicious recipe.

    • JKDLady on January 05, 2013

      I'm not sure about this recipe. It was pretty, but I didn't get a strong flavor at all. I didn't get spicy. I suppose I could've added more hot pepper flakes, but it just didn't seem to be going in the direction of spicy; it was more creamy than spicy. I guess I would make it again, but I would alter the recipe significantly, which would really be my own recipe at that point.

    • Lepa on November 01, 2016

      This is the recipe I have been using for penne with vodka sauce for years. I've tried many others and always come back to this one.

  • Saffron butterflies

    • Lepa on November 19, 2017

      We had little time and bare cupboards so I turned to this recipe, which I had always been curious about. It was okay. I think a cream sauce that had been cooked more and thickened might have been better. After this sat for a while it thickened and was better. It also benefited from some salt and lots of parmesan.

  • Fusilli with walnut and garlic sauce

    • Lepa on July 09, 2018

      This recipe is so quick and delicious! It is fantastic when the pantry is bare, time is short and kids are hungry.

  • Rigatoni with meat and celery sauce

    • wester on March 15, 2010

      Not really anything wrong with this, I just had expected it to taste a bit more like celery. Instead, it's some kind of bolognese. Not bad, but just another bolognese.

  • Almond-vanilla creams

    • Bloominanglophile on November 05, 2013

      I have made this recipe many times--usually to accompany a lasagna, salad and garlic cheese bread meal that I prepare and bring to new moms. I always get compliments on it--kids love this and adults enjoy it, also. Although it is made with cream, I find it light and refreshing after a substantial pasta meal, especially with lovely fresh fruit--particularly berries (which I usually macerate or make into a chunky sauce). This is also a cinch to make!

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  • ISBN 10 1856263207
  • ISBN 13 9781856263207
  • Published Mar 25 1999
  • Format Paperback
  • Page Count 256
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

This guide to Italian trattoria cooking features many recipes for pasta dishes that can be prepared in less than half an hour, as well as antipasti, soups, salads, fish, meat, poultry, rice and desserts. Readers are taken to the village osterias framed by rolling green vineyards in Piedmont, along the blue waters of the Ligurian summer resort of Santa Margherita, down narrow stone alleyways in Siena, through the doors of bustling vineyard eateries in Tuscany, and into the back rooms of boisterous trattorias in Rome. Patricia Wells is the author of "The Food Lover's Guide to Paris", "The Food Lover's Guide to France" and "Bistro Cooking".

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