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Truly Italian: Quick and Simple Vegetarian Cooking by Ursula Ferrigno

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Notes about this book

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Notes about Recipes in this book

  • Tagliatelle with artichokes (Tagliatelle al carciofi)

    • Yildiz100 on October 21, 2018

      Just ok. Needed a lot of parm and salt to balance out the lemon. A bit watery- too much stock. The mint became unpleasantly brown with the long cooking. The flavor would probably permeate just as well if the mint were added later, so I would do that if I made this again. However, I will make other artichoke cream sauces first before ever repeating this.

  • Pappardelle from the hills of Florence (Pappardelle delle colline di Firenze)

    • Yildiz100 on July 03, 2016

      The vegetables in the sauce needed more time to simmer. Maybe 20 minutes more? I used 250 grams dried egg pappardelle nests. (It seems less dense than non-egg pasta. It made quite a lot.) Still, it was too much sauce. I'd consider repeating this with tweaks, but may never get to it with so many pasta recipes tagged to try.

  • Penne with cauliflower (Penne al cavolfiore)

    • Yildiz100 on September 30, 2018

      This was just meh for us. The sauce was very heavy on the cream, and without much acidity, no cheese, and light garlic it ended up dairy forward and a bit bland. Also, cooking the cauliflower till soft enough to mash with a potato masher took way longer than stated, so this is not the quick dinner it sounds like when you read the recipe.

    • Tiganna on September 16, 2018

      Excellent. Didn't require a full cauliflower, but with that adjustment, simple and tasty. Will definitely repeat.

  • Roast potatoes with garlic, rosemary and lemon (Patate al forno)

    • Yildiz100 on October 09, 2018

      Halved the olive oil (calls for 1/2 cup for 1 kilo potatoes!) Was still loads of oil. I only used the juice of half a lemon because I had an enormous one that was very juicy. Next time I would use the full jumbo extra juicy lemon-love the tanginess. Potatoes were soft at 25 minutes but needed much more time to get golden, more like an hour. Sadly the garlic and rosemary were flavorless by then.

  • Cauliflower salad (Insalata di rinforzo)

    • Yildiz100 on August 27, 2018

      Very nice, looks Christmasy. Will add a bit of garlic next time.

    • tekobo on April 13, 2018

      Simple side, very tasty with roast duck at Easter.

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  • ISBN 10 1840001496
  • ISBN 13 9781840001495
  • Linked ISBNs
  • Published Sep 16 1999
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

This book shows you how to take the freshest of natural ingredients and flavours from the heart of Italy and make simple, fast, absolutely delicious vegetarian meals. Drawing on what Ursula cooks herself when relaxing at home, here are over 125 classic dishes for pastas, risottos, breads, summer and winter vegetables, salads, fruit and nuts. All the recipes are designed specifically to be healthy as well as tasty, so there are many nutritional tips and culinary information as well as suggested menu combinations for a healthy lifestyle. The book is illustrated with stunning location photography set in Ursula's home in the heart of Umbria. This is quick, fast Italian vegetarian home cooking with a twist.

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