• jumali on November 13, 2011

  My family has been using this recipe for over 30 years. Never fails.

Notes about Recipes in this book

• Vegetable soup (Minestrone)

  • pearlstein1 on January 24, 2022

    Use vegetarian, beef or bone broth in lieu of beef

• Spaghetti with eggs and bacon sauce (Spaghetti alla carbonara)

  • XXOOL on January 08, 2018

    Save some of the pasta water and use it to loosen the sauce and noodles at the end if needed.

• Stuffed zucchini baked in tomato sauce (Zucchini ripieni)

  • okcook on August 03, 2015

    This was very nice. The tomato sauce really made the dish flavourful and moist.

• Baked red mullet with black olives and capers (Triglie alla Calabrese)

  • wester on December 12, 2011

    The Dutch version translates this fish wrongly as "Poon" (gurnard). It should be "Rode mul". Red mullet (or possibly goatfish) is the right translation of the Italian.

• Boned chicken breasts with prosciutto and cheese (Petti di pollo alla Bolognese)

  • lhudson on February 20, 2017

    Simple but so very good.

  • twoyolks on October 25, 2017

    This was pretty simple to make but was really good if a bit rich. The prosciutto and cheese go really well with the chicken. Because the cheese and prosciutto are rather salty, only lightly season the chicken breast. I'd also consider deglazing the pan the chicken was browned in and pouring that over the chicken prior to baking instead of using chicken stock.

  • dwager on October 04, 2020

    This was simple to make and good. We didn't care for the uncooked prosciutto, so I finished it off in the microwave.

• Sautéed veal scallops with Marsala sauce (Scaloppine al Marsala)

  • okcook on August 13, 2015

    So simple yet so flavourful. This would make an excellent dish for company because it take no time to make.

• Meatballs (Polpette alla casalinga)

  • okcook on August 17, 2018

    This is an excellent recipe. I used my Kitchen Aid paddle attachment to knead the mixture into a 'fluffy' consistency asked for in the recipe. Fry a bit of mixture to test for seasoning before forming the balls. Made each meatball at 2 tablespoons which resulted in the perfect size. I used the frying method recommended in the recipe. I did re-roll the meatballs from the fridge before frying so they were round which made for easy rolling around in the pan. Eight minutes at a medium high heat resulted in perfectly folded meatballs (165F)

  • okcook on August 18, 2018

    Correction to above....perfectly cooked meatballs.

• Pork chops braised in white wine (Costolette di maiale alla Modenese)

  • Rinshin on January 09, 2015

    One of my favorite pork chop recipes and it's one of the first I made when I started cooking. It's also the first recipe I made for my husband when we were dating. The recipe is easy, but the pork chops really shine in this recipe with wonderful aroma of herbs, wine, savory taste. Great recipe for weeknight dinner. Pork needs to be brined first since pork is too lean in recent years.

  • lhudson on December 03, 2016

    Had some pork chops in the freezer and this recipe was perfect for them. I even has all the other ingredients on hand. Great flavor and very moist.

  • twoyolks on February 24, 2018

    I liked the sauce that went with the pork chops but the pork chops themselves were dry and overcooked.

  • Rinshin on October 18, 2021

    Made this again since it is very tasty and quick and one of the first recipes I made in my youth. But, unlike the original recipe, I brine ahead now which really improves on succulence and flavor. This time, instead of brining overnight in salt/sugar solution, used shio koji for 6 hours. Recommend brining first. Excellent results.

• Ravioli (meat and spinach)

  • twoyolks on December 12, 2020

    Nice but a little underwhelming. I served the ravioli in butter instead of tomato sauce.