Notes about Recipes in this book

• Orecchiette with potatoes, garlic and chicory (Orecchiette con patate, aglio e cicoria)

  • Breadcrumbs on April 29, 2012

    p. 18 Something about this dish was calling to me. I could just imagine its balanced flavours before the ingredients had hit my pans. Sadly I was unable to find chicory so I went with the less bitter Swiss chard. Nonetheless the dish was a success and proved to be the perfect accompaniment to our schnitzel this evening. I upped the ante w the chili flakes on mine. Loved this dish and loved how Ms Werle simplified the cooking process by having you do the potatoes, pasta and chard all in the same pot. Brilliant and scrumptious! 2 forks up! Photo here: http://chowhound.chow.com/topics/846254#7308912

• Linguine with lentils and pancetta (Linguine con lenticchie e pancetta)

  • JFM on April 04, 2012

    Dinner last week; I was intrigued by the unusal combination: they worked brilliantly. A really lovely, frugal, easy pasta dish!

• Linguine with calamari, garlic and lemon (Linguine con calamari, aglio el limone)

  • twoyolks on February 10, 2020

    This was really fast and had really great flavor.

• Penne with meatballs in the oven (Penne con polpette al forno)

  • twoyolks on April 26, 2017

    A nice baked pasta that is reminiscent of baked ziti with meatballs. It's more austere with only just enough tomato sauce and cheese.

• Venetian rice and peas (Risi e bisi)

  • twoyolks on June 02, 2017

    An acceptable version of risi e bisi but not spectacular. At the end, I added some butter and more cheese than called for.

• Farro and vegetable soup with pancetta (Minestra di farro)

  • twoyolks on January 23, 2014

    I'd use a mild Italian sausage in the future. I didn't soak the farro and it cooked fine. Despite starting with just water, the broth is very flavorful.

• Roast pork belly ribs with apples (Puntine con le mele)

  • twoyolks on November 12, 2018

    This recipe really highlights the flavor of the pork. I forgot the apples but didn't feel they were missing.

• Tuscan meatloaf (Polpettone alla Toscana)

  • twoyolks on December 17, 2020

    The prosciutto gives the meatloaf a weird, cured meat flavor. In the end, we decided we didn't like it. I did toss the tomato sauce with pasta and that worked fine.

• Orecchiette with rapa and chickpeas (Orecchiette con rapa e ceci)

  • Bloominanglophile on March 31, 2014

    This is a simply flavored pasta, enhanced by the sprinkle of pancetta (or in my case, bacon) over the top at the end. Because it was so simply flavored, I'm rather glad I used bacon, as its fat is also used to saute the broccoli raab. I also cheated and used 1 1/2 cans of chickpeas. Next time, I would add 2 bunches of the raab, as mine was quite stemmy and cooked down to almost nothing. I'm also thinking a dash of vinegar in the raab/chickpea mixture might also enhance the flavor. I suppose I could have also added some grated parmesan, but I didn't really want to mess with the simple purity of the dish. There has also got to be a way to cook dried orecchiette without the pasta sticking (or nesting) together and also splitting (I'm assuming I cooked it past al dente?!?). Maybe try to pour it in slowly into constantly moving (by stirring) boiling water ?!? Not the easiest shape of dried pasta to cook, I've found!

• Chicken hunter's style (Polloo all cacciatora)

  • tui on August 25, 2014

    Full of flavour!

• Chicken baked with lemon (Pollo al forno con limone)

  • tui on May 31, 2013

    The flavoured salt is wonderful and I anticipate using it a lot, now that I have a jar of it in the fridge. The chicken seasoned with it was particularly good cold.