• Breadcrumbs on August 10, 2010

  p. 240 - Fagioli Cannellini all'olio is excellent. Very authentic flavours, reminded us of crostini we had in Rome.

Notes about Recipes in this book

• Penne with sausage, walnuts and cream (Penne alla Senese)

  • Breadcrumbs on January 06, 2013

    p. 48 - Good but very rich. We felt the walnut flavour was somewhat overpowering and the texture was mealy. Made this in 2007 & haven't repeated since then.

• Cannellini beans with olive oil (Fagioli cannellini all'olio)

  • Breadcrumbs on January 06, 2013

    p. 240 - Excellent! Made these in Aug. w fresh beans from the farmer's market. Cooked them for approx 1 hour until they reached the creamy texture we were looking for. Served w EVOO and sea salt on crostini. Delicious. K loved these.

  • Ganga108 on November 01, 2021

    2021: Absolutely divine! Brothy. I used lima beans, and added greek oregano, black pepper and some lemon juice.

  • Ganga108 on January 10, 2022

    2020: I used lima beans in this recipe. Divinely delicious! No celery so added oregano from the garden and some of my home dried herbs. Salt and pepper and a squeeze of citrus (I used cumquats) when cooked to lift the dish to the next level. Divine! (Did I say that already?)

• Pici pasta with porcini (Pici alla boscaiola)

  • Breadcrumbs on January 06, 2013

    p. 257 The fact that this wasn’t a huge hit has nothing to do w the recipe, rather it was our very expensive porcini that proved to disappoint. I was so excited to find porcini, imported from Italy at our Italian fish market that I didn’t stop to think that because they were frozen, they might not produce optimal results. The mushrooms were waterlogged and even after being pressed of any excess moisture, they were off-puttingly slimy. I forged ahead hoping that this ragu would somehow improve matters but in the end the flavourful ragu was no match for the slimy shrooms. The flavour of the sauce was outstanding and I’d love to make this again w fresh mushrooms. Lesson learned. Photos here: http://chowhound.chow.com/topics/884856#7809457

• Flat bread with olives (Focaccia con olive)

  • amraub on August 23, 2012

    The weight measurement for the olives seems very high unless it was supposed to include the oil as well that is drained off. I think next time, I would prefer to have the olives chopped before they are included in the bread as the whole olives did not look very visually appealing to me.

• Chicken with red wine, pine nuts and sultanas (Pollo alla Chiantigiana)

  • enalawso on August 14, 2014

    foolproof recipe; I add some mushrooms and I slice the onions and carrots thinly, rather than chop finely.

• Pizza

  • micheleK on February 28, 2011

    Weighed flour - added extra 1/4 cup. Dough still too sticky.

• Mixed salad with apple and nuts (Insalata mista con mele e noci)

  • Melanie on April 29, 2014

    This makes a huge bowl of salad. I added an extra apple and used a slightly different mix of lettuces. Used toasted walnuts, pine nuts and slivered almonds. Dress at the time of serving - does not hold up well.

• Crostini with pears, Gorgonzola and honey (Crostini con pere, Gorgonzola e miele)

  • Melanie on April 29, 2014

    Substituted Brie for the Gorgonzola - delicious. Loved the mix of creamy cheese with sweet pears.

• Chickpea soup (Zuppa di ceci)

  • Hellyloves2cook on May 27, 2012

    A nice wholesome soup!

• Plum cake (Torta di susine)

  • j_knapp on December 16, 2021

    one of my favourite summer cakes. Completely foolproof and so delicious.

• Risotto with zucchini (Risotto con zucchini)

  • JoD on February 04, 2019

    A tasty risotto - I made this with yellow skinned zucchini and it was good. Green would be more visually interesting.

• Baked trout with capsicums (Trota in forno con peperoni)

  • lou_weez on March 04, 2022

    Made this using salmon and only used red and yellow capsicum. It was so good. Will make this again.

• Oven-baked potato and onion slices (Teglia di papate con cipolle)

  • Ganga108 on November 01, 2021

    Lovely. Manage the liquid amount carefully - use no more than stated. It needed to cook a lot longer in a terracotta pot. It is an easy dish to make - slices of potatoes and onions cooked with bay leaves, wine and olive oil. Bakes for 40 mins covered and 30 uncovered, but I found it cooked a lot longer than specified. If you get the liquid amount right it can be served in squares. I cooked it in a terracotta pot. It looks fabulous when cooked. I used too much liquid but it was still oozy good. Delicious! (I made it quite peppery!)

• Broad bean and pecorino salad (Baccelli e pecorino)

  • Ganga108 on November 01, 2021

    This is the simplest of Broad Bean and Pecorino Salads, but no less wonderful. Just a moment to prepare if using young and fresh beans that don't require blanching or double peeling. First made this in 2017 and it's remained a favourite.

• Mixed vegetable soup (Minestrone)

  • Ganga108 on November 01, 2021

    So similar to other minestrone recipes, so of course it is going to be flavoursome. Somehow I miss the beans or lentils in this recipe.

• Cherries preserved in syrup (Ciliege in sciroppo)

  • Ganga108 on February 25, 2022

    This is the same as the previous recipe but bottled to preserve them.

• Cherry jam (Marmellata di ciliege)

  • Ganga108 on November 01, 2021

    Simply the best cherry jam. It is lovely to make cherry jam in December. Pitting the cherries is the pits tho! And the kitchen looks like a murder scene! Simmered the cumquat seeds left over from making cumquat chutney to extract the pectin. Added the juice of a lime. For flavours - as I always play with jam - I added bay leaf, pippali and cinnamon stick. Simmered 20 mins then added the sugar (a little less than in the recipe), then boiled 30 mins before placing in jars. It was quite delicious, a deep bleeding red, set beautifully, just oozy enough. A chunky jam, beautiful.

• Fried zucchini flowers (Fiori di zucca fritti)

  • Ganga108 on November 01, 2021

    I have other recipes that I use for fried zucchini flowers (this one contains eggs and i don't cook with eggs), but the addition of white wine to the batter is a nice touch.

  • Ganga108 on February 25, 2022

    Love the addition of white wine in this recipe, but used an egg-free batter (with wine) instead of the one in the recipe.

• Cannellini beans cooked in tomato (Fagioli cannellini all'uccelletto)

  • Ganga108 on January 10, 2022

    Another absolutely delicious dish from Twelve. I used Lima Beans instead of Cannellini Beans and cooked them with passata and the herbs (and liquid) for 1 hour. A beautiful thick sauce. Loved this dish a lot.