Notes about Recipes in this book

• Rosemary focaccia bread (Focaccia all' olio e rosmarino)

  • lean1 on July 21, 2023

    I didn't want to make two breads which is what the recipes makes so I tried to divide each ingredient in half, but the dough was very watery so I added extra flour. It came out very well. I used fresh rosemary from my garden and it smelled heavenly. I would mix this by hand next time with mixing in the food processor.

  • lean1 on July 21, 2023

    correction without the food processor.

• Creamy leek and potato soup (Vellutata di porri)

  • lkgrover on January 19, 2018

    Velvet-smooth potato & leek soup with subtle seasoning. Delicious!

• Easter pie (Torta Pasqualina)

  • lkgrover on July 05, 2016

    I recently made this, and found the pastry extremely complicated. My version didn't look nearly as pretty as the picture. However, I liked the combination of silverbeet (Swiss chard for Americans), ricotta, Parmesan, and eggs. Definitely a special occasion recipe!

• Greens pie (Scarpazza)

  • KarinaFrancis on June 28, 2023

    I was a bit sceptical about the pastry but it worked like a dream. Note I didn’t need all the water so add it a bit at a time as instructed. Loved the filling the greens were front and centre. A few notes, I used a ceramic pie dish and ended up with an undercooked base, a metal dish would be better. I used the stalks as well as the chard leaves to avoid waste, but made sure I squeezed the moisture out. Would try again

• Spinach ravioli with sage butter (Ravioli di macro al burro e salvia)

  • lkgrover on April 20, 2020

    I couldn't get the pasta dough to the required thinness (despite kneading & rolling for a long time), so the ratio of pasta & filling was off. And with too-thick pasta, I didn't get very many ravioli. Maybe try this ravioli filling & the sage butter sauce with a different pasta dough recipe, made from another type of flour?

• Snapper with potatoes and black olives (Dentice al forno con patate e olive nere)

  • lkgrover on May 27, 2020

    Good fish entree with rosemary, black olives, and potatoes. I used rockfish fillets.

• Asparagus in anchovy butter (Asparagi al burro di acciughe)

  • lkgrover on January 17, 2025

    Delicious. I used extra anchovies to intensify the flavor; blended them into the melted butter (unlike the book's photograph which left them whole).