Italian Home Cooking: 125 Recipes to Comfort the Soul by Julia della Croce

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  • Farro salad with cherry tomatoes, fresh mozzarella, and herbs

    • Cheri on August 27, 2011

      While I did not presoak the grain, it was nutty and al dente at 35 min simmer. I liked this salad, used marinated boccaccini, tomatoes, parsley and basil. Dressing was a little too lemoney for 1 cup of farro. Served two for a lite summer meal. R so so on this one, but I give it 4 stars.

  • Spaghetti sautéed with radicchio

    • twoyolks on March 21, 2014

      The radicchio made this very bitter. It was reminiscent of the aftertaste of a hoppy beer.

  • Nonna Domenica's macaroni and broccoli sauce

    • twoyolks on October 16, 2012

      Despite the recipe header claiming to not be put off by the anchovy, this resulted in a strongly anchovy flavored pasta. We could not eat it (and I actually like anchovies normally).

  • Anna Amendolara's baked chicken with tomatoes and garlic

    • twoyolks on July 27, 2014

      This was not a lot of effort for a flavorful dinner. I'd consider reducing some of the cooking liquid down into a sauce while the chicken is resting next time. The recipe contains an inverse spatchcocking method that doesn't seem to add much.

  • Peppery fried chicken wings with garlic and rosemary

    • twoyolks on January 24, 2015

      These were just alright fried chicken wings. Neither the rosemary nor the garlic was notable in the wings.

  • Turkey meatballs

    • twoyolks on November 04, 2013

      The turkey meatballs were mild but complimented the sauce very well. I'd consider adding less lemon juice to the sauce in the future.

  • Nonna Vera's tender and crunchy beef medallions

    • twoyolks on July 03, 2014

      This reminded me of a hamburger version of snitzel. It did, however, taste like there was an ingredient missing (lemon juice? marinara sauce?).

    • Running_with_Wools on December 04, 2020

      I made these last night using gluten free flour and panko. They were simple to make, and my kids loved them. Like fun little crunchy meatballs. There was not a lot of flavor - I think it was more about the texture. I served them with three vegetable recipes from the same cookbook - including the sweet and sour carrots that the inventory of the recipe is said to have always served with them. They were perfect because they added a little acidity which was needed.

  • Panini with fresh mozzarella, tomato, and pesto

    • twoyolks on April 12, 2017

      I used a ciabatta baguette which worked well. This is a simple but tasty sandwich.

  • Nick Gualano's savory summer squash pancakes

    • twoyolks on October 18, 2012

      I'd reduce the amount of salt in the recipe as it came out a bit salty. I also think it would be very good with a pinch of red pepper flakes.

  • Blanched basil pesto (food processor method)

    • twoyolks on April 12, 2017

      A decent classic pesto. It was heavy on the garlic flavor and lighter on the basil and cheese.

  • Fresh tomato vinaigrette

    • twoyolks on July 11, 2020

      This is a neat twist on a traditional vinaigrette. It worked very well as a salad dressing.

  • Oven-fried tilapia with fennel crust

    • twoyolks on November 05, 2014

      The fennel, thyme, and mustard really compliment the fish well.

  • Two simple ways with cabbage

    • twoyolks on December 17, 2020

      I found this a bit bland and underwhelming. There just wasn't a lot of flavor.

    • Running_with_Wools on December 04, 2020

      I made the cabbage with pancetta last night - and it was devine! Easy and delicious. Even my kids loved it. I will be making this again.

  • Zia Rita's potatoes schiscionera

    • twoyolks on July 03, 2014

      This was a nice improvement on simple boiled, parsley potatoes. The garlic and olive oil compliment the potatoes nicely.

    • Running_with_Wools on December 04, 2020

      I made these last night using Yukon gold potatoes and they were wonderful. Easy, quick to cook, and something different from the roasted potatoes I make frequently. We all really enjoyed these. I will definitely make them again.

  • Nonna Clia's apple cake

    • twoyolks on October 29, 2013

      During baking, the apples did not become completely soft which made the cake have an odd texture.

  • Nonna Vera's sweet and sour carrots

    • Running_with_Wools on December 04, 2020

      Made these last night to go with the "tender and crunchy beef medallions" and they were delicious. Followed the recipe exactly, except I did not get the carmelized burnish on the vegetables, probably because I cooked them in a pot rather than a skillet. They were still full of flavor and went great with the simply flavored beef.

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  • ISBN 10 1906868271
  • ISBN 13 9781906868277
  • Linked ISBNs
  • Published Nov 16 2010
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States

Publishers Text

This book is an homage to traditional and classic Italian home cooking, and to the kitchens of the Italian people who have developed Italian cooking through the centuries and across oceans to new worlds. In America, we call it comfort food. The Italians call it cucina casalinga, home cuisine. In Italy, comfort food is a highly evolved art form, and this book includes recipes from the author's own family of devoted cooks-from appetizers and soups, to salads and meats, from pastas to desserts and even food for children.

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