Notes about Recipes in this book

• Nettle soup (Creme di ortica)

  • lils74 on May 02, 2020

    It's a bit strange to comment on this recipe when I made it without the title ingredient--nettles--but it was so good I really did want to say so. I chose this as I wanted to make arugula (rocket) soup yesterday and this was the only recipe that came up when I searched my bookshelf. I used a pile of rocket I had instead of the rocket and nettles; I also didn't have pancetta, but I can imagine it would make it even more delicious. I didn't blend it quite enough so it was a little fibrous, but it was amazingly tasty. Fresh and green and yet, I don't know how, amazingly creamy despite containing no dairy. (I also used chicken stock as I didn't have vegetable stock, and tossed in some fresh peas I had. Today the leftovers were as good if not better when I reheated it with a little cooked pasta tossed in. Don't skip the cheese, it really adds something, as I noticed on tasting it before and after. This is a recipe I will come back to.

• Soup of spring greens and pork (Minestra maritata)

  • Gio on May 13, 2013

    Batavia Arrack van Oosten, Sugarcane Spirits Specialty, 50% Alc./Vol. (100 proof), Product of Indonesia & Netherlands, Original B.A.M. Arrack, O.G.L. & K.W.T. Distilleries. Unique for its ability to both add depth and lift the aromas of citrus and chocolate. http://lastcrumb.com/2007/09/20/swedish-punsch/

• Fresh white wine pasta ribbons with mushrooms (Tagliatelle al vino bianco con funghi)

  • JoanN on June 07, 2014

    Excellent. Especially with homemade pasta. Use some porcini water for the broth. Maybe too much liquid?

• Fresh basil sauce (Pesto)

  • saladdays on September 26, 2013

    A very good basic pesto recipe, the proportions of the ingredients are just right. Easy to make and even easier if you use a food processor rather than the suggested pestle and mortar.( Sorry, Antonio & Gennaro!)

• Potato gnocchi with tomato and mozzarella (Gnocchi alla Sorrentina)

  • joneshayley on May 03, 2015

    Gorgeous recipe, worth the effort.

  • KarinaFrancis on July 11, 2020

    We only made the gnocchi (using a different sauce). They were light and fluffy, like little pillows. I didn’t use all of the flour, probably 200g of it and the dough seemed firm enough. It makes a lot, so hopefully they freeze well. Update: the frozen gnocchi didn’t suffer too much from being frozen, worth doing again

• Ricotta dumplings with tomato and basil sauce (Ndundari con salsa di pomodoro e basilico)

  • danielis on March 06, 2018

    The most delicious ricotta dumplings I've ever made or eaten. The sauce is so delicious even if you want to just make that - perfect on any pasta!

• Saffron risotto (Risotto Milanese)

  • treay on July 14, 2025

    I love this risotto, so simple and yet so tasty. Love to eat it as a side for osso bucco, but unfortunately I couldn't find it. Instead, I made Duck with pears, a traditional Catalan recipe that is sooo yummy and it worked wonders with the risotto. The sauce gets these dark colour because you add a 'picada' with garlic, nuts and dark chocolate.... It's a family recipe that I like to make once a year....

• Gennaro's sea bream (Il dentice di Gennaro)

  • consortiumlibrary on November 05, 2016

    Capers, olives, anchovies, garlic, tomatoes & fish: we loved it. Sauce was quick & easy, altho served 3. For 4, up sauce. Used 6 anchovy fillets & 4 cloves garlic; next time use 8 anchovy fillets and red pepper flakes. 3 T olive oil was plenty. Used boneless skinless Alaska rockfish (3 x 135g ea). No patience to bake fish, so took out of marinade, seasoned with s&p, dredged in flour & pan fried 2 min a side. It was perfect. Since didn't bake, used 100ml wine. Loved lemon juice marinade; it sweetened fish flavor (don't marinate <30 min). Used pitted baked Kalamata olives (75g since pitted); next time halve them. Will definitely make again. Side: green beans sauteed w/ garlic & basil. Recipe online: https://dnaequalsfood.wordpress.com/2011/04/30/two-greedy-italians/ UPDATE: Used leftovers for excellent fish cakes. Removed breading, mashed up fish w/ 1T mayo, 1T yogurt, 2 T minced red onion, garlic, 1/4 c Panko, 1 egg & 1/3 c leftover sauce. Chilled, coated w/ Panko, pan-fried. So good.

  • treay on November 14, 2024

    In this cookbook Gennaro explains that this recipe includes all his favourite ingredients. They are also a favourite of mine. Truly Mediterranean flavours. This recipe is also very easy to make. Make sure you have some good bread to mop up the juices!!

• Salt cod salad (Insalata di baccala)

  • treay on November 26, 2024

    This is a delicious, yet very simple salad from Antonio Carluccio that is traditionally made with salt cod. Unfortunately, I cannot get it where we live, so I have used fresh cod instead. Below is my adaptation to his recipe. According to the author, "salt cod was enjoyed all over Italy and was a staple of Catholic Italy, often being eaten during Lent. It was historically very useful for travellers as it could be carried without refrigeration, but nowadays it is mostly eaten because people like its salty taste and flavour". And that can also be said for Catalonia, where it used to be a poor man's food, but nowadays it is a major part of the Catalan cuisine with many delicious and creative recipes available. Loved the simplicity of this one.

• Lamb with fresh peas (Agnello con piselli freschi)

  • saladdays on November 11, 2012

    I saw Genarro cooking this recipe on the TV series that goes with the book and I wanted to try it as soon as I could. It is a simple dish that tastes as good as it looks. Don't omit the anchovies as they really are the 'secret' ingredient that add a depth of flavour to the lamb.

• Braised veal shanks (Osso buco in bianco)

  • treay on July 14, 2025

    This recipe is easy and delicious. According to Carluccio, Osso Buco is a speciality of Milan, where its traditional accompaniment is Risotto Milanese. This is the original version, made without tomatoes, and now known as Osso Buco in Bianco. Carluccio adds that there has been a trend lately to include tomatoes in the stew, which makes for a dish that is better accompanied by potatoes or polenta. This is the third time I have cooked this recipe, and so far I prefer it than the other versions with tomatoes. The result is awesome. This time I served it with mashed potatoes and it was also delicious.

  • ozfoodie on August 27, 2025

    I made this a day ahead and reheated before serving up. Delicious! I'm used to osso buco in a tomato-based gravy. While I enjoy it like that, this version was a most pleasant departure from what I always thought was the norm. Despite not being able to find veal and having to use baby beef instead, it had a lighter flavour that allowed the saffron risotto to shine. Very happy with this one.

• Sliced roast potatoes with tomato, oregano and basil (Patate arraganate)

  • Breadcrumbs on April 01, 2013

    p. 147 - This is my new favourite potato casserole and I can only imagine how amazing it will be in the summer with garden fresh vegetables and basil. Prep was especially simple as I used my mandoline for all the slicing. Potatoes and red onions are sliced thinly then layered in a casserole that’s been coated w evoo. Layered in this order are: potatoes, dried oregano, salt and pepper, fresh basil leaves, onions, halved cherry tomatoes, a drizzle of oil. Layers are then repeated. I ended up w 3 layers of each. This bakes for 45 mins in a 360F/180°C oven. The aromas are intoxicating. I could have made a meal of this dish without any accompaniments. It really was delicious and different. This was the first dish I’ve made from the book but rest assured, I’ll be spending more time w it now. Photos here: http://chowhound.chow.com/topics/892459#7990526

  • joneshayley on May 22, 2017

    Very nice and very easy. Served with just a few slices of prosciutto and extra basil leaves to finish for freshness

• Fennel gratin (Finocchi gratinati)

  • lils74 on June 15, 2022

    Made last night as written except scaled down (only two fennel bulbs) and I added a splash of milk while baking it. Very tasty topping but I may try another recipe I have that calls for the fennel to be boiled in milk as I think it could use a little more moisture & and I like milkiness in a gratin. Topping was fabulous tho.

• Ricotta and lemon tart (Torta di ricotta e limone)

  • creeker on July 11, 2014

    Online recipe available at http://www.sbs.com.au/food/recipes/ricotta-and-lemon-tart-torta-di-ricotta-e-limone

• Gourmet Chick

  The book is fantastic and just makes you want to hop on the closest plane to Italy. Antonio and Genarro have included lots of simple and traditional Italian recipes from their childhood...

  Full review