The Country Cooking of Italy by Colman Andrews

  • Deep-fried olives

    from The Country Cooking of Italy The Country Cooking of Italy by Colman Andrews

    • Categories: Canapés / hors d'oeuvre; Italian; Vegetarian
    • Ingredients: bread crumbs; paprika; dried oregano; egg whites; green olives; olive oil
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Notes about this book

  • JKDLady on January 05, 2013

    I really like this cookbook. I made the lemon risotto croquettes, fennel, orange, and onion salad, and the figs with Gorgonzola. These dishes were talked about often after my party, which had 33 dishes on the antipasti table alone. There were several people who said their favorite dish was the figs with Gorgonzola. I definitely need use this cookbook more often.

Notes about Recipes in this book

  • Risotto croquettes

    • JKDLady on January 05, 2013

      This was an outstanding recipe that I will make over and over and over again. The lemon risotto gave it a unique flavor that most people could not identify, but it worked. The lemon risotto was too lemony to serve on its own, but worked when fried. I did not put the cheese in the center. They were okay the next day, but certainly not as good.

  • Ferrarese bean and pasta soup (Sguazabarbuz)

    • TrishaCP on February 13, 2018

      Very hearty and delicious. More of a stew than a soup. I used trofie pasta since it was what I had on hand.

  • Spaghetti al pesto Trapanese

    • JKDLady on July 20, 2015

      Not our favorite. I didn't particularly care for the color of the sauce. We like more sauce on our pasta, so I would double the amount. There are too many sauce recipes in the world, so I wouldn't make this again.

  • Lemon risotto

    • JKDLady on January 05, 2013

      This was too strong to eat on its own. I would cut out the zest of one lemon if I served it alone. It did, however, make excellent risotto cakes.

  • "Scampi" with garlic and parsley

    • TrishaCP on April 16, 2022

      Simple and nicely highlighted the sweetness of the spot prawns. (I did shell them before serving.)

  • Fennel, orange, and onion salad

    • JKDLady on January 05, 2013

      This was a refreshing dish. Can be made a couple of days ahead. Nice for antipasti table, but also for a lunch side.

  • Figs with Gorgonzola

    • JKDLady on January 05, 2013

      Truly outstanding. A nice change from the ordinary.

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Reviews about this book

  • Fine Cooking

    With humor, reverence, and mouthwatering photography, this book brings readers into the villages of Italy to celebrate the country dishes that the big cities might try to reinvent...

    Full review

  • Serious Eats

    ...all about sourcing the best and preparing it simply with a deft hand. And the recipes within The Country Cooking of Italy truly do reflect this uniquely Italian style of cooking and eating.

    Full review

  • Lisa Is Cooking

    I think I enjoyed the anecdotes and information as much as the food in this book. And, I know I’ll be pulling it off the shelf often for reminders about some classic dishes...

    Full review

Reviews about Recipes in this Book

  • Spaghetti with shrimp and pistachio pesto

    • Fine Cooking

      ..counts on the richness of pistachios to give Genovese-style basil pesto a new slant. Tossed with al dente spaghetti and small, sweet shrimp, it’s at once familiar and different, and quite delicious.

      Full review

  • Mozzarella in carrozza

    • Fine Cooking

      Crisp and unforgettable, these battered and fried fresh mozzarella-stuffed sandwiches are easy enough for lunch and extraordinary enough for company.

      Full review

  • Grilled chicken livers with lemon sauce

    • Serious Eats

      The key to this recipe is not overdoing the grill time, making sure the livers have a chance to char on the outside, taking in all of the great smoke from the grill, while remaining supple and pink...

      Full review

  • Grilled shrimp with rosemary

    • Serious Eats

      These Grilled Shrimp with Rosemary from Colman Andrews' The Country Cooking of Italy exemplify this simple approach to cooking out. The shrimp are left intact (they stay more flavorful that way)...

      Full review

  • Favas with pecorino

  • Friulano cheese crisps (Frico)

    • Serious Eats

      ...the perfect little bite to go along with the pre-dinner drink. Savory and salty, crisp and cheesy, they have the munchability of a potato chip with an apertivo-level elegance.

      Full review

  • Polenta with Gorgonzola

    • Lisa Is Cooking

      Searing the polenta pieces gave them a toasted flavor and made the edges crisp. And, while you could use any cheese you prefer, the big flavor of gorgonzola was a great contrast to the mild polenta.

      Full review

  • Pistachio gelato

    • Lisa Is Cooking

      The flavor was completely pistachio, and I loved that plenty of green remained in the mixture after straining out the ground nuts...Then, it’s surprisingly velvety and rich-tasting...

      Full review
  • ISBN 10 0811866718
  • ISBN 13 9780811866712
  • Linked ISBNs
  • Published Dec 01 2011
  • Format Hardcover
  • Page Count 392
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews vivid storytelling and Hirsheimer's evocative images, this luxe package is sure to delight home chefs and lovers of Italian food alike.

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