Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 22, 2017
Bookmark and Share



Lazio

Veal Marrow Crostini
Crostini di "Merollo"
(Breads (Sandwiches, Panini etc))
Toast point with veal bone marrow
posted: 12/12/2006

Ziti with Lobster Sauce
(Pasta with Shellfish)
Ziti with a lobster and tomato sauce
posted: 01/10/2007

Liguria

Chickpeas in Zimino Sauce
Ceci a Zimino
(Vegetables)
Chickpeas braised with beets and tomatoes
posted: 01/10/2007

Flank Steak with Walnut Pesto
(Beef)
Flank steak cooked in a skillet with a pesto of basil, walnut, and pecorino
posted: 12/12/2006

Onion Pie
Torta di Cipolle
(Pies-Savory)
Onion pie with creme fraiche from Liguria
posted: 06/05/2013

Pesto
Pesto alla Genovese
(Basic Recipes and Sauces)
The classic pesto made of basil leaves from Genoa
posted: 12/11/2006

Lombardy

Lombard-style Mixed Grill
Misto Griglia del Longobardo
(Sausage, Grilled Sausage, Mixed)
Mixed grill of beef tenderloin, pork tenderloin, veal liver, Italian sausage, and polenta with horseradish dressing
posted: 12/29/2006

Mascarpone with Rose Syrup
(Desserts)
Mascarpone cheese with sugar, vanilla, and rose syrup
posted: 12/13/2006

Ossobuco (Veal Shank)
Ossobuco alla Milanese
(Veal)
The classic ossobuco of braised veal shank in tomato and wine sauce with a gremolada of garlic, parsley, lemon zest, and anchovies
posted: 01/07/2007

Pork Steak Milanese
Costoletta di Maiale alla Milanese
(Pork)
Breaded and flattened pork chops fried until golden in olive oil
posted: 12/28/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



Be notified of updates and events:
 


This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépinís Kitchen: Encore with Claudine and co-author of Julia and Jacques Co


My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  Iíve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

(View all)