Recipes

 


Soups and Stews

Butternut Squash Chestnut Soup

Cavolo Nero Bean Soup
Gazpacho

Leek Potato Soup

Lemony Chickpea and Cabbage Soup
Minestra di Fagioli (Pasta and Bean Soup)

Saffron Sweet Potato Pumpkin Soup

Stewed Lentils

Pasta and Rice

Bìgoi in Salsa (Fresh Spaghetti in Anchovy-Onion Sauce)
Bucatini with Vignarola (Artichokes, Peas and Broad Beans) and Burrata

Gnocchetti Sardi with Butter and Anchovies
Linguine with Buffalo Ricotta and Lemon
Gnudi (Ricotta and Spinach Dumplings)
Orecchiette with Cime di Rapa (Turnip Tops)

Rice-Stuffed Tomatoes
Risi e Suca (Rice and Pumpkin Soup)
Risotto with Figs and Pecorino

Risotto with Sausage and Leeks
Risotto with Girolle Mushrooms and Speck
Fregola with Oven-Roasted Tomato and Aubergine
Spaghetti alla Gricia (Pecorino, Black Pepper and Guanciale)

Spaghetti with Wild Garlic, Oil and Chili

Meat
Pollo coi Peperoni (chicken with peppers)
 
Fish  
Cod Brandade
Sardines with Chilli and Lime

Eggs, Quiches, Omelettes and Fritatte

Broccoli Frittata
Chard and Beetroot Galette

Meso Ovo con L’Acciuga (Hard Boiled Eggs with Anchovies, Venetian Style)
Monk’s Beard, Anchovy Butter and Egg
Omelette Sandwich 
Sparasi e Ovi (Hard Boiled Eggs and White Asparagus, Venetian Style)
Uova al Pomdoro coi Peperoni (Eggs in Tomato Sauce with Peppers)

Sandwiches
Broad Bean and Pecorino Bruschetta

Butter and Anchovy Tartine

Salads

Black Eyed Peas and Celery Salad with Anchovies

Panzanella (Tuscan Bread Salad)

Pears, Lentils and Blue Cheese Salad
Puntarelle (Chicory) Salad, Roman Style (with a Garlic Anchovy Dressing) 

Radicchio Fennel Pomegranate Salad

Runner Bean Salad with Tarragon

Vegetables
Artichokes, Venetian Style

Baked Sweet Potatoes with a Vegetable Chilli
Braised Artichokes, Roman Style
Brussels Sprouts with Pecans and Pomegranate
Roasted Brussels Sprouts with Chestnuts and an Orange-Oregano Dressing
Zucchine alla Scapece (Deep Fried Courgettes, Marinated in Vinegar)

Sauces, Dips, Preserves
Bagnet Verd (Parsley-Anchovy Sauce)

Nettle Pesto

Pear Star Anise Jam

Eggplant Tomato Sauce

Pickled Rhubarb
Pumpkin Vanilla Jam

 

 

 

 

Desserts

Baked Apples
Blackberry Coconut Crumble Cake
Carrot Almond Orange Mini Cakes
Chocolate Kranz Cake
Chocolate Pistachio Cake
Coconut Rhubarb Eton Mess
Custard Cups with Almond Brittle, Venetian style
Flourless Pumpkin Almond Cake
Flourless Raspberry Almond Cake with Basil
Gooseberry Clafoutis
Grape Must Pudding (Sùgoli)
Lemon Pound Cake
Meyer Lemon Olive Oil Cake
Millet Banana Bread 
Moscato-Baked Apricots
Pastiera Napoletana (A Ricotta and Wheat Easter Cake)
Peach Amaretto Popsicles
Pears Poached in Red Wine
Pinza di Patate Dolci (Sweet Potato Flan)
Pistachio Loaf Cake
Pumpkin Pistachio Bundt Cake with a Ricotta Frosting
Quince Apple Strudel
Ricotta Banana Bread
Spelt Orange Brioche with Maple-Roasted Pears
Strawberry Polenta Cake
Turkish Yogurt Cake with Figs
Venetian Fruit Cake (Pinza della Befana)
Zabaione al Caffé

Cookies and Treats
Almond Hazelnut Biscotti
Bite-Size Chocolate Chip Cookies
Chocolate Bark with Pistachios and Candied Orange
Cubbaita (Sesame Brittle)
Cranberry Pistachio Biscotti
Favette (Venetian Carnival Fried Treats)
Jujube Polenta Cookies
Italian Digestive Multigrain Cookies

Breakfast
Baked Oatmeal with Carrots and a Nut and Seed Topping
Buckwheat Granola

Gingerbread Banana Muffins
Lemon Coconut Breakfast Bulgur
Overnight Muesli With Roasted Balsamic Strawberries 
Panettone Granola
Raisin Buns
Ricotta Pancakes with Maple-Glazed Bananas
Steel Cut Oatmeal With Roasted Rhubarb

Strawberries and Cream French Toast

Vermont Muesli

 
Bread and Savory Baking
No-Knead Bread – Basic Recipe

No-Knead Ciabatta with Hazelnuts and Rosemary

Drinks  

Spritz