Vegetables the Italian Way: Turning Simple and Fresh Into Extraordinary

Name: Vegetables the Italian Way: Turning Simple and Fresh Into Extraordinary
Brand: Artisan Publishers
SKU: SP-9781648294679
Price: 45.00 USD
Availability: OutOfStock

$45.00

Product Variants

Out of stock

Biographical Note:
Giulia Scarpaleggia is a Tuscan-born and -bred home cook. She is a food writer, podcaster, and cooking school instructor and the author of Cucina Povera (Artisan, 2023), along with five other cookbooks in Italian. Her blog, Juls' Kitchen, was named by Saveur as 2019's best food culture blog. Scarpaleggia lives in Tuscany in her family country house with husband, photographer Tommaso Galli, and daughter, Livia. Find her on Instagram at @julskitchen and via her newsletter at www.lettersfromtuscany.com.

Table of Contents:
Tossed and Stirred
Asparagus Salad with Anchovy Dressing Asparagi con la salsa delle puntarelle
Tomato Tonnato Pomodori con la salsa tonnata
Potato and Tomato Salad from Pantelleria Insalata Pantesca
Green Bean and Potato Salad Insalata di patate e fagiolini
Roasted Pepper Pasta Salad Pasta fredda con peperoni arrostiti
Fall Panzanella with Squash, Carrots, and Fennel Panzanella autunnale
Sweet and Sour Squash Zucca in Agrodolce
Extra Nutty Lacinato Kale Salad Insalata di cavolo nero con frutta secca tostata
Russian Salad Insalata Russa

Braised, Boiled, and Stewed
Pea and Pasta Soup Pasta e piselli
Roman-Style Artichoke and Mozzarella Crostoni Crostoni con carciofi alla Romana e mozzarella
Sweet and Sour Pepper Stew Peperonata
Stewed Green Beans Fagiolini in umido
Bean, Lacinato Kale, and Squash Soup Zuppa frantoiana
Onion and Tomato Stew Friggione
Smothered Cauliflower with Olives and Sun-Dried Tomatoes Cavolfiore soffocato
Savoy Cabbage and Potato Soup with Mustard and Cheesy Croutons Vellutata di patate e verza con crostini alla senape e Parmigiano

Twice-Cooked Vegetables
Aglio and Olio Spaghetti with Monk's Beard Spaghetti aglio, olio e agretti
Double Cooked Artichokes and Potatoes Carciofi e patate
Eggplant Croquettes Polpette di melanzane
Ricotta and Broccoli Rabe Tart Torta salata con cime di rapa e ricotta
Escarole Pie Pizza di scarola
Pasta with Broccoli Pasta con broccoli
Carrot and Spinach Flan Sformato di spinaci e carote
Fennel Gratin Finocchi gratinate

Sauced
Arugula Pesto Penne Pasta Penne al pesto di rucola
Pasta with Roasted Carrots, Guanciale, and Pecorino Pasta con carote, guanciale e pecorino
Zucchini Carbonara Carbonara di zucchine
Rigatoni with Summer Vegetable Sauce Rigatoni al sugo di verdure estive
Rye Pici Pasta with Butternut Squash, Leeks, and Sausages Pici alla segale con zucca, porri e salsiccia
Potato Gnocchi with Radicchio and Gorgonzola Cheese Gnocchi con radicchio e gorgonzola
Cavatelli with Pumpkin and Lentil Ragù Cavatelli al ragù di lenticchie e zucca
Chanterelle and Chestnut Risotto Risotto con finferli e castagne

Fried and Grilled
Grilled Asparagus Frittata Frittata con asparagi grigliati
Zucchini Flower Fritters Frittelle di fiori di zucca
Fried Vegetable Platter Fritto misto di verdure
Eggplant Caponata Caponata di melanzane
Phyllo Pockets with Eggplant Caponata Triangolini di pasta fillo con caponata di melanzane
Grilled Eggplant Rolls with Tomato Sauce Involtini di melanzane grigliate al pomodoro
Fried Green Tomatoes and Grapes Pomodori verdi fritti con l'uva
Cauliflower and Olive Fritters Frittelle di cavolfiore
Grilled Radicchio with Green Sauce and Creamy Bean Puree Radicchio tardivo grigliato con salsa verde e purè di fagioli

Baked and Roasted
Roasted Tomatoes Pomodori arrosto
Roasted Tomato Orzotto Orzotto ai pomodori arrosto
My Grandma's Eggplant Parmigiana La parmigiana di melanzane di nonna
White Zucchini Parmigiana Parmigiana bianca di zucchine
Summer Vegetable Gratin Verdure estive gratinate
Squash and Eggplant Pizzette Capricciosa Pizzette capricciosa di zucca e melanzane
Roasted Squash Zucca al forno
Savory Potato and Squash Pie Gattò di patate e zucca
Squash Semolina Gnocchi Gnocchi alla romana con la zucca
Squash and Mushroom Lasagna Lasagne con zucca e funghi
Radicchio and Potato Strudel Strudel di radicchio e patate

Stuffed
Rice-Stuffed Peppers Peperoni ripieni di riso
Cocoa Cappellacci Stuffed with Roasted Squash, Walnuts, and Chestnuts Cappellacci al cacao con zucca, noci e castagne
Mushroom and Ricotta Stuffed Crepes Crespelle ai funghi
Bread-Stuffed Mushrooms Funghi ripieni
Potato-Stuffed Onions Cipolle ripiene
Ricotta and Cauliflower Stuffed Shells Conchiglioni ripieni al forno
Stuffed Cabbage Rolls Involtini di verza
Greens-Stuffed Cascioni Cascioni alle erbette

Preserved
Baby Artichokes Preserved in Olive Oil Carciofini sott'olio
Tuscan Tomato Sauce Pomarola
Tuna-Stuffed Hot Cherry Peppers Peperoncini piccanti ripieni di tonno
Spicy Tomato Jam Confettura di pomodori piccante
Sun-Dried Tomatoes in Oil Pomodori secchi sott'olio
Mixed Pickled Vegetables Giardiniera
Sweet Onion and Apple Jam Confettura di cipolle di tropea e mele
Squash Jam Confettura di zucca

Sweetened
Sweet Zucchini Cake Scarpaccia di zucchine
Cucumber Sorbet with Gin Sorbetto al cetriolo corretto al gin
Alpine Carrot Cake Torta di carote alpina
Ricotta and Squash Cake Torta di zucca e ricotta
Marbled Squash and Cocoa Cake Torta variegata alla zucca e cacao
Swiss Chard Tart Torta d'erbi
Radicchio and White Chocolate Cake from Chioggia Torta ciosota al radicchio
Pastry Cream-filled Donuts Bomboloni alla crema

Review Quotes:
Giulia's warmth and generosity spills forth on every page of Vegetables the Italian Way. There is a beautiful rhythm to the way she cooks, with simple preparations that allow the vegetables to sing, in harmony with the seasons and in concert with the time-honored traditions of Italian home cooking.-- Hetty Lui McKinnon, cookbook author

Review Quotes:
Vegetables the Italian Way is a delicious ramble through the Italian countryside with every treasured vegetable and technique accounted for--never fussy, absolutely authentic, and undisputably delicious.-- Sarah Copeland, cookbook author

Review Quotes:
Bursting with original, wholesome Italian vegetable recipes that truly work every time, this book radiates warmth. Giulia's heartfelt guidance makes each dish a joy to prepare.-- Regula Ysewijn Mbe, food writer

Publisher Marketing:
Cucina Povera author Giulia Scarpaleggia continues her celebration of the soul of Italian cooking with a beautiful and delicious focus on vegetables.

Italians have a gift for making vegetables shine. It's about simplicity, balance, and an instinctive understanding of flavor to get the best out of each vegetable, whether it's eaten fresh along with a squeeze of lemon and a sprinkle of salt or roasted slowly with a drizzle of olive oil and a handful of fresh herbs. This deep-rooted practice of simplicity comes from Italy's cucina povera where seasonal vegetables dishes are nourishing everyday meals.

The recipes in this book are the creations of Giulia Scarpaleggia (@julskitchen) and celebrate cucina casalinga--Italian home cooking. They include some of Italy's most iconic dishes like Eggplant Parmesan, Panzanella Salad, and Sicilian Caponata, as well as regional favorites like Braised Artichokes and Fennel Gratin. With enticing photographs from the Italian garden and countryside, the book is as much a pleasure to look at as it is to cook from.