Vegetables the Italian Way: Turning Simple and Fresh Into Extraordinary
Vegetables the Italian Way: Turning Simple and Fresh Into Extraordinary
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...
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Biographical Note: 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. |
Author: Scarpaleggia, Giulia
Publisher: Artisan Publishers
Binding: Hardcover
Pub Date: 2026-04-14
BISAC: Cooking|Specific Ingredients|Vegetables|Cooking|Regional & Cultural|Italian|Cooking|Individual Chefs & Restaurants|Cooking|Seasonal
Subjects: Cooking (Vegetables)|Cookbooks|Cooking, Italian
ISBN: 9781648294679
ASIN: -
SKU: SP-9781648294679
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