Verdure: Simple Recipes in the Italian Style

Verdure: Simple Recipes in the Italian Style

4.6 3
by Gioietta Vitale, Robin Vitetta-Miller

See All Formats & Editions

Celebrating the simple cooking of Northern Italy, Verdure presents 100 healthful recipes for tempting dishes that make the best of fresh seasonal produce.

In Verdure, her long-awaited follow-up to Riso, Gioietta Vitale gives just-picked spinach, perfect baby artichokes, crisp green beans, and other delicacies of the garden the thoughtful treatment they


Celebrating the simple cooking of Northern Italy, Verdure presents 100 healthful recipes for tempting dishes that make the best of fresh seasonal produce.

In Verdure, her long-awaited follow-up to Riso, Gioietta Vitale gives just-picked spinach, perfect baby artichokes, crisp green beans, and other delicacies of the garden the thoughtful treatment they deserve. These recipes, every bit as appealing as they are healthful, are delicious reminders of the tenets of Italian cooking: use fresh ingredients, respect those ingredients, and never add more to a dish than it needs.

This philosophy, which Gioietta has embraced since she first learned about food as a child in Northern Italy, results in such wonderfully simple dishes as Asparagus Salad with Potato-Anchovy Dressing, Sautéed Radicchio in Olive Oil, and Spinach Frittata. Each chapter features information on how to choose, store, and cook a single vegetable, from artichokes to zucchini, as well as a listing of flavors that will complement the vegetable in your own repertoire of dishes.

Each dish is prepared in the low-saturated-fat Italian tradition — a cooking style that's increasingly recognized as not only the most healthful but also one that takes best advantage of vegetables' own natural flavors.

The perfect cookbook for everyone whose culinary ambitions are awakened by overflowing produce stands and bountiful gardens,Verdure will appeal to anyone who understands that the best dishes are often the simplest ones.

Editorial Reviews
The Barnes & Noble Review
Italians, and northern Italians in particular, are justly famous for knowing how to get the most out of vegetables by doing the least to them. For everyone who has overplanted the garden at home or been tempted by the produce at a farm market and brought way too much home, this elegant little book with its 100 recipes, from artichokes to zucchini, provides plenty of inspiration.

Thoughtfully organized by vegetable, each chapter in Verdure offers a handful of tasty recipes plus basic advice about selection and cooking times for steaming, sautéing, boiling, microwaving, or roasting. Vitale also points out compatible flavors for each vegetable, which is highly useful for devising impromptu menus. (Spinach, for example, has great affinities with butter, olive oil, mild and sharp cheeses, pastry, garlic, smoked meats, walnuts, pine nuts, nutmeg, and more.) From Artichoke Fritatta and Baked Fennel with Béchamel Sauce to Raw Zucchini Salad with Parmigiano-Reggiano, the recipes all look simple and delicious. (Ginger Curwen)

Publishers Weekly
The recipes in this slim, very pleasant book "dedicated entirely to vegetables" take the familiar concept of Italian simplicity to a refreshing extreme. Most of them, like Saut ed Cucumbers which has four ingredients, including salt and pepper and Fresh Tomatoes with Mozzarella and Basil are impeccably brief and uncomplicated. Chapters, which are arranged by vegetable, open with amiable introductions and list cooking times for basic preparations like boiling, microwaving and roasting. Interestingly, there are more salads (Fennel Salad) and saut ed side dishes (Saut ed Radicchio in Olive Oil) than pastas. In the occasional headers, Milan native Vitale (Riso) provides personal anecdotes she used to make English Muffin Pizzette for her children as an after-school snack and likes to take Spinach Frittata when she goes sailing on Long Island Sound. In the recipe for Potatoes with Pesto, for example, Vitale recommends including parsley, and, in the introduction to zucchini, she notes that Italian cooks consider zucchini to be past its prime unless the blossom is still attached. With clear, simple instructions, Vitale offers enticing fare, much of it of particular interest in these hot summer days. (July) Forecast: With a pretty cover design and at an excellent price, this cookbook will appeal to the many who want to grace their tables with vegetables Italian style. A rave blurb from Diana Shaw (Almost Vegetarian) will lure buyers. Copyright 1999 Cahners Business Information.
From the Publisher

“This cookbook will appeal to the many who want to grace their tables with vegetables Italian style.” —Publishers Weekly

Product Details

Open Road Integrated Media LLC
Publication date:
Sales rank:
Product dimensions:
7.50(w) x 9.20(h) x 0.50(d)

Read an Excerpt

Raw Baby Artichoke Salad Insalata di Carciofi Crudi

Serves 4

12 baby artichokes 4 lemons 4 tablespoons extra virgin olive oil 1 12 teaspoons salt

The baby artichokes in this salad are eaten raw, and they are so delicate and tasty—like the petals on a rose. Serve this delightful salad as a first course or as a side dish with veal scaloppini or sauteed chicken.

Slice off the top 14 to 12 inch from one artichoke to remove the thornlike tips, if necessary. Slice the stem end so it's even with the base and pull away any dry or tough outer leaves. Transfer to a large bowl of cold water and add the juice from 1 lemon. Repeat with remaining artichokes.

Drain the artichokes and cut each in half lengthwise. Place halves cut side down on a cutting board and thinly slice lengthwise.

Place the artichoke slices in a large bowl and add the juice from the remaining 3 lemons, olive oil, and salt. Toss to combine. Serve immediately.


Asparagus Salad with Potato-Anchovy Dressing Insalata di Aspˆragi con Patate Condite con Salsa di Acciughe

Serves 4 to 6

2 pounds thin asparagus spears, woody ends trimmed 1 large potato, peeled and diced 4 tablespoons extra virgin olive oil 8 whole anchovies, chopped 12 cup chopped fresh parsley 4 tablespoons fresh lemon juice Salt and freshly ground black pepper

An interesting blend of salty anchovies, starchy potato, and fresh sweet asparagus. This side dish pairs perfectly with sauteed or grilled chicken and steak. If desired, you can make the dressing in advance and refrigerate. Reheat in a small saucepan over low heat until warm.

Blanch theasparagus in a large pot of rapidly boiling water for 2 to 3 minutes, until crisp-tender. Drain and immerse in a large bowl of ice water to prevent further cooking. Drain and set aside.

Cook the potato in a small pot of rapidly boiling water for 10 minutes, until fork-tender. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the anchovies and potato and, using the back of a spoon, mash the two together until blended. Saute 2 minutes, until hot. Remove from the heat and stir in the parsley and lemon juice. Season to taste with salt and pepper.

To serve, transfer the asparagus to a serving plate and spoon anchovy dressing over top.

Copyright 2001 by Gioietta Vitale with Robin Vitetta-Miller

What People are Saying About This

Diana Shaw
A perfect gem! Compact, thorough . . . a celebration of simplicity from an uncompromising authority and inspiring enthusiast.
— (Diana Shaw, author of The Essential Vegetarian Cookbook and Almost Vegetarian)
John Ash
Verdure captures and illustrates what makes Italian food so great and that is its delicious simplicity. This is a wonderful book for cooks of all skills but is especially appropriate for those who are early into their cooking experiences. Gioietta patiently and clearly explains how easy it is to prepare food with great flavor.
— (John Ash, Culinary Director of Fetzer Vineyards and founder of John Ash & Company Restaurant in Santa Rosa, CA)

Meet the Author

Gioietta Vitale is the author of Riso (1992) and Verdure (2001), celebrated cookbooks for timeless Italian dishes focused on rice and vegetables. Born in Milan, Vitale is a former chairwoman for the American Italian Cancer Foundation and devotes much of her time to raising money for cancer research. She currently lives in Palm Beach, Florida.

Customer Reviews

Average Review:

Post to your social network


Most Helpful Customer Reviews

See all customer reviews

Verdure: Simple Recipes in the Italian Style 4.8 out of 5 based on 0 ratings. 4 reviews.
InspirationalAngel531 More than 1 year ago
Title: Verdure - Simple Recipes in the Italian Style Author: Gioietta Vitale Published: 3-13-12 Publisher: Open Road Pages: 136 Genre: Cooking, Food & Wine Sub Genre: Cookbooks; Italian; Main Courses & Side Dishes ISBN: 9781453246269 ASIN: B0079RZNS8 Reviewer: DelAnne Reviewed For: NetGalley My Rating: 4 1/2 . . One hundred healthy Italian recipes using fresh produce in season. All the recipes are done in the flavor style of Northern Italy's simple dishes with robust flavors where the main ingredient is the star of the dish and supportive roles go to the herbs and seasonings. These are not elaborate, labor intensive recipes. That alone makes it a great cookbook for new cooks or those without a lot of experience in the kitchen but still wanting to provide healthy food for themselves and their families. I love carrots but have never heard of fried carrots before and was surprised at how great they tasted. You need to give the sweet and sour onions (a vegetable I usually use to flavor a dish but really like the flavor of) a try. The recipes in this cookbook will have you wanting to move to northern Italy to try more dishes from this region known for its flavors. Based on the produce that is in season that you have grown yourself or purchased from the farmers market or street vendors. My rating is 4 1/2 out of 5 stars.
Lifelong-reader-83 More than 1 year ago
My Daughter and son in law are leaving this month for Italy and more Italian cooking ideas .This is their 5th trip. Each time they return they cook more wonderful dishes. I now own this helpful VERDURE collection and find it a delightful, delicious guide as I experiment.
SandrasBookNook More than 1 year ago
One hundred healthful and delicious Italian recipes centered on the best fresh, seasonal produce From artichoke frittata to zucchini soup, Vitale offers simple and nutritious recipes dedicated entirely to vegetables. Providing tips on selecting fresh ingredients and bringing out each dish's unique flavor, Verdure represents the best of northern Italian cuisine, and is a must-have for anyone seeking no-frills meals using the best that any local produce market has to offer. Fantastic cookbook centered around strictly vegetables prepared in the Northern Italian style. I love Italian cooking, and constantly look for ways to fix vegetables more and more in a way my family will enjoy and return for seconds. This book looks like a winner!! Each vegetable has its own section with a description, time of year it is harvested, best ways to prepare, other vegetables it goes well with an cooking times and multiple recipes. I can't wait to start cooking!! I received a digital copy of this book from Open Road Integrated Media to read and review. All thoughts and opinions are my own.
Janmaus More than 1 year ago
I have a kitchen full of cookbooks, but am always on the lookout for ideas for side dishes and veggie main courses. This little book, filled with fast and inexpensive recipes that don't require a huge pantry for additional ingredients, exceeded my expectations. The recipes are organized by vegetable main ingredient, and although a few are substantial, most are light and lovely. Each veg has a brief introduction that explains when to purchase, what to look for, cooking times and methods Nothing in the fridge but carrots? No prob--sautéed, mashed, fried or made into a simple salad, and all versions were delicious. How about a broccoli salad not weighed down with mayo and bacon, but herbed and lightly dressed? Or celery blanched and sautéed--it was delicious. Easy to read, well written recipes. Love this book!