Verdure: Simple Recipes in the Italian Style

( 2 )

Overview

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 ...

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Verdure: Simple Recipes in the Italian Style

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Overview

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.

 

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Editorial Reviews

From Barnes & Noble
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)

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

  • ISBN-13: 9781453246320
  • Publisher: Open Road Integrated Media LLC
  • Publication date: 3/13/2012
  • Pages: 184
  • Sales rank: 1,305,519
  • Product dimensions: 7.50 (w) x 9.20 (h) x 0.50 (d)

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.

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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
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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted May 2, 2013

    One hundred healthful and delicious Italian recipes centered on

    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.

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  • Posted February 17, 2013

    I have a kitchen full of cookbooks, but am always on the lookout

    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!

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