Verdura: Vegetables Italian Style
“A wonderful cookbook with the very best authentic Italian recipes . . . Flick through it and you can feel immediately transported to a table under an olive tree” (The Sunday Tribune).
 
Named One of the Top 100 Cookbooks of the Last 25 Years by Cooking Light!
 
Verdura has become a classic that readers turn to as their vegetable cooking bible—with irresistible recipes representing the best of the Italian approach to vegetable preparation, an earthy yet spirited technique that celebrates fresh ingredients simply treated.
 
Contending that eating well-prepared vegetables helps us to appreciate life’s natural cycles, Viana La Place presents recipes for antipastos, salads, soups, sandwiches, pasta, risottos, pizzas, and much more. The vegetables she explores run from the familiar—artichokes, aubergines, radicchio—to the more exotic, such as chayote, cardoons, and brocciflower. (Sautée her cauliflower-broccoli hybrid in garlic and oil—then top it with pungent provolone!) Other recipes, such as Soup of Dried Broad Beans with Fresh Fennel; Fettucine with Peas, Spring Onions, and Mint; Grilled Bread with Raw Mushroom Salad; and Baked Red Pepper Fritatta; give further evidence of the author’s original yet thoughtful way with the earth’s bounty.
 
Desserts are also included, among them Watermelon with Bittersweet Chocolate Shavings; Grilled Figs with Honey and Walnuts; and Lemon Granita and Brioches. With a vegetable and herb guide and an ingredient glossary, Verdura provides comprehensive information while exciting the palate.
 
1113069989
Verdura: Vegetables Italian Style
“A wonderful cookbook with the very best authentic Italian recipes . . . Flick through it and you can feel immediately transported to a table under an olive tree” (The Sunday Tribune).
 
Named One of the Top 100 Cookbooks of the Last 25 Years by Cooking Light!
 
Verdura has become a classic that readers turn to as their vegetable cooking bible—with irresistible recipes representing the best of the Italian approach to vegetable preparation, an earthy yet spirited technique that celebrates fresh ingredients simply treated.
 
Contending that eating well-prepared vegetables helps us to appreciate life’s natural cycles, Viana La Place presents recipes for antipastos, salads, soups, sandwiches, pasta, risottos, pizzas, and much more. The vegetables she explores run from the familiar—artichokes, aubergines, radicchio—to the more exotic, such as chayote, cardoons, and brocciflower. (Sautée her cauliflower-broccoli hybrid in garlic and oil—then top it with pungent provolone!) Other recipes, such as Soup of Dried Broad Beans with Fresh Fennel; Fettucine with Peas, Spring Onions, and Mint; Grilled Bread with Raw Mushroom Salad; and Baked Red Pepper Fritatta; give further evidence of the author’s original yet thoughtful way with the earth’s bounty.
 
Desserts are also included, among them Watermelon with Bittersweet Chocolate Shavings; Grilled Figs with Honey and Walnuts; and Lemon Granita and Brioches. With a vegetable and herb guide and an ingredient glossary, Verdura provides comprehensive information while exciting the palate.
 
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Verdura: Vegetables Italian Style

Verdura: Vegetables Italian Style

by Viana La Place
Verdura: Vegetables Italian Style

Verdura: Vegetables Italian Style

by Viana La Place

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Overview

“A wonderful cookbook with the very best authentic Italian recipes . . . Flick through it and you can feel immediately transported to a table under an olive tree” (The Sunday Tribune).
 
Named One of the Top 100 Cookbooks of the Last 25 Years by Cooking Light!
 
Verdura has become a classic that readers turn to as their vegetable cooking bible—with irresistible recipes representing the best of the Italian approach to vegetable preparation, an earthy yet spirited technique that celebrates fresh ingredients simply treated.
 
Contending that eating well-prepared vegetables helps us to appreciate life’s natural cycles, Viana La Place presents recipes for antipastos, salads, soups, sandwiches, pasta, risottos, pizzas, and much more. The vegetables she explores run from the familiar—artichokes, aubergines, radicchio—to the more exotic, such as chayote, cardoons, and brocciflower. (Sautée her cauliflower-broccoli hybrid in garlic and oil—then top it with pungent provolone!) Other recipes, such as Soup of Dried Broad Beans with Fresh Fennel; Fettucine with Peas, Spring Onions, and Mint; Grilled Bread with Raw Mushroom Salad; and Baked Red Pepper Fritatta; give further evidence of the author’s original yet thoughtful way with the earth’s bounty.
 
Desserts are also included, among them Watermelon with Bittersweet Chocolate Shavings; Grilled Figs with Honey and Walnuts; and Lemon Granita and Brioches. With a vegetable and herb guide and an ingredient glossary, Verdura provides comprehensive information while exciting the palate.
 

Product Details

ISBN-13: 9781909808874
Publisher: Grub Street
Publication date: 07/01/2018
Sold by: Barnes & Noble
Format: eBook
Pages: 400
Sales rank: 566,564
File size: 634 KB

About the Author

Viana La Place is a specialist cookbook author.

Read an Excerpt

Smashed Salad
Insalata Sbattuta

Serves 4

One of the salads from A Snob in the Kitchen, a little cookbookwritten in 1967 by the legendary Italian couturiére Simonetta. In her recipe cucumber, fennel, and watercress are wrapped in a clean dish towel and literally beaten against a table, then marinated, to make them "tired." To Simonetta the only good salad was a "tired" salad. If beating the salad seems too barbaric, simply omit this step. The salad is delicious eaten immediately, but it acquires its special wilted character after resting for 1 hour.

Fresh tarragon in the salad accentuates the licorice-like flavor of the fennel.

1 hothouse cucumber
1 fennel bulb, trimmed
1 bunch watercress or 2 bunches arugula, thick stems removed
2 heaping tablespoons chopped tarragon leaves
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste

Peel the cucumber and cut in half lengthwise. Scoop out the seeds and cut into thin crescents. Chop the fennel into small dice. Cut the watercress or arugula into thin strips.

Wrap the cucumber, fennel, and watercress or arugula securely in a clean dish towel and beat against the table a few times. Transfer the contents to a bowl and add the tarragon, olive oil, vinegar, and salt and pepper to taste. Toss and let stand for 1 hour before serving.


Butterfly Pasta with Fennel and Balsamic Vinegar
Farfalle Ai Finocchi

Serves 4 to 6

Slivers of fennel bring an intriguing sweetness to this fresh tomato and basil sauce. A spoonful of balsamic vinegar intensifies and deepens the flavors. This is anelegant pasta to serve to guests—the flavors and the lovely butterfly shapes make it special.

6 tablespoons extra-virgin olive oil
3 large garlic cloves, peeled
2 medium heads fennel, cored and cut into slivers
4 large ripe tomatoes, peeled, seeded, and coarsely chopped
Small handful basil leaves
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
1 pound imported dried farfalle
Freshly grated imported Parmesan cheese

Place the olive oil in a large sauté pan. Add the garlic cloves and sauté over medium-low heat until golden. Add the fennel slivers, toss, and cook over low heat until fennel is very tender and the garlic breaks down, about 8 minutes. Stir occasionally to prevent the garlic from sticking to the pan. Add the tomatoes, the basil, torn into fragments, balsamic vinegar, and salt and pepper to taste, and cook over medium heat until a sauce forms, about 15 minutes.

Cook the farfalle in abundant salted boiling water until al dente. Drain well and place in a pasta serving dish. Add the sauce to the pasta and toss well. Serve with grated Parmesan cheese at the table.

Table of Contents

Introduction,
A Guide to Vegetables and Herbs,
Menus,
Storecupboard Recipes,
Antipasti,
Vegetable Antipasti,
Vegetables, Fruits, and Cheeses,
Marinated Vegetables,
Hot Antipasti,
Salads,
Leafy Salads,
Little Salads,
Main Course Salads,
Grilled Bread and Sandwiches,
Grilled Bread,
Sandwiches,
Soups for Every Season,
Pasta,
Raw Sauces,
Simple Sauces from the Garden,
Rice and Polenta,
Rice Dishes and Risotto,
Polenta,
A Selection of Main Dishes,
Vegetables Five Ways,
Stews,
Pizza and Tarts,
Stuffed Vegetables,
Fritters and Gnocchi,
Egg Dishes,
Side Vegetables,
Desserts,
A Glossary of Ingredients,
Bibliography,
Index,

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