Over the ages, resourceful Italian cooks have devised countless ways to prepare vegetables?all incredibly flavourful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of traveling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her family. She encountered still others, including One Pot "Dragged" Penne, in restaurants and adapted dishes like Romeo's Stuffed Eggplant from the cookbooks she collects. Many recipes display the Italian talent for making much out of little: Acquacotta, "Cooked Water," makes a sumptuous soup from bread, tomatoes, and cheese. In keeping with Italian tradition, some dishes contain small amounts of pancetta, anchovies, or chicken broth, but they are optional. Simple desserts?Rustic Fruit Focaccia, Plum Crostata?finish the collection. AUTHOR: An authority on Mediterranean food whose recipes combine tradition, innovation, and ease, MICHELE SCICOLONE is the author or coauthor of nineteen books, including 'The French Slow Cooker' and the New York Times bestseller 'The Sopranos Family Cookbook' Full colour illustrations throughout
