The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti Soups Pasta Main Dishes and Desserts

Traditional and contemporary Italian recipes for vegetarian and nearly vegetarian dishes from the author of The Italian Slow Cooker Over the ages resourceful Italian cooks have devised countless ways to prepare vegetablesall incredibly flavorful 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 Romeos 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 dessertsRustic Fruit Focaccia Plum Crostatafinish the collection.