Italians have a special way with vegetables – no wonder, when their produce is so ripe, delicious and flavourful. In 'Italian Vegetables', Maxine Clark brings you easy-to-follow recipes for all the best Italian vegetable dishes.
Chapters include Shoots and Leaves, with recipes such as Asparagus with Parmesan and Chopped Eggs; Artichokes with Ricotta; Fennel and Leeks braised in Cream and Lemon. Beans, Peas and Lentils includes Green Beans with Toasted Almonds; Fritedda (Sicilian vegetable medley); and Chickpeas with Artichokes, Chilli and Basil. Try Roots, Onions and Funghi dishes such as Carrots with Olive Oil and Marsala; or Stuffed Mushroom Caps. The chapter on Tomatoes, Aubergines and Peppers gives recipes such as Baked Tomatoes with Mozzarella and Basil; and Stuffed Peppers. Pumpkin and Squash ideas include Courgette and Mint Fritters or Sautéed Pumpkin with Rosemary and Balsamic Vinegar.
Delicious and good for you.
