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Index
Cover
Contents
List of Recipes
About the Book
About the Authors
Title Page
Introduction
January
Cime Di Rapa
Pasta
Penne with Cime Di Rapa and Pancetta
Ravioli with Cime Di Rapa and Ricotta
Polenta
Fried Polenta with Cime Di Rapa
Chickpeas
Antipasto
Deep-Fried Chickpea Slices
Vegetable
Chickpeas, Potatoes and Anchovies
Antipasto
Chickpea Pancake with Rosemary
Dried Porcini Mushrooms
Antipasto
Braised Porcini and Spinach
Risotto
Porcini and Tomato Risotto
Vegetable
Baked Porcini and Potatoes
Soup
Porcini and Clam Soup
Parsley
Pasta
Spaghetti with Parsley, Pancetta and Parmesan
Antipasto
Parsley, Squid and Cannellini Bean Stew
Savoy Cabbage
Soup
Savoy Cabbage Soup with Anchovy and Ricotta Crostini
Salad
Savoy Cabbage and Bresaola Salad
Risotto
Savoy Cabbage, Pancetta and Fontina Risotto
Vanilla
Pudding
Vanilla Risotto Ice-cream
Vanilla and Chocolate Sorbet
Vernazza Cake
February
Globe Artichokes
Pizza
Pizza with Artichokes and Breadcrumbs
Pasta
Spaghetti with Artichoke Pesto
Antipasto
Artichokes with Salt Cod
Vegetable
Deep-Fried Artichokes and Radicchio
Chicories
Salad
Salad of Bitter Greens, Lemon and Capers
Vegetable
Braised Wild Greens
Soup
Chicory and Canellini Bean Soup
Citrus
Salad
Cedro Lemon and Celery Salad
Pasta
Tagliatelle with Lemon Cream and Parsley
Tortelloni with Ricotta, Lemon and Pine Kernels
Jam
Marmalade
Pudding
Marmalade Ice-Cream
Drink
Milanino
Leeks
Risotto
Leek, Clam and Prawn Risotto
Pasta
Leek and Porcini Pappardelle
Bay Leaves
Pasta
Bay and Red Mullet Tagliarini
March
Globe Artichokes
Antipasto
Chickpea Pancake with Artichokes
Pasta
Tagliarini with Artichokes and Cream
Antipasto
Artichokes Piperno Style
Artichokes in Oil
Pasta
Linguine with Etruscan Salsa
Antipasto
Roast Artichoke Hearts
Sprouting Broccoli
Soup
Sprouting Broccoli and Farro Soup
Polenta
Polenta with Sprouting Broccoli and Pancetta
Sea Kale
Antipasto
Sea Kale, Lemon and Bottarga
Sea Kale with Pecorino Romano and Lemon
Mint
Risotto
Mint and Prosciutto Risotto
Salad
Mint and Lentil Salad
Ginger
Pasta
Spaghetti with Ginger and Tomato
Pudding
Chocolate and Ginger Cake
Wild Salad Leaves
Salad
Mixed Wild Leaf Salad
Frittata
Frittata with Wild Leaves
Sorrel Frittata
April
Rocket
Pizza
Pizza with Rocket and Goat’s Cheese
Soup
Rocket and Pasta Soup
Pasta
Tagliatelle with Rocket
Spinach
Soup
Spinach and Lentil Soup with Pancetta
Frittata
Spinach and Prosciutto Frittata
Antipasto
Spinach with Olive Oil
Potatoes
Salad
Salad of Potatoes, Celery and Bottarga
Vegetable
Potato, Leek and Anchovy Gratin
Antipasto
Potatoes, Salt Cod and Olives
Nettles
Pasta
Fresh Tagliatelle with Nettles
Nespole
Pudding
Almond Biscotti
Sweet Ricotta
Baked Nespole
May
Apricots
Pudding
Apricot, Lemon and Almond Tart
Jam
Apricot Jam
Apricot Jam Ice-Cream
Asparagus
Risotto
White Asparagus Risotto
Antipasto
Asparagus with Anchovy and Milk Sauce
Pasta
Penne with Asparagus Carbonara
Salad
Asparagus and Gulls’ Egg Salad
Pasta
Pasta with Asparagus, Peas, Prosciutto and Cream
Tagliatelle with Asparagus and Parmesan
Broad Beans
Soup
Minestrone of Broad Beans
Pasta
Broad Bean and Pecorino Tagliatelle
Risotto
Risotto of Peas and Small Broad Beans
Melons
Pudding
Melon and Lemon Sorbet
Melon Marinated in Valpolicella with Vanilla
Spring Carrots
Vegetable
Braised Spring Carrots and Artichokes
Carrots Marsala
Spring Onions
Vegetable
Peas Braised with Spring Onions
Pizza
Spring Onion and Thyme Pizza
June
Broad Beans
Bruschetta
Broad Beans Braised in Milk
Antipasto
Slow-Cooked Broad Beans and Prosciutto
Broad Beans and Chicory with Marinated Anchovies
Cherries
Pudding
Cherry Focaccia
Cherry Sorbet
Drink
Grappa with Cherry Juice
Peas
Risotto
Pea, Ricotta and Lemon Zest Risotto
Pea and Vongole Risotto
Antipasto
Pea and Mint Torte
New Potatoes
Risotto
New Potato Risotto
Frittata
New Potato and Black Truffle Frittata
Strawberries
Pudding
Red Wine Sorbet with Crushed Strawberries
Almond Meringue with Strawberries
Marsh Samphire
Antipasto
Samphire with Olive Oil and Lemon
July
Basil
Pasta
Silk Handkerchiefs with Pesto
Salad
Summer Herb Salad
Soup
Minestrone Alla Genovese
Sauce
Ricotta Pesto
Borlotti Beans
Salad
Borlotti Beans with Langoustines and Rocket
Soup
Roast Ribollita
Peaches
Pudding
Peaches Marinated in Moscadello
Peach Ice-Cream
Tomatoes
Bruschetta
Bruschetta of Tomatoes and Peppers
Pasta
Fresh Pasta Pieces with Tomato and Olives
Penne with Tomato and Nutmeg
Vegetable
Grilled and Marinated Red and Yellow Tomatoes
Soup
Fresh Pappa Pomodoro
Pasta
Penne with Capers and Tomato
Vegetable
Green Beans Stewed with Yellow Tomatoes
Zucchini
Pasta
Zucchini and Aubergine Rigatoni
Soup
Zucchini, Tomato and Bread Soup
Bruschetta
Zucchini and Prosciutto Bruschetta
August
Cannellini Beans
Soup
Cannellini Bean and Pasta Soup
Cannellini Bean and Borage Soup
Antipasto
Cannellini Beans, Peppers and Chard
Marjoram
Pizza
Focaccia Stuffed with Gorgonzola and Marjoram
Sweet Peppers
Vegetable
Peppers Stewed with Red Wine
Peppers Stuffed with Rocket and Olives
Pasta
Spaghetti with Peppers and Tomatoes
Antipasto
Grilled and Roasted Vegetables
Raspberries
Jam
Roasted Raspberry Jam
Pudding
Raspberry and Lemon Sorbet
Swiss Chard
Vegetable
Braised Swiss Chard with Chilli and Garlic
Swiss Chard with Lentils and Herbs
Trompettes De Mort and Chanterelles
Frittata
Trompettes De Mort and Chanterelle Frittata
Bruschetta
Chanterelle and Prosciutto Bruschetta
Risotto
Trompette and Parsley Risotto
Vegetable
Braised Potatoes and Trompettes De Mort
September
Aubergines
Antipasto
Aubergine Caponata
Vegetable
Braised Aubergines with Potatoes
Salad
Baked Aubergines with Oregano
Chillies
Antipasto
Baked Buffalo Ricotta with Chilli
Sauce
Green Chilli Sauce
Antipasto
Tuna Carpaccio with Chilli
Puffballs
Bruschetta
Bruschetta of Puffball and Field Mushrooms with Tomato and Thyme
Antipasto
Grilled Marinated Puffball
Figs
Salad
Figs, Buffalo Mozzarella and Basil
Antipasto
Marinated Figs with Balsamic Vinegar
Pudding
Figs Baked with Crème Fraîche
Summer Squash
Vegetable
Wood-Roasted Summer Squash
Braised Summer Squash
Risotto
Summer Squash Risotto
Verbena
Drink
Verbena Tea
October
Chestnuts
Soup
Chestnut and Celeriac Soup
Pasta
Gnocchi with Chestnut and Sausage
Pears
Pudding
Pear, Honey and Polenta Cake
Polenta
Polenta
Polenta with Hot Olive Sauce
Polenta with Borlotti Beans and Rocket
Pumpkin
Pasta
Pumpkin Pansoti
Pumpkin Gnocchi
Risotto
Pumpkin and Cinnamon Risotto
Fresh Porcini Mushrooms
Pasta
Raw Porcini Tagliarini
Soup
Porcini and Potato Soup
Vegetable
Porcini Baked Over Potatoes
Porcini and Bean Stew
Antipasto
Porcini Baked in Foil with Mint
White Truffles
Pasta
Gnocchi Alla Romana with White Truffles
Risotto
White Truffle Risotto
November
Romanesco Broccoli
Pasta
Penne with Romanesco Broccoli
Celery
Soup
Celery Acquacotta with Poached Egg
Risotto
Celery and Dried Porcini Risotto
Salad
Celery and Puntarelle Roman Style
Fennel
Antipasta
Grilled Marinated Fennel
Pasta
Fennel and Crab Linguine
Olives
Pasta
Stringozzi with Olives and Mushrooms
Pizza
Pizza with Olives, Radicchio and Thyme
Pomegranates
Salad
Pomegranate and Pheasant Salad
Drink
Pomegranate Campari
Rosemary
Risotto
Rosemary and Borlotti Bean Risotto
Bruschetta
Rosemary Bruschetta
Walnuts
Pasta
Ravioli with Walnut and Robiola Pesto
Pudding
Walnut and Almond Cake
December
Cavolo Nero
Soup
Cavolo Nero and Semolina Soup
Polenta
Cavolo Nero Polenta and Sausages
Celeriac
Soup
Celeriac, Chickpea and Cabbage Soup
Vegetable
Smashed Celeriac and Potatoes
Hazelnuts
Pasta
Tagliatelle with Hazelnut Sauce
Pudding
Hazelnut Praline Semifreddo
Hazelnut Meringue and Chocolate Cake
Candied Hazelnut and Clementine Cake
Jerusalem Artichokes
Salad
Jerusalem Artichokes with Barolo Bagna Cauda
Trevise/Radicchio
Risotto
Radicchio and Bresaola Risotto
Vegetable
Braised Radicchio and Leeks
Soup
Radicchio and Broad Bean Soup
Soup
Trevise and Borlotti Bean Soup
Risotto
Trevise and Gorgonzola Risotto
Notes on Ingredients
Basic Recipes
Suppliers
Acknowledgements
Copyright
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