The Italian Vegetable Cookbook

Two-Berry Tiramisu

Page 3

Green Olives with Spicy Breadcrumbs

Page 15

Black & White Bean Spread

Page 16

Roasted Eggplant & Pepper Spread

Page 17

Orange Beets & Gorgonzola in Endive Leaves

Page 19

Minted Sweet and Sour Eggplant

Page 20

Parmesan-Stuffed Mushrooms

Page 21

Stuffed Cremini Mushrooms

Page 22

Frittatine

Page 23

Roman-Style Stuffed Zucchini Flowers

Page 25

Spinach and Cheese Fritteers

Page 26

Melted Provolone with Tomatoes and Oregano

Page 27

Roasted Tomatoes on the Vine with Burrata or Mozzarella

Page 29

Stuffed Artichokes

Page 30

Roasted Peppers with Capers and Provolone

Page 32

Farinata (Chickpea Pancake) with Green Onions

Page 34

Truffle Parmesan Bigne (Puffs)

Page 36

Crostini (Olive Oil Toasts)

Page 38

Herbed Goat Cheese-Ricotta Crostini

Page 39

Breakfast Crostini

Page 42

Avocado and Bottarga Crostini

Page 43

Radicchio and Gorgonzola Crostini

Page 45

Chickpea, Sun-Dried Tomato and Arugula Crostini

Page 46

Eggplant and Roasted Pepper Panini with Garlic Mayonnaise

Page 49

Zucchini Panini

Page 50

Mushroom, Arugula and Robiola Panini

Page 51

Pizza Dough

Page 52

Mushroom, Fontina and Taleggio Pizza

Page 56

Stuffed Pizza with Escarole, Olives and Provolone

Page 57

Aunt Millie's Pan Pizza

Page 61

Cold Cucumber Cream with Tomato Salsa

Page 63

Pugliese-Style Zucchini-Potato Soup

Page 64

Tenerumi Soup (Squash Vine and Spaghetti Soup)

Page 66

Acquacotta (Tomato and Bread Soup)

Page 67

Swiss Chard and Tomato Soup with Poached Eggs

Page 69

Ribollita (Tuscan Bread and Vegetable Soup)

Page 71

Broccoli, Garlic and Pasta Soup

Page 72

Broccoli Rabe and Cannellini Bean Soup

Page 73

Chickpea Minestrone with Broken Spaghetti

Page 76

Spinach and Polenta Soup

Page 77

Lentil, Potato and Spinach Soup

Page 78

Farro-Vegetable Soup

Page 79

Celery-Rice Soup

Page 80

Barley and Leek Soup

Page 81

Cauliflower Soup with Whole Wheat Ditalini

Page 83

Autumn Vegetable Soup

Page 84

Holiday Chestnut.Soup

Page 86

Milanese Winter Squash Soup

Page 87

Rich Vegetable Broth

Page 88

Croutons

Page 91

Spring Risotto with Asparagus, Peas, and Fontina

Page 92

Risotto with Basil, Pine Nuts and Parmesan

Page 94

Risotto with Sun-Dried Tomatoes, Arugula and Ricotta Salata

Page 95

Risotto with Leeks and Onions

Page 96

Risotto with Kale

Page 97

Risotto with Pears and Gorgonzola

Page 99

Farro with Brussels Sprouts, Sage and Garlic

Page 102

Farro, Zucchini and Sun-Dried Tomato Salad

Page 103

Warm Lentil and Vegetable Salad

Page 105

Beans with Sage and Garlic

Page 107

Kale and Cannellini Bean Stew

Page 108

Borlotti (Cranberry) Beans in Red Wine

Page 109

Creamy Polenta Three Ways

Page 110

Fried Polenta with Mushrooms

Page 114

Fettuccine with Ricotta and Crushed Peas

Page 116

Green Fettuccine with Spring Vegetable Ragu

Page 117

Green Fettuccine with Asparagus, Bsail and Butter

Page 120

Fettuccine with Roasted Pepper Sauce

Page 121

Fettuccine with Lemon Cream

Page 122

Spaghetti with Artichokes, Peas and Eggs

Page 123

Spaghetti Calabrese with Pancetta, Bell Pepper and Tomato Sauce

Page 124

Shoemaker's Spaghetti

Page 125

Spaghetti alla Spaghettata with Red Wine, Garlic and Olives

Page 126

Whole Wheat Linguine with Kale and Chickpeas

Page 128

"Angry" Sicilian Pasta

Page 129

Bow Ties with Mushrooms and Tomatoes

Page 130

One Pot "Dragged" Penne

Page 131

Penne with Zucchini and Herbs

Page 132

Seven-P Pasta

Page 133

Penne with Butternut Squash and Bacon

Page 136

Whole Wheat Fusilli with Spicy Escarole, Tomato and Olives

Page 137

Whole Wheat Fusilli with Broccoli and Olive Paste

Page 138

Rotelle with Spicy Cauliflower Ragu

Page 140

Orecchiette with Potatoes and Arugula

Page 141

Eggplant Lasagna

Page 143

Mushroom Ravioli with Pine Nut, Butter and Sage Sauce

Page 143

Fresh Egg Pasta

Page 147

Fresh Spinach Pasta

Page 151

Baked Spaghetti Frittata with Broccoli Rabe and Smoked Mozzarella

Page 154

Bow Ties Baked with Cauliflower and Cheese

Page 155

Baked Pasta Fagioli

Page 156

Two-in-One Penne with Mushrooms and Cream

Page 158

Pasta Torta

Page 159

Cavatelli with Erice Pesto and Eggplant

Page 160

Pumpkin Gnocchi alla Romana

Page 161

Basil-Ricotta Gnocchi with Tomato-Butter Sauce

Page 162

Beet and Ricotta Gnocchi with Gorgonzola Cream Sauce

Page 164

Gorgonzola Cream Sauce

Page 167

Fresh Tomato Sauce

Page 168

Roasted Tomato Sauce

Page 169

Uncooked Tomato Sauce

Page 170

Marinara Sauce

Page 171

Tiny-Tomato Sauce

Page 172

Two-Tomato Sauce

Page 172

Tomato-Gorgonzola Sauce

Page 173

Winter Pesto

Page 174

Pistachio-Parsley Pesto

Page 175

Walnut-Parsley Pesto

Page 176

Lipari Tomato-Nut Pesto

Page 178

Spicy Onion Marmalade

Page 179

Cranberry-Fig Mostarda

Page 180

Chunky Fig and Orange Jam

Page 182

Broccoli Rabe and Smoked Mozzarella Frittata

Page 185

Sweet Pea Frittata with Scallions and Ham

Page 186

Three Cheese Eggplant Rolatini

Page 188

Eggplant Towers

Page 189

Romeo’s Stuffed Eggplant

Page 190

Sofia's Eggplant-Rice Timbale

Page 191

Stuffed Eggplant Balls

Page 192

Spicy Vegetable Stew

Page 193

Zucchini Parmesan

Page 194

Sausage-Stuffed Zucchini Boats

Page 196

Pasta-Stuffed Peppers

Page 197

Mozzarella-Stuffed Peppers

Page 199

Roman Rice-Stuffed Tomatoes with Roasted Potatoes

Page 201

Easter Swiss Chard and Ricotta Pie

Page 203

Zucchini-Parmesan Torta

Page 206

Spinach and Cheese Torta

Page 207

Ricotta and Tomato Crostats

Page 210

Asparagus with Balsamic Dressing

Page 213

Asparagus with Butter and Parmesan

Page 213

Asparagus with Lemon Butter

Page 213

Broccoli Affogati (Drowned Broccoli)

Page 214

Lemon-Roasted Broccoli

Page 216

Roasted Brussels Sprouts with Walnuts

Page 217

Baked Brussels Sprouts with Butter and Parmesan

Page 218

Baked Brussels Sprouts with Gorgonzola

Page 218

Baked Balsamic Butternut Squash

Page 219

Tomato-Braised Cabbage

Page 220

Baked Cardoons with Two Cheeses

Page 221

Fried Cardoons

Page 222

Carrots Cookied in Milk

Page 223

Roasted Cauliflower with Spicy Breadcrumbs

Page 225

Roasted Cauliflower with Raisins and Capers

Page 226

Glazed Roasted Eggplant

Page 227

Summertime Eggplant

Page 228

Naples-Style Eggplant Cutlets

Page 229

Cipollini Agrodolce

Page 230

Roasted Fennel and Potatoes with Garlic

Page 233

Golden Braised Fennel

Page 234

Creamy Fennel Gratin

Page 235

Green Beans with Garlic and Anchovy

Page 236

Green Beans with Pancetta, Red Onion and Parsley

Page 237

Sauteed Mushrooms with Garlic and Parsley

Page 238

Sweet Peeas with Tomato and Onion

Page 239

Crusty Roasted Peppers

Page 240

Tomato Mashed Potatoes

Page 242

Lemon Potatoes

Page 243

Potato and Mushroom Gratin

Page 244

Zucchini and Pepper Skillet

Page 245

Grilled Vegetables with Herb Dressing

Page 246

Spinach (or Other Greens) with Hot Pepper

Page 247

Swiss Chsrd with Tomato and Garlic

Page 248

Swiss Chard with Raisins and Pine Nuts

Page 250

Utica Greens (Spicy Escarole)

Page 252

Peach, Burrata and Tomato Salad

Page 255

Chunky Vegetable and Cheese Salad

Page 256

Zucchini Carpaccio

Page 257

Zucchini Salad

Page 258

Arugula, Fig and Pecorino Salad with Honey

Page 259

Arugula, Roasted Cremini and Parmesan Salad

Page 260

Escarole Salad with Egg Mimosa

Page 262

Warm Potato Salad with Bacon and Tomatoes

Page 263

Chickpea, Tomato and Cucumber Salad

Page 264

Herbed Green Bean and Potato Salad

Page 265

Kale Salad with Fuyu Persimmone , Pine Nuts and Pecorino

Page 267

Radicchio and Grape Salad

Page 268

Orange and Fennel Salad

Page 270

Roasted Squash, Arugula and Gorgonzola Salad

Page 272

Venetian Cornmeal Almond Cookies

Page 274

Whole Wheat Biscotti with Raisins and Walnuts

Page 275

Rustic Fruit Focaccia

Page 277

Polenta Berry Cake

Page 279

Clementine Upside-Down Cake

Page 280

Hazelnut-Cake with Chocolate-Espresso Sauce

Page 283

Golden Apple Cake with Rum Cream

Page 285

Plum Crostata

Page 287

Honey-Walnut Crumb tart

Page 288

Apricot and Mascarpone Tart

Page 290

Pear and Almond Tart

Page 292

Berry Salad

Page 296

Red Wine-Poached Figs

Page 298

Raspberry Poached Pears

Page 299

Honey Roasted Plums

Page 300

Warm Caramelized Fruit

Page 301

Roasted Fruit Crunch

Page 304

Peach Cremolata alla Panna

Page 306

Almond Cremolata

Page 307

Lemon-Almond Semifreddo

Page 308

Cherry Sorbet

Page 309

Pear and Grappa Sorbet

Page 310

Red Wine and Blackberry Sorbet

Page 311

Watermelon Granita

Page 313

Olive Oil Gelato

Page 314

Strawberry-Mascarpone Gelato

Page 315