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 and Mint Fritters or Sauteed Pumpkin with Rosemary and Balsamic Vinegar. Delicious and good for you.
- ISBN10 1841728195
- ISBN13 9781841728193
- Publish Date 1 March 2005
- Publish Status Out of Print
- Out of Print 13 September 2007
- Publish Country GB
- Imprint Ryland, Peters & Small Ltd
- Format Hardcover
- Pages 64
- Language English