A collection of Italian Recipes gathered from Paolo Arrigo in his book "From Seed to plate", published by Simon and Schuster.
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- Spaghetti With Cherry Tomatoes
- Stuffed Red Pear Franchi Tomatoes
- Childhood Baked stuffed Tomatoes
- Crab Linguine
- Fresh Tomato Sauce
- Salad of Prawns
- Escarole Soup
- Caesar Salad
- Salad Of Radicchio
- Grilled Radicchio with Melted Cheese
- Breadcrumbed Radicchio rossa di Treviso
- Risotto with Radicchio and Italian Sausage
- Dandelion and Bacon salad
- Giuseppina’s Steak with Gorgonzola and Rocket
- Cucumber and Feta Salad
- Celery with Paglino Cheese
- Nonna Angela's Stuffed Zucchini
- Cirillini pasta with tomato and courgette
- Stuffed Courgettes flowers
- Sun-dried Courgette with Mint and Garlic
- Zucchini Trifolati
- Marina di Chioggia Caponata
- Roasted vegetable frittata
- Pumpkin Rice
- Roasted Peperonata
- Peperonata
- Stuffed Peppers
- Stuffed Chilli Peppers
- Stuffed savoy cabbage leaves
- Plaice Fillets Rolled in Cabbage with Prosecco Sauce
- Thimi Tarkari Masala
- Ribollita
- Orecchiette Pasta with Broccoli Raab
- Turnips with Apples and Salami
- Nonna Angela’s Stuffed Onions
- Salt Cod with Onions, Cream and Polenta
- Sardines in Saor
- Spaghetti with Garlic, Olive Oil and Chilli
- Porri al Montasio
- Bean and Tuna salad
- Pasta and Bean
- Aromatic Cannellini bean Salad
- Broad Bean Puree
- Paniscia from Buronzo
- Broad Bean Pasta
- Cornetti Bean Salad
- Nonna Elena’s French Beans
- Risi Bisi
- Marinated Artichokes with Burrata and Peas
- Mountain Polenta from Oropa
- Gnocchi di Patate
- Gateau di Patate
- Artichokes Roman Style
- Tagliolini with Artichokes and Parma Ham
- Beef, Artichoke and Spelt Pie
- Piedmontese Cardoons
- Bagna Cauda
- Egg and Asparagus
- Asparagus with Bolzano Sauce
- Aubergines Parma Style
- Caponata
- Beetroot Carpaccio
- Crunchy Carrot Loaf with Mustard and Thyme
- Boiled Beef with Salsa Verde from Piedmont
- Game Stew
- Capricciosa
- Well-dressed Raw Roots
- Fennel Salad
- Trout in Cartoccio
- Sea Bass and Roasted Fennel with Coriander, Tomato and Wild Rocket Dressing
- Roasted Tomato and Fennel Soup
- Sarajevo Soup
- Spinach Torta
- Tortelli with Ricotta and Greens
- Pesto Genovese
- Terracotta Oven-Cooked Eels
- Piedmontese Stuffed Eggs
- Lina’s Mint Syrup
- Nonna Emilia’s Rabbit
- Milanese Schnitzel or Escalopes
- Cheese Fondue with Truffles
- Mushroom and Fontina Salad
- Mushroom Risotto
- Home-Made Passata
- Zia Angelina’s Giardiniera
- Chillied Tomini Cheeses
- Zia Anna’s Preserved Green Tomatoes
- Orange Grappa
- Lina’s Walnut Liqueur
- Broth
- Vincenzo’s Olive Farcite
- Angelina’s Sweet Polenta
- Gorgonzola and Walnut Bread
- Pizza
- Butter ‘Fatta in Casa’
- Honeyed Chestnuts with Cream
- Pierino’s ‘Sun-Dried’ Figs
- Katy’s Carnival Bugie
- Burnt Sugar and Lemon Cake
- Apple Fritters
- Bread Cake
- Lentils with Peas and Pancetta
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