- Two_Greedy_Italians_Eat_Italy
- Antonio Carluccio's Simple Cooking
- Two Greedy Italians
- Southern Italian Feast DVD
- Antonio_Carluccios_Italian_Feast
- Italia
- Complete Mushroom Book
- An Invitation to Italian Cooking
- Antonio Carluccio Goes Wild
- Antonio Carluccio's Vegetables
- Antonio Carluccio's Southern Italian Feast
- Complete Italian Food
- Passion for Pasta
- A Passion for Mushrooms
Antonio Carluccio's Vegetables
Vegetables are central to Italian culinary heritage so it is little wonder that its repertoire of vegetable recipes is so rich. With over forty years of experience in both collecting and creating vegetable based recipes, Antonio Carluccio guides us through the many processes of successfully buying, storing and cultivating fresh produce in order to create nutritious and wholesome Italian food. Italian vegetable cooking is perhaps the most creative and resourceful in Europe, and this stylish and inspiring book makes it abundantly clear.
Author - Antonio Carluccio
Sample recipes from this book
Fagiolini al Pomodoro
Green Beans Stewed with Tomatoes
This is a dish from the Neapolitan region, which is good just eaten with breads as a first course. We had it quite often in my family as a first course instead of pasta or soup.
Fiori di Zucchini Ripieni
Stuffed Courgette Flowers
There are two ways of cooking courgette flowers, either fried in batter as they are, or stuffed and then fried. Fiori di zucca, pumpkin flowers, are often used in regional cooking, but unless you have pumpkin plants in your garden, they are difficult to come by. In the trade, because they have become a 'classic' in the cooking of many cuisines, courgette flowers are now supplied so that they are not quite so rare any more. In fact, it is easier to find the small courgettes with the flowers still attached, and this is what I suggest you use. If you get the flowers from your garden, check very carefully to see that there are no insects in them.