Complete Italian Vegetarian Cookbook
Just thought I would bump this up again. I made the golden risotto with carrots and peas tonight. It was absolutely wonderful. I picked up shelling peas from the farmers' market on Saturday and used those. No local, new carrots though. Still, the taste was great. The peas get added in right at the end. They were warm but a bit crunchy. We really liked that. Half of the liquid is carrot juice, giving it a really nice flavor.
I hope you're enjoying your exploration of this cookbook bxgirl. Thanks for your original post, which prompted me to get the book back out.
I hate to be such a pest, but you have been so wonderful and enthusiastic, that I am going to bother you, yet again, with a question.
I looked at the recipe for the carrot risotto you mentioned, and I'm wondering where you got 3 cups of carrot juice? I do no have a juicer, and, to go to a health food store(here in New York) and buy three cups of carrot juice would be pretty expensive.
So, what did do for the carrot juice?
Thanks again. You have been terrific.
I was actually able to buy a quart of carrot juice in my regular (not health food store) grocery store. I don't recall how much it cost. Without carrot juice, I would suggest using a very light vegetable stock. If you make one yourself, you might up the carrots in it. I think I've also seen a pea and spring onion broth recipe lately, that might work as well. You won't have the same golden color but it should still taste great.
love thepolenta & portabello mushrooms, the giandujua gelato is great, there's a chickpea 'salad' type dish I love (with sun dried toms). I've cooked more from it but don't have it in front of me. i agree, bottom line, I really like the book and have found all of the recipes I've tried to be good (note to self, try the linguine with crushed green and black olives!)
I love this book. Here are some dishes we've made a lot or at least liked a lot if only made once or twice:
From soups: Summer tomato, carmelized leek, and bread soup; creamy carrot soup
From pasta: Linguine with crushed gren and black olives; whole wheat spaghetti with spicy broccoli and pecorino; orecchiette with peas, ricotta, and parmesan;
From risotto: everything. This is the book that actually got me started on risotto. I think I'll make it with asparagus tonight (just picked up 3 beautiful pounds at the farmers' market). Oh...the risotto cakes stuffed with mozzarella. Yum.
From polenta: with cauliflower and onions, with garlicky greens, with lentils in tomato sauce, with bell peppers
From legumes: Sicilian chickpeas with escarole and carmelized onions; tuscan-style baked cannellini beans with rosemary and garlic; mashed fava beans and potatoes with greens
From veggie main courses: potato and tomato casserole with olives and herbs; spring vegetable stew
From veggie sides: slow-browned carrots with butter; spicy cauliflower simmered in red wine; braised celery; swiss chard with raisins and almonds; braised fennel;
From salads: roasted beet salad; grated carrot salad; marinated cauliflower salad with olives;
From tarts: actually haven't made any of these but have meant to--thanks for the prompt
From desserts: pine nut macaroons; creamy rice pudding cake
Now after listing all of those, I will tell you that I frequently don't use the recipes in this book. They are, for the most part, fairly basic recipes. I often use it for ideas and branch off from there. Of course, I probably needed the recipes much more when I got it 10 years ago. At that time, I'd never made risotto or polenta, had not developed by adoration of cauliflower, and was very stuck in a tomato sauce rut.
Enjoy! Let us know what you try.