'Italian vegetarian cooking' (cookery book)

Recipe book by Sara Heathcote-Laing.

Contents 2
The Author 3
Introduction 6
Ingredients 8

Antipasti 14
Verdurine Sott’Aceto (Preserved vegetables)
Bruschetta (Toasted bread)
Pinzimonio (Salad sticks with olive oil and vinegar dip)
Pere Al Gorgonzola (Pears with gorgonzola)
Bruschetta Con Pomodoro (Toasted bread with tomato)
La Caprese (Tomato and mozzarella salad)
Bruschetta Con Cavolo (Toasted bread with cabbage)
Fonduta (Cheese fondue)

Soups 22
Carabaccia (Onion soup with almonds)
Minestra Di Riso (Rice and turnip soup)
Zuppa Di Ricotta (Ricotta soup)
Pappa Al Pomodoro (Tomato and bread soup)
Strisce Coi Ceci (Chick-pea and pasta soup)
Zuppa Di Cavolo (Cabbage and bean soup)
Pasta E Fagioli (Pasta and bean soup)
Zuppa Di Ceci E Funghi (Chick-pea and mushroom soup)
Acquacotta (Onion soup with egg)

Pasta and Gnocchi 31
Pasta All’Uovo (Egg pasta)
Pasta Povera (No-egg pasta)
Tortelli Di Zucca (Pumpkin tortelli)
Gnocchi Di Patate (Potato gnocchi)
Canederli Di Spinaci (Bread and spinach gnocchi)
Gnocchi Di Zucca (Pumpkin gnocchi)
Ravioli Di Spinaci E Ricotta (Spinach and ricotta ravioli)
Orecchiette Ai Broccoli (Pasta with Broccoli)
Spaghetti Rossi (Red spaghetti)
Gnudi Di Ortica (Nettle gnocchi)

Sauces 43
Burro E Salvia (Sage and butter sauce)
Salsa Ai Funghi (Mushroom sauce)
Pesto Da Legoli (Basil and nut sauce)
Salsa All’Arrabbiata (Piquant tomato sauce)
Salsa Al Gorgonzola (Gorgonzola sauce)
Salsa Alla Crema Di Noci (Walnut sauce)
Salsa Al Pepe Verde (Green peppercorn sauce)

Rice and Polenta 48
Risotto Di Radicchio Di Treviso (Red radicchio risotto)
Risotto Di Spinaci (Spinach risotto)
Polenta Al Pomodoro (Polenta with tomato sauce)
Risotto Di Carciofi (Globe artichoke risotto)
Risotto Alla Fragola (Strawberry risotto)
Risotto Di Noci (Walnut and mushroom risotto)
Polenta (Polenta)
Polenta Fritta (Fried polenta)
Polenta Incantata (Baked polenta)
Risotto Primavera (Spring vegetable risotto)

Vegetables and Salad 58
Baccelli ( Broad bean salad)
Cavolo All’Alto Adige (Cabbage stewed in wine)
Asparagina (Asparagus cooked in wine)
Porri Al Forno (Baked leeks)
Zucca E Cavolfiore (Pumpkin and cauliflower)
Caponata (Aubergine stew with capers)
Finocchio All’Arancio (Fennel with orange)
Insalata Bianca E Verde (Courgette and pasta salad)
Insalata All’Anice (Carrot and fennel salad)
Riso Freddo (Rice salad)
Asparagi Ai Pomodori Secchi (Asparagus with dried tomatoes)
Zucchini All’Ortolana (Courgettes with pine kernels)
Melanzana Alla Parmigiana (Baked aubergine)
Cipolline In Agrodolce (Baked onions)
Peperoni Imbottiti (Stuffed peppers)
Peperonata (Stewed peppers)
Fritto Misto Di Verdure (Vegetables fried in batter)
Purea Di Fave (Broad bean purée)
Panzanella (Bread salad)
Fave In Bianco (Broad beans with onion)
Tiedda (Baked vegetables)

Bread and Pizza 76

Pane Basso (low bread)
Panzerotti (Fried bread twists)
Grissini (Bread-sticks)
Pizza
Basic Pizza Dough
Schiacciata Con L’uva (Flat grape bread)
Schiacciata Con Uvetta E Noci (Sweet walnut bread)
Focaccia (Oiled flat bread)

Desserts 86
Macedonia Con Zabaione (Fruit salad with custard)
Tiramisu (Coffee cream dessert)
Budino Di Marroni (Chestnut pudding)
Torta Di Ricotta (Ricotta tart)
Bomba Alla Frutta (Chilled fruit pudding)
Gelato Al Gianduja (Chocolate and hazelnut ice cream)
Cantuccini (Almond biscuits)