Today, I’d like to tell you about another new cookbook, The Glorious Vegetables of Italy. This is a beautiful book written by Domenica Marchetti of the blog Domenica Cooks. This is her fifth Italian cookbook.Inspired by her childhood memories of Italian summers and visits to farmers’ markets, this cookbook contains more than 100 recipes featuring vegetables from Italy. Luckily for us, we also enjoy those same vegetables here in the states. From tomatoes to asparagus, from zucchini to carrots, you will find that these vegetables are those that you serve regularly in your own home. Ms. Marchetti simply gives you a whole new arsenal of recipes.
The cookbook is divided into chapters that you would find in any other: appetizers, soups and salads, pasta and grains, pizza, main courses, side dishes and desserts. Yes, in a cookbook devoted entirely to vegetables, there is a dessert chapter. It includes Sweet Potato Frittelle, Carrot Polenta Cake and Winter Squash Panna Cotta among other delectable recipes.
I bookmarked many recipes, hoping to incorporate more vegetables into our ho-hum repertoire. A book like this is great for kicking a home cook out of a menu slump. I am excited to try Cream of Cauliflower Soup with Pancetta “Croutons”, Ribollita, a kale and cabbage soup, Capricci with Slow-Roasted Cherry Tomatoes and Cream, using gluten free pasta instead, Spring Risotto with Green and White Asparagus, Polenta Al Forno with Swiss Chard-Tomato Sauce, Potato and Mushroom Gatto, and many, many more.
This cookbook uses both metric and imperial measurements. The temperatures for cooking and baking are given in both Fahrenheit and Celsius. Cooks all over the world can use the simple to understand recipes without having to convert anything.
I chose to make Honey Balsamic Roasted Carrots. I added sweet potatoes, too, mainly because I had some that needed using and because I really like this combination. The honey balsamic glaze was a nice change from my usual plain roasted carrots. I could taste the honey in every bite, but the sweetness was not overpowering. I will definitely be using this recipe again.
- 4 large carrots (about 1 pound), peeled and chunked
- 1-2 large sweet potatoes, peeled and cubed
- 2 Tbsp olive oil
- 1 Tbsp honey (local, fresh honey is best)
- 2 tsp balsamic vinegar
- ½ tsp salt
- freshly ground black pepper
- In a bowl, combine oil, honey and vinegar.
- In a larger bowl toss the carrots, sweet potatoes and honey mixture.
- Spread vegetables on large rimmed baking sheet.
- Sprinkle with salt and pepper.
- Roast in preheated 375 degree oven for 25-30 minutes or until they reach desired tenderness.
note: I received a free copy of this cookbook from the publisher, but all opinions are my own.