Verdure

One hundred healthful and delicious Italian recipes centered on the best fresh, seasonal produce


From artichoke frittata to zucchini soup, Vitale offers simple and nutritious recipes dedicated entirely to vegetables. Providing tips on selecting fresh ingredients and bringing out each dish's unique flavor, Verdure represents the best of northern Italian cuisine, and is a must-have for anyone seeking no-frills meals using the best that any local produce market has to offer.

"The recipes in this slim, very pleasant book 'dedicated entirely to vegetables' take the familiar concept of Italian simplicity to a refreshing extreme. Most of them, like Sauteed Cucumbers which has four ingredients, including salt and pepper and Fresh Tomatoes with Mozzarella and Basil are impeccably brief and uncomplicated. Chapters, which are arranged by vegetable, open with amiable introductions and list cooking times for basic preparations like boiling, microwaving and roasting. Interestingly, there are more salads (Fennel Salad) and sauteed side dishes (Sauteed Radicchio in Olive Oil) than pastas. In the occasional headers, Milan native Vitale (Riso) provides personal anecdotes she used to make English Muffin Pizzette for her children as an after-school snack and likes to take Spinach Frittata when she goes sailing on Long Island Sound. In the recipe for Potatoes with Pesto, for example, Vitale recommends including parsley, and, in the introduction to zucchini, she notes that Italian cooks consider zucchini to be past its prime unless the blossom is still attached. With clear, simple instructions, Vitale offers enticing fare, much of it of particular interest in these hot summer days. Forecast: With a pretty cover design and at an excellent price, this cookbook will appeal to the many who want to grace their tables with vegetables Italian style. A rave blurb from Diana Shaw (Almost Vegetarian) will lure buyers."