Cookbook cover for the Glorious Vegetable of Italy
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THE GLORIOUS VEGETABLES OF ITALY

Domenica Marchetti

Chronicle Books
August 2013
$30.00/Hardcover
ISBN-13: 978-1452108865

About

Domenica Marchetti is a writer and cooking teacher who specializes in contemporary Italian home cooking. Her articles have appeared in the Washington Post, Cooking Light, Fine Cooking, and other publications. She is the author of The Glorious Pasta of Italy, Big Night In and The Glorious Soups and Stews of Italy (all from Chronicle Books). She lives with her family in Virginia and can be reached through her website, www.domenicacooks.com.

Sang An is a New York based, Korean born photographer specializing in food, interior, and still life. He is a graduate of Rochester Institute of Technology with a BFA in advertising photography. His work has appeared in many magazines including Martha Stewart Living and Real Simple.

Domenica Marchetti’s childhood memories of Italian summers, where nearly every day began with a trip to the farmers’ market, are the inspiration behind these more than 100 recipes showcasing Italy’s glorious vegetables. Sniffing, poking, and prodding (and then haggling over) such fresh offerings as elegant, long-necked fennel; dark, crimped leaves of Tuscan kale; the scarlet beauty of radicchio; and delicate baby zucchini with blossoms still attached was a family affair and the beginning of her life-long love of vegetables.

Italian home cooks prepare these vegetables with careful thought, mixing them into frittatas and savory tarts, letting them shine atop pizza, and giving them equal time with meat and seafood at the center of the meal.

Domenica does the same here, with such varied recipes as Cherry Tomato and Red Onion Foccacia,Roasted Beet and Carrot Salad with Roasted Fennel Seeds, Spring Risotto with Green and White Asparagus, and Smashed Green Beans and Potatoes with Pancetta.

Preserves and condiments are also represented with such delights as Tomato Marmalade and Pickled Snacking Peppers, while essential basics such as Fresh Egg Pasta Dough, Simple Tomato Sauce, and Sauteed Rapini embrace the ease with which vegetables are incorporated into Italian-style meals.

These treasured recipes comprise a mix of tradition and innovation—some handed down from previous generations, others collected during the author’s travels throughout Italy, and more created in her home kitchen.  Marchetti hopes they will inspire you to bring vegetables into the heart of your own kitchen as well.