Penne with Cream of Pistachio & Zucchini
page 71 of That Really Cool Italian Cookbook
penne pasta, zucchini (courgettes), extra virgin olive oil, pistachios, parmesan, garlic, basil leave, salt & pepper
“This is one refined dish, bro!!!" - Taster-Scribe
Stuffed Peppers with Goat Cheese
page 145 of That Really Cool Italian Cookbook
peppers (capsicum), rocket salad, mixed seeds & pine nuts, cherry tomatoes, goat’s cheese, black olives, extra virgin olive oil, lemon juice, garlic, fresh basil leaves
“Use some rocket leaves to garnish each plate – and then look to see who’s hungry enough to eat the decorations!” - Pin-Up Artist
Just another simple tip
page 51 of That Really Cool Italian Cookbook
“We’ve used simple, ‘grano duro’ (hard wheat) or wholemeal pasta, because it’s lighter than egg pasta and easier to cook.
Use 70–90 grams of pasta per person. We’ve suggested tasty but light recipes without frying oil. We often use crude Extra Virgin Olive Oil at the ‘fine cottura’ (end of the cooking process), with aromatic herbs, spices, vegetables and light cheeses to create pasta dishes that are really easy to prepare... and DELICIOUS!”
Homemade Pumpkin Gnocchi
page 81 of That Really Cool Italian Cookbook
pumpkin, plain white flour, parmesan ,rock salt & pepper, extra virgin olive oil
“You can have a variety of sauces with pumpkin gnocchi: Tomato, Pesto, or even Walnut sauce. Another great alternative is to gently toss your gnocchi with crude extra virgin olive oil and a healthy sprinkling of parmesan cheese!” - Chic Casalinga
Fancy an Italian Coffee?
page 192 of That Really Cool Italian Cookbook
Illustrated instructions for how to use a "Mocca" and make your own espresso at home. Have a look at our Media page (link below) for the video instructions, shot at La Villa Scatola, Le Marche, Italy.
Colours Can Be Delicious Too
page 137 of That Really Cool Italian Cookbook
A bowl of fruit... no, wait... VEGETABLES! Taken at La Villa Scatola, Le Marche, Italy.
Tortino di Melanzane (aubergine/eggplant)
page 20 of That Really Cool Italian Cookbook
aubergines/eggplant, cherry tomatoes, mozzarella, oregano, Extra Virgin Olive, salt & pepper, Green Pesto
“This is a dish that you won’t find very often. It’s unbelievably easy and gourmet impressive!" - Taster-Scribe
Gennaio secco, massaio ricco
page 105 of That Really Cool Italian Cookbook
An old Italian proverb, meaning if it's dry in January, the harvest will be abundant.
Once Upon a Time....
a page from the Fairytale in That Really Cool Italian Cookbook, explaining how the book came about
... and there's a secret ingredient in there that finishes off one of the most traditional Italian sauces ever...!
Peaches Stuffed with Amaretti
page 183 of That Really Cool Italian Cookbook
peaches, almonds, amaretti biscuits, icing sugar, prosecco. orange juice
“Amaretti are Italian almond-flavoured biscuits. The name is a diminutive of the Italian amaro, meaning ‘bitter’, indicating the distinctive flavour lent by the ‘mandorla amara’, the bitter almond. ...but don’t you worry, they’re sweet enough." - Pin-Up Artist
Peaches Stuffed with Amaretti and The Perfect Tiramisu
pages 188 & 183 of That Cool Italian Cookbook
“OK... you can already taste these ‘dolci’ (sweets) can’t you?" - Visionary Cook
A taste of the book
That Really Cool Italian Cookbook is a concept book. An excellent cooking manual for both the novice and the more experienced cook. Certainly not an ordinary recipe book. Loaded with info about the Italian food culture: Etruscan influence on Western food today, why Extra Virgin Olive Oil is the only way to go, and more. Plus the recipes are simple, easy to prepare, using very easily found ingredients (at your local supermarket).