The Glorious Vegetables of Italy by Domenica Marchetti – A Book Review

Italian food is much more than pasta and red sauce, and with The Glorious Vegetables of Italy food writer Domenica Marchetti introduces the reader to the genius that is the Italian way with vegetables.

 

 One of today’s leading proponents of Italian cooking, Ms. Marchetti brings her contemporary style to the classics of this cuisine.  From the basics on pasta and sauces, to appetizers, soups and pizza, vegetables are front and center.  Pasta, risotto, gnocchi and polenta are all here, presented with seasonal vegetables.  Garlicky Tuscan Kale Frittata, Carrot-Ricotta Ravioli and Winter Cauliflower Salad are just a few of the stand-out dishes, and rich Pumpkin Gelato and a Carrot Polenta Cake with Marsala make sweet endings to any meal.  With the holidays on the way, this book is sure to inspire both seasoned and new cooks.

 

Pasta al Forno with Roasted Vegetables 

makes 6 to 8 servings

•¼ cup/60 ml plus 2 tbsp extra-virgin olive oil, plus more for the baking dish

•3 medium zucchini or mixed summer squashes (about 1 lb/455 g), quartered lengthwise and then cut crosswise into small wedge-shaped pieces

1 dark purple eggplant, such as Violetta Lunga, cut into 3/4-in/2-cm dice

•1 red onion, halved lengthwise and very thinly sliced into thin half-rings

•2 garlic cloves, lightly crushed

•Fine sea salt

•Freshly ground black pepper

•1 lb/455 g dried ziti or other short sturdy dried pasta shape

•3 cups/680 g grated tomatoes or canned diced tomatoes

•Juice of ½ lemon

•1 lb/455 g Italian sausages, cooked and sliced into coins (optional)

•1 lb/455 g roasted mushrooms

•8 oz/225 g scamorza or low-moisture mozzarella cheese, sliced

•½ cup/60 g freshly grated Parmigiano-Reggiano cheese

 

Heat the oven to 425ºF/220ºC/gas 7.  Lightly coat a 9-by-13-in/23-by-33-cm baking dish with olive oil.

Combine the zucchini, eggplant, onion, and garlic in a large roasting pan. Pour ¼ cup/60 ml olive oil over the vegetables and toss to coat them thoroughly.

 

Season with 1 tsp salt and a generous grinding of pepper. Roast the vegetables, stirring them every 15 minutes, for 45 minutes, or until they are tender and nicely browned in spots. Scrape the vegetables into a large mixing bowl.

 

While the vegetables are roasting. bring a large pot of water to a boil over high heat and salt generously. Add the pasta. stir to separate and cook according to the manufacturer’s instructions until not quite al dente. (It should be slightly underdone, because it will finish cooking in the oven.) Drain the pasta in a colander, reserving about 1 cup/240 ml of the cooking water.

 

Put the tomatoes in a medium bowl and mix in the lemon juice, ½ tsp salt, and 2 tbsp olive oil.

Transfer the pasta to a large bowl and toss with the roasted vegetables, the sausage, if using, and the roasted mushrooms.  Add 2 cups/480 g of the tomato-lemon mixture and gently toss to combine thoroughly.

 

Spoon half of the pasta mixture into the prepared baking dish. Spread half of the sliced scamorza over the pasta. Spoon the remaining pasta on top, and cover with the remaining scamorza. Spoon the remaining tomatoes over the scamorza. Sprinkle the Parmigiano on top.

 

Cover the dish with foil and bake for 20 minutes; uncover and bake 20 minutes more, until the cheese is melted and bubbly and the top is nicely browned and crisp around the edges. Let stand for 5 minutes before serving.

 

makes 2 ½ cups/310 g

•6 tbsp/90 ml extra-virgin olive oil

•1 large garlic clove, lightly crushed

•1 ½ lb/680 g mixed fresh mushrooms, such as portobello, chanterelle, cremini, shiitake, and oyster

•½ tsp fine sea salt, or to taste

•freshly ground black pepper

•1 tbsp minced fresh flat-leaf parsley (optional)

Heat the oven to 425ºF/220ºC/gas 7.

 

Measure the oil into a small bowl and add the garlic clove.  Let the oil sit for about 1 hour or until it is nicely infused with the flavor of the garlic.  Remove the garlic and discard or save it for another use.

Cut the mushrooms into big pieces or thick slices.  Combine all of the mushrooms in a large bowl and drizzle with the garlic-infused oil.  Toss them well to coat them with the oil.  Season with the salt and a generous grinding of pepper, and sprinkle the parsley over them, if using. Toss again.

 

Spread the mushrooms out in one layer on a large rimmed baking sheet.  Roast the mushrooms for 15 minutes, then toss with a spatula.  Roast them for 10 minutes more, or until they are tender and browned, and the ones around the edges of the pan are lightly crisped.

 

Remove the mushrooms from the oven and scrape them into a bowl.  Serve immediately or reserve for another use.  Store the mushrooms in a container with a tight-fitting lid and refrigerate for up to 5 days or freeze for up to 3 months.