ITALIAN VEGETABLES

Italians have a special way with vegetables - no wonder, when their produce is so ripe, delicious and flavourful. In Italian Vegetables, Maxine Clark brings you easy-to-follow recipes for all the best Italian vegetable dishes. Chapters include Shoots and Leaves, with recipes such as Asparagus with Parmesan and Chopped Eggs; Artichokes with Ricotta; Fennel and Leeks braised in Cream and Lemon, Beans, Peas and Lentils includes Green Beans with Toasted Almonds; Fritedda (Sicilian vegetable medley); and Chickpeas with Artichokes, Chilli and Basil. Try Roots, Onions and Funghi dishes such as Carrots with Olive Oil and Marsala; or Stuffed Mushroom Caps. The chapter on Tomatoes, Aubergines and Peppers gives recipes such as Baked Tomatoes with Mozzarella and Basil; and Stuffed Peppers. Pumpkin and Squash ideas include Courgette and and Mint Fritters or Sauteed Pumpkin with Rosemary and Balsamic Vinegar. Delicious and good for you.