Cucina Povera

Giulia Scarpaleggia is a Tuscan-born and-bred home cook. She is a food writer, podcaster, and cooking school instructor who has written five cookbooks in Italian. Her blog, Juls' Kitchen, was named by Saveur as 2019's best food culture blog. Scarpaleggia lives in Tuscany in her family country house with husband, photographer Tommaso Galli; and daughter, Livia. Her favourite comfort food is pappa al pomodoro (Tuscan tomato soup)-the ultimate in cucina povera. Find her on Instagram at @julskitchen and via her newsletter at www.lettersfromtuscany.com.

“Italian cooks are known for their ability to turn humble ingredients into delicious food. But in the hands (and kitchen) of Tuscan food writer Giulia Scarpaleggia, the art of la cucina povera shines with new allure. Giulia’s deep knowledge of and respect for her native country’s culinary traditions come through in every recipe of this beautifully photographed book.”—Domenica Marchetti, author of Preserving Italy

• CONTENTSIntroductionThe Italian PantryVegetables: Cooking from the GardenRoasted Pepper Rolls Stuffed with Tuna and Capers Vegetable SoupOnion Soup from Calabria Rice and Pea SoupRoasted Squash RisottoOrecchiette with Broccoli RabeForaged Herb Tortelli with Walnut Pesto Rice-Stuffed TomatoesPotato-and-Mushroom–Stuffed ZucchiniBread-and-Cheese–Stuffed EggplantBread-and-Anchovy–Stuffed Green Sweet PeppersArtichoke, Fava Bean, Pea, and Lettuce Stew Summer Vegetable StewVegetable StockBeef, Pork, and Lamb: Offal and Affordable Cuts of MeatBeef Stock and Boiled Beef Veal Tongue with Parsley SauceOxtail Stew with Rigatoni Stewed TripeMilanese-Style Braised Veal Shank with Saffron Risotto Florentine Beef StewOnion-Stewed Calf’s LiverPork Stew with Savoy CabbagePork Stew Braised in White WineRoasted Pork Liver SkewersStewed Lamb with Eggs and CheeseSavory Swiss Chard and Parmigiano-Reggiano PiePoultry and Rabbit: Recipes from the FarmyardChicken Liver SpreadRabbit Preserved in Olive Oil Chicken StockRoman Egg Drop Soup Boiled Chicken Salad Chicken CacciatoreFrittata Cooked in Tomato SauceFlatbread with Tomato Sauce and Poached Eggs Chicken and Pork LasagneStuffed Turkey Breast Roulade Roasted SquabFish and Seafood: Italian Pesce PoveroAnchovy and Garlic DipSweet-and-Sour Sardines with Onions Potato and Dried Stockfish PureePasta with Anchovy, Onion, and Black Pepper SauceSquid Ink RisottoMussel, Potato, and Rice GratinFish SoupBaked Salt Cod with PotatoesGrilled Mackerel with Salmoriglio SauceSea Bream Stewed with TomatoesMilk and Cheese: Dairy-Based MealsPecorino and Pear CrostoniCheese-and-Egg Balls Stewed in Tomato SauceFried Mozzarella SandwichesCheese and Potato CakeNettle and Ricotta GnudiHand-Pulled Pici Pasta with Cheese and Black PepperBuckwheat Pasta with Cabbage and Cheese Passatelli with Parmigiano-Reggiano Sauce Fontina and Savoy Cabbage Bread Casserole Ligurian Spinach and Ricotta PieBeans, Chickpeas, Fava Beans, and Lentils: Plant-Based ProteinsBean and Tuna Salad Tuscan Chickpea CakeChickpea Flour Fritters in Sesame Seed BunsFava Bean Puree with ChicoryPasta and Bean SoupFresh Pasta and Chickpea SoupUmbrian Lentil StewChickpea and Chard StewBean and Lacinato Kale SoupKale and Borlotti Polenta Bake  Potatoes, Corn, and Chestnuts: Staples from the Mountain RegionsPasta with Potatoes and Provolone CheeseSavoy Cabbage and Barley SoupBaked Gnocchi with Tomato Sauce and MozzarellaChestnut and Potato Gnocchi with Gorgonzola and Walnut SauceSardinia Potato and Cheese TortelliBeet Tortelli with Poppy Seed SauceSummer Borlotti Bean and Corn SoupPolenta with Butter and CheesePotato, Chestnut, and Porcini SoupChestnut Flour Maltagliati with Porcini SauceLeftovers: Making the Most of What You’ve GotRoman Fried Rice BallsSicilian Fried Rice BallsSausage and Cheese BakeTomato Bread SoupTomato Bread SaladBitter Greens and Semolina Bread SoupBread DumplingsSpinach Bread Dumplings with Butter and Sage SauceRicotta Pasta ParcelsFried Beef and Mortadella MeatballsBeef Stew with Onions and TomatoesSpaghetti FrittataDesserts: Making Do for Cakes, Tarts, Puddings, and Cookies TooApple Olive Oil CakeBread Pudding CakeGrape FocacciaChestnut Flour CakeShort-Crust Pastry Tart with JamPumpkin TartAmaretti and Milk PuddingPastry Cream and Chocolate TrifleSicilian Almond Milk PuddingSicilian Watermelon PuddingElderflower FrittersPolenta Cookies with Dried ElderflowersNut BiscottiWine and Olive Oil CookiesPreserves: Saving the SeasonsTuscan Fresh Herb SaltDried Salt-Cured Black OlivesBaby Artichokes Preserved in Olive OilMixed Pickled VegetablesPickled Peppers in VinegarGarlicky Tomato SauceBlackberry JamQuince PasteQuince, Pear, and Fig CompoteAlmond-Stuffed Dried FigsSpiced Green Walnut LiqueurLemon LiqueurBread: Our Daily LoavesTuscan BreadSemolina BreadPotato BreadChestnut Flour BreadOlive Oil FocacciaRing-Shaped Crackers with Fennel SeedsTwice-Baked Ring-Shaped BreadThin Flatbread from Romagna