Here are the recipes in some kind of order. Sorry about the muddle of English and Italian recipe names, thats what happens when you’re English but you live in Italy with an Italian and mix everything up and end up speaking neither language properly.
Antipasti, starters and nice little platefuls
- Goats cheese, lentil and pea salad
- Leeks vinaigrette
- Piedmontese peppers
- Sauteed spinach with mushrooms and fried egg on toast
- Roasted red peppers with anchovies and olives
- Wild mushroom and chestnut paté
- Brandade de morue (cream of salt cod)
- Fiori di zucca (Deep fried courgette flowers)
- Bruschetta al pomodoro
- Fagioli con tonno (White beans with Tuna)
- Spinach and cougette cake
- ricotta with lemon and parmesan
- Celery, butter and salt
Soups and Minestre
- Spinach soup
- Borlotti bean and farro soup
- Hearty squash and cabbage soup stew
- Pancotto or bread soup
- Pasta e fagioli
- Butternut squash and whitebean soup
- Roasted pumpkin soup
- Winter minestrone with farro
- Pasta e ceci
- Roasted carrot soup with cumin and crispy pancetta
- Minestrone
- Zuppa di patate with parmesan toasts
- Chestnut and borlotti bean soup
- Ribbolita
- Risi e Bisi (thick rice and pea soup)
- Parsley soup
- Zuppa di patate, cavolo verza e pancetta
- Pasta e Lenticchie Pasta with lentils
- Tomato and bread soup Pappa al pomodoro
- Celery soup
- Pasta e Lenticchie Pasta with lentils
- Tomato and bread soup Pappa al pomodoro
- Spaghetti with barely cooked tomato, red onion and basil sauce.
- Spaghetti alla carbonara con le zucchine
- Spaghetti with tomato sauce and ricotta
- Spaghetti aglio, olio e peperoncino
- Tagliolini cacio e pepe
- Spaghetti alle vongole
- Pasta e broccoli
- Spaghetti with sardines, rocket, lemon, chilli and anchovy crumbs
- Spaghetti alla Felice
- Mezze maniche with tomatoes, capers, olives, garlic, chilli and rocket
- Fusilli with zucchini and butter
- Spaghetti with braised cavolo nero and ricotta
- Spaghetti alla puttanesca
- Roasted vegetable lasagna
- Tagliatelle al ragù
- Spaghetti with tomato, butter and onion sauce
- Tagliatelle with lemon and parmesan
- Tagliatelle with walnut cream
- Spaghetti all chitarra with tomato and anchovy sauce
- Pasta con salsa di zucchini e pancetta
- Spaghetti with garlic, oil, chili, anchovies, capers and parsley
- Pasta alla carbonara
- pasta with ricotta, lemon and parmesan cream
- pasta with walnut sauce
- cavatelli pasta with cauliflower and olives
- Spaghetti alla Gricia
- Spaghetti con salsa di noci – Spaghetti with walnut sauce
Rices and other grains
- Farro with beans, caramelized onions and pecorino romano
- Farro with roasted fennel, onion and carrot
- Risotto con la zucca Pumpkin risotto
- Risotto con gli asparagi Asparagus Risotto
Fish
Veal
Chicken
- Pollo alla cacciatora
- Roast chicken with lemon
- Roast chicken
- Polla alla Romana – chicken Roman style
Beef
Rabbit
Pork
- Boiled ham with carrots and parsley sauce
- slow roasted pork
- chou farci (cabbage and sausage cake)
- scotch eggs
- Stuffed cabbage in tomato sauce Mondeghini in/al sugo*
- White beans and sausages
Vegetables
- Frittedda (Sicilian braised artichokes, broad beans and peas)
- Aubergine Parmesan
- Ratatouille
- Caponata
- Gratin of artichokes
- Braised red cabbage cooked in a viennese fashion
- Creamed aubergine
- Pan fried potatoes with sage
- Slow roasted tomatoes
- Pressed potato
- Pomodori col riso Tomatoes stuffed with rice
- Carciofi alla Romana (Artichokes roman style)
- Cauliflower cheese
- Spinach and courgette cake
Pulses and lentils
- Braised lentils
- lentils with creamed aubergine, roasted tomatoes and ricotta
- Cannellini bean, grilled courgette and tomato salad with basil dressing
- Panelle (chickpea flour fritters)
Pies and Savory tarts
- Vegetarian sherpards pie
- Tian of tomatoes and aubergine
- Smoked fish tart
- Asparagus and spring onion tart
- Quiche Lorraine
- Sformato di spinaci – Spinach flan
Eggs
Salads
- Red onion, green bean and Parmesan salad
- Pomegranate, fennel and toasted pinenut salad
- Puntarelle alla Romana
- Greek salad
- Red salad of beetroot, red cabbage and red onion with caper dressing
- Fennel and orange salad
- Watermelon, feta, black olive and parsley salad
- Tabbouleh
Sauces, dips and the likes
- Pesto
- Hummus
- Sugo di pomodoro or simple tomato sauce
- apple sauce
- bread sauce
- Marcella Hazan’s Tomato, butter and onion sauce
- walnut pesto or walnut cream
- Green sauce (salsa verde)
- Parsley pesto
- Rich Tomato sauce
- Green sauce (2)
Puddings, desserts, dolce and sweet things
- Cherry compote
- Plum compote
- Prosecco and orange jelly
- Orange, pomegranate and cardamom jelly
- Sliced oranges with medjool dates
- Hot gooey chocolate puddings
- Poached quince with black pepper and cinnamon
- Saint Emilion au chocolat
- Fanned Apple tart
- Muskily spiced prunes
- Pears poached in red wine
- little pots of lemon cream
- Lemon and mascarpone tart
- Chocolate tart
- Poached apricots in spiced syrup
- Panna cotta
- tiramisù
- Pesche Ripiene. Stuffed peaches.
- Tiramisù
Gelato, sorbetto and granita
Cakes
- Orange and olive oil cake
- Clementine cake
- Gateau au chocolat fondant de Nathalie
- Double chocolate brownie cake
- Nigel slaters sticky ginger cake
- A nice plain cake
- Italian plum and almond cake
- Chocolate and chestnut cake
- Ciambella
- Panforte – Spiced christmas cake
- Pumpkin, raisin and nutmeg loaf
- Budino di Ricotta
Biscuits and crackers
- Parmesan biscuits
- Almond and pinenut biscotti
- Olive oil crackers
- Pasticcini di mandorle (soft almond biscuits)
Jams and preserves
Pickles and savory preserves
rachel eats 
ciao rachel
sono simone, di simone e daniele, gli amici di vincenzo…come state? come sta “il malato”?
ci fate sapere quando vi fa comodo venire a cena/pranzo da noi?
fateci sapere
baci baci
simone
I live in the US and absolutely love your blog! Just discovered it and have spent the past week reading it when not in my classroom. Anyway, I am trying to plan an Italian-ish picnic outing….any authentic food suggestions? Would adore your input…
Hello Lisa,
Thank you for the message. Ok Italianish picnic – I always make a frittata (I onion and potato always goes down well), a jar of the Sicilian relish caponata is lovely with bread and cheese and I often make pressed potato with salas verde and hard boiled eggs too – all the recipes are in the index.
have a good picnic….
Hi Rachel,
After 11 days in Rome I have become addicted to tagliolini cacio e pepe. I am the proud owner of Il cucchiaio d’argento for some time now (finally translated in Dutch) but never actually needed it, until this recent addiction. Guess what, this dish is not in it! Desperation! Then I came across your blog. Thank you so much for sharing this online. I know what’s for dinner tonight! (I have smuggled a big piece of Peccorino in my suitcase from the market in Campo de Fiori, yummie).
Did you do some research on Papardelle Carbonara as well? My husband also has an addiction and wants to know which kind of meat is in it :)))
Kind regards,
Mara (Netherlands)
Dear Rachel
I notice, with alarm, that your recipe list is not up to date. Some of your finest just AREN’T THERE.
Selfish, I know, but I want your full list!
Regards Lucinda
Thank you Lucinda! This will be put right asap
Ahhhhh, that’s better!
What a beautiful collection of recipes they are.
Thank you Rachel
I was suggested this blog by my cousin. I’m not sure whether this post is written by him as nobody else know such detailed about my difficulty. You are amazing! Thanks!
I’m a US student studying abroad this semester in Rome, a 5 minute walk from Testaccio. I’m so glad I stumbled upon your blog! I’ve been trying to figure out what to cook and where to eat while I’m here, and I’m going to try so many recipes/places you suggest!
Hello Katherine, I am glad you stumbled here and that better still you are 5 mins from Testaccio. Haave you been to barberini for breakfast, the maritozzi are delicious
I haven’t, but I will have to try it very soon. Trying to find places with very authentic cuisine-pasta is my absolute favorite food.
it’s Look yum and fantastic
Thanks for great recipe 🙂
Second time on the trot that I’ve followed your directions, and done our chicken this way. The first time, I couldn’t break with habit, and kept onion,carrot,celery, garlic in the bottom of the pan. It was rewardingly succulent. Tonight I added just a bunch of thyme, a splash of water. It was fantastic. The taste and texture of the meat reminded me of the roast chickens my uncle cooked when I was a kid in the french countryside. I’ve being trying to emulate this, unsuccessfully, for the last couple of years. I’d attributed my failure down to maybe a different kind of bird, or romanticised memories. Tonight it came pretty close. Hoorah!
Hi Rachel! I love your blog so much and cannot wait for your book! Have you ever thought about doing a post on tips for people traveling to Rome? I know sometimes there can be hesitation about doing this but you have such wonderful taste that I had to ask! I have collected a few tips from blog posts of yours here and there but was curious if you had a post with all your tips in one spot. Apologies if you have and I have missed it!
Hi, there seem to be recipes missing? The parmesan biscuits are gone. 😦 Did you have to delete things for the book?
Hi Annie, and no I haven’t deleted anything for the book…I am not sure what happened to the parmesan biscuits….I will have a look now. thanks for letting me know, best Rx
Hi,I have really enjoyed your pieces in the Guardian. The link to the spinach and mushroom recipe doesn’t work, is it still on the site somewhere? Thanks.
Hi Vicky and thank you and I will check that link now x
Hi Rachel, awesome recipes, looking forward to trying some out. Stefano http://eatmeimitalian.com
Hi!
I like to buy your book,where can i find it.
Best regards
Catharina Volle
Kammakargatan 27
11160 Stockholm
Sweden
Hello catharina, Thank you. The easiest place is amazon as it is not stocked in sweden http://www.amazon.co.uk/372/dp/1444735063/ref=pd_rhf_pe_p_img_2. You could of course ask your local book shop to order i for you, which would support them! very best Rach x
OMG YUMMY! Your website and recipes are amazing! I am so going to try out some of these soon. I love the idea of living in Italy, it is one of the places on my list where I would be so happy to live for awhile. I dream of being in the kitchen of an Italian family learning to make pizza and pasta and everything the traditional way! One day I will get there but for now I have your blog 🙂
Ciao Rachel , ogni promessa è debito. Sono Lorenzo … abbiamo cucinato insieme la torta con fragole all’olio d’oliva.
L’ho portata a casa ….. mmmm era buonissima.
A presto.
Lorenzo
Hi Lorenzo, how lovely to hear from you, it was so nice to cook with you and hope we meet again soon Rx
So do I
Hi Rachel, the link to ‘simple tomato sauce’ doesn’t work up there. I tried your Guardian ‘one tomato sauce, four meals’ recipes. Very good, but I think the sauce needs to reduce down for a lot longer than 45 minutes, or simmer at a higher temperature during that time, as after 45 minutes I found it far too watery. After I had let it reduce for much longer, it was much thicker – very enjoyable, and worked well with the other recipes. The egg one in particular was a tasty new discovery.
Morning Theo, thanks so much for the feedback, it is great, and good reminder that when I am writing about tomatoes – the water content of which varies almsot comically depending on where you are, the seasons, the combination of fresh/tinned, the type of tinned – I must alow for that. So thanks. Glad you liked the eggs. Best R
Hello Rachel. Have you stopped writing for Guardian Food? If you have boo hoo…
We’ve read your article in today’s Guardian Cook so mystery solved. They wouldn’t get rid of their best food writer would they?