Roberta Roberti
When I first gave up meat, I discovered that I did not know how to prepare vegetarian meals. It was not just a matter of eliminating the meat and eating what was left. I had to learn how to build fulfilling, nutritious meals. It became necessary to learn how to make a variety of dishes so that I would not drown in pasta with marinara sauce; as much as I love that, one can eat only so much of it.
Most of the recipes in this book are easy and can be made in a short amount of time, an important factor these days. There are some recipes that require a little time and patience, both of which are precious commodities in our hectic, nano-second world. However, as my family—and probably yours—can tell you, some of the best things in life are worth waiting for. Or, as Julia Child put it, “Non-cooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, well, so is the ballet.”
pour a glass of wine (or tea, as the case may be) and take your senses on a journey of classic and ancient culinary delights. I share with you the precious offerings of my family and our culture. I sincerely hope you enjoy them all.
Buon appetito!
