Customer Review

6 of 8 people found the following review helpful
4.0 out of 5 stars If you love the restaurant, then it's worth buying the book, 6 Oct. 2012
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This review is from: POLPO: A Venetian Cookbook (Of Sorts) (Hardcover)
Having visited Polpo the restaurant, and loving the food, I was delighted there was a book available so I could make the dishes at home. Inspired by what I ate, I invited one of my Italian friends over and we tried making a few dishes. The tomato sauce could not be easier, a lot of tomatoes, both canned and fresh, some oil, garlic and oregano boiled down.

To go along with it, we made the lamb and pistachio meatballs, as they were a little unusual and putting them in the oven took out the messy job of frying them off in a pan. They are moreish bite-sized of yummyness. Definitely worth making.

We also made pizzetta and made a version of the blanca, with asparagus and courgettes. Make sure that you roll it out very thinly as if it's too thick, it won't cook in the middle, though that didn't put my friend off!

Also on the menu were the prawns - we could only obtain frozen raw prawns with no shells on, which just didn't work, as there was too much water content that oozed out. It tasted nothing like the ones I tried in the restaurant, so it's worth shopping around for fresh raw prawns.

The mozzarella bocconcini - mozzarella dipped in breadcrumbed and deep fried were interesting. The mozzarella just melted out and I had to cut the ball in half as it was quite chewy.

All in, the dishes were tasty and it saved me a lot of money from returning to the restaurant. The photos are beautiful food porn and really makes you want to make the items. It's bounded in such a way that you don't have to press the book down and ruin the spine, which is exposed to show the workmanship. The instructions are easy to follow, so if you're a completely new starter to cooking, it's straight forward.

My Italian friend said some of the dishes weren't really Italian but i'm not complaining and it does say "of sorts".
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