These recipes are from David Rocco’s “Dolce Vita” eponymous cookbook. I must admit, I was skeptical before I opened the cover. Rocco is no professional chef, and he is the first to admit it.But his enthusiasm for Italian food and zest for la dolce vita more than makes up for it. So when I saw his simple recipe for this savoury soup, and I saw that I had all the ingredients on hand, I decided to try it. Butternut squash soup, or zuppa di zuccaIngredients:4 tbsp butter; 1 potato, cubed; 1 butternut squash, peeled, seeded, and cubed; salt and pepper; 3 cups vegetable stock; 1/2 cup whipping cream; freshly grated Parmigiano-Reggiano; truffle oil for drizzling. Adapted directions:Melt the butter and add the potato, squash, and seasonings. When they’ve slightly caramelized, pour in enough stock to cover the veggies. Turn the heat down to medium and simmer for about 10 […]