I really never intended to write an Italian cookbook. In a sense, the book wrote itself. No sooner had I married a pretty, blue-eyed, Irish lass than I learned, alas, she lacked the know-how to prepare fine Italian dishes. Thus began the graduate gleaning of treasured, hand-me-down Italian recipes from my mother, Frances Carmella Senise Albino, one of eleven children. In the process, I soon came to the realization her mother, in an attempt to feed her large family nutritious, but inexpensive, filling meals, had turned, in no small way, to the use of vegetables. These recipes, my wife and I came to conclude, were, in a sense, a rather definitive study on how to best use vegetables in preparing fine Italian dishes. It was thus we decided to make these wonderful recipes available to the public in the form of an Italian cookbook. In addition to a selection of Italian dishes using vegetables only, a wide variety of economical Italian meat, poultry and fish recipes are included. Each recipe in the book will serve four, unless otherwise noted.