Preserving Italy by Marchetti, Domenica -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Page Contents Introduction Safety Water-Bath Canning Pressure Canning Foods Preserved in Oil

Baby Artichokes in Oil Oil-Preserved Asparagus Pickled Garlic Scapes in Oil Grilled Mixed Mushrooms in Oil Rosetta’s Tuna-Stuffed Cherry Peppers Eggplant in Oil Olive Oil: Cultivating a Sacred Substance Sweet-and-Sour Roasted Peppers with Capers Grilled Zucchini in Oil Pickled Rapini in Oil Oil-Preserved Butternut Squash with Mint Linda’s Salt-Preserved Green Tomatoes Red Cabbage Pickle Crostini with Sweet-and-Sour Peppers and Fresh Mozzarella Farro Salad with Preserved Winter Squash and Dried Cherries Prosciutto Cotto Panini with Pickled Rapini Pickled Vegetable Frittata

Foods Preserved in Vinegar

Carrots and Fennel in Agrodolce Cipollini in Agrodolce Classic Giardiniera Wine-Spiked Julienne Carrots Pickled Cauliflower with Lemon Pickled Beets and Spring Onions Giulia’s Pickled Zucchini Spiced Pickled Mushrooms Sweet, Sour, and Spicy Pickled Melon Hot-and-Sweet Pickled Peppers Insalata di Riso Tramezzini Five Ways Baked Peppers and Tomatoes with Giardiniera Bread Stuffing Pickled Vegetable Pizza

Sweet Preserves: Conserves, Jams, Jellies, Marmalades

Apricot-Anise Jam Simple Strawberry Jam Strawberry-Apricot Preserves Sour Cherry Spoon Fruit Bitter Citrus Marmalade Plum Preserves Peach and Almond Conserva with Marsala Blackberry-Apple Jam Fig Jam with Orange Zest Quince Jelly Rustic Grape Jam Brandied Chestnut Cream Jam Green Tomato Preserves Grilled Pork Chops with Apricot-Mustard Sauce Favorite Jam Crostata Almond Cake with Strawberry-Apricot Preserves Calcionetti

Tomatoes and Sauce

Bottled Whole Tomatoes Preserving Tomatoes and Traditions Passata di Pomodoro Tomato Conserva Small-Batch Tomato Sauce Classic Meat Sauce Bottled Beans in Tomato Sauce Homemade Meat Broth Zuppa di Pasta e Fagioli Oven-Dried Tomatoes Oven-Roasted Tomatoes in Oil Homemade Pasta Spaghetti alla Chitarra with Classic Meat Sauce Spaghetti with Anchovies and Tomato Conserva

Infused Oils, Vinegars, and Condiments

Citrus Salt Porchetta Salt Peperoncino Garland Peperoncino Cream Olio Santo (Hot Pepper Oil) Lemon Olive Oil Seasoned Vinegars Apple and Pear Paste Quince Paste Preserving the Flavors of Piedmont Mixed Nuts in Honey Pear Mostarda Tropea Onion Jam Spiced Tomato Jam Savory Mint Sauce Preserving Pesto Classic Pesto Genovese Pesto Abruzzese Caponata Curing Olives Salt-Cured Olives Brine-Cured Olives Oven-Roasted Porchetta Sandwiches Baked Whole Trout with Citrus Salt Vegetable Zuppa with Olio Santo Spaghettini al Limone Simple Green Salad with Seasoned Vinegar Baked Olives and Salami with Citrus Blue Cheese Burgers with Tropea Onion Jam Crostini with Spiced Tomato Jam and Ricotta Grilled Summer Vegetables with Savory Mint Sauce

Fresh Cheeses and Simple Cured Meats

Buttermilk Ricotta Ligurian Prescinseua State-of-the-Artisan Mozzarella Primo Latte Trenette with Pesto Genovese and Prescinseua Ligurian-Style Cheese Focaccia Ricotta Gnocchi with Simple Tomato Sauce Sausages and Simple Salumi Sweet Italian Sausage Garlic, Cheese, and Wine Sausage Making Pancetta and Guanciale Slab Pancetta Salumi in the Family Guanciale Grilled Sausages with Pickled Vegetables Pasta alla Gricia Spaghetti alla Carbonara Bucatini all’Amatriciana

Syrups, Liqueurs, and Fruits Preserved in Alcohol

Mint Syrup Orzata (Almond Syrup) Blood Orange Syrup Mosto Cotto Classic Limoncello Three-Citrus Liqueur Crema di Limoncello Strawberry Cream Liqueur Zabaglione Cream Liqueur Coffee Cream Liqueur Nocino Grapes in Spiced Grappa Peaches in Grappa-Spiked Syrup Sour Cherries in Boozy Syrup Tropicál Mostaccioli Gino’s Mint Chocolate Chip Cake Sicilian Lemon Granita

Confections

Sweet Almond Paste Sweet Hazelnut Paste Fig and Walnut Salami Panforte di Siena Torrone Croccante (Nut Brittle) Almond Gelato Hazelnut Cream Crostata

Sources Bibliography Acknowledgments Index About the Author