Cooking With Coco by Conte, Anna Del -- Read -- Imperial Library of Trantor

Index

Cover Contents About the Book About the Author By Anna Del Conte Dedication Title Page Introduction 1 Mixing & Messing

Minestrina A light soup The Stock Il tricolore sul piatto Mozzarella, tomato and basil salad Prosciutto and melon Broad bean and goat’s cheese salad Bresaola with rocket and Parmesan I coniglietti italiani Italian rabbits Crumpet pizzas Pizzelle Fried pizzas A tomato sauce For the ham and mushroom topping: For the onion and anchovy fillets topping: Bruschetta Stuffed mussels Hard-boiled eggs with breadcrumbs and parsley topping Ruote, chicken, ham and pea salad Meatballs My polpette Salsa verde for cold polpette (or other cold meat) Roasted pepper sauce Sea bass stuffed with couscous, parsley, fennel and garlic Coco’s first biscuits Chocolate crispies Scotch pancakes Palline di cioccolato Chocolate balls Pineapple daisies Sweet milk gnocchi Poached blueberries

2 Chopping & Cutting

Egg pasta Coco’s favourite sauces for tagliatelle or pappardelle Nettle pesto Basil pesto Wild garlic pesto Ravioli and cappelletti Butternut ravioli Cappelletti with ricotta and herb stuffing Farfalle with ham and peas My hummus Stuffed vegetables Mushroom caps with Ligurian stuffing Aubergine parcels of couscous and prawn Courgette cups Tomatoes stuffed with pasta Latkes Arancini Fried rice balls Herby rolls Rabbit with onions Florentine eggs Meringues Little Mont Blancs Pineapple cake Canary pudding alias Il Monte Bianco Dorato Soft chocolate nougat alias Parrot pudding Blackberry jelly Almond kisses Ricotta cake Caramelised oranges Pavlovine Mini pavlovas Raspberry granita

3 Inventing & Creating

Cheese on toast alias Welsh rabbit Spaghetti in bianco con le vongole Spaghetti with clams Thai chicken with noodles Gnocchi di patate Potato gnocchi Baked polenta with mushrooms and cheese Chicken stuffed with bread sauce Polpettone Meatloaf Mushroom sauce Beefy rolls Fish cakes Peperonata Pepper ratatouille Roasted-vegetable tart Squash cups filled with orzotto Upside-down sausage and onion tart Nell’s middle eastern aubergines Frittata Un fiore di pere A pear flower Crema fritta Custard fritters Pan di miglio St George’s buns Ten-minute cake Coco’s zuppa inglese Chocolate sauce Smoothie Francesca’s mousse Fruit salad Oria’s brownies

4 The Budding Chef

Pinzimonio Raw vegetable dip Garlic soup Spaghetti alla puttanesca Spaghetti with tomatoes, anchovies and olives Bucatini all’Amatriciana Bucatini with spicy tomato and pancetta sauce Eggs in the nest Chicken wings in a garlicky green crust Roasted vegetables Johnny’s chicken Kebabs Monkfish kebabs Chicken kebabs Pork kebabs Lamb with couscous Pork fillet in spicy sauce Duck breasts in balsamic vinegar Swiss chard torte Fried cauliflower (and other vegetables) Roasted-vegetable calzone Yummy cake Double-chocolate-chip biscuits Bananas in custard Nigella’s autumnal birthday cake Sweet ricotta pancakes Brandy snaps Maritimers’ bread based on a recipe from the East Coast of Canada Cheese straws Grissini and prosciutto Coco’s Easter lunch The paschal lamb Chocolate cake Butter icing A Moroccan lunch Classic lamb tagine Couscous studded with rubies Mint sorbet An Indian lunch Curried vegetables Curried fish

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