Rustic Italian Food by Vetri, Marc -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Foreword by Mario Batali Introduction: A Return to Real Cooking Bread and Pizza

Biga Starter Rustic Loaf Ciabatta Parmesan Bread Durum Focaccia Rosemary Durum Bread Blueberry Schiacciata Chocolate Bread Fig and Chestnut Bread Brioche Romana Pizza Dough Napoletana Pizza Dough Margherita Pizza Mortadella Pizza

Pastas

Basic Extruded Pasta Dough Rigatoni with Swordfish, Tomato, and Eggplant Fries Rigatoni with Chicken Livers, Cipollini Onions, and Sage Candele with Duck Bolognese Fusilli With Fava Beans and Pecorino Macaroni with Bigeye Tuna Bolognese Bucatini Alla Matriciana Tonnarelli Cacio E Pepe Spaghetti in Parchment with Clams and Scallions Basic Egg Pasta Dough Fettuccine with Pork Ragù and Stone Fruits Goat Cheese and Beet Plin with Tarragon Robiola Francobolli with Chanterelle Mushrooms and Thyme Mortadella Tortelli with Pistachio Pesto Caramelle di Zucca Ravioli with Amaretti Salt Cod Ravioli with Marjoram Escarole Ravioli with Pine Nuts and Honey Veal Cannelloni with Porcini Béchamel Fazzoletti with Swiss Chard and Sheep’s Milk Ricotta Semolina Gnocchi with Oxtail Ragù Lasagna with Zucchini and Stracciatella Eggplant Lasagnette Alla Parmigiana Orrechiette with Veal Ragù and Bitter Greens Spinach and Ricotta Gnudi Garganelli with Gorgonzola, Radicchio, and Walnuts

Salumi

Potted Trout Terrine Duck Terrine Pork Liver Terrine Lamb Mortadella Rabbit Salami Swordfish Sausage Soppressata Calabrese Fennel Salami Chorizo Beef Speck Coppa Pancetta Lardo Shortcut Guanciale Warm Pork Belly

Pickles and Preserves

Homemade Spicy Pickles Pickled Eggs Pickled Mustard Seeds Preserved Cherry Tomatoes Shallot Marmalade Mostarda Quince Butter Hazelnut Honey Strawberry Pâté Di Frutta Honeycrisp Apple Jam Apricot Jam

Meats and Fish

Slow-Roasted Lamb Shoulder Spit-Roasted Suckling Pig Shaved Pork with Summer Fruit Chicken Halves on the Grill Sal’s Old-School Meatballs Veal Breast “al Latte” with Fried Sage Grilled Beef Cheeks Turkey Cutlets Milanese Style Braised Monkfish Mixed Seafood Grill Halibut with Peas Fish Poached in Olive Oil Tuna Tagliata with Fennel and Orange

Simple Vegetables and Sides

Lima Bean Salad with Shaved Red Onion Apple and Endive Salad with Lemon and Thyme Celery Puntarelle Salad with Anchovy Dressing Cold Farro Salad with Crunchy Vegetables Corn Crema with Corn Sauté and Scallions Roasted Mushrooms in Foil Rosemary Roasted Potatoes Potato Torta Polenta Squares Tuna and White Bean Bruschetta Fennel Gratin Escarole Gratin with Raisins and Parmesan Eggplant Fries and Zucchini Waffle Chips Snails Alla Romana Eggplant Caponata Artichokes Alla Guidia Tuna-Ricotta Fritters Montasio Cheese Frico

Rustic Desserts

Traditional Tiramisù Baked Peaches with Almond Frangipane Olive Oil Cake Toasted Raisin Biscuit Apple Fritters Lombarda Style Buttermilk Panna Cotta Mom-Mom’s Rice Pudding Blueberry Custard Tarts Rhubarb Strudel Amaretti Semifreddo with Warm Chocolate Sauce Waffles with Nutella and Semifreddo Chocolate-Hazelnut Tartufo Chocolate Zabaione Tart

Sauces and Other Basics

Hand-Crushed Marinara Sauce Pizza Sauce Tomato Conserva Porcini Béchamel Pistachio Pesto Garlic Chive Oil Celery Root Puree Gremolata Saffron Puree Corn Crema Horseradish Crème Fraîche Lemon Vinaigrette Rosemary-Garlic Brine Candied Hazelnuts Chocolate Sauce Candied Citrus Peel

Sources Acknowledgments Index

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