Lidia Cooks From the Heart of Italy · A Feast of 175 Regional Recipes by Matticchio, Lidia -- Read -- Imperial Library of Trantor

Index

ACKNOWLEDGMENTS INTRODUCTION

APPLE & BEAN SOUP

CANEDERLI

DUMPLINGS WITH SPECK POTATO–CELERY ROOT DUMPLINGS CABBAGE SALAD WITH SPECK CAULIFLOWER & POTATO SALAD COUNTRY SALAD CELERY ROOT & APPLE SALAD SPAGHETTI IN TOMATO-APPLE SAUCE WHOLE-GRAIN SPAETZLE

RECIPES WITH BEER

ROASTED CHICKEN WITH BEER BEEF BRAISED IN BEER HORSERADISH & APPLE SALSA BEEF ROLLS WITH MUSTARD & VEGETABLES BAKED APPLES CHUNKY APPLE-APRICOT BREAD PUDDING SWEET RICOTTA DUMPLINGS WITH STRAWBERRY SAUCE

BAKED RICE FRITTATA

FIVE RICE DISHES

RICE & LENTILS RICE WITH FRESH SAGE RICE LOMBARDY-STYLE RICE & BUTTERNUT SQUASH TRADITIONAL RICE & CHICKEN RISOTTO WITH GORGONZOLA RISOTTO MILAN-STYLE WITH MARROW & SAFFRON BRAISED STUFFED CABBAGE ROLLS EVERYDAY ROASTED DUCK SKILLET-BRAISED CHICKEN BUNDLES BRAISED VEAL SHANKS VEAL CHOP GRATINATO ALMOND CAKE ALLA MANTOVANA

POLENTA WITH WHITE BEANS & BLACK KALE FONDUE VALLE D’AOSTA–STYLE ROASTED-PEPPER & OLIVE SALAD WITH FONTINA SOUP WITH BREAD & FONTINA PASTICCIATA BAKED PENNE & MUSHROOMS RICE & CHESTNUTS VEAL CHOPS WITH FONTINA BEEF FILET WITH WINE SAUCE LAYERED CASSEROLE WITH BEEF, CABBAGE & POTATO ALMOND PUDDING CHOCOLATE-BISCOTTI PUDDING

RICE & ZUCCHINI CROSTATA STUFFED VEGETABLES BREAD SALAD WITH SUMMER VEGETABLES VEGETABLE SOUP GERMAN POTATO SALAD SPINACH GENOVA-STYLE GREEN BEANS GENOVA-STYLE TRENETTE WITH PESTO GENOVA-STYLE TUNA GENOVA-STYLE MEAT SAUCE GENOVA-STYLE

NOT YOUR TRADITIONAL CIMA

VEAL STUFFED WITH A MOSAIC OF VEGETABLES

DESSERTS WITH ALMONDS

ALMOND TORTA WITH CHOCOLATE CHIPS CHERRY JAM TART

SWEET & SOUR LITTLE ONIONS

ERBAZZONE

DOUGH FOR ERBAZZONE ERBAZZONE WITH SQUASH FILLING ERBAZZONE WITH SWISS CHARD FILLING

TAGLIATELLE

HOMEMADE TAGLIATELLE TAGLIATELLE WITH WHITE MEAT SAUCE TAGLIATELLE WITH WALNUT PESTO TAGLIATELLE WITH ROMAGNOLA TOMATO SAUCE

FILLED PASTA RECIPES

ANOLINI WITH PORK FILLING IN CHICKEN BROTH TORTELLINI WITH RICOTTA-FONTINA FILLING CAPPELLACCI WITH SQUASH FILLING TORTELLI WITH CABBAGE OR CHARD FILLING

CHARD AND RICOTTA FILLING FOR TORTELLI

VEAL SCALOPPINE BOLOGNESE

CELERY STEAMED IN A SKILLET ZUCCHINI WITH ANCHOVIES & CAPERS FARRO WITH ROASTED PEPPER SAUCE SPAGHETTI WITH CLAM SAUCE SCRIPPELLE RIBBONS BAKED WITH CHEESE ZITI WITH TUNA ASCOLI-STYLE FISH WITH PEPPER SAUCE RABBIT WITH ONIONS CHICKEN WITH OLIVES & PINE NUTS MEATLOAF WITH RICOTTA LAMB CHUNKS WITH OLIVES STUFFED QUAIL IN PARCHMENT AMBROSIA OF WHEAT BERRIES, FRUIT & CHOCOLATE

LENTIL CROSTINI CROSTINI WITH BLACK TRUFFLE BUTTER FILLED FOCACCIA MEATBALLS IN BROTH PASTA WITH TENDER GREENS POOR MAN’S SUPPER POTATO-MUSHROOM CAKE WITH BRAISED LENTILS

STRANGOZZI

HOMEMADE STRANGOZZI STRANGOZZI WITH TOMATO-BACON SAUCE STRANGOZZI WITH CHARD & ALMOND SAUCE STRANGOZZI WITH VEAL & CHICKEN LIVER SAUCE BAKED FISH WITH SAVORY BREAD CRUMBS CHICKEN WITH GIARDINIERA VEAL SCALOPPINE UMBRIA-STYLE SAUSAGES IN THE SKILLET WITH GRAPES PORK CHOPS WITH CAPERS HONEY-ORANGE CRUMB COOKIES DRY FRUIT STRUDEL AS MADE IN ASSISI CHOCOLATE BREAD PARFAIT

ABRUZZESE CHESTNUT & LENTIL SOUP CELERY SOUP MEATLESS PECORINO MEATBALLS CRESPELLE WITH SPINACH HOMEMADE MACCHERONI ALLA CHITARRA

THE PRIDE OF ABRUZZO: MACCHERONI ALLA CHITARRA

BASIL, PARSLEY & WALNUT PESTO PARSLEY SAUCE WITH FRESH RIPE TOMATOES

THE RARE SAFFRON OF ABRUZZO: ZAFFERANO D’AQUILA

SAFFRON-INFUSED OLIVE OIL MACCHERONI WITH FRESH LEMON & CREAM MACCHERONI WITH ZUCCHINI MACCHERONI WITH MEAT SAUCE FARRO PASTA WITH ARUGULA & RICOTTA PACCHERI WITH SEAFOOD LAMB CHOPS WITH OLIVES BRAISED LEG OF LAMB SCRIPPELLE RIBBONS WITH APRICOT-ORANGE SAUCE

FISH SOUP WITH VEGETABLES FRIED RICOTTA

CAVATELLI

FRESH CAVATELLI FRESH CAVATELLI WITH FAVAS FRESH CAVATELLI WITH CAULIFLOWER FRESH CAVATELLI WITH CAULIFLOWER, ALMONDS & TOASTED BREAD CRUMBS FRESH CAVATELLI WITH EGGS & BACON

MALEFANTE & TACCOZZE

FRESH PASTA FOR MALEFANTE & TACCOZZE FRESH TACCOZZE PASTA WITH SEA BASS FRESH PASTA STRIPS (MALEFANTE) WITH BEANS & BACON SPAGHETTI WITH CALAMARI, SCALLOPS & SHRIMP BRAISED OCTOPUS WITH SPAGHETTI THREE MEATS BRAISED IN TOMATOES WITH RIGATONI

WEDDING SOUP POTATOES WITH PEPERONCINO ARTICHOKES, FRESH FAVAS & POTATOES BUCATINI WITH SAUSAGE PASTA WITH BAKED CHERRY TOMATOES DITALINI WITH BROCCOLI DI RAPE RIGATONI WITH LENTILS FIERY MACCHERONI FISH SOUP BACCALÀ LUCANA-STYLE FARRO WITH PORK RAGÙ POTENZA-STYLE TORTA WITH PRUNES

CALABRESE SALAD ONION SOUP EGGPLANT, ONIONS & POTATOES ORECCHIETTE WITH FAVAS & CHERRY TOMATOES SHEPHERD’S RIGATONI BAKED CAVATAPPI IN TOMATO SAUCE STUFFED BAKED PASTA SPICY CALAMARI STEAMED SWORDFISH BAGNARA-STYLE CHICKEN CATANZARO-STYLE PORK CHOPS SHEPHERD-STYLE STUFFED FIGS SIBARI-STYLE ALMOND BISCOTTINI SESAME CANDY

PROVOLONE TURNOVERS FLATBREAD LASAGNA CAULIFLOWER WITH OLIVES & CHERRY TOMATOES GALLURESE BREAD & CABBAGE SOUP

BAKED EGGPLANT

BAKED EGGPLANT WITH ONIONS & FRESH TOMATOES BAKED EGGPLANT IN TOMATO SAUCE

MALLOREDDUS

HOMEMADE MALLOREDDUS MALLOREDDUS WITH SAUSAGE-TOMATO SAUCE

FREGOLA

HANDMADE PASTA PEARLS BAKED FREGOLA CASSEROLE SPAGHETTI WITH COLD TOMATO-MINT SAUCE LOBSTER SALAD WITH FRESH TOMATOES ROAST LOBSTER WITH BREAD CRUMB TOPPING SEMOLINA PUDDING WITH BLUEBERRY SAUCE

GENERAL REFERENCE RECIPES

BOLOGNESE SAUCE MARINARA SAUCE VEGETABLE & HERB SAUCE TOMATO SAUCE CHICKEN STOCK

SOURCES THE PUBLIC TELEVISION SERIES OF Lidia’s Italy: Lidia Cooks from the Heart of Italy RECIPE FINDER BY COURSE A NOTE ABOUT THE AUTHORS

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