The Food of Italy by Roden, Claudia -- Read -- Imperial Library of Trantor

Index

Cover Contents List of Recipes Dedication Title Page Introduction Recipe List by Type of Food Piedmont and Valle D’Aosta

Chicken Liver Pâté Crostini Goat’s Cheese and Grappa Crostini Hot Garlic and Anchovy Dip Cheese Fondue Peppers Stuffed with Tomatoes Peppers with Anchovies and Capers Mushrooms on Grilled Polenta Mixed Fried Delicacies Raw Meat Salad Tongue with Red Sauce Red Sauce Tagliatelle with White Truffles Lemon Risotto Risotto with Ham and Cheese Risotto with Red Wine Mixed Boiled Meats Green Herb Sauce Preserved Fruits in Grape Juice Beef Braised in Barolo Sautéed Kidneys Chicken Livers with Marsala Quail on Grilled Polenta Pheasant in Red Wine Hare in Wine Sauce Stuffed Peaches Almond Pudding Hazelnut Cake Rum and Chocolate Custard Zabaglione Chestnut Purée

Liguria

Focaccia Focaccia with Olives Basil and Pine Nut Pesto Vegetable Soup with Pesto Trofie with Potatoes, Green Beans and Pesto Spinach Omelette Pasta Squares with Basil and Walnut Sauce Triangular Herb Ravioli with Walnut Sauce Walnut Sauce Rice and Spinach Cake Chicken with Olives and Pine Nuts Spinach with Raisins and Pine Nuts Red Mullet with Olives Quinces in Syrup

Lombardy

Crostini with Cheese Broth with Poached Eggs Pumpkin Soup with Almonds Pumpkin Risotto Cheese and Spinach Dumplings Penne with Gorgonzola Cheese Baked Polenta with Gorgonzola Saffron Risotto Risotto with Asparagus Risotto with Quail Braised Shin of Veal Christmas Turkey Mascarpone Sweets Stuffed Apricots Peaches in Wine Bread Pudding with Fruit Chocolate Cake Baked Pears

Trentino-Alto Adige

Grape Salad Tyrolean Dumplings Wine Soup Bread Dumplings with Mushrooms Ravioli with Spinach and Ricotta Trout with Sour Cream Grilled Venison Horseradish Sauce Smoked Trout with Horseradish Sauce Crostini with Speck and Horseradish Sauce Fruit Pudding Apple and Nut Cake

Veneto

Creamed Salt Cod Asparagus with Zabaglione Sauce Radicchio and Rocket Salad with Pancetta Peppers and Aubergines Venetian Style Crostini with Crab Fried Soft-Shell Crabs Scallops in White Wine Deep-Fried Squid and Prawns Sardines in Sweet and Sour Sauce Pasta and Bean Soup Tagliolini with Prawns and Crab Pappardelle with Chicken Livers Ricotta Gnocchi with Gorgonzola Sauce Rice with Peas Seafood Risotto Cuttlefish or Squid Risotto with Their Ink Pork Cooked in Milk Liver, Venetian Style Goose with Apples and Chestnuts Polenta Using Instant Polenta Polenta with Parmesan Grilled Polenta Crostoni Polenta with Sausages and Pancetta Honey Ice Cream Tiramisu Chocolate Semifreddo Wine Ice Cream Cold Zabaglione

Friuli-Venezia Giulia

Onion Omelette with Herbs Potato Dumplings Lemon Tagliolini Pumpkin Dumplings Pumpkin Tagliolini Roast Duck Legs with Potatoes Mushroom Soup Apple Pie Chestnut Cake

Emilia-Romagna

Prosciutto and Salami Prosciutto with Figs Poached in Honey Fresh Egg Pasta Green Pasta Mushroom Salad Tortelli with Ricotta and Swiss Chard Tagliatelle with Bolognese Sauce Lasagne with Meat Sauce Tagliatelle with Spinach and Cream Fettuccine with Prosciutto and Cream Cotechino or Zampone with Lentils Boiled Chicken with Green or Red Sauce Veal Escalopes Baked Fennel with Cream and Parmesan Apple Fritters Jellied Cream Rice Cake

Tuscany

Chicken Liver Crostini Baby Onions and Grapes Bread and Tomato Soup Farro and Chestnut Soup Tomato and Bread Salad Courgette Blossoms Fried in Batter Spinach with Lemon, Garlic and Almonds Baked Pumpkin or Squash with Parmesan Farro and Borlotti Bean Soup Shellfish Soup with Garlic Toast Spaghetti with Prawns Eggs Florentine Chicken with Grapes and Sweet Wine Roast Chicken with Vin Santo Wild Boar in Salmi Crown Roast of Pork Chicken with White Wine and Mushrooms Grilled Spatchcock Chicken Roast Butterflied Leg of Lamb Meat or Chicken Croquettes Tripe with Tomatoes and White Wine Cannelini Beans in Tomato Sauce Peas with Prosciutto Creamy Chicken Croquettes Roast Potatoes with Rosemary and Garlic Florentine Flat Bread with Grapes Semifreddo with Marrons Glacés

Umbria

Pasta with Black Olive Paste Farro Salad Vegetables with Oil and Lemon Dressing Trout with Green Sauce Guinea Hen in Red Wine with Mushrooms and Chestnuts Sausages with Lentils Ricotta with Coffee Fresh Fruit Tart

The Marches

Fish Soup Chickpea Soup Mushroom Lasagne Pasta with Duck Sauce Stuffed Squab Pigeons Wild Berries

Lazio

Baked Crostoni with Anchovy Sauce and Mozzarella Artichoke Omelette Broad Beans, Peas and Artichokes Mashed Potato and Tomato Cake Chickpea and Chestnut Soup Broth with Whisked Egg Spaghetti with Cheese and Pepper Spaghetti with Eggs and Bacon Semolina Gnocchi Grilled Lamb Cutlets Braised Chicken with Peppers Oxtail Stew with Celery Veal Cooked with Ham and Sage Brains with Butter and Lemon Sweetbreads with Mushrooms Sautéed Mushrooms with Garlic Tagliatelle with Mushrooms Poached Chicory Strawberries with Lemon and Sugar Ricotta Cake

Abruzzi and Molise

Garlic Toast Crostini with Curly Endive and Cannellini Beans Pasta with Chickpeas Linguine with Walnuts Spaghetti with Ricotta and Goat’s Cheese Grilled Cheese Lamb Shanks in White Wine Roast Lamb with Mint Lamb with Egg and Lemon Sauce Rabbit with Wine and Herbs Chicken, Hunter Style Pheasant Casserole Broccoli with Butter and Lemon

Campania

Basic Pizza Toppings For 1 Pizza Country Pie Spinach and Ham Pie Fresh Broad Beans with Ricotta or Goat’s Cheese Tomato and Mozzarella Salad Seafood Salad Spaghetti with Mussels Pasta with Garlic, Oil and Chilli Pepper Spaghetti with Cherry Tomatoes Spaghetti with Olives, Capers and Anchovies Spaghetti with Clams and Tomatoes Cannelloni Stuffed with Cheese in a Tomato Sauce Stuffed Pancakes with Cheese Filling Seafood Filling for Pancakes Aubergines Baked with Tomatoes and Cheese Neapolitan Baked Tomatoes Potato Cake Orange Granita Neapolitan Easter Pie

Apulia

Tomato Toast Tomato Salad on Toast Raw Marinated Sardines Aubergine Rolls with Mozzarella Burrata and Aubergines with Honey Aubergines Country Style Roast Pepper Rolls Little Fried Cheese Pasties Broad Bean Purée and Wild Chicory Calzone Mixed Fried Fish and Seafood Fish in Fresh Tomato Sauce Sea Bass Baked in Foil Meat Rolls and Meat Sauce for Pasta Ricotta Ice Cream

Basilicata

Octopus Appetiser Potatoes with Garlic and Chilli Sweet and Sour Peppers Pasta with Tomato Sauce Broad Beans, Artichoke Hearts and Potato Stew Lamb Stew Fried Meat Patties Roast Vegetables Lucania Style Apricot Granita Roast Peaches

Calabria

Artichokes Stuffed with Mozzarella and Ham Chickpeas with Garlic Oranges and Leaf Salad Baby Octopus and Potato Salad Courgette Flan Orecchiette with Artichokes Seared Tuna Steaks with Tomato Dressing Boned Leg of Lamb on the Grill

Sicily

Artichoke Hearts with Almond Sauce Sweet and Sour Aubergines and Tomatoes Peppers Stuffed with Rice Tuna and Potato Salad Bread with Olives and Salami Sautéed Carrots with Marsala Sweet and Sour Courgettes with Mint Fried Rice Balls with Cheese Spaghettini with Smoked Cod Roe Spaghetti with Peppers, Tomatoes and Aubergines Spaghetti with Almond and Tomato Pesto Pasta with Sardines Stuffed Sardines Mussels with Lemon Veal Escalopes with Marsala Liver in Sweet and Sour Sauce Sweet and Sour Rabbit Melon Granita Coffee Granita with Whipped Cream ‘Almond Blossom’ Pastry Almond or Hazelnut Praline Ice Cream Palermo Cassata Blancmange

Sardinia

Sautéed Artichokes and Potatoes Farro Soup with Mint and Ricotta Cheese Ravioli Seafood Pasta Pasta with Hare Sauce Fried King Prawns Lamb with Olives Fried Cheese Pastries with Honey Ricotta with Honey and Orange Juice

Ingredients Basics Picture Credits Acknowledgements Index Copyright