River Cafe Cook Book 2 by Gray, Rose -- Read -- Imperial Library of Trantor

Index

Cover Contents List of Recipes Title Page Introduction Drinks

Moscato d’asti with fresh lime Spumante secco with borage Bellini I Bellini II Blood oranges and prosecco Melon and prosecco Strawberries and prosecco Raspberries and prosecco Blackcurrants and prosecco Blackberries and prosecco Pink grapefruit and prosecco Pomegranate and prosecco

Salads Mozzarella Frittata

Roasted squashes stuffed with sun-dried tomatoes Baked peppers with tomatoes and anchovies Zucchini carpaccio Broad bean and pecorino salad Boiled lemon and artichoke heart salad Grilled aubergines with tomato-chilli paste Coppa with winter leaves and mustard Prosciutto and fig salad Prosciutto and radicchio with balsamic vinegar Prosciutto, parmesan and savoy cabbage salad Venison carpaccio Bresaola, beetroot and horseradish salad Marinated mozzarella and crème fraîche Baked mozzarella with trevise Beetroot, ricotta and beet leaf salad Ricotta and marjoram frittata Asparagus and mint frittata Zucchini frittata Trompettes de mort and girolles frittata

Pasta Polenta

Fresh pasta Spinach pasta Ravioli with potato and rocket Ravioli with beet leaves Ravioli with pumpkin and mascarpone Spinach pasta with ricotta and summer herbs Tagliatelle con mascarpone e pangrattato Tagliatelle with walnut sauce Pappardelle with cavolo nero and lentils Tagliatelle with deep-fried zucchini Tagliatelle with girolles Tagliatelle with white truffles Spaghetti with rocket and ricotta Linguini with fresh broad beans Marinated lobster spaghetti Spaghetti with mussels Spaghetti with clams Squid spaghettini Penne with broccoli and green olives Penne with zucchini and ricotta Bucatini with anchovies and pangrattato Wet polenta with chicken stock and cavolo nero Wet polenta with fresh white truffles Wet polenta with fresh porcini

Risotto

Asparagus risotto Risotto with ricotta and basil Risi e bisi Green risotto with pancetta Green risotto with herbs Wild mushroom risotto Rosemary risotto Risotto with fennel and vodka Crab risotto Trevise and pancetta risotto White truffle risotto Lemon risotto with basil

Soups Stocks

Summer ribollita Spring acquacotta Acquacotta Chestnut, pumpkin and farro soup Broth with cannellini beans and ciabatta Fresh broad bean soup Cannellini bean and bitter cicoria soup Rocket and potato soup Salt cod soup Soup of farro, borlotti, cannellini and chickpeas Sardinian wild fennel soup Fish stock Chicken stock Vegetable stock Barley soup

Wood-roasted Vegetables

Wood-roasted zucchini Wood-roasted asparagus Wood-roasted cherry vine tomatoes Wood-roasted aubergine Baked red onions with thyme Baby beetroots baked in foil Whole wood-roasted beetroots Wood-roasted whole organic carrots Wood-roasted pumpkin Wood-roasted jerusalem artichokes Wood-roasted celeriac Baked trevise wrapped in pancetta Wood-roasted whole porcini Baked dried cannellini beans Baked fresh borlotti beans Artichokes baked in foil with thyme Swiss chard gratin Potatoes with fennel and porcini Jerusalem artichokes and parmesan Potato and anchovy gratin

Vegetables in padella

Artichokes braised with white wine Braised broad beans, peas and artichokes Piselli, fave e lenticchie sott’olio Braised cime di rapa Braised cavolo nero with fennel seeds Braised bitter cicoria Braised leeks and artichokes Peppers in olive oil Zucchini, Prosciutto e Menta

Fish Shellfish

Fish soup Deep-fried shrimps Baked mussels with zucchini, capers and peppers Wood-roasted lobster Crab salad Salt cod Salt cod with chickpeas Salt cod salad Layered sardine sandwich Red mullet with white wine, parsley and garlic Wood-roasted squid stuffed with chilli Spiedini of monkfish and scallops Seared wild salmon Wild salmon baked whole in sea salt Whole turbot with rosemary baked in sea salt Wood-roasted turbot tranche with capers Sea bass slashed and stuffed with herbs Roasted dover sole with oregano and bay Seared marinated tuna Baked whole loin of tuna with coriander

Pork Chicken Duck Game

Wood-roasted suckling pig Slow-roasted shoulder of pork Roast loin of pork wrapped in crackling Grilled marinated pork chops Pork tonnato Boiled duck with chicken and cotechino Guinea fowl pan-roasted with milk and marjoram Salt-roasted chicken wrapped in pancetta Loins of venison wrapped in coppa Steamed and roasted duck Roast grouse marinated in milk Roast grouse stuffed with bruschetta Pot-roasted pheasant stuffed with ricotta Roast partridge with thyme and mascarpone Grilled bresse pigeon marinated in vin santo Wood pigeons braised in red wine

Bread Pizza Bruschetta

Potato sourdough starter Sourdough bread Pagnotta Pizza dough Pizza with trevise, pancetta and rosemary Pizza with mozzarella, trevise and anchovies Pizza with robiola, white truffle and rocket Pizza with taleggio, artichokes and prosciutto Pizza with potato, taleggio and white truffle Bruschetta Crostini Tomato bruschetta with fresh cannellini Bruschetta with mashed broad beans Bruschetta with cavolo nero and oil Bruschetta with dried herbs Bruschetta with dried broad beans and chilli Bruschetta with anchovies marinated in wine Crostini of chicken livers with anchovies

Sauces

Fresh horseradish Tomato and chilli paste Tomato and cinnamon Green chilli and lemon peel Fresh red chilli and fennel Balsamic red peppercorn Basil, olive and anchovy Green herb and pine nut Anchovy and rosemary Warm anchovy Tarragon Summer thyme New olive oil mayonnaise Basil mayonnaise Anchovy-caper mayonnaise Green sauce

Cream Tortes Fruit Ice Cream

Panna cotta with grappa and raspberries Panna cotta with caramel Mascarpone cream Monte bianco Bitter chocolate roasted hazelnut torte Almond tart Almond, lemon and ricotta cake Summer pudding with valpolicella Apricot, nectarine and plum bruschetta Baked pears with valpolicella Blackcurrant ice cream Plum ice cream Lemon and ricotta ice cream Vin santo ice cream Hazelnut ice cream Peach sorbet Lemon granita Coffee granita Pomegranate granite Bitter chocolate truffles

Notes Suppliers Acknowledgements Copyright