River Cafe Italian Kitchen by Gray, Rose -- Read -- Imperial Library of Trantor

Index

Cover Contents List of Recipes Title Page Introduction Soups

Summer Ribollita Tuscan Bread, Tomato and Basil Soup Chestnut, Pumpkin and Farro Soup Chicken Broth Fish Broth Asparagus Broth with Grilled Crostini Risi Bisi Verde Cannellini Bean and Parsley Soup Spicy Mussel Soup Chickpea and Porcini Soup Acquacotta di Ricotta

Pasta, Risotto and Polenta

Spaghetti with Lemon Rigatoni with Pecorino, Tomato, Butter and Balsamic Vinegar Conchiglie with Ricotta and Rocket Farfalle with Mint, Prosciutto and Peas Ziti Carbonara with Salami and Sage Spaghetti with Crab Tagliatelle with White Truffles Pappardelle with Hare Penne with Cavolo Nero and New Olive Oil Risotto with Borlotti Beans Black Risotto Risotto with Clams and Zucchini Wet Polenta with Fresh Porcini Grilled Polenta with Slow-Cooked Tomato Sauce Grilled Polenta with Mascarpone, Marjoram and Gorgonzola

Fish and Shellfish

Spiedini of Monkfish and Scallops Roasted Red Mullet with Olives, Lemon and Capers Seared Wild Salmon Grilled Squid with Chillies Salt Cod with Artichokes and Porcini Whole Turbot with Rosemary Baked in Sea Salt Grilled Monkfish with Salsa Verde Whole Grilled and Roasted Sea Bass Pan-Fried Squid with Cannellini Beans Marinated Salted Anchovies Crab Bruschetta

Meat, Poultry and Game

Pan-Roasted Guinea Fowl Wrapped in Prosciutto Roast Guinea Fowl Stuffed with Pomegranate and Thyme Grilled Pigeon Marinated in Valpolicella di Classico with Rosemary Summer Bollito Misto Steamed and Roasted Duck Pan-Roasted Chicken Stuffed with Mascarpone and Prosciutto Braised Pheasant with Cabbage Roast Pheasant with Quince and Sage Roast Partridge Wrapped in Pancetta and Stuffed with Thyme Loin of Pork (or Wild Boar) Wrapped in Coppa di Parma Roast Spring Lamb Stuffed and Wrapped with Rosemary

Vegetables and Salads

Bruschetta with Garlic and Extra Virgin Olive Oil Bruschetta with Squashed Tomatoes, Dried Oregano and Chilli Bruschetta with Baked Borlotti Beans Bruschetta with Mashed Broad Beans Bruschetta with Fresh Porcini Bruschetta with Cima di Rape Wood-Roasted Cherry Vine Tomatoes Wood-Roasted Asparagus Wood-Roasted Peppers Wood-Roasted Zucchini Wood-Roasted Pumpkin Wood-Roasted Celeriac Wood-Roasted Potato and Trevise Wood-Roasted Jerusalem Artichokes Raw Zucchini Salad Stuffed Round Fresh Red Chillies Slow-Cooked Fennel Deep-Fried Zucchini Raw Porcini Salad Swiss Chard with Olive Oil and Lemon Boiled Lemon and Artichoke Heart Salad

Sauces

Fresh Red Chilli Sauce Horseradish Sauce Tarragon Sauce Anchovy and Rosemary Sauce Green Sauce Fresh Herb Sauce Red Sauce Quince Cheese

Puddings

Chocolate Sorbet Raspberry Sorbet Panna Cotta with Grappa and Raspberries Chocolate Nemesis Pressed Chocolate Cake Polenta and Lemon Cake Almond Tart with Strawberries Almond, Orange, Lemon and Whisky Cake Dada’s Christmas Cake Panettone Bread Pudding Panforte Ice-Cream Monte Bianco Bruschetta with Summer Fruits

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