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Index
Title Page Dedication Contents Foreword Introduction Friends and Places I Bologna Fish Meat Wines Olive Oil Salt Morning Fire Fire Antipasti
Parmigiana gran riserva with aged vinegar Gnoccho Fritto Peperoncini Arrosto Celery and Bottarga Liver Crostini Insalata di Mare Calamari Fritti Mussels in Escabeche Mussels and Aioli Focaccia Anchoide Sprats or Anchovies with Garlic and Olive Oil Carcioffi Fritti Baccala Fritti Fried Sandwich of Polenta, Fontina and Truffle Piedmontse Peppers Melanzane al Forno Cicerello Fritto Fried Squid with Lemon Thyme and Garlic
To Start
Crostino of Dartmouth Crab, Celery and Watercress A Mixed Fry of Cuttlefish, Artichokes, Lemon and Courgettes with Salsa Limone Zuppa del Pescatore Cured Salmon with Maple and Pink Pepper Insalata di Polpo Vongole alla Marinara Herring Roes and Shrimps Warm Pig’s Head with Peppers in Agrodolce Branzino Curato Trofie Genovese Mussels Steamed with Bay, Chilli and Parsley Gambas Pil-Pil Octopus salad ‘Niçoise’ Milk-Fed Lamb Sweetbreads with Garlic Fried Pigs’ Feet with Apple and Balsamic Calf Tripe in the Florentine Style Sprat Fillets Cured in Sweet Vinegar with Grapes and Basil Raw Sea Bass with Citrus and Ginger Fried Calf Brains with Fried Potatoes and Sage Cuttlefish in Ink Sauce with Polenta Small Shrimps with Garlic and Wet Polenta Chicken Livers Grilled Over the Fire with Sage and Aged Vinegar Lamb Sweetbreads with Marsala and Mint Lamb Sweetbreads Braised with Artichokes and Peas Calf Brains with Capers and Aged Vinegar Raw Red Prawns with Olive Oil Caprese Salad Potato Gnocchi with Parmigiano and Summer Truffle Spider Crab Dressed with Olive Oil and Lemon The Seahorse Crab Salad Soup of Borlotti Beans and Surf Clams White Asparagus with Our Local Crab White Crab, Celery and Bottarga Curred Herring with Orange and Radish Scallops with White Port and Garlic Squid in Umido Crab Thermidor Soup of Red Mullet and Cuttlefish Clams with Braised Pigs’ Trotters, Fino Sherry and Peas Crostino di Alici Salted Anchovies with Pork Fat Octopus Carpaccio with Tomatoes and Savory Cured Red Mullet with Fennel and Orange
Pasta and Rice
Tagliolini with Black or White Truffle Maltagliati with Red Mullet Spaghetti con Frutti di Mare Clams with Spaghetti and Porcini Arroz Negro Paella a la Marinera Spaghetti con Sepia Baked Macaroni with Cuttlefish Pappardelle with Veal Shin Spaghetti con Pomodoro Brodo di Crostacei Osso Bucco Orzo with Braised Lobster, Chilli and Parsley Clam and Parsley Risotto
To Follow
Grilled Squid with its Ink Grilled T-bone Steak Monkfish Grilled Over the Fire with Caponata Steak of Brill with Fennel, Celery and Butter Cheek of Beef Braised in Barolo Wine and Fried Polenta Gamberi Rossi al Sale Fish Cooked ‘al Cartoccio’ with Vermentino Wine and Peperoncini Octopus ‘Santa Maria’ Red Mullet Roasted with Culatello and Sage Marinated and Grilled Lamb Chops with Salsa Verde Hake Cooked in the Basque Style with Garlic and Sauce Romesco Braised Beef Ribs with Porcini with Polenta Bay Squid Marinated and Grilled Over the Fire Poached Skate with Aged Vinegar and Capers Cacciucco Cuttlefish in Barbera Wine Red Gurnard with Creamed Leeks Ray Cheeks with Rosemary and Anchovy Lobster Caldereta Sea Bass or Bream Baked in Salt Whole Monkfish Tail Grilled Over Fire Red Gurnard with Pepperonata and Salsa Verde Braised Skate with Cipollini, Sherry and Tarragon Braised Lamb Rump with Barbera Wine, Rosemary and Olives Sea Bass with Braised Courgette Roast Turbot with Hollandaise Black Bream with Salsa Rossa Roasted Steak of Plaice with Sauce Béarnaise Roasted Red Sea Bream with Artichokes, Tomatoes and Verdicchio Wine Hake Roasted the Sicilian Way with Clams, Artichokes and Datterini Tomatoes Roasted Cod with Lentils and Aioli Grilled Turbot with Vinegar and Oil Fritto Misto Cod with Bottarga Butter John Dory Roasted on the Bone with Potatoes, Wine and Olive Oil Braised Lobster with Sherry and Onions
Side Dishes
Spinach with Chilli and Olive Oil Braised Cavolo Nero Roasted Purple Sprouting with Anchovy Flat Beans with Garlic and Olive Oil Potato Gratin with Wild Garlic Fennel Gratin Chard Ribs and Anchovy Olive Oil Potatoes with Roast Garlic and Rosemary Tomato Salad Courgette Fritti Potato Croquettes
Desserts
Caramel and Espresso Pannacotta Semifreddo with Hazelnuts Raspberry and Custard Tart Campari, Blood Orange and Prosecco Jelly Baked Chocolate Pudding Salted Caramel and Chocolate Pudding Figs Roasted with Grappa and Amaretto Gelato Crème Caramel ‘Racine’ Mascarpone and Berry Cheesecake Torta all’Olio Amaretto Gelato Chocolate Nemesis Pedro Ximenez Pannacotta Fruitilli Mascarpone Ice Cream Melon Gelato Poached White Peach with Lemon Verbena and Ricotta Gelato Scroppino Zabaione with Grated Walnuts Chocolate Gelato, Toasted Hazelnuts and Frangelico Tiramisu Sticky Toffee Pudding Vanilla Ice Cream with Chocolate Sauce and Toasted Almonds Grilled Dobbiaco Fonduta with Truffles
Stocks and Sauces
The Seahorse Shellfish Stock The Seahorse Chicken Stock Herb Mayonnaise Aioli Garlic Butter Salsa Limone Braised Pork Trotters
Acknowledgements eCopyright
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