The Italian Vegetable Cookbook by Scicolone, Michele -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Acknowledgments Introduction Storing Vegetables and Fruits ANTIPASTI

Green Olives with Spicy Bread Crumbs Black-and-White Bean Spread Roasted Eggplant and Pepper Spread Orange Beets and Gorgonzola in Endive Leaves Minted Sweet-and-Sour Eggplant Parmesan-Stuffed Mushrooms Stuffed Cremini Mushrooms Frittatine (Mini Frittatas) Roman-Style Stuffed Zucchini Flowers Spinach and Cheese Fritters Melted Provolone with Tomatoes and Oregano Roasted Tomatoes on the Vine with Burrata or Mozzarella Stuffed Artichokes Roasted Peppers with Capers and Provolone Farinata (Chickpea Pancake) with Green Onions Truffle Parmesan Bignè (Puffs)

CROSTINI, PANINI, AND PIZZA

Crostini (Olive Oil Toasts) Herbed Goat Cheese–Ricotta Crostini Breakfast Crostini Avocado and Bottarga Crostini Radicchio and Gorgonzola Crostini Chickpea, Sun-Dried Tomato, and Arugula Crostini Eggplant and Roasted Pepper Panini with Caper Mayonnaise Zucchini Panini Mushroom, Arugula, and Robiola Panini Pizza Dough Mushroom, Fontina, and Taleggio Pizza Stuffed Pizza with Escarole, Olives, and Provolone Aunt Millie’s Pan Pizza

SOUPS

Cold Cucumber Cream with Tomato Salsa Pugliese-Style Zucchini-Potato Soup Tenerumi Soup (Squash Vine and Spaghetti Soup) Acquacotta (Tomato and Bread Soup) Swiss Chard and Tomato Soup with Poached Eggs Ribollita (Tuscan Bread and Vegetable Soup) Broccoli, Garlic, and Pasta Soup Broccoli Rabe and Cannellini Bean Soup Chickpea Minestrone with Broken Spaghetti Spinach and Polenta Soup Lentil, Potato, and Spinach Soup Farro-Vegetable Soup Celery-Rice Soup Barley and Leek Soup Cauliflower Soup with Whole Wheat Ditalini Autumn Vegetable Soup Holiday Chestnut Soup Milanese Winter Squash Soup Rich Vegetable Broth Croutons

RISOTTO, FARRO, LEGUMES, AND POLENTA

Spring Risotto with Asparagus, Peas, and Fontina Risotto with Basil, Pine Nuts, and Parmesan Risotto with Sun-Dried Tomatoes, Arugula, and Ricotta Salata Risotto with Leeks and Mushrooms Risotto with Kale Risotto with Pears and Gorgonzola Farro with Brussels Sprouts, Sage, and Garlic Farro, Zucchini, and Sun-Dried Tomato Salad Warm Lentil and Vegetable Salad Beans with Sage and Garlic Kale and Cannellini Bean Stew Borlotti (Cranberry) Beans in Red Wine Creamy Polenta Three Ways Fried Polenta with Mushrooms

PASTA

Fettuccine with Ricotta and Crushed Peas Green Fettuccine with Spring Vegetable Ragu Green Fettuccine with Asparagus, Basil and Butter Fettuccine with Roasted Pepper Sauce Fettuccine with Lemon Cream Spaghetti with Artichokes, Peas, and Eggs Spaghetti Calabrese with Pancetta, Bell Pepper, and Tomato Sauce Shoemaker’s Spaghetti Spaghetti alla Spaghettata (with Red Wine, Garlic, and Olives) Whole Wheat Linguine with Kale and Chickpeas “Angry” Sicilian Pasta Bow Ties with Mushrooms and Tomatoes One-Pot “Dragged” Penne Penne with Zucchini and Herbs Seven-P Pasta Penne with Butternut Squash and Bacon Whole Wheat Fusilli with Spicy Escarole, Tomatoes, and Olives Whole Wheat Fusilli with Broccoli and Olive Paste Rotelle with Spicy Cauliflower Ragu Orecchiette with Potatoes and Arugula Eggplant Lasagna Mushroom Ravioli with Pine Nut, Butter, and Sage Sauce Fresh Egg Pasta Fresh Spinach Pasta Baked Spaghetti Frittata with Broccoli Rabe and Smoked Mozzarella Bow Ties Baked with Cauliflower and Cheese Baked Pasta Fagioli Two-in-One Penne with Mushrooms and Cream Pasta Torta Cavatelli with Erice Pesto and Eggplant Pumpkin Gnocchi alla Romana Basil-Ricotta Gnocchi with Tomato-Butter Sauce Beet and Ricotta Gnocchi with Gorgonzola Cream Sauce Gorgonzola Cream Sauce

SAUCES, PESTOS, AND CONDIMENTS

Fresh Tomato-Butter Sauce Roasted Tomato Sauce Uncooked Tomato Sauce Marinara Sauce Tiny-Tomato Sauce Two-Tomato Sauce Tomato-Gorgonzola Sauce Winter Pesto Pistachio-Parsley Pesto Walnut-Parsley Pesto Lipari Tomato-Nut Pesto Spicy Onion Marmalade Cranberry-Fig Mostarda Chunky Fig and Orange Jam

MAIN DISHES

Broccoli Rabe and Smoked Mozzarella Frittata Sweet Pea Frittata with Scallions and Ham Three-Cheese Eggplant Rollatini Eggplant Towers Romeo’s Stuffed Eggplant Sofia’s Eggplant-Rice Timbale Stuffed Eggplant Balls Spicy Vegetable Stew Zucchini Parmesan Sausage-Stuffed Zucchini Boats Pasta-Stuffed Peppers Mozzarella-Stuffed Peppers Roman Rice-Stuffed Tomatoes with Roasted Potatoes Easter Swiss Chard and Ricotta Pie Zucchini-Parmesan Torta Spinach and Cheese Torta Ricotta and Tomato Crostata

SIDE DISHES

Asparagus with Butter and Parmesan “Drowned” Broccoli Lemon-Roasted Broccoli Roasted Brussels Sprouts with Walnuts Baked Brussels Sprouts with Butter and Parmesan Baked Balsamic Butternut Squash Tomato-Braised Cabbage Baked Cardoons with Two Cheeses Fried Cardoons Carrots Cooked in Milk Roasted Cauliflower with Spicy Bread Crumbs Roasted Cauliflower with Raisins and Capers Glazed Roasted Eggplant Summertime Eggplant Naples-Style Eggplant Cutlets Cipollini Agrodolce Roasted Fennel and Potatoes with Garlic Golden Braised Fennel Creamy Fennel Gratin Green Beans with Garlic and Anchovies Green Beans with Pancetta, Red Onions, and Parsley Sautéed Mushrooms with Garlic and Parsley Sweet Peas with Tomato and Onion Crusty Roasted Peppers Tomato Mashed Potatoes Lemon Potatoes Potato and Mushroom Gratin Zucchini and Pepper Skillet Grilled Vegetables with Herb Dressing Spinach (or Other Greens) with Garlic and Hot Pepper Swiss Chard with Tomato and Garlic Swiss Chard with Raisins and Pine Nuts Utica Greens (Spicy Escarole)

SALADS

Peach, Tomato, and Burrata Salad Chunky Vegetable and Cheese Salad Zucchini Carpaccio Zucchini Salad Arugula, Fig, and Pecorino Salad with Honey Arugula, Roasted Cremini, and Parmesan Salad Escarole Salad with Egg Mimosa Warm Potato Salad with Bacon and Tomatoes Chickpea, Tomato, and Cucumber Salad Herbed Green Bean and Potato Salad Kale Salad with Fuyu Persimmons, Pine Nuts, and Pecorino Radicchio and Grape Salad Orange and Fennel Salad Roasted Squash, Arugula, and Gorgonzola Salad

COOKIES, CAKES, AND TARTS

Venetian Cornmeal Almond Cookies Whole Wheat Biscotti with Raisins and Walnuts Rustic Fruit Focaccia Polenta Berry Cake Clementine Upside-Down Cake Hazelnut Cake with Chocolate-Espresso Sauce Golden Apple Cake with Rum Cream Plum Crostata Honey-Walnut Crumb Tart Apricot and Mascarpone Tart Pear and Almond Tart

FRUITS, SPOON DESSERTS, AND ICES

Berry Salad Red Wine–Poached Figs Raspberry-Poached Pears Honey-Roasted Plums Warm Caramelized Fruit Roasted Fruit Crunch Two-Berry Tiramisu Peach Cremolata alla Panna Almond Cremolata Lemon-Almond Semifreddo Cherry Sorbet Pear and Grappa Sorbet Red Wine and Blackberry Sorbet Watermelon Granita Olive Oil Gelato Strawberry-Mascarpone Gelato

Sources Index