Spqr by Lindgren, Shelley -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction

Ancient Information Highways La Strada del Vino La Strada della Cucina

Via Appia—Lazio

Spiced Ricotta Fritters with Smoked Maple Syrup Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise Crispy Pig Ears with Pickled Green Tomatoes, Jalapeño, and Radish Spring Vegetable Vignarola Salad Bucatini with Nettles, Pancetta, and Black Pepper Whole Wheat Fettuccine with Funghi Trifolati and Spring Garlic Braised Oxtail in Cabbage Leaves with Cranberry Beans Goat Cheese and Ricotta Crespelle with Orange-Caramel Sauce Spring Lamb Lamb Ragù with Semolina Gnocchi and Pecorino Pepato Lamb Belly Lamb Loin and Rack with Gaeta Olive Sauce Leg of Lamb Wrapped in Lamb Mousse and Swiss Chard Steamed Artichokes Pickled Swiss Chard Stems

Via Salaria—Le Marche

Fluke Crudo, Sausage-Stuffed Olives, and Citrus Fried Surf Clams with Agrodolce and Onion, Fennel, and Cherry Pepper Salad Baked Anchovies Passatelli en Brodo Lasagna Vincisgrassi Rabbit a la Villa Bucci Dried Fruit and Nut Biscotti with Sweet Wine Granita

Via Flaminia—Umbria

Smoked Trout with Warm Potato Salad and Horseradish Gelatina Chopped Chicken Livers with Wine Gelatina, Carrot Marmellata, and Grilled Bread Fava Bean Agnolotti with Mashed Black Truffle Tagliatelle d’Oro with Chicken Livers, Mushrooms, and Black Truffle Linguine al Cocoa with Venison Ragù Farro-Stuffed Quail with Chestnuts, Persimmons, and Dandelion Greens Pistachio Torta with Meyer Lemon Curd, Pistachio Crema, and Brown Butter Suckling Pig Crocchette with Pickled Green Rhubarb and Apricots Legs and Belly with Thyme, Lemon, and Fennel Pollen Chops with Prosciutto Sauce Blécs with Suckling Pig Ragù and Rapini Pickled Rhubarb and Dried Apricots Prosciutto Sauce

Via Postumia—Veneto and Friuli-Venezia Giulia

Spaghetti with Shrimp and Tomato Passatina Sardines in Saor with Peperonata Jam Asparagus with Lardo-Wrapped Rye Dumplings, Goat Cheese, and Sprouting Greens Squid Ink Linguine with Braised Squid, Sea Urchin, Broccoli Crema, and Pan Grattato Farro Pasta with Speck, Green Onions, and Poppy Seeds Duck Ravioli with Sour Cherries and Candied Pecans Chocolate Torta with Vanilla Mascarpone

Via Claudia Augusta—Trentino–Alto Adige

Chilled Asparagus Soup with Meyer Lemon Yogurt and Fish Roe Mustard Spaetzle with Chanterelle Mushrooms and Stridoli Rye Gnocchi with Savoy Cabbage, Potatoes, and Crispy Speck Mushroom Risotto Beer-Braised Pork Cheeks with Escarole Venison Loin with Parsnips and Huckleberry Vinaigrette Ricotta Bavarese with Verjus-Poached Rhubarb, Orange Confitura, and Powdered Olive Oil

Via Aemilia—Emilia-Romagna and Lombardia

Fritto Misto Chestnut-Filled Pasta with Broccoli di Cicco, Guanciale, and Burnt-Orange Sauce Squash Cappellacci with Medjool Dates, Rosemary Brown Butter, and Saba Ricotta and Quail Egg Ravioli with Wild Greens and Fontina Veal and Mortadella Tortellini en Consommé Bolognese with Egg Noodles Erbazzone Torta with Braised Greens, Prosciutto Cotto, and Eggs Pork Milanese, Pickled Cabbage Salad, Anchovy, and Lemon Brown Butter Buckwheat Polenta Taragna, Rabbit Stufato, Cherry Tomato, and Mimolette Fried Quince Pies with Truffle Honey and Aged Balsamic

Via Francigena—Piemonte and Valle d’Aosta

Egg “in the Hole” with Mushrooms and Miner’s Lettuce Bone Marrow Sformato with Stuffed Baby Artichokes Fontina and Mushroom Tortelli with Black Truffle Fonduta Risotto with Crayfish and Sweetbreads Savoy Cabbage with Mushrooms, Lardo, and Crispy Prosciutto Chestnut-Stuffed Veal Breast with Orzotto Baked Polenta with Beef Cheek Ragù, Eggs, and Fontina Barolo Beef with Carrots and New Potatoes Chocolate Soufflés with Milk Chocolate Gelato

Via Aurelia—Liguria and Toscana

Baked Ricotta with Cherry Tomatoes, Saba, and Pignoli Granola Scallop Crudo with Sunchokes, Hibiscus Agrodolce, Almonds, and Cherries Albacore Tuna Confitura with Panzanella Salad and Anchovies Beet and Ricotta Pansotti with Walnuts and Ricotta Salata Tomato-Braised Abalone with Farinata Smoked Linguine with Clams, Cherry Tomatoes, and Basil Pesto Ramp Spaghetti with Crab and Sea Urchin Butter Saffron Trofie with Veal Ragù Passion Fruit Panna Cotta with Coconut Spuma

Resources

Kitchen Road Map: Fundamental Techniques

Sous Vide Pasta Primer Stove-Top Smoking

Basic Recipes and Ingredients

Activa RM Agar-Agar Basic Cure Dried Fruit Burro Fuso Cooking Shelling Beans Parchment Paper Lids Blended Oil Calabrian Chile Oil Canned Tomatoes Dried Black Gaeta Olives Egg Wash Fennel Pollen Garlic Confitura Gelatin Sheets Lemon Confitura Liquid Glucose Onions Pickles Ricotta Simple Syrup Spice Sachets and Herb Bundles Soffritto Stock Tapioca Maltodextrin Verjus Wondra Flour Xanthan Gum

Acknowledgments About the Authors Index

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