Italian Family Cooking by Casale, Anne -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Acknowledgments Preface Introduction Glossary: Ingredients Appetizers

Marinated Artichoke Hearts Sicilian Eggplant Relish Belgian Endive with Prosciutto Marinated Mushrooms Roasted Pepper Salad Clam-Stuffed Mushrooms Fried Mozzarella Shrimp with Caper Dressing Garlic Bread Sausage Bread

Soups

Beef Broth Chicken Broth Carrot–Pancetta Soup Escarole, Rice and Tiny Meatball Soup Lentil Soup with Pennette Potato–Parsley Soup Tuscan Bean Soup Vegetable Soup

Pasta and Sauces

Cooking Pasta Egg Pasta Spinach Pasta Tomato-Based Sauces

Preparing Sauces Bucatini with Plain Tomato Sauce Conchiglie with Tomato, Mozzarella and Fresh Herbs Fedelini with Tomato and Dried Mushroom Sauce Fusilli with Tomatoes and Olives Linguine with Tomato–Garlic Sauce Spaghetti with Tomato Sauce, Eggplant and Ricotta Spaghetti with Tomato and Chicken Sauce Spaghettini with Olive and Caper Sauce Ravioli with Tomato–Pancetta Sauce

Vegetable and Cream Sauces

Fettuccine with Artichoke Hearts Linguine with Broccoli Margherita with Fried Cauliflower Conchiglie with Broccoli, Cauliflower and Anchovies Green Noodles with Carrots and Mushrooms Ziti with Eggplant and Roasted Peppers Spaghetti with Lima Beans, Artichoke Hearts and Peas Penne with Mushrooms and Prosciutto Tagliatelle with Zucchini and Mushrooms Linguine with Fried Zucchini and Ricotta Pasta Primavera Tagliarini with Basil Pesto Sauce Farfalle with Spinach Pesto Linguine with Walnut Sauce Linguine with Bacon and Prosciutto Fettuccine with Salami and Mushrooms Rigatoni with Sausage Cream Sauce Fusilli with Four Cheeses Straw and Hay

Seafood Sauces

Conchiglie with White Clam Sauce Spaghettini with Crabmeat Fettuccine with Lobster Sauce Green Tagliatelle with Scallops Linguine with Shrimp Orecchiette with Shrimp and Scallops

Pasta Specialties

Baked Ziti Lasagne Ravioli Spinach–Ricotta Dumplings Five-Layer Pasta Pie Pasta Roll

Polenta

Basic Recipe for Polenta Baked Polenta with Tomato and Dried Mushroom Sauce Polenta with Fontina Cheese

Rice

Basic Risotto Risotto with Mushrooms Risotto with Scallops Rice with Carrots Rice with Peas Rice with Zucchini Rice with Eggs and Cheese Baked Rice with Ricotta Rice Salad Stuffed Rice Balls

Meats

Beef

Breaded Steaks Filet Mignon with Wine and Caper Sauce Braised Beef with Wine and Mushroom Sauce Stuffed Flank Steak Preparing Round Steak for Stuffing Stuffed Beef Rolls Beef Rolls with Tomato Sauce

Veal

Veal Scallops with Carrots and Dried Sausage Veal Scallops with Mushrooms and Marsala Veal Scallops with Prosciutto and Peas Veal with Tomato–Lemon Sauce Veal Birds Baked Veal Chops with Potatoes Stuffed Veal Chops Roast Veal Amadeo Veal Shanks, Milanese Style Veal Stew

Pork

Pork Chops with Vinegar Herb-Stuffed Pork Chops Rolled Pork Cutlets Roast Pork with Herbed Butter Sautéed Sausage with Spinach

Lamb

Pan-Fried Lamb Chops Stuffed Boned Leg of Lamb Crusty Rack of Lamb Lamb Stew

Chicken

Boning and Filleting Chicken Breasts: Chicken Suprěmes Chicken Suprěmes with Piquant Caper Sauce Chicken with Artichoke Hearts and Mushrooms Stuffed Chicken Breasts Chicken Rolls with Tomato–Mint Sauce Braised Chicken with Tomato and Olives Butterflied Herbed Chicken Stuffed Chicken Legs Carving Method for Small Roast Chicken Roast Chicken with Dried Wild Mushrooms Roast Chicken with Rosemary

Fish and Seafood

Fillets of Sole Florentine Poached Fish Rolls in Tomato Sauce Baked Halibut Steaks Swordfish with Sweet and Sour Sauce Baked Swordfish Steaks Cod Stew Cleaning Mussels Mussels with Hot Tomato Sauce Cleaning Squid Fish Soup Seafood Salad

Vegetables

Artichoke Hearts with Peas Fried Artichoke Hearts Asparagus and Carrots with Sesame Seed Asparagus and Tomatoes Sautéed Beet Greens Broccoli with Chestnuts Sautéed Broccoli and Mushrooms Broccoli with Olives Brussels Sprouts with Fennel Baked Celery and Mushrooms Braised Celery, Carrots and Romaine Fried Celery Sautéed Cucumbers Sautéed Eggplant Eggplant Manicotti Curly Endive with Prosciutto Braised Escarole Stuffed Escarole Fennel and Mushrooms Sautéed Green Beans and Cherry Tomatoes Green Beans with Tomato Sauce Sautéed Mushrooms Parsnips and Carrots Fluffy Potato Pie Potatoes with Pancetta and Rosemary Parsleyed Potatoes Sautéed Pumpkin Swiss Chard with Tomatoes Baked Zucchini Zucchini with Garlic and Tomato Zucchini with Roasted Peppers

Salads

Introduction to Salads Asparagus Vinaigrette Beet Salad Cauliflower–Tomato Salad Curly Endive–Spinach–Mandarin Salad Green Salad with Mustard Vinaigrette Green Bean and New Potato Salad Orange–Avocado Salad Romaine, Watercress and Tomato Salad with Gorgonzola Dressing Tomato Salad with Ricotta Salata Zucchini Salad Food Processor Mayonnaise

Desserts

Fruit and Molded Desserts

Glazed Orange Peel Glazed Poached Apples with Marinated Fruit Blueberries Flambé Linda’s Grapes with Cognac Fresh Orange Compote Stuffed Peaches Stuffed Poached Pears Strawberries all’Anna Strawberries with Pastry Cream and Sauce Apple Cream Whip Apricot Mousse Grand Marnier Mousse Cold Mandarin Soufflé Orange Cream Ricotta Mousse with Raspberry Sauce Caramel Custard Papa’s Rice Pudding Ricotta Pudding Frozen Mocha Surprise Pineapple–Coconut Parfaits Biscuit Tortoni

Tarts and Tortes

Apple Custard Tart Apple Cheese Torte Blueberry Cream Torte Pumpkin Chiffon Torte Toasted Coconut Cream Tart Espresso Cream Tart

Cakes and Cream Puff Pastry

Golden Yellow Cake Glazed Orange Cake Ricotta Cheesecake Sicilian Cake with Chocolate Frosting Speckled Chocolate Sponge Cake Eclairs St. Joseph’s Ricotta Puffs

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