River Cafe 30 by Rogers, Ruth -- Read -- Imperial Library of Trantor

Index

Cover Contents About the Book About the Authors Title Page Introduction Antipasti

Ricotta al Forno Vignole Marinated Artichokes Raw Artichoke Salad Crab and Raw Artichoke Salad Bagna Cauda with Prosecco Bruschetta with Mozzarella and Spinach White Asparagus with Bottarga Butter Raw Porcini Salad Agretti with Tomato and Pangrattato Zucchini Trifolati Fig and Cannellini Salad Chickpea and Fennel Farinata Panzanella Red and Yellow Peppers, Anchovies and Capers Langoustines with Borlotti Beans Marinated Fresh Anchovies

Primi

ZUPPA

Zucchini Soup Pappa al Pomodoro Summer Minestrone Pasta e Fagioli Cannellini Bean Soup Ribollita Pumpkin Soup

PASTA

Fresh Pasta Ravioli with Ricotta, Raw Tomato and Basil Spaghetti with Lemon Linguine with Fresh and Dried Oregano Penne with Zucchini and Lemon Zest Trofie with Pesto Tagliarini with Asparagus and Herbs Tagliarini with Trevise Spaghetti with Bottarga Rotolo di Spinaci Quick Sweet Tomato Sauce Slow-cooked Tomato Sauce Penne with Cloe’s Quick Sausage Sauce Penne with Adam’s Slow-cooked Sausage Sauce Orecchiette with Cime, Anchovy and Pangrattato Rigatoni with Cavolo Nero and New Olive Oil Linguine with Crab Mezze Paccheri, Black Pepper and Langoustine Spinach and Ricotta Gnocchi

RISOTTO

Risotto with Amarone di Valpolicella Risotto with Roast Partridge Risotto with Porcini and Girolles Risotto Nero with Swiss Chard Nettle Risotto with Taleggio Risotto with Zucchini Flowers Pumpkin Risotto Chicken Stock Fish Stock

POLENTA

Polenta Grilled Polenta

Secondi

PESCE

Grilled Squid, Fresh Red Chilli and Rocket Red Mullet with Capers and Clams Sea Bass Baked in Salt Poached Turbot Tranche Dover Sole with Capers and Marjoram Grilled Sea Bass Fillets Squid with Anchovies and Peas Roast Monkfish with Tomatoes and Oregano Ligurian Fish Stew Scallops with Sage and Capers

CARNE

Beef Fillet with Salmoriglio Veal Shin Slow-cooked with Barolo and Sage Sweetbread Fritto Misto Marinated Grilled Lamb Pan-fried Calf’s Liver with Cavolo Nero Pork Cooked in Milk Braised Beef Fillet Pork Braised with Vinegar Bollito Misto Pheasant with Josephine Dore Roast Grouse with Pancetta Roast Pigeon Stuffed with Cotechino

SALSA

Bagnet Salsa Verde Salmoriglio Salsa di Dragoncello Salsa di Peperoncini Scottati Salsa di Peperoncini Rossi Salsa Calda d’Acciughe Salsa Fredda d’Acciughe Salsa Pasta d’Olive Salsa Rossa

Contorni

Braised Spinach with Peas Zucchini alla Scapece Artichoke Trifolati Chickpeas with Swiss Chard Beetroots with Capers and Thyme Melanzane al Pomodoro Melanzane al Funghetto Broad Beans and Pancetta Artichokes alla Romana Potato and Pancetta al Forno Green Beans with Parmesan Cannellini Braised Cavolo Nero Castelluccio Lentils Tuscan Roast Potatoes with Artichokes Slow-cooked Fennel Toasted Tuscan Bread Salad Slow-roasted Tomatoes with Thyme

Dolci

DOLCI

Blood Orange Sorbet Lemon Tart Chocolate and Whisky Ice Cream Vanilla Ice Cream Polenta, Almond and Lemon Cake Torta di Capri Pressed Chocolate Cake Pears Baked with Marsala and Cinnamon Grilled White Peaches with Amaretto Zabaglione Ice Cream Strawberry Sorbet Pear and Almond Tart Raspberry and Red Wine Sorbet Pear and Grappa Sorbet Campari Sorbet Espresso Ice Cream Lemon Sorbet Caramel Ice Cream Hazelnut and Ricotta Cake Mascarpone and Lemon Ice Cream Chocolate Nemesis

Acknowledgements Copyright