Venice by Norman, Russell -- Read -- Imperial Library of Trantor

Index

Cover Title Page PROLOGUE INTRODUCTION SPRING

BROCCOLI and ANCHOVY CROSTINI SARDINE ‘TONGUES’ CASTRAURE and PARMESAN SALAD WARM SALAD OF LAMB, MINT and NEW POTATO GRILLED ASPARAGUS, GOAT’S CURD and SPECK BRUSCHETTA FRIED SAGE LEAVES WATERCRESS, BROAD BEAN, PECORINO and PEA SHOOT SALAD WILD GARLIC SOUP BABY ARTICHOKE RISOTTO VENETIAN RICE and PEAS SPAGHETTI with ONIONS CRAB and CHILLI LINGUINE SPAGHETTI with CLAMS, BOTTARGA and WHIPPED PEAS SAUSAGE and EGG BUCATINI SMALL GNOCCHI with BABY SQUID and CINNAMON GRILLED SPRING VEGETABLE PIZZA RED ONION PIZZA FRITTATA with PRAWNS and DILL JOHN DORY with ASPARAGUS and BASIL MACKEREL CAPONATA VIGNOLE BRAISED PEAS with BASIL ESPRESSO MARTINI PINZA ZALETI TOBLERONE ZABAIONE SMALL WILD STRAWBERRIES with TARRAGON

SUMMER

TOMATO and OREGANO BRUSCHETTA SMOKED MACKEREL PANZANELLA PEA, BROAD BEAN and STRACCHINO BRUSCHETTA MINESTRA ALLA GENOVESE LOBSTER and FENNEL SOUP MUSSEL SOUP FENNEL, MINT and ORANGE SALAD FRESH SPAGHETTI with RAW PEAS, YOUNG PECORINO and MINT SPAGHETTI CASSOPIPA BUCATINI with SARDINES and SPRING ONIONS SPAGHETTINI with OVEN-DRIED TOMATOES, CHILLI and GARLIC PEA, GIROLLE and ASPARAGUS RISOTTO LINGUINE with CLAMS and RAPINI AGED PARMESAN RISOTTO ZUCCHINI, MINT and GOAT’S CHEESE RISOTTO SPINACH and RICOTTA MALFATTI PIZZA MARINARA FRIED PIZZETTA MARGHERITA BUTTER-FRIED JOHN DORY SWEET and SOUR SLIP SOLES RAZOR CLAMS SWORDFISH PUTTANESCA SEABASS IN CRAZY WATER MASHED BROAD BEANS with GREMOLATA AMALFI LEMONADE MY GIN MARTINI BELLINI SORBET ALMOND CAKE NECTARINES with WALNUTS, ROSEMARY and GORGONZOLA CHOCOLATE, HAZELNUT and NOUGAT SEMI-FREDDO

AUTUMN

AUTUMN CELERY SALAD ROASTED RED CHICORY TUNA, RADICCHIO and HORSERADISH CROSTINI CAVOLO NERO BRUSCHETTA RIBOLLITA FISH SOUP GNOCCHI with SAGE and BUTTER RAVIOLI DI MAGRO BLACK RISOTTO PICKLED CUCUMBER POLENTA GRILLED POLENTA with CHOPPED OLIVES and ANCHOVIES GRILLED POLENTA with WILD MUSHROOMS and GARLIC WHIPPED SMOKED MACKEREL on GRILLED POLENTA WET POLENTA with BROWN SHRIMPS PAN-FRIED SEA TROUT, SALICORNIA, LEMON BUTTER VEAL ‘QUAIL’ KEBABS ROASTED PORK INVOLTINI with PROSCIUTTO and GARLIC ROLLED, STUFFED ROAST PORK (PORCHETTA) LITTLE CABBAGE FAGGOTS FRIED MEATBALLS MEATBALL SPIEDINI with SAGE LITTLE ‘LOST BIRD’ KEBABS ROASTED SQUASH with TOASTED SEEDS and SAGE VENETIAN POTATOES OVEN-DRIED TOMATOES SWEET and SOUR ROASTED ONIONS GIBSON OLIVE OIL CAKE LEMON POLENTA CAKE FRIED CUSTARD PISTACHIO LOAF

WINTER

WARM RADICCHIO, PANCETTA and CHICKPEA SALAD LENTIL and LEEK BRUSCHETTA with SOFT-FRIED EGG CREAMED SALT COD CROSTINI CREAMED STOCKFISH from VICENZA TUNA MEATBALLS VENETIAN PASTA and BEAN SOUP BREAD SOUP (PANADA) CACIO E PEPE PIZZOCCHERI with CAVOLO NERO and POTATOES CHICKEN LIVER TAGLIATELLE DUCK RIGATONI RABBIT PAPPARDELLE LINGUINE CARBONARA WILD BOAR RAVIOLI TAGLIATELLE SECOE MEATBALL PIZZA TOMATO RISOTTO TARDIVO and VERY GOOD RED WINE RISOTTO CHESTNUT and WILD MUSHROOM RISOTTO CHICKEN CACCIATORE PORK IN MILK PORK RIBS with CABBAGE SALTIMBOCCA SLOW-ROASTED VEAL SHIN VEAL CHOPS with SAGE and LEMON ROAST LEG of LAMB with ANCHOVY and ROSEMARY CASTRADINA BAKED STUFFED ONIONS GRILLED RADICCHIO VENETIAN MANHATTAN ESPRESSO and SAMBUCA GRANITA FRITOLE (VENETIAN DOUGHNUTS) VENETIAN RICE PUDDING POTS

LARDER

A VIBRANT SPRING PESTO SALSA VERDE BREADCRUMBS TOMATO SAUCE PIZZA DOUGH GREMOLATA FRESH PASTA IDEAL FOR RAVIOLI AN EASY FRESH PASTA FOR SPAGHETTI, ETC. SOFFRITTO VEGETABLE STOCK AN EASY CHICKEN STOCK FISH STOCK A RICH SEAFOOD STOCK

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