Food of the Italian South, Recipes for Classic, Disappearing, and Lost Dishes by Parla, Katie -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Foreword Introduction Finding the South Understanding the South About This Book The South Italy Kitchen Antipasti | Starters

Zuppe e Minestre | Soups and Stews

Crapiata | Fava, Pea, and Cicerchie Soup Pizz e Foje | Polenta with Wild Greens Zuppa di Fagioli e Castagne | Bean and Chestnut Soup Minestra di Patane e Verza | Potato and Cabbage Stew Minestra Maritata | Wild Herb and Pork Soup ’A Cicciata ri Santa Lucia | Bean and Grain Soup ’Vuccata i San Giuseppe | Chickpea Soup with Bitter Greens Minestra di Zucchine | Zucchini, Egg, and Parmesan Soup Licurdia | Tropea Onion Soup Gli Sciuscielli | Bread Dumplings with Potato and Tomato Broth

Pasta | Pasta Shapes and Sauces

Carrati con Ragù di Castrato | Carrati with Mutton Ragù Carrati con Ricotta e Noci | Carrati with Ricotta and Walnuts Orecchiette, Raschiatelli, e Cicatielli | Flour-and-Water Pasta Shapes Filjie e Carrati | Egg Pasta Shapes Cicatielli con Pulieio | Cavatelli with Tomato and Wild Mint Pesto Orecchiette con Burrata, Pomodorini, e Pesto | Orecchiette with Burrata, Tomatoes, and Almond Pesto Paccheri alla Cilentana | Paccheri with Capers, Olives, Anchovies, and Fried Bread Crumbs Orecchiette al Grano Arso | (Toasted-Flour Orecchiette) Filjie con Ragù Calabrese | Fusilli with Calabrian-Style Pork Ragù ’O Scarpariello | Spaghetti with Garlic and Corbara Tomatoes Raschiatelli alla Mollica | Pasta with Fried Bread Crumbs Spaghetti con Colatura di Alici | Spaghetti with Anchovy Sauce Candele con ’Nduja | Candele with ’Nduja Sicchie d’a Munnezza | Spaghetti with Dried Fruits and Nuts

Pesce | Fish

Cauraro | Anchovy and Spring Vegetable Stew Cozze Ripiene | Stuffed Mussels Pesce Spada alla Scillanese | Swordfish Rolls Alici Arraganate | Pan-Fried Anchovies Scapece alla Gallipolina | Fried Marinated Sardines with Saffron Seppia Sckattiata | Cuttlefish Cooked in Oil U Morzeddhu e Baccalà | Cod with Chile, Peppers, Tomato, and Paprika Brodetto di Pesce alla Termolese | Termoli-Style Fish Soup Insalata di Polpo con le Patate | Octopus and Potato Salad

Carne | Meat

Contorni | Salads and Side Dishes

Insalata di Rinforzo | Cauliflower, Olive, Pepper, and Caper Salad Cianfotta | Neapolitan-Style Ratatouille Patate Raganate | Crispy Potatoes with Onions and Parmigiano-Reggiano Sedano alla Molisana | Sautéed Celery with Olives Ciaudedda | Favas, Artichokes, and Potatoes ’U Pan’ Cuott’ | Baked Bread and Provolone Casserole Finocchi in Padella | Sautéed Fennel and Herbs Insalata di Limone | Lemon and Mint Salad Insalata di Pera, Rughetta, e Scamorza | Pear, Arugula, and Scamorza Salad

Pane, Focaccia, e Pizza | Bread, Focaccia, and Pizza

Dolci | Desserts

Liquori e Cocktail | Liqueurs and Cocktails

Acknowledgments Bibliography Resources Conversions Index About the Author

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