Italian Slow Cooking by Brown, Ellen -- Read -- Imperial Library of Trantor

Index

Cover Dedication Preface Chapter 1: Slow Going: A Guide to Slow Cookers and the Wonders of Slow Cooking

Chicken Stock Beef Stock Vegetable Stock Seafood Stock

Chapter 2: Antipasti: Small Nibbles Before a Meal

Crostini Bruschetta Roasted Tomato Topping for Crostini or Bruschetta Spicy Kale Topping for Crostini or Bruschetta White Bean Topping for Crostini or Bruschetta Bell Pepper Topping for Crostini or Bruschetta Chicken Liver Topping for Crostini or Bruschetta Red Onion Topping for Crostini or Bruschetta White Bean and Tuna Salad Garbanzo Bean Salad Roasted Garlic Cranberry Bean Topping for Crostini or Bruschetta Braised Baby Artichokes with Prosciutto and Parmesan Caponata Giardiniera Vegetables

Chapter 3: Minestre: Soups and Other Primi

Vegetable Soup with Herb Oil Garbanzo Bean Soup Creamy Leek and Potato Soup Tomato and Bread Stew Vegetable Soup with Clams Chicken Soup with Fennel and Escarole Bean, Corn, and Barley Soup White Bean Soup with Prosciutto and Spinach Sausage and Chestnut Soup Potato Soup with Pancetta and Gorgonzola Cabbage and Sausage Soup Italian Wedding Soup Vegetable Beef Soup with Pasta Spicy Shrimp Scampi Steamed Mussels with Garlic Broth Vegetable Frittata with Pasta Prosciutto and Spinach Frittata Mushroom and Sausage Frittata

Chapter 4: Sauces for Pasta: Plus Risotto and Polenta as Primi

Vegetarian Bolognese Sauce Herbed Tomato Sauce Chicken and Olive Sauce Bolognese Sauce Beef and Sausage Ragù Truffled Wild Mushroom Meat Sauce Fontina Polenta Risotto

Chapter 5: Fish and Seafood: Secondi

Calamari Stuffed with Sausage and Raisins Calamari with Garbanzo Beans and Greens Tomato-Braised Tuna Fish with Tomatoes and Fennel Monkfish with Cabbage, Pancetta, and Rosemary Poached Fish with Vegetables and Herbs Fish Stew with Potatoes and Greens Seafood Stew with Sausage Hearty Shellfish Stew Mussel Stew with Beans

Chapter 6: Poultry: Secondi

Chicken with Spring Vegetables and Pancetta Chicken with Peppers in Red Wine Chicken with Mushrooms Chicken with Peppers and Olives Chicken with Prosciutto “Roman-Style” Chicken with Potatoes and Olives Chicken Breasts with Roasted Lemon and Capers Chicken with Swiss Chard Chicken Breasts with Mushrooms and Marsala Herbed Chicken Breasts Turkey Tonnato Stuffed Turkey Breast Turkey Meatloaf Duck Legs Braised in Red Wine

Chapter 7: Meat: Secondi

Veal Marsala Veal Stew with Acorn Squash Veal Stew with Bell Peppers Osso Buco with Mushrooms and Potatoes Osso Buco alla Milanese Osso Buco with Garbanzo Beans Marinated Pot Roast in Mustard Sauce Short Ribs of Beef with Rosemary and Fennel Chianti Beef Stew Beef Stew with Paprika Stuffed Peppers Beef and Sausage Meatloaf Beef and Eggplant Stew Lamb Shanks with Olives and Artichoke Hearts Lamb Stew with Onions and Potatoes Lamb Stew with Prosciutto and Bell Peppers Lamb, Sausage, and Bean Stew Lamb Shanks Cacciatore Herbed Pork Roast Braised Pork Chops Pork Stew with Porcini and Juniper Pork Stew with Chestnuts

Chapter 8: Contorni: Vegetables, Legumes, and Grains as Side Dishes

Mixed Vegetable Stew Tomato Pudding Braised Radicchio Balsamic Onions Braised Fennel Broccoli with Red Wine Leeks Gratinée Carrots with Vermouth Potatoes with Herbs Sardinian-Style Cabbage Beans with Tomatoes and Sage Kidney Bean and Roasted Garlic Puree Garbanzo Bean Stew Cauliflower with Raisins and Pine Nuts Farro with Fennel Farro Pilaf Toasted Barley with Mushrooms Bulgur with Dried Fruit and Toasted Pine Nuts

Chapter 9: Dolci: The Sweet Ending

Fig and Almond Cake Chocolate Pudding Cake Apple-Raisin Pudding Cake Apple Bread Pudding Panettone Bread Pudding Chocolate Rice Pudding Orange Raisin Rice Pudding Poached Figs with Toasted Pine Nuts and Mascarpone Poached Pears Baked Stuffed Apples Pear and Dried Fruit Compote

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