The Wine Lover Cooks Italian by Pierre, Brian St. -- Read -- Imperial Library of Trantor

Index

Cover Title Copyright Contents Dedication Acknowledgments Introduction

Italian Wine: The New Renaissance Matching Italian Wine and Food About This Book Glossary of Italian Wine Terms

Italian Wine and Food

Northwest: Piedmont, Valle d’Aosta, Liguria, Lombardy

Northeast: Veneto, Trentino–Alto Adige, Friuli–Venezia Giulia

Pear Salad with Walnuts and Cheese Pennine with Flaked Fish Fillets and Olive Marmalade Spaghetti in Bresaola-Rosemary Sauce Duck Ragù and Tagliatelle on Pea Sauce with Pecorino Soused Pasta with Tangy Cheese Sauce Butternut Squash Risotto with Prosciutto Seafood Risotto, Venetian Style Baked Red Peppers Stuffed with Spinach, Shallots, and Sage Fish Fillets in Aromatic Citrus Sauce Turbot Braised in Valpolicella Sea Bass Roasted in Red Wine Sauce Chicken Thighs Stuffed with Gremolata in Prosciutto Parcels Rosemary-Smoked Roast Chicken Country-Style Ribs with Spinach and Potato Purée

Central: Tuscany, Umbria, Lazio

Golden Cod and Eggplant in Pasta Shells Tossed Salad in a Basket of Cheese Panzanella Leek and Ricotta Pie with Chickpea Sauce Arugula, Fontina, and Prosciutto Frittata with Tomato Essence Spicy Spaghetti Carbonara Pasta Salad with Grilled Eggplant, Minted Peas, and Toasted Walnuts Stuffed Mussels Roast Pork Loin Arista Grilled Herbed Fish with a Timballo of Zucchini and Pecorino Grilled Chicken Cacciatora Chicken with Green Olives Quick-Braised Quail alla Giancarlo

Adriatic: Emilia-Romagna, Marches, Abruzzo, Molise

Polenta, Pesto, and Red Pepper “Terrine” Spaghettini with Shrimp and Ginger Epicures’ Macaroni and Cheese with Truffle Oil Vincisgrassi Penne with Mushroom-Olive Cream Osso Buco, Emilia-Romagna Style Parmesan Beef with Balsamic Sauce Grilled Stuffed Pork Tenderloin with Vegetables

South: Apulia, Basilicata, Calabria, Campania

Mushrooms Stuffed with Goat Cheese and Pesto Francis Ford Coppola’s Fusilli alla Pappone Grilled Fish Steaks on Peperonata Warm Salad of Squid and Vegetables Peperonata, with Variations Roasted Cod Fillets with Tomato-Tapenade Crust Slow-Baked Lamb with Potatoes Sweet-and-Sour Grilled Pork with Sage-Apple Stuffing

Islands: Sicily, Sardinia, Lipari, Pantelleria

Swordfish Rolls Orange, Fennel, and Olive Salad with Mint Grilled Skewered Fish with Mixed Vegetables Roast Stuffed Turkey with Marsala Sauce Sarah’s Guinea Hens alla Rusticana Grilled Tuna with Moroccan Spices

Desserts

Chestnut-Infused Panna Cotta with Gingered Apricot Compote Panettone Raisin Custard Rich Chocolate Cake, Piedmont Style Zuppa Inglese with Strawberries Double Chocolate Fantasia with Coffee Zabaglione Almond Biscotti

Foundations

Building Blocks

Pesto Chickpea Sauce, Lucchese Style Tomato Essence Salt Cod Olive Marmalade

Olive Oil Italian Cheese

Index Table of Equivalents About the Author