Log In
Or create an account -> 
Imperial Library
  • Home
  • About
  • News
  • Upload
  • Forum
  • Help
  • Login/SignUp

Index
Cover Title Page Copyright Foreword Introduction Contents 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 Broccoli Rabe, 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 Chanterelles   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 Chile and Arugula   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 Shank 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 Beets with Capers and Thyme Melanzane al Pomodoro Melanzane al Funghetto Fava Beans and Pancetta Artichokes alla Romana Potato and Pancetta al Forno Green Beans with Parmesan Cannellini Braised Cavolo Nero Castelluccio Lentils Tuscan Roasted Potatoes with Artichokes Slow-cooked Fennel Toasted Tuscan Bread Salad Slow-roasted Tomatoes with Thyme
Dolci
Blood Orange Sorbet Lemon Tart Chocolate and Whiskey 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
Index Acknowledgments
  • ← Prev
  • Back
  • Next →
  • ← Prev
  • Back
  • Next →

Chief Librarian: Las Zenow <zenow@riseup.net>
Fork the source code from gitlab
.

This is a mirror of the Tor onion service:
http://kx5thpx2olielkihfyo4jgjqfb7zx7wxr3sd4xzt26ochei4m6f7tayd.onion