Lidia's Mastering the Art of Italian Cuisine · Everything You Need to Know to Be a Great Italian Cook by Bastianich, Lidia Matticchio -- Read -- Imperial Library of Trantor

Index

Other Titles Title Page Copyright Dedication Contents Acknowledgments Introduction Ingredients and Techniques

Ingredients

Fruits and Vegetables Herbs, Spices, and Seasonings Olive Oil, Vinegar, and Condiments Cheese Pasta Rice, Seeds, Grains, and Bread Fish and Seafood Meat Dessert Wine, Beer, and Other Drinks

Techniques

General Tips Tools Cooking Methods Recipe Techniques

Recipes

About Recipes Appetizers

Fava and Sesame Dip Celery Stalks Stuffed with Gorgonzola and Apples Whipped Salt Cod Spread Roasted Pepper Rolls Stuffed with Tuna Swordfish-Stuffed Peppers Egg-Battered Zucchini Roll-Ups Zucchini Fritters Stuffed Zucchini Blossoms Tomato Fritters Eggplant Rollatini Stuffed Mushrooms Stuffed Olives Ascolane Stuffed Artichokes Rice Balls Provolone Turnovers Frico with Montasio Cheese and Potatoes Frico with Montasio Cheese and Apples Cheese Baked in a Crust Scrambled Eggs and Asparagus Ricotta Frittata Sausage, Bread, and Pepper Frittata Artichoke and Mint Frittata Eggs Scrambled in Tomato Sauce Eggs Poached in Tomato Sauce Baked Eggplant and Eggs Baked Eggs with White Truffles Mussels in Spicy Tomato Sauce Steamed Mussels in Savory Wine Sauce Clams Casino Baked Clams Oreganata Lentil Crostini Prosciutto and Fig Bruschetta Baked Mushroom Crostini Chicken Liver Crostini Sausage Crostini Rosemary and Lemon Focaccia Focaccia Filled with Soppressata and Provolone Focaccia Filled with Speck and Fontina Swiss Chard and Potato Crostata Rice and Zucchini Crostata Lettuce and Bread Quiches Calf’s Brain in a Lemon Sauce

Salads

Caesar Salad Tomato and Bread Salad Scallion and Asparagus Salad Puntarelle and Anchovy Salad Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta Pickled Carrots Radicchio Salad with Orange Condiggion Salad with Tuna Raw and Cooked Salad Roasted Beet and Beet Greens Salad with Apples and Goat Cheese Roasted Eggplant and Tomato Salad Cucumber, Potato, and Green Bean Salad Celery Root, Apple, Arugula, and Walnut Salad Celery, Artichoke, and Mortadella Salad Farro Salad with Grilled Eggplant and Peppers Steamed Broccoli and Egg Salad Shaved Fennel, Celery, and Red Onion Salad with Salami Red Cabbage and Bacon Salad Warm Mushroom Salad Octopus and Potato Salad Shrimp and Mixed Bean Salad Lobster Salad with Fresh Tomatoes Crab and Celery Salad Seafood and Rice Salad Poached Seafood Salad Striped Bass Salad Tripe Salad

Soups

Chicken Stock Vegetable Stock Fish Stock Mixed Meat Stock Tomato and Bread Soup Roman “Egg Drop” Soup Soup with Bread and Fontina Pasticciata Rice and Potato Soup Zucchini and Egg Soup Cauliflower and Tomato Soup Vegetable Soup with Poached Egg Broccoli Soup Pasta and Peas in Broth Lettuce Soup with Fontina Gratin Toasted Soup Oatmeal Soup Kale Soup Rice and Lentil Soup Minestrone Soup with Pesto Escarole and White Bean Soup Wedding Soup Mushroom Soup Farro and Chickpea Soup Fresh Chestnut and Winter Squash Soup Pasta and Beans Pork, Sauerkraut, and Bean Soup

Sauces

Marinara Sauce Tomato Sauce Raw Summer Tomato Sauce for Pasta Meat Sauce Bolognese Traditional Bolognese Sauce Traditional Recipe for Bolognese Sauce with Milk Italian American Meat Sauce Mushroom Ragù Classic Pesto Basil, Parsley, and Walnut Pesto Butter and Sage Sauce Béchamel Sauce

Vegetables and Sides

Garlic Braised Asparagus Roasted Cheese Asparagus Marinated Artichokes Artichokes, Fresh Fava Beans, and Potatoes Borlotti Bean Pizzaiola Braised Cannellini Beans Braised Broccoli with Oil and Garlic Broccoli Rabe Braised with Olive Oil and Garlic Broccoli Rabe and Sausage Sautéed Brussels Sprouts with Walnuts Red Cabbage Braised with Wine and Speck Whole Braised Cauliflower Skillet Cauliflower with Lemon and Mint Braised Celery and Mushrooms Eggplant Parmigiana Baked Eggplant in Tomato Sauce Baked Meat-Stuffed Eggplant Baked Fennel with Prosciutto Fennel Parmigiana Smothered Escarole Stuffed Escarole Braised Swiss Chard and Cannellini Beans Baked Radicchio Braised Radicchio Trevisano Braised Kale with Bacon Turnip Greens and Pancetta Spinach and Chickpeas in Tomato Sauce Green Beans in Chunky Tomato Sauce Chestnut and Mushroom Ragù Onions Stuffed with Lamb and Raisins Olive Oil Mashed Potatoes Horseradish Mashed Potatoes Baked Potatoes with Pancetta and Oregano Baked Potatoes and Onions Roasted Sweet and Yukon Gold Potatoes Savoy Cabbage and Potatoes Mashed Potatoes and Green Beans Swiss Chard and Potatoes Marinated Winter Squash Zucchini with Anchovies and Capers Sweet and Sour Zucchini Stuffed Tomatoes Stuffed Vegetables Lettuce Roll-Ups Lentil Stew

Polenta, Rice, and Pizza

Basic Polenta Fried Polenta Grilled Polenta Baked Polenta with Mushroom Ragù Polenta with Broccoli and Bacon Polenta Dressed as in Friuli Polenta Nest with Truffled Egg Snails with Polenta Basic Risotto Risotto with Vegetables Creamy Rice with Porcini Risotto with Shavings of White Truffle Risotto with Squash Blossoms and Zucchini Seafood Risotto Black Cuttlefish Risotto Risotto Milan Style, with Marrow and Saffron Risotto with Barolo on a Bed of Carrot Purée Risotto with Squab Basic Crespelle Baked Crespelle with Artichokes, Fava Beans, and Ricotta Crespelle “Lasagna” Filled with Spinach and Herbs Manicotti Pizza Grilled Pizza Mini Calzone

Pasta

Fresh Pasta Doughs Pappardelle with Duck Guazzetto Pappardelle with Fresh Porcini Sauce Tagliatelle with Mushroom Sauce Pappardelle in Leek Sauce Lobster Fra Diavolo Spinach Tortelloni Ricotta and Sausage–Filled Ravioli Fresh Pear and Pecorino Ravioli with Cacio e Pepe Sauce Beet Ravioli in Poppy Seed Sauce Anolini with Pork Filling in Chicken Broth Fresh Ricotta Cavatelli with Mussels and Beans Basic Potato Gnocchi Gnocchi with Peas and Gorgonzola Butternut Squash Gnocchi Plum Gnocchi Eggplant Gnocchi with Fresh Tomato Ricotta Gnocchi with Butter and Basil Sauce “Drooling Gnocchi” Naked Gnocchi Bread and Prune Gnocchi Ricotta and Spinach Roll Lasagna Napoletana Spaghetti with Garlic and Oil Spaghetti with Sheep’s Cheese and Black Pepper Ziti with Roasted Eggplant and Ricotta Cheese Shells with Young Peas and Mushrooms Baked Stuffed Shells Rigatoni Woodsman Style Orecchiette with Broccoli Rabe Capellini with Vegetables Spaghetti and Pesto Trapanese Shepherd’s Rigatoni Whole Wheat Orecchiette with Cauliflower and Bacon Spaghetti with Fennel and Bitter Greens Rigatoni with Cauliflower, Saffron, and Golden Raisins Mezzi Rigatoni with Fava Beans and Mint Linguine with Walnuts and Swiss Chard Orzo with Artichokes Penne Rigate in a Vodka Sauce Bucatini with Pancetta, Tomato, and Onion Spaghetti with Calamari, Scallops, and Shrimp Calamari Fra Diavolo over Linguine Linguine with White Clam Sauce Orecchiette with Clams and Zucchini Spaghetti with Crab Sauce Linguine with Shrimp and Zucchini Spaghetti with Shrimp and Basil Sauce Capellini with Sea Urchins Braised Octopus with Spaghetti Farfalle with Swordfish Fusilli with Chicken Ragù Spaghetti and Meatballs Braised Pork Ribs with Rigatoni Baked Elbows with Pork Ragù Ziti with Sausage, Fennel, and Onions Ziti with Broccoli Rabe and Sausage Fregula and Sausage Spaghetti with Bacon, Eggs, and Grated Cheese Spaghetti Caruso

Fish and Seafood

Fried Calamari Oven-Baked Calamari Grilled Calamari Stuffed Calamari Calamari and Skate in White Wine Sauce Razor Clams with Garlic and Parsley Clams with Leeks and Couscous Soft-Shell Crabs with Fresh Thyme Baked Lobster with Bread Crumb Topping Lobster in Zesty Tomato Sauce Scallops in Salmoriglio Shrimp Prepared in the Scampi Style Shrimp Buzara Style Shrimp Scampi Shrimp Fra Diavolo Grilled Shrimp with Arugula Sauce Broiled Shrimp Salt Cod Fritters Salt Cod with Raisins, Tomatoes, and Pine Nuts Baked Salt Cod with Potatoes Bluefish with Fava Beans Grilled Mackerel Cod with Carrots and Scallions Fried and Marinated Monkfish Medallions Salmon with Mustard Sauce Stuffed Smelts Grilled Red Snapper Fillet of Red Snapper with Fresh Thyme Baked Rollatini of Sole Sole Meunière Sweet and Sour Sole Lemon Baked Swordfish Swordfish in Sweet and Sour Sauce Sautéed Trout with Tomato and Basil Baked Trout with Sage Pickled Tuna Tuna and Bean Salad Tuna with Olive Sauce Cold Poached Whiting Savory Seafood Stew Istrian Whole Fish Stew Shellfish Stew with White Wine

Meat

Chicken Parmigiana Light Chicken Breast with Eggplant and Mozzarella Cheese-Crusted Chicken Tenders Skillet Gratinate of Mushrooms and Chicken Chicken with Olives and Pine Nuts Chicken Cacciatore Chicken Thighs Rolled with Prosciutto Chicken Thighs with Potatoes and Olives Chicken Drumsticks with Peppers and Paprika Chicken Scarpariello Chicken in Beer Chicken in Vinegar Sauce Chicken in Guazzetto Grandma’s Chicken and Potatoes Seared Marinated Breast of Chicken with Mushrooms Lemon Roasted Chicken Roast Chicken with Rosemary and Orange Quail Stuffed with Mushrooms and Sausage Quail Under a Brick Duck with Lemon and Honey Braised Duck Legs with Cipollini Duck Roasted with Sauerkraut Roasted Pheasant Squab with Fried Polenta Sausages with Fennel and Olives Skillet Sausages with Grapes Sausages and Peppers Stuffed Cabbage Oven-Braised Pork Chops with Red Onion and Pears Pork Tenderloin with Balsamic Onions Prune-Stuffed Roast Loin of Pork Sauerkraut with Pork Braised Pork Shanks with Fennel Roasted Veal Shanks Meatloaf with Ricotta Meatballs with Eggplant Stuffed Peppers Pan-Seared Steak with Pizzaiola Sauce Seared Beef Fillet with Mushroom Sauce Beef Braised in Barolo Braised Beef Rolls Beef Braised in Beer Braised Beef with Onions Short Ribs Pizzaiola Braised Beef in Guazzetto Veal Scaloppine with Marsala and Mushrooms Scaloppine Saltimbocca with Spinach Veal Roll-Ups Veal Chops Stuffed with Fontina Braised Veal Shanks Veal Roast with Dried Cherries Country-Style Roast Veal Veal with Tuna Sauce Stuffed Breast of Veal with Salsa Verde Shoulder Lamb Chops with Fennel and Capers Lamb Chops with a Pistachio Crust Lamb and Pepper Ragù Rack of Lamb Rabbit Stew Rabbit in Gremolata Rabbit with Sage Braised Tripe with Potatoes Veal Kidneys in Mustard Sauce Calf’s Liver in Balsamic Vinegar Fillet of Venison Wild Boar Braised in Barolo

Dessert

Baked Semolina Pudding with Cherries Chestnut Flan Butternut Squash Flan Panna Cotta with Fresh Berries Barolo-Flavored Zabaglione Sweet Delight of Wheat Berries, Fruit, and Chocolate Apple Bread Pudding Espresso Mousse Coffee-Flavored Pick-Me-Up Limoncello Pick-Me-Up Cappuccino Frozen Pie Italian Rum Cake Sacher Torte Ricotta Cheesecake with Prunes Chocolate-Hazelnut Cake Walnut and Coffee Cake Quince Cake Bread and Peach Cake Chocolate Zucchini Cake Almond Cake with Chocolate Chips Wine and Grape Cake Polenta Sponge Cake Chocolate Zabaglione Cake Grain and Ricotta Pie Ricotta Cheesecake Cherry Jam Tart Apricot Blueberry Tart Peach Cake Plum Tart Strawberry Tart Apple Custard Tart Free-Form Plum Tart Apple Strudel Cannoli Napoleon Ricotta Cookies Chocolate Anise Biscotti Almond Pine Nut Cookies Sesame Candy “Ugly but Good” Nut Cookies Cornmeal Cookies Saint Joseph’s Fig Cookies Cookie Crumble Fried Sweet Dough Fried Sweet Dough Ribbons Fried Half Moons Small Custard-Filled Doughnuts Baked Crêpes with Ricotta and Raisins Crêpes Filled with Chocolate and Walnuts Pastry Cream Peaches in White Wine Strawberries with Balsamic Vinegar Oranges in Marsala Roasted Pears and Grapes Vanilla Orange Ice Cream Soft Ice Cream with Almonds Peach Granita Pomegranate Sorbet Coffee Granita with Whipped Cream

Italian Culture and Language Glossary Index A Note About the Authors

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