Classico E Moderno · Essential Italian Cooking by White, Michael -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Dedication Contents Foreword by Thomas Keller Introduction Cooking from This Book Notes on an Italian Pantry Classico

Per Cominciare / To Start

Zucchine alla Scapece / Marinated Fried Zucchini Caponata / Cold Eggplant and Caper Salad Sardine Marinate / Marinated Sardines Baccalà Mantecato / Whipped Salt Cod Pasticcio di Fegato D’Anatra e Pollo / Chicken and Duck Liver Pâté Gnocco Fritto / Fried Bread Piadina e Tigelle / Griddled Breads Focaccia Verdure Sotto Aceto / Pickled Vegetables Olive Marinate / Marinated Olives Frittelle di Melanzane / Eggplant Fritters Mozzarella en Carrozza / Fried Mozzarella, Anchovy, and Basil Sandwiches Fonduta Piemontese con Cubetti di Pane Tostato / Fontina Fondue with Toasted Bread Cubes Spuma di Mortadella / Mortadella Mousse

Antipasti E Insalate / Salads and First Courses

Insalata di Giovanna / Giovanna’s Salad Tonno e Fagioli / Preserved Tuna, Borlotti Bean, and Red Onion Salad Vitello Tonnato / Sliced Chilled Veal with Tuna Sauce Carne All’albese / Alba-Style Steak Tartare Porcini con Uovo, Radicchio, e Parmigiano / Baked Porcini Mushrooms with Egg, Radicchio, and Parmesan Sformati di Parmigiano / Parmesan Custards Lumache Brasato con Polenta e Funghi / Braised Snails with Polenta and Wild Mushrooms Pepata di Cozze e Cannolicchi / Mussels and Razor Clams with White Wine, Garlic, and Chile Calamari Ripieni / Squid Stuffed with Zucchini and Shrimp Cappon Magro / Ligurian Seafood Salad Straccetti di Manzo con Rucola / Seared Steak and Arugula Salad Bruciatini All’aceto Balsamico / Warm Radicchio and Prosciutto Salad Polpette alla Bolognese / Meatballs Braised in Tomato Sauce

Pizze / Pizza

Impasto per Pizza / Pizza Dough Pomodoro Semplice / Basic Pizza Sauce Pizza Margherita / Tomato and Basil Pizza Pizza Profumato al Rosmarino / Rosemary and Olive Oil Pizza Sfincione / Caramelized Onion and Bread Crumb Pizza Pizza Prosciutto e Rucola / Arugula and Prosciutto Pizza

Zuppe / Soups

Minestrone / Vegetable Soup Pasta e Fagioli / Pasta and Bean Soup Jota / Sauerkraut and Potato Soup Pappa al Pomodoro / Tomato and Bread Soup Zuppa di Baccalà / Salt Cod Soup Tortellini in Brodo / Tortellini in Broth

Pasta E Risotto / Pasta and Risotto

La Sfoglia / Fresh Pasta Sheets Salsa Pomodoro / Tomato Sauce with Basil Salsa alla Romagnola / Tomato and Pork Sauce Ragù Finto / Tomato and Vegetable Sauce Pasta Puttanesca / Pasta with Anchovies, Capers, and Olives Cappellacci di Zucca con Amaretti / “Little Hats” of Butternut Squash with Amaretti Tortelli di Ricotta / Ricotta Tortelli with Butter and Sage Stracci con Ragù di Funghi / Pasta Ribbons with Mushroom Sauce Strozzapreti con Pomodoro, Pecorino, e Basilico / Strozzapreti with Tomato, Pecorino, and Basil Tortellini alla Panna / Tortellini in Cream Sauce Tortellini alla Bolognese / Meat-Filled Tortellini Gnocchi con Gorgonzola e Pesto di Noci / Potato Dumplings with Gorgonzola and Walnut Pesto Gnocchi / Potato Dumplings Spaghetti alle Vongole, Prezzemolo, e Basilico / Spaghetti with Clams, Parsley, and Basil Garganelli con Prosciutto, Panna, e Rucola / Garganelli with Prosciutto, Cream, and Arugula Bucatini All’amatriciana / Bucatini with Guanciale, Chile, and Tomato Tajarin al Sugo D’ARROSTO / Thin Ribbon Pasta with Pan-Dripping Sauce Pappardelle con Ragù di Cacciagione / Wide Pasta Ribbons with Hunter-Style Sauce Gramigna con Salsiccia / “Little Weeds” with Sweet Sausage, Cream, and Parmesan Tagliatelle alla Bolognese / Tagliatelle with Meat Sauce Fusilli con RAGù Napolitano / fusilli with Neapolitan Pork Sauce Cavatelli con RAGù di Agnello e Peperoni / Cavatelli with Lamb Ragù and Red Peppers Agnolotti Del Plin / Veal-Stuffed Agnolotti Risotto di Base / Basic Risotto Risotto al Limone / Lemon Risotto Risotto con Piselli, Porri, e Formaggio di Capra / Risotto with Peas, Leeks, and Goat Cheese Risotto ai Funghi / Mushroom Risotto Risotto al Vino Rosso / Red Wine Risotto

Pesce E Frutti Di Mare / Fish and Shellfish

Brodetto di Pesce / Adriatic-Style Seafood Stew Insalata alla Catalana / Poached Lobster and Vegetable Salad Seppia con Scarola / Cuttlefish with Escarole Ippoglosso con Salsa di Broccoli di Rape / Halibut with Broccoli Rabe Sauce Branzino al Sale / Salt-Crusted Sea Bass Couscous Siciliana / Couscous with Shrimp, Tomato Sauce, and Herbs Dentice in Acqua Pazza / Snapper in “Crazy Water” Tonno alla Griglia con Salsa Palermitana / Grilled Tuna with Fresh Tomato Sauce

Pollame E Carne / Poultry and Meats

Pollo alla Diavola / Devil-Style Chicken Pollo al Lambrusco / Chicken Lambrusco Quaglia Avvolta in Pancetta con Friggone Bolognese / Pancetta-Wrapped Quail with Stewed Bell Peppers, Tomatoes, and Onions Faraona con Ciliegie e Marsala / Guinea Fowl with Cherries and Marsala Petto di PICCIONE ai Porcini / Pan-Seared Squab with Porcini Mushrooms, Spinach, and Roasted Garlic Zucchine Ripiene al Pomodoro / Stuffed Zucchini Braised in Tomato Sauce Coscia di Maiale / Roasted Pork Leg with Rosemary and Black Pepper Costolette D’agnello alla Scottadito / Grilled Marinated Lamb Chops Stinco di Agnello con Fagioli All’uccelletto / Braised Lamb Shanks with Stewed White Beans Filetto All’aceto Balsamico / Filet Mignon with Balsamic Vinegar Pan Sauce Bistecca alla Fiorentina / Porterhouse Steak Florentine Bollito Misto / Mixed Boiled Meats Grigliata Mista / Mixed Grilled Meats Brasato di Manzo / Braised Short Ribs of Beef Nodino di Vitello alla Bergese / Veal with Smoked Pancetta Cream Sauce Saltimbocca di Vitello / Veal Parcels with Prosciutto and Sage

Contorni / Side Dishes

Insalata di Finocchio / Shaved Fennel Salad Peperoni Ripieni / Stuffed Baby Peppers Friggone Bolognese / Stewed Bell Peppers, Tomatoes, and Onions Pomodori Gratinati con Pane alle Erbe / Baked Tomatoes with Herbed Bread Crumbs Cipollini Agro Dolce / Sweet-and-Sour Baby Onions Cime di Rape con Olive e Cipolla / Broccoli Rabe with Olives and Onions Cavolfiori Fritti / Fried Sicilian Cauliflower Farrotto con Verdure di Stagione / Farro with Seasonal Vegetables Polenta Fagioli All’uccelletto / Cannellini Beans with Tomato and Sage Patate al Forno / Oven-Roasted Potatoes

Dolci / Desserts

Affogato / Espresso-Topped Gelato Panna Cotta Semifreddo all Nocciòlo / Chocolate-Hazelnut Semifreddo Torta all’ Olio di Oliva / Olive Oil Cake Crostata di Ricotta / Ricotta Tart

Moderno

Salads and First Courses

Salad of Raw Mushrooms, Charred Radicchio, and Pistachios Escarole and Crisp Vegetable Salad with Bagna Cauda Vinaigrette Snapper with Prosciutto di Parma and Panzanella Fluke, Lemon Thyme, and Extra Virgin Olive Oil Tuna with Oyster Cream and Crispy Sunchokes Yellowtail with Olives, Garlic, and Scallions Nantucket Bay Scallops, Fennel Pollen, and Orange Wild Striped Bass, Sturgeon Caviar, and Mussel Cream Garganelli with Caviar Cream Pan-Roasted Razor Clams with Charred Corn and Soppressata Panfried Soft-Shell Crab with Prosciutto and Melon Shrimp Tartare with Crushed Almonds and Lemon Lobster, Burrata, and Tomatoes Octopus with Smoked Potatoes, Grilled Frisée, and Tuna Sauce Sea Urchin and Lardo Crostini CHICORY SALAD with ANCHOVY CROUTONS and BLACK TRUFFLE Raw Tuna with Radicchio and Grapefruit Oven-Baked Red Mullet with Eggplant, Peppers, and Calamari Sautéed Asparagus with Poached Eggs and Parmigiano Cream Roasted Squab with Butternut Squash Caponata Duck Breast Salad with Hazelnuts and la tur Cheese Chicken Liver Crostini with Marsala-Braised Onions Beef Carpaccio with Anchovy and Mushrooms Crispy Rabbit Loin with Mint, Sage, and Artichokes Skirt Steak Salad

Pizza

Roasted Sweet Corn, Burrata, Cherry Tomato, and Basil Pizza Mozzarella, Shaved Asparagus, and Bottarga Pizza Pizza Puttanesca Sausage, Pepperoni, and Red Onion Pizza Minted Zucchini, Ricotta, and Chile Oil Pizza Potato and Bacon Pizza Carbonara Pizza

Soups

Pea and Leek Soup with Ricotta Cheese Pureed Root Vegetable Soup with Black Trumpet Mushrooms Seafood and Fregola Soup Mussel Soup with Barley and Broccoli Rabe White Bean Soup with Sautéed Shrimp Gazpacho with Mackerel, Seaweed Pesto, and Chive Oil Chilled Tomato Soup with Shrimp and Cucumber

Pasta and Risotto

Potato and Tuscan Kale Agnolotti Baked Cavatelli with Pureed Zucchini, Buffalo Mozzarella, and Bread Crumbs Tajarin with Wild Mushrooms, Black Truffles, and Anchovy Spaghetti with Crab and Sea Urchin Roe Rigatoni with Shrimp and Cuttlefish “Sausage” and Pecorino Fonduta Paccheri with Ricotta Salata, Broccoli Rabe, and Manila Clams Strozzapreti with Calamari, Guanciale, and Pistachios Amatriciana Ravioli with Cacio e Pepe Sauce Egg Raviolo with Chanterelles, Basil, and Tomato Confit Gramigna with Duck Sausage and Brussels Sprouts Trofie with Seafood Ragù and Toasted Bread Crumbs Fusilli with Red Wine–Braised Octopus and Bone Marrow Lumache with Braised Lamb Neck and Fava Beans Ricotta and Swiss Chard Tortelli with Wild Mushrooms and Black Truffle–veal Sauce Ricotta and Swiss Chard Tortelli Agnolotti with Parmigiano Cream, Butternut Squash Puree, and White Truffle Stewed Seafood Risotto Snail Risotto with Parsley Pesto, Garlic Cream, and Garlic Chips Risotto with Sweet Sausage and Black Truffle

Fish and Shellfish

Stewed Calamari with White Polenta Pan-Roasted Sea Scallops with Celery Root Puree, Chestnut Ragù, and Porcini Mushrooms Butter-Poached Lobster with Asparagus and Morels Halibut with Spring Vegetable Stew John Dory with Crab and Zucchini Flowers Grilled Mackerel with Spinach, Potato, and Soppressata Salad Snapper with Artichoke Puree and Basil Oil Olive-Oil-Poached Dover Sole on Mixed Greens with Thyme and Bottarga Fennel-Crusted Tuna with Bean Puree and Crispy Pickled Onions Roasted Cod with Livornese-Style Sauce Halibut with Baby Romaine, Guanciale, and Parsnip Puree Swordfish Steaks with Black Peppercorn Sauce Cod with Baccalà and Stewed Artichokes Salmon with Chestnut Puree, Wild Mushrooms, and Red Wine Sauce

Poultry and Meats

Chicken with Savoy Cabbage, Porcini Mushrooms, and Pancetta Cacciatore-Style Chicken Ligurian-Style Chicken with Olives, Basil, and Pepper Duck with Peaches and Vin Santo Bacon-Wrapped Rabbit Loin with Baby Vegetables and Black Olives Pork Loin with Chickpeas and Ricotta Salata Pork and Cabbage Rolls Lamb Chops with Sweet Peppers Braised Lamb Shanks with Farrotto Braised Short Ribs with Gnocchi, Fontina Fonduta, and Red Belgian Endive Pizza-Maker-Style Steak with Eggplant Variations New York Strip Steak with Warm Bone-Marrow Panzanella Filet Mignons Topped with Butter-Herb Crust with A Barbera Wine Sauce Braised Veal Breast with Risotto Milanese Veal Chops with Roasted Endive and Pancetta Cream Sauce Venison Medallions with Quince Puree and Juniper Sauce

Desserts

Chocolate Cake with Chocolate Mousse and Chocolate Sauce Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth Olive Oil Cake with Rosemary Ice Cream, Pine Nut Praline Sabayon, and Meringue Apricot-Chocolate Budino Rosemary Yogurt–Butternut Squash Semifreddo with Blackberry Sauce and Pistachios

Basic Techniques and Recipes

Basil Pesto Tomato Confit

Acknowledgments Sources About the Authors

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