A SUMPTUOUS SUMMER DINNER
An appetite-arousing active summer day spent on the tennis courts or by the ocean could scarcely come to a more satisfying close than this.
Crostini Bianchi—Ricotta and Anchovy Canapes
or
Poached Tuna and Spinach Roll
Pappardelle broad noodles with Red and Yellow Bell Pepper Sauce with Sausages
or
Penne with Roasted Red and Yellow Pepper Sauce with Garlic and Basil
Roast Chicken with Lemons
or
Pan-Roasted Veal with Garlic, Rosemary, and White Wine
or
Sautéed Veal Chops with Garlic, Anchovies, and Parsley
FOLLOWED BY
Green Bean Salad
or
Boiled Zucchini Salad
Black and White Macerated Grapes
or
Mangoes and Strawberries in Sweet White Wine
A MENU FOR THE CHARCOAL GRILL
Bruschetta
Grilled Fish, Romagna Style
or
Grilled Chicken alla Diavola, Roman Style
or
La Fiorentina—Grilled T-Bone Steak, Florentine Style
Charcoal-Grilled Vegetables
A basket of fresh seasonal fruit
or
Mixed berries marinated with fresh mint and sugar and tossed with lemon juice before serving
FAMILY-STYLE PASTA AND CHICKEN
Spaghetti and Tomato Sauce with Onion and Butter
Pan-Roasted Chicken with Rosemary, Garlic, and White Wine
ACCOMPANIED BY
Braised Artichokes and Potatoes
or
Crisp-Fried Artichoke Wedges
or
Braised Carrots with Parmesan Cheese
FOLLOWED BY
La Grande Insalata Mista—
Great Mixed Raw Salad
Diplomatico—A Chocolate Dessert with Rum and Coffee
or
Any of the fresh fruit or gelati in this book
A 45-MINUTE MENU WITH BEEF
Butter and Rosemary Sauce, with Spaghetti, or with Tonnarelli, made and dried on a previous occasion
or
Boiled Rice with Parmesan, Mozzarella, and Basil
Pan-Broiled Thin Beef Steaks with Tomatoes and Olives
or
Beef Tenderloin with Red Wine
FOLLOWED BY
Finocchio Salad
A bowl of fresh fruit
A 45-MINUTE SEAFOOD MENU
Spaghettini with Scallop Sauce with Olive Oil, Garlic, and Hot Pepper
Grilled Swordfish Steaks, Sicilian Salmoriglio Style
FOLLOWED BY
Garlic-Scented Tomato Salad
The Chimney Sweep’s Gelato
A SIMPLE FISH MENU
Spaghettini with Clam Sauce, either Red or White
or
Risotto with Clams
FOLLOWED BY
Pinzimonio
Macerated Orange Slices
AN EASY AND HEARTY LAMB-STEW DINNER
On those occasions that call for just a single satisfying meat course, this menu can offer a lot of comfort.
Lamb Stew with Vinegar and Green Beans
FOLLOWED BY
Radicchio and Warm Bean Salad
or
Baked Radicchio
Glazed Semolina Pudding
A VEGETARIAN MENU I
Roasted Eggplant with Peppers and Cucumber
Risotto with Zucchini, or with Asparagus (in cooking, substitute water for broth, if desired)
or
Fusilli with Eggplant and Ricotta Sauce, Sicilian Style
Swiss Chard Torte with Raisins and Pine Nuts
Ricotta Fritters
A VEGETARIAN MENU II
Peppers roasted as described (omit the anchovies)
Spaghetti “Aio e Oio”
or
Potato Gnocchi, with Pesto
Mushroom Timballo
or
Eggplant Patties with Parsley, Garlic, and Parmesan
or
Eggplant Parmesan
Sunchoke and Spinach Salad
Strawberry Gelato
COLD BUFFET PARTY MENU
A seafood theme runs through this buffet, pausing only to make room for a cool and welcome rice and chicken salad. Except for dessert, all the dishes can be put on the table at the same time.
Tomatoes Stuffed with Shrimp
In Carpione—Fried Marinated Fresh Sardines (or other fish)
Poached Tuna and Potato Roll
Seafood Salad
Rice and Chicken Salad
Insalatone—Mixed Cooked Vegetable Salad
Zuccotto
Cold Zabaglione with Red Wine
HOT BUFFET PARTY MENU
I see no reason why the dishes of an Italian hot buffet cannot be put on the table in the same sequence that one would follow in a sit-down meal, first course first and second courses second. They will taste fresher and better, and they will be spared the ignominy of being piled all on the same plate. When serving a hot buffet in this manner, I write out a list of the dishes and put it in a picture frame on the table. It informs the guests of what is coming, so they can pace themselves.
FIRST COURSES
Cannelloni with Meat Stuffing
Sliced Pasta Roll with Spinach and Ham Filling
or
Layered Crespelle with Tomato, Prosciutto, and Cheese
SECOND COURSES AND VEGETABLES
Pan-Roasted Lamb with Juniper Berries
Stinco—Braised Whole Veal Shank, Trieste Style
Chicken Cacciatora, New Version
Gratinéed Asparagus with Parmesan
Green Beans and Potato Pie, Genoa Style
or
Sliced Potatoes Baked with Porcini and Fresh Cultivated Mushrooms, Riviera Style
DESSERTS
Ricotta and Coffee Cream
Walnut Cake, and a bowl of whipped cream on the side
Index
abbacchio
Abruzzi style pork and cheese pie
acciughe
aceto balsamico, 1.1, 18.1
acquacotta
aglio
“aio e oio”
raw version of
with fresh tomatoes and basil
Alfredo sauce
almond
cake
cookies
with lemon
Piedmontese
amatriciana sauce, 1.1, 4.1
anchovy(ies)
beef patties baked with
fish steaks sauced with white wine and
pan-roasted potatoes with, Genoa style
and ricotta canapés
sauce
broccoli
tomato
veal roll with mozzarella and
veal scaloppine with ham and
angel hair noodles, 1.1, 4.1
crisp-fried, potato croquettes with
antipasti, 2.1, 21.1
arrosticini Abruzzesi
bagna caôda
bruschetta
carciofi
alla Giudia
alla Romana
cold
crostini bianchi
gamberetti all’olio e limone
insalata Russa
mushrooms
ostriche alla Tarantina
sardines in carpione
warm
appetizers
artichokes
crisp-fried whole
Roman style
carrot sticks, marinated
cold
eggplant, roasted, with peppers and cucumber
eggs with green sauce
grilled mussels and clams on the half shell
lamb tidbits, skewered marinated
mushroom, Parmesan cheese, and white truffle salad
mushrooms
caps, baked stuffed
oysters, baked with oil and parsley
pe
ppers, roasted, with anchovies
Piedmontese dip, hot, and raw vegetables
ricotta and anchovy canapés
Roman garlic bread
with tomato
salmon foam
scallops sautéed with garlic and parsley
sardines, fried marinated
shrimp
poached, with olive oil and lemon juice
salad with assorted vegetables
tomatoes
stuffed with shrimp
stuffed with tuna
trout in orange marinade
tuna roll
with potato
with spinach
warm
apple(s)
baked, with amaretti cookies
fritters
Arborio rice
arrosticini Abruzzesi
artichoke(s)
baked bass (or other whole fish) with
braised
and leeks
and peas
and potatoes
crisp-fried
wedge
whole
frittata with
gratin of
with potatoes and onions
Jerusalem, see sunchoke(s)
lasagne with
preparing, and illus.
Roman style
smothered, with fava beans, peas, and fennel, Palermo style
and squid soup
torta in a flaky crust
arugula
and leftover boiled beef
and shredded carrot salad
asparagus
frittata with
gratinéed with Parmesan
variation with fried eggs
green
how to buy and keep
how to cook
how to prepare for cooking
and prosciutto bundles
risotto with
salad
sauce with ham and cream
and veal scaloppine and fontina cheese in parchment
white
bacon, pancetta, 1.1, 1.2
bagna caôda, 1.1, 2.1
baking utensils
balsamella, salsa
balsamic vinegar, 1.1, 18.1
banana and rum gelato
barbaforte
barley soup
broccoli and egg barley
Trent style
basil, 10.1, 18.1
pesto, 1.1, 4.1
bass, 10.1, 10.2
baked, stuffed with shellfish
baked, with artichokes
sautéed, with finocchio, Sicilian style
batter, for frying
battuto
a crudo
bay leaves
bean(s)
dried, cooking
green
frittata with
how to buy
how to cook
lamb stew with vinegar and
and pasta and potatoes, with pesto
pasticcio
and potato pie, Genoa style
salad
sauteed, with Parmesan cheese
smothered, with carrot sticks and mortadella or ham
with yellow peppers, tomatoes, and chili pepper
honeycomb tripe with Parmesan cheese and
kinds and uses of
salad
cannellini
cannellini and tuna
green bean
warm cranberry bean and radicchio
soup
with pasta
with red cabbage
with rice
with sauerkraut
Tuscan peasant, with Savoy cabbage
with vegetables
white bean, with garlic and parsley
see also cannellini; cranberry beans; fava beans
Beard, James
Béchamel sauce
beef
Bolognese meat sauce
braciole
filled with cheese and ham
stuffed large, Sicilian style
cutlets, Milanese style
leftover boiled, uses of
salad
meatballs
and tomatoes
winter, with Savoy cabbage
mixed boiled meat platter
pan-broiled steaks
with Marsala and chili pepper
with tomatoes and olives
pan-fried steaks, cacciatore style
and Parmesan stuffing, for pan-roasted whole boned chicken
patties baked with anchovies and mozzarella
pot roast
braised in Amarone wine
braised in red wine
risotto, with rosemary, sage, and Barolo wine, Alba style
roast, braised with onions
rolls, with red cabbage and Chianti wine
stew with red wine and vegetables
T-bone steak, grilled, Florentine style
tenderloin fillets with red wine
Tuscan roll with white wine and porcini mushrooms
zucchini stuffed with, with ham and Parmesan cheese
beef tongue, in bollito misto
beet salad
of baked red beets
of beet tops
Belgian endive
Benelli, Cesare and Diane
biscuits, salt and pepper
black grape(s)
chilled pudding
gelato
bluefish fillets, baked, with potatoes, garlic, and olive oil, Genoese style
boletus edulis mushrooms, 1.1, 17.1
bollito misto, 1.1, 13.1
Bolognese focaccia with bacon
Bolognese meat sauce
baked polenta with
crespelle with
risotto with
tagliatelle with
Bolognese rice cake
Boston lettuce, smothered, with pancetta
bottarga
Sardinian sauce
braciole, beef
filled with cheese and ham
stuffed large, Sicilian style
brains, calf’s
fried
poached, with olive oil and lemon juice
bread
Apulia’s olive
flat griddle
garlic, Roman
hard-wheat
olive oil
pudding, glazed
salad
whole-wheat
bread crumbs
broccoli
and anchovy sauce
and egg barley soup
fried florets of
and ricotta conza, for sfinciuni
without ricotta
sautéed with olive oil and garlic
variation with butter and Parmesan cheese
brodetto (zuppa di pesce)
broth
freezing
meat, basic homemade
bruschetta
tomato version
brutti ma buoni
bucatini
sauces for, list
butter
cooking with, 1.1, 1.2
sauce(s), 1.1, 1.2, 4.1
with cream
with Parmesan cheese
with rosemary
with sage
cabbage
red
and bean soup
beef rolls with
chicken fricassee with
pork sausages with
Savoy
and bean soup, Tuscan peasant
salad
winter meatballs with
smothered
and rice soup
Venetian style
cacciatore style chicken
new version
fricassee
cacciatore style pan-fried thin beef steaks
caciucco (zuppa di pesce)
cake
almond
Bolognese rice
diplomatico (chocolate-filled pound cake with rum and coffee)
Ferrara’s crumbly
olive oil
polenta shortcake with rais
ins, dried figs, and pine nuts
walnut
calabresi
calamari
fried
see also squid
calf’s brains
fried
poached, with olive oil and lemon juice
calf’s liver
breaded
grilled, wrapped in caul
sautéed
with lemon, piccata style
with onions, Venetian style
canapés, ricotta and anchovy
canestrei
cannellini, 1.1, 1.2
dried, cooking
leftover boiled beef with
salad
with tuna
soup
with garlic and parsley
with red cabbage
cannelloni with meat stuffing
cannocchie con olio e limone
cannocchie style grilled shrimp
capelli d’angelo
sauces for, list
capers
cappellacci
sauces for, list
cappelletti, 1.1, 4.1 and illus.
caprese salad
carbonara sauce
carciofi
alla Giudia
alla Romana
Carnaroli rice
carpione
carrot(s)
braised
with capers
with Parmesan cheese
sticks
green beans and ham with, smothered
marinated
cassoni
cauliflower
fried
with Parmesan cheese batter
wedges, with egg and bread crumb batter
gratinéed
with Béchamel sauce and Parmesan cheese
with butter and Parmesan cheese
how to boil
salad, warm
sauce with garlic, oil, and chili pepper
celery (stalks)
braised and gratinéed, with Parmesan cheese
braised with onion, pancetta, and tomatoes
and potatoes braised in olive oil and lemon juice
risotto with
champignon mushrooms
chanterelles
cheese
-filled pasta fritters
fiore sardo, 1.1, 4.1
fontina
frittata with
gorgonzola
mozzarella
parmigiano-reggiano, itr.1, 1.1
Essentials of Classic Italian Cooking Page 73