and pork pie, Abruzzi style
ricotta
sauce
gorgonzola
Parmesan and butter
chestnut(s)
boiled in red wine, Romagna style
how to choose
how to prepare
kinds of
puréed chestnut and chocolate mound
roasted
chiacchiere della nonna
chicken
boning a whole, and illus.
breast
cutlets Milanese style
filleting and illus.
rolled fillets of, with pork and rosemary filling
sautéed fillets of, with lemon and parsley, Siena style
cacciatora
new version
cutlets, Milanese style
fricassee
cacciatora style
with egg and lemon, Marches style
with porcini mushrooms, white wine, and tomatoes
with red cabbage
with rosemary and lemon juice
grilled, alla Diavola, Roman style
pan-roasted
whole boned, with beef and Parmesan stuffing
with rosemary, garlic, and white wine
roasted
with garlic and rosemary
with lemons
salad, with rice
chicken liver
sauce
for risotto
sauteed, with sage and white wine
chick pea(s)
dried, cooking
soup
with pasta
with rice
Chimney Sweep’s gelato
chocolate
-filled rum/coffee pound cake
mousse, Italian
and pureed chestnut mound
ciambella
cilantro
ciuppin (zuppa di pesce)
clam(s)
in all-shellfish and mollusks soup
in fish soup
grilled, on the half shell
risotto with, 5.1, 21.1
sauce
with tomatoes
white
in seafood salad
in shellfish-stuffed baked fish
soup
with peas
coffee ice with whipped cream
conchiglie
sauces for, list
consum
cookies
almond
with lemon
Piedmontese
salt and pepper biscuits
coriander
cotechino
cotolette
cranberry bean(s), 3.1, 4.1
dried, cooking
honeycomb tripe with Parmesan cheese and
and pasta soup
sauce, with sage and rosemary
and sauerkraut soup
and vegetable soup
warm salad, with radicchio
cream and butter sauce
crema
fritta
pasticcera
cremini mushrooms, 17.1, 17.2
fried breaded, Tuscan style
with porcini, rosemary, and tomatoes
sautéed with olive oil, garlic, and paisley
with porcini
timballo
crêpes, see crespelle
crescentina
crespelle
baked
with Bolognese meat sauce
with spinach, prosciutto, and Parmesan filling
layered, with tomato, prosciutto, and cheese
croccante
croquettes
potato
with crisp-fried noodles
with ham, Romagna style
crostini
bianchi
cucumber
in bread salad
and orange salad
custard cream, Italian
fried
cutlets Milanese style (veal, beef, chicken or turkey breast)
cuttlefish
Dalla Rosa, Lodovico
desserts
baked apples with amaretti cookies
cake
almond
Bolognese rice
diplomatico
Ferrara’s crumbly
olive oil
polenta shortcake with raisins, dried figs, and pine nuts
walnut
chestnuts
boiled in red wine, Romagna style
pureed chestnut and chocolate mound
roasted
chocolate
-filled rum/coffee pound cake
mousse, Italian
and pureed chestnut mound
coffee ice with whipped cream
cookies
almond, Piedmontese
almond and lemon
custard cream
fried
fritters
apple
ricotta, 1.1, 19.1
sweet pastry
fruit
macerated black and white grapes
macerated mixed fresh
macerated orange slices
mangoes and strawberries in sweet white wine
whips (frullati)
Grandmother’s pastry ring
ice cream (gelato)
banana and rum
black grape
the Chimney Sweep’s
egg custard
lemon
prune
strawberry
Italian praline
in menu planning
pear tart, farm wife’s
pudding
chilled black grape
glazed bread
glazed semolina
ricotta and coffee cream
salt and pepper biscuits
tangerine shells filled with tangerine sorbet
Venetian lemon and strawberry “Slush” with sparkling wine
zabaglione
cold, with red wine
zuccotto
variation with ice cream
zuppa inglese
Sandro Fioriti’s variation
diplomatico
dips
bagna caôda, 1.1, 2.1
pinzimonio
duck, roast
dumplings
fried stuffed
griddle
fried (cassoni)
egg and Parmesan strands in broth
egg barley and broccoli soup
egg custard gelato
eggplant
baby, sauteed halves with mozzarella
buying
cubes, al funghetto
fried
Parmesan
patties, with parsley, garlic, and Parmesan
variation baked with mozzarella
variation with onion and tomatoes
purging
roasted, with peppers and cucumber
sauce
with ricotta, Sicilian style
with tomato and red chili pepper
sauteed Milanese style
eggs
fried, gratinéed asparagus with
hard-boiled, with green sauce
embogoné sauce
equipment, cooking
escarole
soup, with rice
torta, baked
fagioli
pasta e, 1.1, 3.1, 4.1
farfalline
farm wife’s fresh pear tart, a
farsumauro
fava beans, 1.1, 17.1
with artichokes and peas, smothered, Palermo style
dried, cooking
fresh, cooking
Roman style
fave al guanciale
fennel; see also finocchio
Ferrara’s crumbly cake
fettuccine, 4.1, 4.2
pasta machine cutters for
sauces for, list
spinach, in pasta wrappers with ham and porcini
finocchio
braised
with butter and Parmesan
with olive oil
breade
d fried
and leftover boiled beef
male vs. female bulbs
salad
sautéed snapper or bass with, Silician style
in Sicilian sardine sauce
fiore sardo cheese, 1.1, 4.1
Fiorentina, La
fish
anchovy(ies)
beef patties baked with
fish steaks sauced with white wine and
pan-roasted potatoes with, Genoa style
and ricotta canapés
sauces
veal roll with mozzarella and
veal scaloppine with ham and
bass, 10.1, 10.2
baked, stuffed with shellfish
baked, with artichokes
sauteed, with finocchio, Sicilian style
bluefish fillets, baked, with potatoes, garlic, and olive oil, Genoese style
boning
fillets, baked
Genoese style, with potatoes and garlic
with tomato, oregano, and hot pepper
fried marinated
fried tidbits of
grilled, Romagna style
grouper, 10.1, 10.2
halibut steaks
sauced with white wine and anchovies
over squid sauce
heads, important flavor contribution of, 4.1, 10.1, 10.2
mackerel, pan-roasted, with rosemary and garlic
in menu planning, 21.1, 21.2
monkfish steaks
pompano
porgies, pan-roasted with marjoram and lemon
red snapper, 10.1, 10.2, 10.3, 10.4
salmon
foam
steaks, sautéed with capers and vinegar, stimpirata style
sardines
boning, and illus.
fried marinated fresh
Sicilian sauce
sauces for pasta
Sicilian sardine
tuna, with tomatoes and garlic
shark steaks, 10.1, 10.2, 10.3
single, cooked fish-soup style
small, pan-roasted with marjoram and lemon
snapper, sauteed
with finocchio, Sicilian style
with mushrooms
sole fillet, baked with tomato, oregano, and hot pepper
soup
Marcella’s Father’s
simplified single-fish
steaks
cooked fish-soup style
salmoriglio style grilled
sauced with white wine and anchovies
over squid sauce
stimpirata style sautéed
swordfish steaks
grilled Sicilian salmoriglio style
sautéed, with capers and vinegar, stimpirata style
tilefish steaks, 10.1, 10.2
trout
carpione
cold, in orange marinade
tuna
roe (bottarga)
tomatoes stuffed with
tuna roll, poached
with potato
with spinach
tuna sauce
for cold sliced meats
with tomatoes and garlic
tuna steaks, 10.1, 10.2
sweet and sour, Trapani style
whole
baked, with artichokes
baked, stuffed with shellfish
sauteed, with mushrooms
flat griddle bread
focaccette
focaccia
Bolognese, with bacon
Genoese style:
with black Greek olives
with onions
with rosemary
with sage
with salt
fontina
food mill and illus.
frappe
fricassees
flavor base for
see also chicken, fricassee
frittata
with artichokes
with asparagus
with cheese
with green beans
making and serving
with onions
with pan-fried onions and potatoes
with pasta
stuffed, with spaghetti, tomato, mozzarella, and ham
with tomato, onion, and basil
with zucchini and basil
frittedda, la
fritters
apple
cheese-filled pasta
from gnocchi trimmings
ricotta, 1.1, 19.1
sweet pastry
fritto misto
fruit
baked apples
black and white grapes, macerated
fresh pear tart
mangoes and strawberries in sweet white wine
mixed fresh, macerated
orange slices, macerated
whips (frullati)
frullati
frying, batter for
fusilli, 1.1, 1.2
sauces for, list
gallette
gamberetti all’olio e limone, 2.1, 21.1
garganelli and illus.
sauces for, list
garlic
choosing
in salads
sautéing, 1.1, 1.2
storing
garlic and oil sauce, Roman
raw version of
with fresh tomatoes and basil
garlic bread, Roman
tomato version
gelato
banana and rum
black grape
the Chimney Sweep’s
egg custard
lemon
prune
strawberry
gnocchi, 1.1, 6.1, 21.1
potato, and illus.
semolina, baked
spinach and ricotta
gratinéed
trimmings, fritters from
gorgonzola sauce
Grandmother’s pastry ring
granita
grape(s)
black
chilled pudding
gelato
black and white, macerated
grappa
green sauce, 1.1, 18.1
with pickles
piquant
greens
mixed, sauteed with olive oil and garlic
salad, preparing
gremolada
griddle bread, flat
griddle dumplings
grouper, 10.1, 10.2
halibut
over squid sauce
steaks
sauced with white wine and anchovies
ham, 1.1, 1.2
baked zucchini stuffed with
hollowed zucchini stuffed with, and with beef and Parmesan
lamb stew with red bell pepper and
lasagne with mushrooms and
pasta roll filled with spinach and
pasta wrappers filled with spinach fettuccine, porcini and
and potato croquettes, Romagna style
smothered green beans and carrot sticks with
veal roll stuffed with, and with Parmesan, nutmeg, and white wine, and with spinach
veal scaloppine with, and with anchovies, capers, and grappa
see also pancetta; prosciutto
hard-wheat bread
herbs, 1.1, 1.2, 1.3, 1.4
in salads
honeycomb tripe, with Parmesan cheese
with beans
horseradish sauce, 1.1, 18.1
ice cream
banana and rum
black grape
the Chimney Sweep’s
egg custard
lemon
prune
strawberry
in carpione
insalata
di mare, 1.1, 18.1
mista, la grande
Russa
insalatone
insaporire, 1.1, 1.2
Jerusalem artichokes; see also sunchokes
Jota, La
kidney bean(s)
dried, cooking
and pasta soup
; sauce, with sage and rosemary
and sauerkraut soup
and vegetable soup
white
kidneys, see lamb kidneys
lamb
chops
fried, in Parmesan batter
pan-roasted in white wine, finished Marches style with egg and lemon
pan-roasted
with juniper berries
Roman style
roast Easter, with white wine
skewered marinated tidbits
stew
with ham and red bell pepper
with vinegar and green beans
lamb kidneys, sautéed
with onion, garlic, and white wine
with onion, Treviso style
lamon beans
lasagne, 1.1, 4.1
with artichokes
baked green, with meat sauce Bolognese style
with mushrooms and ham
with ricotta pesto
sauces for, list
leeks, braised
and artichokes
with Parmesan cheese
lemon(s)
and almond cookies
chicken roasted with
ice cream
and strawberry “Slush” with sparkling wine
lemon juice
in salad dressing
shrimp poached with olive oil and
lentil(s)
and sausage, large boiled
soup
with pasta, bacon, and garlic
lettuce
Boston, smothered, with pancetta
romaine, salad, with gorgonzola cheese and walnuts
soup, stuffed
liver, see calf’s liver; chicken liver; pork liver
maccheroncini, sauces for, list
maccheroni alla chitarra
macedonia
mackerel, pan-roasted, with rosemary and garlic
maionnese
maltagliati and illus., 4.1, 4.2
in chick pea soup
in pasta and bean soup
manfrigul, 4.1, 4.2
in broccoli and egg barley soup
mangoes and strawberries in sweet white wine
mantovana
marjoram, 1.1, 18.1
marrone
marrow
mayonnaise
meat
boiled, mixed platter of
broth, basic homemade
in menu planning
pan-roasting, basic tips for
roll with white wine and porcini mushrooms, Tuscan
sauce
Bolognese
for pasta
variety meats
meat pounder, use of, and illus.
meatballs
and tomatoes
winter, with Savoy cabbage
menu planning
antipasto
dessert
first course, 21.1, 21.2
salad
sample menus
buffet party, cold
buffet party, hot
charcoal grill menu
classic menu in the Bolognese style
easy and hearty lamb stew dinner
elegant menu with homemade pasta
family-style pasta and chicken menu
fish feast
fish menu, simple
45-minute menu with beef
45-minute menu with seafood
holiday menu with roast birds
lunch menu for summer
rustic menus I and II
sumptuous summer dinner
vegetarian menus I and II
winter menu
second course and vegetables
vegetable contorno
messicani
minestrina tricolore
minestrone
Essentials of Classic Italian Cooking Page 74