Milan style
alla Romagnola
Monte Bianco
morels, dried
mortadella
smothered green beans and carrot sticks with
mozzarella
beef patties baked with
boiled rice with, and Parmesan and basil
veal roll with anchovy and
veal scaloppine with
mullet roe (bottarga)
Sardinian sauce
mushroom(s)
caps, baked stuffed
flavor base for
fried breaded, Tuscan style
how to buy and store
with porcini, rosemary, and tomatoes
salad, with Parmesan cheese and white truffles
sauce
with ham and cream
with ham and tomato
sauteed, with olive oil, garlic, and parsley
with porcini
sauteed snapper with
shiitake caps, sauteed porcini style
sliced potatoes baked with porcini and, Riviera style
timballo
various kinds, 1.1, 17.1
veal stew with
white
see also porcini
mussel(s)
in all-shellfish and mollusk soup
in fish soup
grilled, on the half shell
in seafood salad
in shellfish-stuffed baked whole fish
soup
noodles, crisp-fried, potato croquettes with
Novara’s bean and vegetable soup
nutmeg
oil, olive vs. vegetable, 1.1, 1.2
olive oil
bread
cake
choosing
cooking with, 1.1, 1.2, 1.3
and Parmesan cheese
in salads
sauces based on, 1.1, 4.1
storing
olive(s)
bread, Apulia’s
omelet, Italian, see frittata
onion(s)
baked potatoes and tomatoes with, Apulian style
braised celery stalks with pancetta, tomatoes and
frittata with
with pan-fried potatoes
with tomato and basil
gratin of artichokes, potatoes and
potatoes, tomatoes, and sweet pepper with
for salad, preparing
sauce, of smothered onions
sautéed calf’s liver with, Venetian style
sautéing
smothered, with pork sausages and tomatoes
soup, potato with smothered onion
sunchokes and tomato and, smothered
sweet and sour
orange
and cucumber salad
slices, macerated
orecchiette, 1.1, 4.1
sauce for
oregano, 1.1, 18.1
ossobuco
in bianco
gremolada
e risotto
ostriche alla Tarantina
oxtail, vaccinara style
oysters, baked, with oil and parsley
Palermo’s stuffed pizza
conza (filling) for
broccoli
broccoli and ricotta
meat and cheese
tomato and anchovy
pan, sautéing
pancetta, 1.1, 1.2
arrotolata
braised celery stalks with onion, tomatoes and
and Parmesan, veal rolls with
rolled-up breast of veal with
sauteed, with early peas and olive oil, Florentine Style
smothered Boston lettuce with
and spinach stuffing, veal roll with
pane
di grano duro
integrale
pan grattato
paniscia
pan-roasting, basic tip for
panzanella
pappardelle, 4.1, 4.2
sauces for, list
Parmesan
boiled rice with, and mozzarella and basil
butter sauce
butter vs. olive oil with
risotto, 5.1, 5.2
molded, with chicken liver sauce
parmigiana di melanzane
parmigiano-reggiano, itr.1, 1.1
parsley, 1.1, 18.1
passatelli
pasta, 1.1, 4.1
baked, con le sarde, with toasted almonds
and bean soup
black
boiling, 1.1, 4.1
bucatini
sauces for, list
cannelloni with meat stuffing
capelli d’angelo
sauces for, list
cappellacci
sauces for, list
cappelletti, 1.1, 4.1 and illus.
and chick pea soup
conchiglie
sauces for, list
con le sarde, 4.1, 4.2
al dente
draining
factory-made, 1.1, 4.1, 4.2
sauces for, list
e fagioli, 1.1, 3.1, 4.1
fettuccine, 4.1, 4.2, 4.3
sauces for, list
frittata with
fritters, cheese-filled
fusilli, 1.1, 1.2
sauces for, list
garganelli and illus.
sauces for, list
green
dough for
homemade fresh, 1.1, 1.2, 4.1, 4.2
cutting, cuts, and illus.
dough and illus.
drying, 4.1, 4.2, 4.3, 4.4
flour for, 1.1, 4.1
kneading and illus.
machine method, 4.1, 4.2
rolling-pin method, 4.1, 4.2 and illus.
sauces for, list
thinning and illus. and illus.
lasagne, 1.1, 4.1
with artichokes
baked green, with meat sauce Bolognese style
with mushrooms and ham
with ricotta pesto
sauces for, list
and lentil soup, with bacon and garlic
maccheroncini, sauces for, list
maccheroni alla chitarra
maltagliati and illus.
in chick pea soup
in pasta and bean soup
manfrigul, 4.1, 4.2
in broccoli and egg barley soup
in menu planning
orecchiette, 1.1, 4.1
sauce for, list
pappardelle, 4.1, 4.2
sauces for, list
penne
sauces for, list
and pesto with potatoes and green beans
pizzoccheri, 4.1, 4.2
quadrucci, 4.1, 4.2
ravioli, 1.1, 4.1
filled with sweet potatoes
raviolini
rigatoni
baked, with Bolognese meat sauce
sauces for, list
roll, sliced, with spinach and ham filling
ruote di carro, sauces for, list
saucing and tossing, 4.1, 4.2
for soup, 4.1, 4.2
spaghetti, itr.1, 4.1
frittata with
sauces for, list
stuffed frittata, with tomato, mozzarella, and ham
spaghettini
sauces for, list
stricchetti (farfalline)
stuffed shaped, and illus.
dough for, 4.1, 4.2
drying
of handmade pasta
tagliatelle, 1.1, 4.1 and illus.
alla Bolognese
tagliolini, 1.1, 4.1
tonnarelli
sauces for, list
tortelli, 1.1, 1.2, 4.1
stuffed with parsley and ricotta
tortellini, 1.1, 1.2, 4.1
with fish stuffing
green, with meat and ricotta stuffing
of handmade pasta
with meat and cheese filling
sauces for, list
tortelloni, 1.1, 4.1 and illus.
sauces for, list
stuffed with Swiss chard, prosciutto, and ricotta
trofie
utensils for
vermicelli, sauces for, list
wrappers filled with spinach fettuccine, porcini, and ham
ziti
pasta machine, and illus.
use of, and illus.
pasta sauces
asparagus, with ham and cream
bell pepper
red and yellow, with sausages
roasted red and yellow, with garlic and basil
black truffle
Bolognese meat
broccoli and anchovy
butter
and cream
and Parmesan cheese
and rosemary
and sage
butter-based vs. olive oil-based, 1.1, 4.1
carbonara
cauliflower, with garlic, oil, and chili pepper
chicken liver
clam
with tomatoes
white
cranberry bean, sage, and rosemary
eggplant
with ricotta, Sicilian style
with tomato and red chili pepper
flavor base for
gorgonzola
matching sauce to pasta
to factory-made pasta, list
to homemade fresh pasta, list
mushroom
with ham and cream
with ham and tomato
with Parmesan, 1.1, 4.1
peas, bacon and ricotta
peas, peppers, prosciutto and cream
pesto
food processor method
mortar method
with ricotta
pink shrimp, with cream
prosciutto and cream
with ricotta
Roman garlic and oil
raw version of
raw version with fresh tomatoes and basil
with Romano cheese
Sardinian bottarga
sausage and cream
scallop, with olive oil, garlic, and hot pepper
Sicilian sardine
smothered onion
spinach with ricotta and ham
tomato; see also tomato(es), sauces
tuna, with tomatoes and garlic
zucchini
with basil and beaten egg yolk
fried with garlic and basil
pasticcio
of green beans
pastry
fritters, sweet
ring, Grandmother’s
pear tart, a farm wife’s fresh
pea(s)
with artichokes and fava beans, smothered, Palermo style
black-eyed, pork sausages and tomatoes with
braised artichokes and
sauce
with bacon and ricotta
with peppers, prosciutto, and cream
sautéed early, with olive oil and prosciutto, Florentine style
sautéed sweetbreads with tomatoes and
soup
green peas and clams
green peas and potato
rice and peas
split peas and potato
squid with tomatoes and, Tuscan style
and tomatoes, veal stew with
pearà, la
pecorino, 1.1, 4.1
pecorino romano
penne
sauces for, list
peppers, bell
how to roast
potatoes, onions, and tomatoes with
roasted, and anchovies
sauce
red and yellow, with sausages
roasted red and yellow, with garlic and basil
yellow, with green beans, tomatoes, and chili pepper
peppery sauce
for boiled meats
for roast birds
perciatelli, 4.1, 4.2, 4.3; see also bucatini
pestino
pesto, itr.1, 1.1, 1.2, 1.3, 1.4, 4.1
food processor method
mortar method
pasta and, with potatoes and green beans
with ricotta
pettine, pasta comb and illus.
peverada di Treviso, la
piadina
piccata style sautéed calf’s liver with lemon
pie, green bean and potato, Genoa style
pinzimonio
pisciotta
pizza, 1.1, 20.1
basic dough
classic toppings
Margherita topping: tomatoes, mozzarella, basil, and Parmesan cheese
variation with oregano
marinara topping: garlic, tomatoes, and olive oil
Palermo’s stuffed (sfinciuni)
Roman (or Neapolitan) style topping: mozzarella, anchovies, and basil
pizza genovese
pizza rustica
pizzoccheri, 4.1, 4.2
polenta, itr.1, 8.1
baked, with Bolognese meat sauce
instant
making
no-stirring method
shortcake with raisins, dried figs, and pine nuts
spareribs with tomatoes and vegetables for
various uses of, cold and hot
pompano
porcini, 1.1, 17.1
baked mushroom caps stuffed with
chicken fricassee with, with white wine and tomatoes
fresh, salad with Parmesan cheese and white truffles
and fresh mushrooms with rosemary and tomatoes
lasagne with ham and
in mushroom timballo
pasta wrappers filled with spinach fettuccine, ham and
pork chops braised with tomatoes, cream and
pork sausages with red wine and
pork stew with juniper and
reconstituting dried
risotto with
sauteed white mushrooms and
sliced potatoes baked with fresh mush-rooms and, Riviera style
Tuscan meat roll with white wine and
whole squid stuffed with
porgies, pan-roasted with marjoram and lemon
pork
Bolognese meat sauce
and cheese pie, Abruzzi style
chops
braised, with sage and tomatoes, Modena style
braised, with tomatoes, cream, and porcini mushrooms
braised, with two wines
loin
braised in milk, Bolognese style
cold sliced, with tuna sauce
roast
drunk
with vinegar and bay leaves
and rosemary filling, for rolled chicken breast fillets
sausages
with black-eyed peas and tomatoes
large, boiled with lentils
mortadella
with red cabbage
with red wine and porcini mushrooms
risotto with
with smothered onions and tomatoes
and veal cubes, skewered and pan-roasted with sage and white wine
spareribs
grilled marinated
pan-roasted with sage and white wine, Treviso style
with tomatoes and vegetables, for polenta
stewed with porcini mushrooms and juniper
pork liver, grilled, wrapped in caul
pot roast of beef
braised in Amarone wine
braised in red wine
potato(es)
baked bluefish fillets with, Genoese style
baked sliced
with onion and tomatoes, Apulian style
with porcini and fresh mushrooms, Riviera style
braised, and artichokes
and celery, braised in olive oil and lemon juice
croquettes
with crisp-fried noodles
with ham, Romagna style
frittata, with pan-fried onions
gnocchi
gratin of artichokes, onions and
and green bean pie, Genoa styl
e
mashed, with milk and Parmesan, Bolognese style
with onions, tomatoes and sweet pepper
pan-roasted diced
with anchovies, Genoa style
and pasta and green beans, with pesto
and poached tuna roll
salad, Italian
soup
with carrots and celery
with green peas
with smothered onions
with split green peas
squid and, Genoa style
pots
for pasta, 1.1, 4.1
praline, Italian
prataiolo mushrooms
prosciutto, 1.1, 1.2
and asparagus bundles
fillings for crespelle
with spinach and Parmesan
with tomato and cheese
sauce, with cream
sauteed, with early peas and olive oil, Florentine style
slicing
and spinach stuffing, veal roll with
pudding
black grape, chilled
glazed bread
glazed semolina
quadrucci, 4.1, 4.2
rabbit, with rosemary and white wine
radicchietto
radicchio
with bacon
baked
kinds of
and warm bean salad
ragù (Bolognese meat sauce)
ravioli, 1.1, 4.1
drying
filled with sweet potatoes
of handmade pasta
raviolini
red snapper, 10.1, 10.2, 10.3, 10.4
rice
and bean soup
boiled, with Parmesan, mozzarella, and basil
cake, Bolognese
and chicken salad
and chick pea soup
and peas
and smothered cabbage soup
and spinach or escarole soup
and summer vegetable soup
varieties of, 1.1, 5.1
ricotta
and anchovy canapés
cake
and coffee cream
fritters, 1.1, 19.1
and spinach gnocchi
gratinéed
rigatoni
baked, with Bolognese meat sauce
sauces for, list
ripieni fritti
risi e bisi
risotto, itr.1, 1.1, 5.1
with asparagus
with beef, rosemary, sage, and Barolo wine, Alba style
with Bolognese meat sauce
with celery
with clams, 5.1, 21.1
cooking liquids, method, and time
flavor base for, 1.1, 5.1
in menu planning
ossobuco e
with Parmesan cheese, 5.1, 5.2
molded, with chicken liver sauce
with porcini mushrooms
pot for, 1.1, 5.1
rice varieties for
with saffron, Milanese style
with sausages
with spring vegetables, tomato, and basil
styles
with vegetables and red wine
with zucchini
roe (bottarga)
mullet bottarga sauce, Sardinian
rolling pin, pasta
use of, and illus.
romaine lettuce salad with gorgonzola cheese and walnuts
Romano cheese
rosemary, 1.1, 1.2
ruote di carro, sauces for, list
saffron risotto, Milanese style
sage
salad(s)
arugula and shredded carrot
Essentials of Classic Italian Cooking Page 75