asparagus
baked red beets
beans and tuna
beet tops
bread
cannellini beans
and tuna
caprese
carrot, shredded
with arugula
cauliflower, warm
finocchio
great mixed raw
green bean
leftover boiled beef
in menu planning
mixed cooked vegetable
mushroom, Parmesan cheese, and white truffle
orange and cucumber
pinzimonio
potato, Italian
rice and chicken
romaine lettuce, with gorgonzola cheese and walnuts
Savoy cabbage, shredded
seafood
shrimp, with assorted vegetables
sunchoke and spinach
Swiss chard, boiled
tomato, garlic scented
warm cranberry beans and radicchio
zucchini, boiled
lemon juice variation all’agro
salad dressing
salmon
foam
steaks, sautéed with capers and vinegar, stimpirata style
salmoriglio
swordfish steaks, Sicilian grilled
salsa
balsamella
rossa
verde, 1.1, 1.2
salsina di barbaforte
salt and pepper biscuits
sardine(s)
boning, and illus.
fried marinated fresh
Sicilian sauce
Sardinian bottarga sauce
sauce(s)
Alfredo
Béchamel
butter-based, 1.1, 1.2, 4.1
chicken liver
green, 1.1, 18.1
with pickles
piquant
horseradish, 1.1, 18.1
olive oil-based, 1.1, 4.1
peppery
for boiled meats
for roast birds
red, warm
squid
tuna, 12.1, 18.1
see also pasta sauces
sauerkraut and bean soup
sausage(s)
with black-eyed peas and tomatoes
large, boiled, with lentils
mortadella
with red cabbage
with red wine and porcini
risotto with
sauce of, with cream
with smothered onions and tomatoes
and veal cubes, skewered and pan-roasted with sage and white wine
sautéing
pan for
Savoy cabbage, see cabbage, Savoy
sbricciolona
scallions, braised with sunchokes
scallop(s)
bay, sauteed with garlic and parsley
sauce with olive oil, garlic, and hot pepper
sea
in all-shellfish and mollusks soup
in seafood salad
scaloppine, veal
cotolette
with ham, anchovies, capers, and grappa
with lemon
with Marsala
with Marsala and cream
with mozzarella
in parchment, with asparagus and fontina cheese
slicing and pounding, and illus.
with tomato, oregano, and capers
schinco
Scotch bean, see cranberry bean(s)
sea bass, 10.1, 10.2
baked, with artichokes
baked, stuffed with shellfish
seafood
all-shellfish and mollusks soup
clam(s)
in all-shellfish and mollusks soup
in fish soup
grilled, on the half shell
risotto with
in shellfish-stuffed baked whole fish
soup
soup with green peas
clam sauce
with tomatoes
white
in menu planning, 21.1, 21.2
mussel(s)
in all-shellfish and mollusks soup
in fish soup
grilled, on the half shell
in shellfish-stuffed baked whole fish
soup
oysters, baked, with oil and parsley
risotto
salad, 1.1, 18.1
sauces, for pasta
clam, with tomatoes
clam, white
fish
pink shrimp, with cream
Sardinian bottarga
scallop, with olive oil, garlic, and hot pepper
Sicilian sardine
tuna, with tomatoes and garlic
scallop(s)
bay, sauteed with garlic and parsley
sauce with olive oil, garlic, and hot pepper
sea, in all-shellfish and mollusks soup
shrimp
in all-shellfish and mollusks soup
fried in leavened batter
grilled cannocchie style
grilled skewers, and illus.
poached, with olive oil and lemon juice, 2.1, 21.1
salad, with assorted vegetables
sauce, with cream
in shellfish-stuffed baked whole fish
with tomatoes and chili pepper
tomatoes stuffed with
soups
all-shellfish and mollusks
clam
clam and green pea
mussel
squid and artichoke
squid
in all-shellfish and mollusks soup
and artichoke soup
cleaning, and illus.
cooking times
fried calamari
with porcini mushroom stuffing
and potatoes, Genoa style
sauce
stuffed whole, braised with tomatoes and white wine
with tomatoes
with tomatoes and peas, Tuscan style
see also fish
semolina, 1.1, 4.1
gnocchi
pudding, glazed
seppie
sfinciuni
sgroppino
shark steaks, 10.1, 10.2, 10.3
shellfish
baked sea bass (or other whole fish) stuffed with
and mollusks soup
see also seafood
shiitake mushrooms, 1.1, 17.1
sauteed caps, porcini style
shrimp
in all-shellfish and mollusks soup
fried in leavened batter
grilled
cannocchie style
skewers and illus.
poached, with olive oil and lemon juice, 2.1, 21.1
salads
with assorted vegetables
seafood salad
sauce, with cream
in shellfish-stuffed baked whole fish
with tomatoes and chili pepper
tomatoes stuffed with
Sicilian sardine sauce
skewers
grilled shrimp, and illus.
veal cubes and pork sausage, pan-roasted with sage and white wine
snapper
sauteed
with finocchio, Sicilian style
with mushrooms
soffritto, 1.1, 1.2
sole, baked fillet of, with tomato, oregano, and hot pepper
sorbet, tangerine
soup pasta
soups, 1.1, 3.1, 21.1
all-shellfish and mollusks
barley, Trent style
bean
with garlic and parsley
with pasta
with red cabbage
with rice
with Savoy cabbage
with vegetables
broccoli and egg barley
chick pea
with pasta
with rice
clam
clam and pea
egg and Parmesan strands in broth
fish
Mar
cella’s Father’s
simplified single-fish
flavor base for
lentil
with pasta, bacon, and garlic
mussel
Novara’s bean and vegetable
pasta and bean
potato
with carrots and celery
with green peas
with smothered onions
with split green peas
rice
and bean
and peas
and smothered cabbage
spinach
with rice
squid and artichoke
stuffed lettuce
Tuscan peasant
vegetable
bean and vegetable
Romagna style
of spring vegetables
summer, with rice and basil, Milan style
spaghetti, itr.1, 4.1
frittata with
stuffed frittata, with tomato, mozzarella, and ham
sauces for, list
spaghettini
sauces for, list
spareribs of pork
grilled marinated
pan-roasted with sage and white wine, Treviso style
with tomatoes and vegetables, for polenta
spinach
crespelle, with prosciutto and Parmesan filling
for green pasta dough
and ham, sliced pasta roll filled with
and poached tuna roll
and prosciutto stuffing, veal roll with
and ricotta gnocchi
gratinéed
salad, with sunchoke
sauce, with ricotta and ham
sautéed with olive oil and garlic
soup
with rice
spinach fettuccine, in pasta wrappers with ham and porcini
spring vegetable soup
squab pigeons, pan-roasted
squid
in all-shellfish and mollusks soup
and artichoke soup
cleaning, and illus.
cooking times for
in fish soup, important flavor contribution of
fried calamari
and potatoes, Genoa style
sauce, halibut over
in seafood salad
whole stuffed
braised with tomatoes and white wine
with porcini mushroom stuffing
with tomatoes
and peas, Tuscan style
steak
pan-broiled
with Marsala and chili pepper
with tomatoes and olives
pan-fried, cacciatora style
T-bone, grilled Florentine style
stew(s)
beef, with red wine and vegetables
fish (thick soup)
flavor base for
lamb
with ham and red bell pepper
with vinegar and green beans
stimpirata style sautéed swordfish or salmon steaks
stinco
strawberry(ies)
and mangoes in sweet white wine
“Slush,” with lemon ice cream and sparkling wine
stricchetti
summer vegetable soup with rice and basil, Milan style
sunchoke (Jerusalem artichoke)
braised, with scallions
fried chips
gratin
how to use
salad, with spinach
sauteed
smothered, with tomato and onion
sweet and sour onions
sweetbreads, sauteed, with tomatoes and peas
Swiss chard
gratinéed with Parmesan cheese
salad, boiled
sautéed with olive oil, garlic, and parsley
torte, with raisins and pine nuts
swordfish
fried tidbits of
steaks
grilled Sicilian, salmoriglio style
sauteed, with capers and vinegar, stimpirata style
tagliatelle, 1.1, 4.1 and illus.
alla bolognese
tagliolini, 1.1, 4.1
pasta machine cutters for
tangerine shells with tangerine sorbet
tartufi
T-bone steak, grilled, Florentine style
tegliata di Biete
tilefish steaks, 10.1, 10.2
timballo, mushroom
tomato(es)
and anchovy conza, for sfinciuni
baked fillet of sole with
baked potatoes and onion with, Apulian style
braised celery stalks with onion, pancetta and
in bread salad
bruschetta
canned, 1.1, 1.2, 4.1
in crespelle, with prosciutto and cheese
fresh, 1.1, 4.1
fresh mushrooms with porcini, rosemary and
fried
frittata
with onion and basil
stuffed, with spaghetti, tomato, mozzarella, and ham
green beans, yellow peppers and chili pepper with
meatballs and
oven-browned
pan-broiled thin beef steaks with olives and
plum, 1.1, 4.1
pork chops braised with cream and porcini mushrooms
with sage, Modena style
pork sausages with and black-eyed peas
and smothered onions
potatoes, onions, and sweet pepper with
salad, garlic scented
sauces
with anchovy
blanching method of preparation
food mill method of preparation
with garlic and basil
with heavy cream
with marjoram and two cheeses
with olive oil and chopped vegetables (three ways)
with olive oil and sauteed vegetables
with onion and butter
with pancetta and chili peppers (amatriciana), 1.1, 4.1
with porcini mushrooms
with rosemary and pancetta
sauteed sweetbreads with peas and
shrimp and chili pepper with
squid with
Tuscan style, with peas
whole stuffed squid braised with tomatoes and white wine
stuffed with shrimp
stuffed with tuna
sunchokes and onions with, smothered
veal scaloppine and, with oregano and capers
veal stew with peas and
and vegetables, spareribs with, for polenta
zucchini with, and basil
zucchini gratin with, and marjoram
tongue, beef, in bollito misto
tonnarelli
sauces for, list
tools, kitchen
topinambur
tortelli, 1.1, 1.2, 4.1
stuffed with parsley and ricotta
tortellini, 1.1, 1.2, 4.1 and illus.
drying
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.
of handmade pasta
sauces for, list
stuffed with Swiss chard, prosciutto, and ricotta
Treviso radicchio
with bacon
trifolati
tripe, with Parmesan cheese
with beans
trofie
trout
carpione
cold, in orange marinade
truffles
black
sauce
white
salad, with mushrooms and Parmesan cheese
tuna
and bean salad
poached, roll
with potato
with spinach
sauce
for cold sliced meats, 12.1, 18.1
with tomatoes and garlic
steaks, 10.1, 10.2
sweet and sour, Trapa
ni style
tomatoes stuffed with
tuna roe (bottarga)
turbot fillets, baked with potatoes, garlic, and olive oil, Genoese style, 10.1, 21.1
turkey breast
cold sliced, with tuna sauce
cutlets Milanese style
Tuscan meat roll with white wine and porcini mushrooms
Tuscan peasant soup
vaccinara style oxtail
veal
braised shanks
gremolada for
Milanese style (ossobuco)
tomato-less (ossobuco in bianco)
Trieste-style whole
cold sliced, with tuna sauce
cutlets Milanese style
pan-roasting
breast
with garlic, rosemary, and white wine
rolled-up breast of, with pancetta
roll(s)
with anchovy fillets and mozzarella
with pancetta and Parmesan
with spinach and prosciutto stuffing
stuffed, with ham, Parmesan, nutmeg, and white wine
sautéed chops
breaded, Milanese style
breaded, Sicilian style variation, with garlic and rosemary
with garlic, anchovies, and parsley
with sage and white wine
scaloppine
cotolette
with ham, anchovies, capers, and grappa
with lemon
with Marsala
with Marsala and cream
with mozzarella
in parchment, with asparagus and fontina cheese
slicing and pounding and illus.
with tomato, oregano, and capers
skewered cubes and pork sausage, pan-roasted with sage and white wine
stew
cuts for
with mushrooms
with sage, white wine, and cream
with tomatoes and peas
stuffed lettuce soup with
vegetables
charcoal-grilled
flavor base for
insaporiere (“making tasty”)
mixed greens, sauteed, with olive oil and garlic
mixed platter
pinzimonio
raw, with hot Piedmontese dip
risotto
with red wine
spring vegetables, tomato, and basil
salad, mixed cooked
sauce, for pasta
side dishes
soup
bean and vegetable
Romagna style
spring vegetable
summer, with rice and basil, Milan style
spareribs with, for polenta
when to add salt to
Venetian lemon and strawberry “Slush” with sparkling wine
Venetian rice and pea soup
vermicelli, sauces for, list
Vialone Nano rice
vinegar
balsamic, 1.1, 18.1
in salads
vitello
all’uccelletto
scaloppine di
cotolette di
messicani di
tonnato, 12.1, 18.1
vitellone
walnut cake
whole-wheat bread
winter meatballs with Savoy cabbage
zabaglione
cold, with red wine
zampone
ziti
zucchini
baked, stuffed with ham and cheese
blossoms, crisp-fried
fried
with flour and water batter
in vinegar and garlic
frittata, with basil
gratin with tomato and marjoram
Essentials of Classic Italian Cooking Page 76