The Tastes of Italy - Art De La Table

home *** CD-ROM | disk | FTP | other *** search

/ The Tastes of Italy - Art De La Table / The Tastes of Italy - Art de la Table.iso / RECIPES / IE10.TXT < prev next >

Wrap

Text File | 1996-04-18 | 17KB | 749 lines

!! 91 Servings: 2 people Dried white beans 75 g Small garlic clove 1 Fresh rosemary sprig 1/4 Small bay leaf 1/4 Cracked white peppercorns 1 tsp Salt 1 tsp Small onion 1/2 Extra-virgin olive oil 2 tbs Freshly ground black pepper 1 tsp 7 oz can of solid tuna in water 1 @ Servings: 4 people Dried white beans 150 g Small garlic cloves 2 Fresh rosemary sprig 1/2 Small bay leaf 1/2 Cracked white peppercorns 2 tsp Salt 1 tsp Small onion 1/2 Extra-virgin olive oil 3 tbs Freshly ground black pepper 1 tsp 7 oz can of solid tuna in water 1 @ Servings: 6 people Dried white beans 200 g Garlic cloves 2 Fresh rosemary sprig 1/2 Bay leaf 1/2 Cracked white peppercorns 2 tsp Salt 1 tsp Small onion 1 Extra-virgin olive oil 3 tbs Freshly ground black pepper 1 tsp 7 oz cans of solid tuna in water 2 @ Servings: 8 people Dried white beans 300 g Garlic cloves 3 Fresh rosemary sprig 1 Bay leaf 1/2 Cracked white peppercorns 1 tbs Salt 1 tsp Small onion 1 Extra-virgin olive oil 50 ml Freshly ground black pepper 1 tsp 7 oz cans of solid tuna in water 2 @ Servings: 10 people Dried white beans 350 g Garlic cloves 4 Fresh rosemary sprig 1 Small bay leaf 1 Cracked white peppercorns 1 tbs Salt 1 tsp Onion 1 Extra-virgin olive oil 75 ml Freshly ground black pepper 1 tsp 7 oz cans of solid tuna in water 3 @ Servings: 12 people Dried white beans 400 g Small garlic cloves 5 Fresh rosemary sprigs 1 1/2 Bay leaf 1 Cracked white peppercorns 1 tbs Salt 2 tsp Onion 1 Extra-virgin olive oil 100 ml Freshly ground black pepper 1 tsp 7 oz cans of solid tuna in water 3 !! 92 Servings: 2 people Small zucchini 250 g Good white-wine vinegar 2 tbs Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 2 Small mint leaves 3 Tin of anchovy fillets in olive oil 1/2 Olive oil as needed @ Servings: 4 people Small zucchini 500 g Good white-wine vinegar 50 ml Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 4 Small mint leaves 6 Tin of anchovy fillets in olive oil 1 Olive oil as needed @ Servings: 6 people Small zucchini 750 g Good white-wine vinegar 75 ml Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 6 Small mint leaves 9 Tins of anchovy fillets in olive oil 1 1/2 Olive oil as needed @ Servings: 8 people Small zucchini 1 kg Good white-wine vinegar 125 ml Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 8 Small mint leaves 12 Tins of anchovy fillets in olive oil 2 Olive oil as needed @ Servings: 10 people Small zucchini 1 1/4 kg Good white-wine vinegar 150 ml Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 10 Small mint leaves 15 Tins of anchovy fillets in olive oil 2 1/2 Olive oil as needed @ Servings: 12 people Small zucchini 1 1/2 kg Good white-wine vinegar 175 ml Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 12 Small mint leaves 18 Tins of anchovy fillets in olive oil 3 Olive oil as needed !! 93 Servings: 2 people Long grain rice 75 g Small orange 1 Black olives 40 g Fresh basil leaves several Olive oil 1 tbs Balsamic vinegar 2 tsp Salt and freshly ground pepper to taste Spinach leaves 25 g @ Servings: 4 people Long grain rice 150 g Orange 1 Black olives 75 g Fresh basil leaves several Olive oil 2 tbs Balsamic vinegar 2 tsp Salt and freshly ground pepper to taste Spinach leaves 50 g @ Servings: 6 people Long grain rice 200 g Small oranges 2 Black olives 100 g Fresh basil leaves several Olive oil 3 tbs Balsamic vinegar 2 tsp Salt and freshly ground pepper to taste Spinach leaves 75 g @ Servings: 8 people Long grain rice 300 g Oranges 2 Black olives 150 g Fresh basil leaves several Olive oil 50 ml Balsamic vinegar 1 tbs Salt and freshly ground pepper to taste Spinach leaves 100 g @ Servings: 10 people Long grain rice 350 g Small oranges 3 Black olives 200 g Fresh basil leaves several Olive oil 75 ml Balsamic vinegar 1 tbs Salt and freshly ground pepper to taste Spinach leaves 125 g @ Servings: 12 people Long grain rice 400 g Oranges 3 Black olives 200 g Fresh basil leaves several Olive oil 100 ml Balsamic vinegar 1 tbs Salt and freshly ground pepper to taste Spinach leaves 150 g !! 94 Servings: 8 people Eggplants 2 Salt to taste Olive oil for frying Medium onions 3 Garlic cloves 2 Tomatoes 600 g Sugar 2 tsp Freshly ground pepper to taste Fresh parsley small bunch Fresh basil small bunch Risotto rice 300 g Chicken stock 2 liters Pecorino cheese 30 g !! 95 Servings: 2 people Petto di Pollo: 150-200 g boned chicken breasts with skin 2 Unsalted butter 2 tsp Italian white wine 3 tbs Ripieno: Extra-virgin olive oil 2 tsp Minced shallots 1 tsp Minced garlic 1 tsp Fresh mushrooms, stemmed 150 g Dried porcini, soaked in cold water, cleaned, chopped 25 g Minced parsley 1 tbs Italian white wine 2 tsp Ground veal or pork 25 g Parmigiano-Reggiano 2 tbs Sauce: Unsalted butter 1 tsp Minced shallots 2 tsp Chopped strigoli, arugula or chioggia (radicchio) 1 tbs Italian white wine 3 tbs Concentrated stock 50 ml Heavy cream 2 tbs Cornstarch mixed with 1 tsp water, optional 1 tsp Salt, freshly ground white pepper and nutmeg to taste @ Servings: 4 people Petto di Pollo: 150- 200 g boned chicken breasts with skin 4 Unsalted butter 1 tbs Italian white wine 50 ml Ripieno: Extra-virgin olive oil 1 tbs Minced shallots 2 tsp Minced garlic 1 tsp Fresh mushrooms, stemmed 300 g Dried porcini, soaked in cold water, cleaned, chopped 25 g Minced parsley 2 tbs Italian white wine 1 tbs Ground veal or pork 50 g Parmigiano-Reggiano 3 tbs Sauce: Unsalted butter 2 tsp Minced shallots 1 tbs Chopped strigoli, arugula or chioggia (radicchio) 2 tbs Italian white wine 50 ml Concentrated stock 125 ml Heavy cream 3 tbs Cornstarch mixed with 1 tsp water, optional 1 tsp Salt, freshly ground white pepper and nutmeg to taste @ Servings: 6 people Petto di Pollo: 150- 200 g boned chicken breasts with skin 6 Unsalted butter 2 tbs Italian white wine 75 ml Ripieno: Extra-virgin olive oil 1 tbs Minced shallots 1 tbs Minced garlic 1 tsp Fresh mushrooms, stemmed 450 g Dried porcini, soaked in cold water, cleaned, chopped 25 g Minced parsley 3 tbs Italian white wine 1 tbs Ground veal or pork 75 g Parmigiano-Reggiano 4 tbs Sauce: Unsalted butter 1 tbs Minced shallots 2 tbs Chopped strigoli, arugula or chioggia (radicchio) 3 tbs Italian white wine 75 ml Concentrated stock 175 ml Heavy cream 50 ml Cornstarch mixed with 1 tsp water, optional 1 tsp Salt, freshly ground white pepper and nutmeg to taste @ Servings: 8 people Petto di Pollo: 150- 200 g boned chicken breasts with skin 8 Unsalted butter 2 tbs Italian white wine 100 ml Ripieno: Extra-virgin olive oil 2 tbs Minced shallots 2 tbs Minced garlic 1 tsp Fresh mushrooms, stemmed 600 g Dried porcini, soaked in cold water, cleaned, chopped 50 g Minced parsley 4 tbs Italian white wine 2 tbs Ground veal or pork 100 g Parmigiano-Reggiano 5 tbs Sauce: Unsalted butter 2 tbs Minced shallots 2 tbs Chopped strigoli, arugula or chioggia (radicchio) 4 tbs Italian white wine 100 ml Concentrated stock 250 ml Heavy cream 75 ml Cornstarch mixed with 1 tsp water, optional 1 tsp Salt, freshly ground white pepper and nutmeg to taste @ Servings: 10 people Petto di Pollo: 150- 200 g boned chicken breasts with skin 10 Unsalted butter 3 tbs Italian white wine 125 ml Ripieno: Extra-virgin olive oil 2 tbs Minced shallots 2 tbs Minced garlic 1 tsp Fresh mushrooms, stemmed 750 g Dried porcini, soaked in cold water, cleaned, chopped 50 g Minced parsley 5 tbs Italian white wine 2 tbs Ground veal or pork 150 g Parmigiano-Reggiano 6 tbs Sauce: Unsalted butter 2 tbs Minced shallots 3 tbs Chopped strigoli, arugula or chioggia (radicchio) 5 tbs Italian white wine 125 ml Concentrated stock 300 ml Heavy cream 125 ml Cornstarch mixed with 1 tsp water, optional 1 tsp Salt, freshly ground white pepper and nutmeg to taste @ Servings: 12 people Petto di Pollo: 150- 200 g boned chicken breasts with skin 12 Unsalted butter 3 tbs Italian white wine 150 ml Ripieno: Extra-virgin olive oil 2 tbs Minced shallots 2 tbs Minced garlic 2 tsp Fresh mushrooms, stemmed 900 g Dried porcini, soaked in cold water, cleaned, chopped 50 g Minced parsley 6 tbs Italian white wine 2 tbs Ground veal or pork 200 g Parmigiano-Reggiano 7 tbs Sauce: Unsalted butter 2 tbs Minced shallots 3 tbs Chopped strigoli, arugula or chioggia (radicchio) 6 tbs Italian white wine 150 ml Concentrated stock 350 ml Heavy cream 150 ml Cornstarch mixed with 1 tsp water, optional 1 tsp Salt, freshly ground white pepper and nutmeg to taste !! 96 Servings: 2 people Greens, stems removed 50 g Small ripe tomato 1 Small garlic clove 1 Finely minced red onion 1 tsp Fine quality extra-virgin olive oil 2 tsp Balsamic vinegar 1 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 5 @ Servings: 4 people Greens, stems removed 75 g Small ripe tomatoes 2 Garlic clove 1 Finely minced red onion 2 tsp Fine quality extra-virgin olive oil 1 tbs Balsamic vinegar 1 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 10 @ Servings: 6 people Greens, stems removed 100 g Medium ripe tomatoes 2 Large garlic clove 1 Finely minced red onion 1 tbs Fine quality extra-virgin olive oil 1 tbs Balsamic vinegar 1 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 15 @ Servings: 8 people Greens, stems removed 150 g Small ripe tomatoes 3 Small garlic cloves 2 Finely minced red onion 2 tbs Fine quality extra-virgin olive oil 2 tbs Balsamic vinegar 2 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 20 @ Servings: 10 people Greens, stems removed 200 g Small ripe tomatoes 4 Garlic cloves 2 Finely minced red onion 2 tbs Fine quality extra-virgin olive oil 2 tbs Balsamic vinegar 2 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 25 @ Servings: 12 people Greens, stems removed 225 g Medium ripe tomatoes 4 Large garlic cloves 2 Finely minced red onion 2 tbs Fine quality extra-virgin olive oil 2 tbs Balsamic vinegar 2 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 30 !! 97 Servings: 2 people Flour 150 g Egg 1 Dry white wine 3 tbs Sugar 25 g Salt pinch Soft butter 25 g Oil for deep frying Powdered sugar to decorate @ Servings: 4 people Flour 250 g Eggs 2 Dry white wine 100 ml Sugar 75 g Salt pinch Soft butter 25 g Oil for deep frying Powdered sugar to decorate @ Servings: 6 people Flour 400 g Eggs 3 Dry white wine 150 ml Sugar 100 g Salt pinch Soft butter 50 g Oil for deep frying Powdered sugar to decorate @ Servings: 8 people Flour 600 g Eggs 4 Dry white wine 200 ml Sugar 150 g Salt pinch Soft butter 75 g Oil for deep frying Powdered sugar to decorate @ Servings: 10 people Flour 750 g Eggs 5 Dry white wine 200 ml Sugar 175 g Salt pinch Soft butter 100 g Oil for deep frying Powdered sugar to decorate @ Servings: 12 people Flour 850 g Eggs 6 Dry white wine 250 ml Sugar 200 g Salt pinch Soft butter 100 g Oil for deep frying Powdered sugar to decorate !! 98 Servings: 2 people 400 g frozen puff or pie pastry 1 Ricotta cheese, drained in a sieve or cheesecloth 150 g Sugar 2 tbs Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 2 tsp Strawberries 75 g Blueberries 75 g Raspberries 75 g Blackberries 75 g Orange liqueur 3 tsp @ Servings: 4 people 400 g frozen puff or pie pastry 1 Ricotta cheese, drained in a sieve or cheesecloth 300 g Sugar 3 tbs Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 3 tsp Strawberries 125 g Blueberries 125 g Raspberries 125 g Blackberries 125 g Orange liqueur 2 tbs @ Servings: 6 people 400 g frozen puff or pie pastry 1 Ricotta cheese, drained in a sieve or cheesecloth 450 g Sugar 50 g Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 1 tbs Strawberries 150 g Blueberries 150 g Raspberries 150 g Blackberries 150 g Orange liqueur 2 tbs @ Servings: 8 people 400 g frozen puff or pie pastry 2 Ricotta cheese, drained in a sieve or cheesecloth 600 g Sugar 75 g Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 2 tbs Strawberries 200 g Blueberries 200 g Raspberries 200 g Blackberries 200 g Orange liqueur 3 tbs @ Servings: 10 people 400 g frozen puff or pie pastry 2 Ricotta cheese, drained in a sieve or cheesecloth 750 g Sugar 75 g Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 2 tbs Strawberries 250 g Blueberries 250 g Raspberries 250 g Blackberries 250 g Orange liqueur 3 tbs @ Servings: 12 people 400 g frozen puff or pie pastry 2 Ricotta cheese, drained in a sieve or cheesecloth 900 g Sugar 100 g Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 2 tbs Strawberries 300 g Blueberries 300 g Raspberries 300 g Blackberries 300 g Orange liqueur 4 tbs !! 99 Servings: 2 people Asparagus 200 g Swiss chard 200 g Onion 1 Olive oil for frying Risotto rice 150 g Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 400 ml Dry white wine 125 ml Parmesan cheese 50 g @ Servings: 4 people Asparagus 400 g Swiss chard 400 g Onions 2 Olive oil for frying Risotto rice 300 g Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 800 ml Dry white wine 250 ml Parmesan cheese 75 g @ Servings: 6 people Asparagus 600 g Swiss chard 600 g Onions 3 Olive oil for frying Risotto rice 450 g Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 1 1/4 liters Dry white wine 350 ml Parmesan cheese 125 g @ Servings: 8 people Asparagus 800 g Swiss chard 800 g Onions 4 Olive oil for frying Risotto rice 600 g Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 1 3/4 liters Dry white wine 500 ml Parmesan cheese 175 g @ Servings: 10 people Asparagus 1 kg Swiss chard 1 kg Onions 5 Olive oil for frying Risotto rice 750 g Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 2 1/4 liters Dry white wine 650 ml Parmesan cheese 225 g @ Servings: 12 people Asparagus 1 1/4 kg Swiss chard 1 1/4 kg Onions 6 Olive oil for frying Risotto rice 900 g Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 2 1/2 liters Dry white wine 750 ml Parmesan cheese 250 g !! 100 Servings: 2 people Pancetta 50 g Water 300 ml Salt 1 tsp Italian cornmeal, preferably coarse 50 g Fresh Mozzarella cheese 25 g Fontina cheese 25 g Parmesan cheese 25 g @ Servings: 4 people Pancetta 75 g Water 650 ml Salt 2 tsp Italian cornmeal, preferably coarse 100 g Fresh Mozzarella cheese 5o g Fontina cheese 50 g Parmesan cheese 25 g @ Servings: 6 people Pancetta 125 g Water 1 liter Salt 1 tbs Italian cornmeal, preferably coarse 150 g Fresh Mozzarella cheese 75 g Fontina cheese 75 g Parmesan cheese 50 g @ Servings: 8 people Pancetta 150 g Water 1 1/2 liters Salt 2 tbs Italian cornmeal, preferably coarse 200 g Fresh Mozzarella cheese 125 g Fontina cheese 125 g Parmesan cheese 50 g @ Servings: 10 people Pancetta 175 g Water 1 3/4 liters Salt 2 tbs Italian cornmeal, preferably coarse 250 g Fresh Mozzarella cheese 150 g Fontina cheese 150 g Parmesan cheese 75 g @ Servings: 12 people Pancetta 225 g Water 2 liters Salt 2 tbs Italian cornmeal, preferably coarse 300 g Fresh Mozzarella cheese 175 g Fontina cheese 175 g Parmesan cheese 75 g