The Tastes of Italy - Art De La Table

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!! 51 Servings: 1 large loaf Milk 1 cup Active dry yeast 15 g or dry yeast 7 g White, unbleached flour 400 g Olive oil 75 ml Salt 1 tsp Pitted black olives 75 g Sugar 1 tsp !! 52 Servings: 2 people Small onion 1 Butter 25 g Flour 25 g Chicken or beef stock, preferably home-made 750 ml Dry white wine 50 ml Egg yolk 1 Light cream 50 ml Grated Pecorino cheese to taste Fresh chopped parsley medium-sized bunch Buttered toast wedges accompaniment Salt and freshly ground pepper @ Servings: 4 people Large onion 1 Butter 50 g Flour 50 g Chicken or beef stock, preferably home-made 1 1/2 liters Dry white wine 100 ml Egg yolks 2 Light cream 100 ml Grated Pecorino cheese to taste Fresh chopped parsley medium-sized bunch Buttered toast wedges accompaniment Salt and freshly ground pepper @ Servings: 6 people Small onions 2 Butter 75 g Flour 75 g Chicken or beef stock, preferably home-made 2 1/4 liters Dry white wine 150 ml Egg yolks 3 Light cream 150 ml Grated Pecorino cheese to taste Fresh chopped parsley medium-sized bunch Buttered toast wedges accompaniment Salt and freshly ground pepper @ Servings: 8 people Large onions 2 Butter 100 g Flour 100 g Chicken or beef stock, preferably home-made 3 liters Dry white wine 200 ml Egg yolks 4 Light cream 200 ml Grated Pecorino cheese to taste Fresh chopped parsley medium-sized bunch Buttered toast wedges accompaniment Salt and freshly ground pepper @ Servings: 10 people Small onions 3 Butter 125 g Flour 125 g Chicken or beef stock, preferably home-made 3 3/4 liters Dry white wine 250 ml Egg yolks 5 Light cream 250 ml Grated Pecorino cheese to taste Fresh chopped parsley medium-sized bunch Buttered toast wedges accompaniment Salt and freshly ground pepper @ Servings: 12 people Large onions 3 Butter 150 g Flour 150 g Chicken or beef stock, preferably home-made 4 1/2 liters Dry white wine 300 ml Egg yolks 6 Light cream 300 ml Grated Pecorino cheese to taste Fresh chopped parsley medium-sized bunch Buttered toast wedges accompaniment Salt and freshly ground pepper !! 53 Servings: 2 people Oranges 2 Small red onion 1 Anchovy fillets 2 Olive oil 2 tbs Salt and freshly ground pepper to taste Fresh chopped parsley optional, garnish Capers 1 tsp @ Servings: 4 people Oranges 4 Red onion 1 Anchovy fillets 4 Olive oil 50 ml Salt and freshly ground pepper to taste Fresh chopped parsley optional, garnish Capers 1 tsp @ Servings: 6 people Oranges 6 Small red onions 2 Anchovy fillets 6 Olive oil 75 ml Salt and freshly ground pepper to taste Fresh chopped parsley optional, garnish Capers 2 tsp @ Servings: 8 people Oranges 8 Red onions 2 Anchovy fillets 8 Olive oil 125 ml Salt and freshly ground pepper to taste Fresh chopped parsley optional, garnish Capers 2 tsp @ Servings: 10 people Oranges 10 Small, red onions 3 Anchovy fillets 10 Olive oil 150 ml Salt and freshly ground pepper to taste Fresh chopped parsley optional, garnish Capers 3 tsp @ Servings: 12 people Oranges 12 Red onions 3 Anchovy fillets 12 Olive oil 175 ml Salt and freshly ground pepper to taste Fresh chopped parsley optional, garnish Capers 1 tbs !! 54 Servings: 2 people Small carrot 1 Small red onion 1 Small celery stalk 1 Tomato 1 Small garlic clove 1 Olive oil 1 tbs Butter 2 tbs Flour for dredging 5-8 cm thick slices of veal shank 2 Grated lemon rind 1 tsp Dry white wine 50 ml Fresh thyme sprig Salt and freshly ground pepper to taste Tomato paste 1 tsp Lemon zest 1 tsp Gremolata: Parsley handful Grated lemon rind 1 tsp Garlic clove 1 @ Servings: 4 people Carrot 1 Small red onions 2 Celery stalk 1 Tomatoes 2 Garlic clove 1 Olive oil 2 tbs Butter 50 ml Flour for dredging 5-8 cm thick slices of veal shank 4 Grated lemon rind 1 tsp Dry white wine 100 ml Fresh thyme sprig Salt and freshly ground pepper to taste Tomato paste 1 tbs Lemon zest 2 tsp Gremolata: Parsley handful Grated lemon rind 1 tsp Garlic cloves 2 @ Servings: 6 people Small carrots 2 Small red onions 3 Small celery stalks 2 Tomatoes 3 Small garlic cloves 2 Olive oil 3 tbs Butter 75 ml Flour for dredging 5-8 cm thick slices of veal shank 6 Grated lemon rind 2 tsp Dry white wine 200 ml Fresh thyme sprig Salt and freshly ground pepper to taste Tomato paste 2 tbs Lemon zest 2 tsp Gremolata: Parsley handful Grated lemon rind 1 tsp Garlic cloves 3 @ Servings: 8 people Carrots 2 Small red onions 4 Celery stalks 2 Tomatoes 4 Garlic cloves 2 Olive oil 50 ml Butter 125 ml Flour for dredging 5-8 cm thick slices of veal shank 8 Grated lemon rind 2 tsp Dry white wine 250 ml Fresh thyme sprig Salt and freshly ground pepper to taste Tomato paste 2 tbs Lemon zest 1 tbs Gremolata: Parsley handful Grated lemon rind 1 tsp Garlic clove 4 @ Servings: 10 people Small carrots 3 Small red onions 5 Small celery stalks 3 Tomatoes 5 Small garlic cloves 3 Olive oil 75 ml Butter 150 ml Flour for dredging 5-8 cm thick slices of veal shank 10 Grated lemon rind 3 tsp Dry white wine 300 ml Fresh thyme sprig Salt and freshly ground pepper to taste Tomato paste 3 tbs Lemon zest 1 tbs Gremolata: Parsley handful Grated lemon rind 1 tsp Garlic cloves 5 @ Servings: 12 people Carrots 3 Small red onions 6 Celery stalks 3 Tomatoes 6 Garlic cloves 3 Olive oil 75 ml Butter 175 ml Flour for dredging 5-8 cm thick slices of veal shank 12 Grated lemon rind 1 tbs Dry white wine 350 ml Fresh thyme sprig Salt and freshly ground pepper to taste Tomato paste 3 tbs Lemon zest 2 tbs Gremolata: Parsley handful Grated lemon rind 2 tsp Garlic cloves 6 !! 55 Servings: 8 people Raisins 150 g Dried figs 6 Brandy 100 ml Melted butter 75 g Sugar 100 g Eggs 3 Egg yolks 2 Salt 1 tsp All-purpose flour 650 g Chopped candied orange peel 25 g Grated rind of 1 lemon Vanilla extract 1 tsp Fresh yeast 20 g or dry active yeast 10 g Warm water 200 ml !! 56 Servings: 2 people Small lemon 1/2 Gelatin sheets 2 Vanilla bean 1 Lemon juice 1 tsp Heavy cream 150 ml Water 2 tbs Light rum 2 tbs Sugar 25 g Confectioners' sugar 25 g + 1 tsp @ Servings: 4 people Small lemon 1 Gelatin sheets 3 Vanilla bean 1 Lemon juice 1 tsp Heavy cream 300 ml Water 3 tbs Light rum 3 tbs Sugar 75 g Confectioners' sugar 50 g + 1 tsp @ Servings: 6 people Small lemon 1 Gelatin sheets 4 Vanilla bean 1 Lemon juice 2 tsp Heavy cream 500 ml Water 50 ml Light rum 50 ml Sugar 100 g Confectioners' sugar 50g + 2 tsp @ Servings: 8 people Lemon 1 Gelatin sheets 5 Vanilla bean 1 Lemon juice 2 tsp Heavy cream 650 ml Water 75 ml Light rum 75 ml Sugar 125 g Confectioners' sugar 100 g + 2 tsp @ Servings: 10 people Lemon 1 Gelatin sheets 6 Vanilla bean 1 Lemon juice 3 tsp Heavy cream 800 ml Water 100 ml Light rum 100 ml Sugar 175 g Confectioners' sugar 100 g + 1 tbs @ Servings: 12 people Lemon 1 Gelatin sheets 7 Vanilla bean 1 Lemon juice 1 tbs Heavy cream 950 ml Water 125 ml Light rum 125 ml Sugar 200 g Confectioners' sugar 125 g + 1 tbs !! 57 Servings: 2 people Medium green peppers 2 Ricotta 100 g Italian breadcrumbs 25 g Romano cheese 1 tsp Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 100 ml @ Servings: 4 people Medium green peppers 4 Ricotta 250 g Italian breadcrumbs 50 g Romano cheese 2 tsp Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 250 ml @ Servings: 6 people Medium green peppers 6 Ricotta 350 g Italian breadcrumbs 75 g Romano cheese 1 tbs Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 350 ml @ Servings: 8 people Medium green peppers 8 Ricotta 500 g Italian breadcrumbs 100 g Romano cheese 1 tbs Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 500 ml @ Servings: 10 people Medium green peppers 10 Ricotta 600 g Italian breadcrumbs 125 g Romano cheese 2 tbs Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 600 ml @ Servings: 12 people Medium green peppers 12 Ricotta 750 g Italian breadcrumbs 150 g Romano cheese 2 tbs Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 750 ml !! 58 Servings: 2 people Dried cannellini beans 150 g Small onion 1 Small garlic clove 1 Small carrot 1 Small celery stalk 1 Small unsmoked ham hock 1 Beef stock (preferably home-made) 1 L Dried macaroni, spaghetti or any soup pasta 100 g Fatty bacon or pancetta 25 g Olive oil 3 tbs Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 4 people Dried cannellini beans 300 g Onion 1 Garlic clove 1 Carrot 1 Celery stalk 1 Unsmoked ham hock 1 Beef stock (preferably home-made) 2 liters Dried macaroni, spaghetti or any soup pasta 200 g Fatty bacon or pancetta 50 g Olive oil 50 ml Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 6 people Dried cannellini beans 450 g Small onions 2 Small garlic cloves 2 Small carrots 2 Small celery stalks 2 Large unsmoked ham hocks 1 Beef stock (preferably home-made) 3 liters Dried macaroni, spaghetti or any soup pasta 300 g Fatty bacon or pancetta 75 g Olive oil 75 ml Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 8 people Dried cannellini beans 600 g Onions 2 Garlic cloves 2 Carrots 2 Celery stalks 2 Unsmoked ham hocks 2 Beef stock (preferably home-made) 4 liters Dried macaroni, spaghetti or any soup pasta 400 g Fatty bacon or pancetta 100 g Olive oil 100 ml Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 10 people Dried cannellini beans 750 g Small onions 3 Small garlic cloves 3 Small carrots 3 Small celery stalks 3 Large unsmoked ham hocks 2 Beef stock (preferably home-made) 5 liters Dried macaroni, spaghetti or any soup pasta 500 g Fatty bacon or pancetta 125 g Olive oil 125 ml Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 12 people Dried cannellini beans 900 g Onions 3 Garlic cloves 3 Carrots 3 Celery stalks 3 Unsmoked ham hocks 3 Beef stock (preferably home-made) 6 liters Dried macaroni, spaghetti or any soup pasta 600 g Fatty bacon or pancetta 150 g Olive oil 150 ml Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste !! 59 Servings: 2 people Green olives 50 g Broccoli 300 g Small dried red chili pepper 1/2 Garlic clove 1 Olive oil 3 tbs Anchovy fillet 4 Dried short macaroni 150 g Salt and freshly ground pepper to taste @ Servings: 4 people Green olives 100 g Broccoli 600 g Small dried red chili pepper 1 Garlic cloves 2 Olive oil 75 ml Anchovy fillet 8 Dried short macaroni 350 g Salt and freshly ground pepper to taste @ Servings: 6 people Green olives 125 g Broccoli 900 g Small dried red chili peppers 1 Garlic cloves 3 Olive oil 125 ml Anchovy fillet 12 Dried short macaroni 500 g Salt and freshly ground pepper to taste @ Servings: 8 people Green olives 150 g Broccoli 1 1/4 kg Small dried red chili peppers 2 Garlic cloves 4 Olive oil 175 ml Anchovy fillet 16 Dried short macaroni 650 g Salt and freshly ground pepper to taste @ Servings: 10 people Green olives 200 g Broccoli 1 1/2 kg Small dried red chili peppers 2 Garlic cloves 5 Olive oil 250 ml Anchovy fillet 20 Dried short macaroni 850 g Salt and freshly ground pepper to taste @ Servings: 12 people Green olives 250 g Broccoli 1 3/4 kg Small dried red chili peppers 3 Garlic cloves 6 Olive oil 300 ml Anchovy fillet 24 Dried short macaroni 1 kg Salt and freshly ground pepper to taste !! 60 Servings: 2 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 250 g Eggs 2 Salt pinch Sauce: Fresh rosemary sprig 1 Small onion 1 Small garlic clove 1 Lard 25 g Lamb shoulder or leg 200 g Dry white wine 2 tbs Salt and freshly ground pepper to taste Ripe tomatoes 250 g @ Servings: 4 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 500 g Eggs 4 Salt pinch Sauce: Fresh rosemary sprigs 2 Small onions 2 Garlic clove 1 Lard 50 g Lamb shoulder or leg 300 g Dry white wine 50 ml Salt and freshly ground pepper to taste Ripe tomatoes 500 g @ Servings: 6 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 750 g Eggs 6 Salt pinch Sauce: Fresh rosemary sprigs 3 Small onions 3 Small garlic cloves 2 Lard 75 g Lamb shoulder or leg 400 g Dry white wine 100 ml Salt and freshly ground pepper to taste Ripe tomatoes 750 g @ Servings: 8 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 1 kg Eggs 8 Salt pinch Sauce: Fresh rosemary sprigs 4 Small onions 4 Garlic cloves 2 Lard 100 g Lamb shoulder or leg 550 g Dry white wine 125 ml Salt and freshly ground pepper to taste Ripe tomatoes 1 kg @ Servings: 10 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 1 1/4 kg Eggs 10 Salt pinch Sauce: Fresh rosemary sprigs 5 Small onions 5 Garlic cloves 2 1/2 Lard 125 g Lamb shoulder or leg 700 g Dry white wine 150 ml Salt and freshly ground pepper to taste Ripe tomatoes 1 1/4 kg @ Servings: 12 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 1 1/2 kg Eggs 12 Salt pinch Sauce: Fresh rosemary sprigs 6 Small onions 6 Garlic cloves 3 Lard 150 g Lamb shoulder or leg 850 g Dry white wine 175 ml Salt and freshly ground pepper to taste Ripe tomatoes 1 1/2 kg