The Tastes of Italy - Art De La Table

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!! 61 Servings: 2 people Fresh spinach 100 g Small garlic clove 1 Salt and white pepper to taste Spaghettini 200 g Basil leaf 1 Ricotta cheese 100 g Nutmeg pinch Pine nuts 25 g @ Servings: 4 people Fresh spinach 200 g Garlic clove 1 Salt and white pepper to taste Spaghettini 400 g Basil leaves 2 Ricotta cheese 200 g Nutmeg pinch Pine nuts 50 g @ Servings: 6 people Fresh spinach 300 g Small garlic cloves 2 Salt and white pepper to taste Spaghettini 600 g Basil leaves 2 Ricotta cheese 300 g Nutmeg pinch Pine nuts 50 g @ Servings: 8 people Fresh spinach 400 g Garlic cloves 2 Salt and white pepper to taste Spaghettini 800 g Basil leaves 3 Ricotta cheese 400 g Nutmeg pinch Pine nuts 75 g @ Servings: 10 people Fresh spinach 500 g Small garlic cloves 3 Salt and white pepper to taste Spaghettini 1 kg Basil leaves 3 Ricotta cheese 500 g Nutmeg pinch Pine nuts 100 g @ Servings: 12 people Fresh spinach 600 g Garlic cloves 3 Salt and white pepper to taste Spaghettini 1 1/4 kg Basil leaves 3-4 Ricotta cheese 600 g Nutmeg pinch Pine nuts 125 g !! 62 Servings: 2 people Raisins 25 g Small fennel bulb 1 Small onion 1/2 Olive oil 3 tbs Pine nuts 25 g Fresh sardines 4 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 250 g Anchovy fillets in oil 2 Salt and freshly ground pepper to taste @ Servings: 4 people Raisins 50 g Fennel bulb 1 Small onion 1 Olive oil 75 ml Pine nuts 50 g Fresh sardines 8 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 500 g Anchovy fillets in oil 3 Salt and freshly ground pepper to taste @ Servings: 6 people Raisins 75 g Small fennel bulbs 2 Large onion 1 Olive oil 125 ml Pine nuts 75 g Fresh sardines 12 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 750 g Anchovy fillets in oil 5 Salt and freshly ground pepper to taste @ Servings: 8 people Raisins 100 g Fennel bulbs 2 Small onions 2 Olive oil 150 ml Pine nuts 100 g Fresh sardines 16 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 1 1/4 kg Anchovy fillets in oil 6 Salt and freshly ground pepper to taste @ Servings: 10 people Raisins 125 g Small fennel bulbs 3 Large onions 2 Olive oil 175 ml Pine nuts 125 g Fresh sardines 20 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 1 1/4 kg Anchovy fillets in oil 9 Salt and freshly ground pepper to taste @ Servings: 12 people Raisins 150 g Fennel bulbs 3 Small onions 3 Olive oil 250 ml Pine nuts 150 g Fresh sardines 24 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 1 1/2 kg Anchovy fillets in oil 12 Salt and freshly ground pepper to taste !! 63 Servings: 4 people Potatoes 500g Butter 125 ml Milk 125 ml Eggs 2 Freshly grated Parmesan cheese 75 ml Salt and freshly ground pepper to taste Dry breadcrumbs 50 g Smoked bacon or ham 150 g Mozarella cheese 150 g @ Servings: 6 people Potatoes 750 g Butter 175 ml Milk 175 ml Eggs 3 Freshly grated Parmesan cheese 125 ml Salt and freshly ground pepper to taste Dry breadcrumbs 75 g Smoked bacon or ham 225 g Mozarella cheese 225 g @ Servings: 8 people Potatoes 1 kg Butter 250 ml Milk 250 ml Eggs 4 Freshly grated Parmesan cheese 175 ml Salt and freshly ground pepper to taste Dry breadcrumbs 100 g Smoked bacon or ham 275 g Mozarella cheese 275 g @ Servings: 10 people Potatoes 1 1/4 kg Butter 300 ml Milk 300 ml Eggs 5 Freshly grated Parmesan cheese 225 ml Salt and freshly ground pepper to taste Dry breadcrumbs 125 g Smoked bacon or ham 350 g Mozarella cheese 350 g @ Servings: 12 people Potatoes 1 1/2 kg Butter 350 ml Milk 350 ml Eggs 6 Freshly grated Parmesan cheese 275 ml Salt and freshly ground pepper to taste Dry breadcrumbs 150 g Smoked bacon or ham 425 g Mozarella cheese 425 g !! 64 Servings: 2 people Dough: Dry yeast 1/2 tsp or fresh yeast 8 g Warm water 100 ml Unbleached white flour 250 g Salt pinch Olive oil 1 tbs Topping: Prosciutto slices 100 g Olive oil 3 tbs @ Servings: 4 people Dough: Dry yeast 1 tsp or fresh yeast 15 g Warm water 200 ml Unbleached white flour 450 g Salt pinch Olive oil 2 tbs Topping: Prosciutto slices 200 g Olive oil 75 ml @ Servings: 6 people Dough: Dry yeast 1 1/2 tsp or fresh yeast 23 g Warm water 200 ml Unbleached white flour 650 g Salt pinch Olive oil 3 tbs Topping: Prosciutto slices 300 g Olive oil 100 ml @ Servings: 8 people Dough: Dry yeast 2 tsp or fresh yeast 30 g Warm water 300 ml Unbleached white flour 900 g Salt pinch Olive oil 50 ml Topping: Prosciutto slices 400 g Olive oil 125 ml @ Servings: 10 people Dough: Dry yeast 2 1/2 tsp or fresh yeast 38 g Warm water 400 ml Unbleached white flour 1 1/4 kg Salt pinch Olive oil 75 ml Topping: Prosciutto slices 500 g Olive oil 150 ml @ Servings: 12 people Dough: Dry yeast 1 tbs or fresh yeast 45 g Warm water 500 ml Unbleached white flour 1 1/2 kg Salt pinch Olive oil 75 ml Topping: Prosciutto slices 600 g Olive oil 175 ml !! 65 Servings: 4 people Pumpkin 500 g Ground nutmeg pinch Sugar pinch Salt and freshly ground pepper to taste Grated zest of 1 lemon Eggs 2 White unbleached flour 100 g Garlic clove 1 Butter 3 tbs Freshly grated Parmesan cheese to taste @ Servings: 6 people Pumpkin 750 g Ground nutmeg pinch Sugar pinch Salt and freshly ground pepper to taste Grated zest of 1 lemon Eggs 3 White unbleached flour 150g Small garlic cloves 2 Butter 75 g Freshly grated Parmesan cheese to taste @ Servings: 8 people Pumpkin 1 kg Ground nutmeg pinch Sugar pinch Salt and freshly ground pepper to taste Grated zest of 1 lemon Eggs 4 White unbleached flour 200 g Garlic cloves 2 Butter 100 g Freshly grated Parmesan cheese to taste @ Servings: 10 people Pumpkin 1 1/4 kg Ground nutmeg pinch Sugar pinch Salt and freshly ground pepper to taste Grated zest of 1 lemon Eggs 5 White unbleached flour 250 g Small garlic cloves 3 Butter 125 g Freshly grated Parmesan cheese to taste @ Servings: 12 people Pumpkin 1 1/2 kg Ground nutmeg pinch Sugar pinch Salt and freshly ground pepper to taste Grated zest of 1 lemon Eggs 6 White unbleached flour 300 g Garlic cloves 3 Butter 150 g Freshly grated Parmesan cheese to taste @ !! 66 Servings: 2 people Dough: Unbleached white flour 150 g Egg 1 Salt pinch Filling: Pumpkin (in one piece) 300 g Caciocavallo cheese 75 g or other hard cheese Ground almonds 50 g Salt and freshly ground pepper to taste Ground nutmeg 1 tsp Grated zest of 1 small lemon Sauce: Butter 25 g Grated cheese (same as filling) 25 g Dried thyme 1 tsp @ Servings: 4 people Dough: Unbleached white flour 250 g Eggs 2 Salt pinch Filling: Pumpkin (in one piece) 700 g Caciocavallo cheese 125 g or other hard cheese Ground almonds 75 g Salt and freshly ground pepper to taste Ground nutmeg 1 tsp Grated zest of 1 small lemon Sauce: Butter 50 g Grated cheese (same as filling) 50 g Dried thyme 1 tsp @ Servings: 6 people Dough: Unbleached white flour 400 g Eggs 3 Salt pinch Filling: Pumpkin (in one piece) 1 kg Caciocavallo cheese 200 g or other hard cheese Ground almonds 100 g Salt and freshly ground pepper to taste Ground nutmeg 1 tsp Grated zest of one small lemon Sauce: Butter 50 g Grated cheese (same as filling) 50 g Dried thyme 1 tsp @ Servings: 8 people Dough: Unbleached white flour 500 g Eggs 4 Salt pinch Filling: Pumpkin (in one piece) 1 1/2 kg Caciocavallo cheese 250 g or other hard cheese Ground almonds 125 g Salt and freshly ground pepper to taste Ground nutmeg 1 tsp Grated zest of 1 small lemon Sauce: Butter 75 g Grated cheese (same as filling) 75 g Dried thyme 1 tsp @ Servings: 10 people Dough: Unbleached white flour 650 g Eggs 5 Salt pinch Filling: Pumpkin (in one piece) 1 3/4 kg Caciocavallo cheese 300 g or other hard cheese Ground almonds 150 g Salt and freshly ground pepper to taste Ground nutmeg 1 tsp Grated zest of 1 small lemon Sauce: Butter 75 g Grated cheese (same as filling) 75 g Dried thyme 1 tsp @ Servings: 12 people Dough: Unbleached white flour 750 g Eggs 6 Salt pinch Filling: Pumpkin (in one piece) 2 kg Caciocavallo cheese 400 g or other hard cheese Ground almonds 200 g Salt and freshly ground pepper to taste Ground nutmeg 1tsp Grated zest of 1 small lemon Sauce: Butter 100 g Grated cheese (same as filling) 100 g Dried thyme 1 tsp !! 67 Servings: 2 people Olive oil 2 tbs Small rabbit 1 Fresh rosemary few sprigs Fresh sage leaves 3 Dry red wine 100 ml Bay leaf 1 Small onion 1 Small carrot 1 Small celery stalk 1 Bacon 75 g Butter 1 tsp Tomato paste 1tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 100 ml @ Servings: 4 people Olive oil 3 tbs Medium rabbit 1 Fresh rosemary few sprigs Fresh sage leaves 6 Dry red wine 150 ml Bay leaf 1 Medium onion 1 Medium carrot 1 Medium celery stalk 1 Bacon 150 g Butter 2 tsp Tomato paste 1 tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 150 ml @ Servings: 6 people Olive oil 3 tbs Large rabbit 1 Fresh rosemary few sprigs Fresh sage leaves 9 Dry red wine 250 ml Bay leaves 2 Onion 1 Carrot 1 Celery stalk 1 Bacon 200 g Butter 1 tbs Tomato paste 1 tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 250 ml @ Servings: 8 people Olive oil 50 ml Small rabbits 2 Fresh rosemary few sprigs Fresh sage leaves 12 Dry red wine 350 ml Bay leaves 2 Small onions 2 Small carrots 2 Small celery stalks 2 Bacon 275 g Butter 2 tbs Tomato paste 2 tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 350 ml @ Servings: 10 people Olive oil 75 ml Medium rabbits 2 Fresh rosemary few sprigs Fresh sage leaves 15 Dry red wine 400 ml Bay leaves 3 Medium onions 2 Medium carrots 2 Mediuim celery stalks 2 Bacon 350 g Butter 2 tbs Tomato paste 2 tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 400 ml @ Servings: 12 people Olive oil 100 ml Large rabbits 2 Fresh rosemary few sprigs Fresh sage leaves 18 Dry red wine 500 ml Bay leaves 3 Onions 2 Carrots 2 Celery stalks 2 Bacon 400 g Butter 2 tbs Tomato paste 2 tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 500 ml !! 68 Servings: 2 people Chicken stock or water 300 ml Short grain rice 75 g Tuma (or mozzarella) cheese 50 g Fresh rosemary few leaves Ricotta cheese 25 g Grated pecorino cheese 25 g Egg 1 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 50 g Dry breadcrumbs 50 g Egg 1 Oil for frying @ Servings: 4 people Chicken stock or water 600 ml Short grain rice 125 g Tuma (or mozzarella) cheese 100 g Fresh rosemary few leaves Ricotta cheese 50 g Grated pecorino cheese 25 g Egg 1 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 100 g Dry breadcrumbs 75 g Egg 1 Oil for frying @ Servings: 6 people Chicken stock or water 900 ml Short grain rice 200 g Tuma (or mozzarella) cheese 150 g Fresh rosemary few leaves Ricotta cheese 75 g Grated pecorino cheese 50 g Eggs 2 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 150 g Dry breadcrumbs 125 g Egg 1 Oil for frying @ Servings: 8 people Chicken stock or water 1 1/4 liters Short grain rice 250 g Tuma (or mozzarella) cheese 200 g Fresh rosemary few leaves Ricotta cheese 100 g Grated pecorino cheese 50 g Eggs 2 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 200 g Dry breadcrumbs 150 g Egg 1 Oil for frying @ Servings: 10 people Chicken stock or water 1 3/4 liters Short grain rice 325 g Tuma (or mozzarella) cheese 250 g Fresh rosemary few leaves Ricotta cheese 125 g Grated pecorino cheese 75 g Eggs 3 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 250 g Dry breadcrumbs 200 g Eggs 2 Oil for frying @ Servings: 12 people Chicken stock or water 2 liters Short grain rice 375 g Tuma (or mozzarella) cheese 300 g Fresh rosemary few leaves Ricotta cheese 150 g Grated pecorino cheese 75 g Eggs 3 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 300 g Dry breadcrumbs 225 g Eggs 2 Oil for frying !! 69 Servings: 2 people Fresh unshelled peas 150 g or frozen green peas 150 g Small onion 1/2 Small celery stalk 1 Small carrot 1/2 Unsmoked bacon or pancetta 25 g Butter 2 tbs Olive oil 1 tbs Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 700 ml Arborio rice 150 g Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 4 people Fresh unshelled peas 250 g or frozen green peas 250 g Small onion 1/2 Celery stalk 1 Small carrot 1 Unsmoked bacon or pancetta 50 g Butter 4 tbs Olive oil 2 tbs Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 1 1/2 liters Arborio rice 250 g Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 6 people Fresh unshelled peas 400 g or frozen green peas 400 g Small onion 1 Small celery stalks 2 Carrot 1 Unsmoked bacon or pancetta 75 g Butter 100 g Olive oil 3 tbs Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 2 1/4 liters Arborio rice 400 g Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 8 people Fresh unshelled peas 500 g or frozen green peas 500 g Small onion 1 Celery stalks 2 Small carrots 2 Unsmoked bacon or pancetta 100 g Butter 125 g Olive oil 50 ml Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 3 liters Arborio rice 500 g Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 10 people Fresh unshelled peas 650 g or frozen green peas 650 g Medium onion 1 Small celery stalks 3 Carrots 3 Unsmoked bacon or pancetta 125 g Butter 150 g Olive oil 75 ml Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 3 3/4 liters Arborio rice 650 g Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 12 people Fresh unshelled peas 800 g or frozen green peas 800 g Large onion 1 Celery stalks 3 Small carrots 3 Unsmoked bacon or pancetta 175 g Butter 200 g Olive oil 100 ml Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 4 1/4 liters Arborio rice 800 g Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste !! 70 Servings: 2 people Nutmeg pinch Garlic clove 1 Salt and freshly ground pepper pinch Rump of beef 500 g Barolo wine 250 ml Fresh thyme sprig 1 Fresh Italian parsley small handful Bay leaf 1 Butter 2 tbs Olive oil 1 tbs Small onion 1 @ Servings: 4 people Nutmeg pinch Garlic cloves 2 Salt and freshly ground pepper pinch Rump of beef 1 kg Barolo wine 500 ml Fresh thyme sprigs 1-2 Fresh Italian parsley small handful Bay leaves 2 Butter 3 tbs Olive oil 2 tbs Medium onion 1 @ Servings: 6 people Nutmeg pinch Garlic cloves 3 Salt and freshly ground pepper pinch Rump of beef 1 1/2 kg Barolo wine 750 ml Fresh thyme sprigs 2 Fresh Italian parsley small handful Bay leaves 2-3 Butter 75 g Olive oil 3 tbs Onion 1 @ Servings: 8 people Nutmeg pinch Garlic cloves 4 Salt and freshly ground pepper pinch Rump of beef 2 kg Barolo wine 1 liter Fresh thyme sprigs 2 Fresh Italian parsley small handful Bay leaves 3 Butter 100 g Olive oil 50 ml Small onions 2 @ Servings: 10 people Nutmeg pinch Garlic cloves 5 Salt and freshly ground pepper pinch Rump of beef 2 1/2 kg Barolo wine 1 1/4 liters Fresh thyme sprigs 2-3 Fresh Italian parsley small handful Bay leaves 3 Butter 125 g Olive oil 75 ml Medium onions 2 @ Servings: 12 people Nutmeg pinch Garlic cloves 6 Salt and freshly ground pepper pinch Rump of beef 3 kg Barolo wine 1 1/2 liters Fresh thyme sprigs 3 Fresh Italian parsley small handful Bay leaves 3-4 Butter 150 g Olive oil 100 ml Onions 2