The Tastes of Italy - Art De La Table

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!! 81 Servings: 2 people Chicken stock or water 250 ml Small tomatoes 2 Basil chiffonade 20 g Olive oil 1 tsp Butter 2 tsp Small onion 1/2 Small garlic clove 1 Arborio rice 150 g Dry white wine 2 tbs Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 4 people Chicken stock or water 500 ml Tomatoes 3 Basil chiffonade 30 g Olive oil 1 tsp Butter 1 tbs Small onion 1 Garlic clove 1 Arborio rice 300 g Dry white wine 50 ml Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 6 people Chicken stock or water 750 ml Small tomatoes 5 Basil chiffonade 50 g Olive oil 2 tsp Butter 2 tbs Medium onion 1 Small garlic cloves 2 Arborio rice 450 g Dry white wine 75 ml Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 8 people Chicken stock or water 1 liter Tomatoes 6 Basil chiffonade 60 g Olive oil 2 tsp Butter 2 tbs Onion 1 Garlic cloves 2 Arborio rice 600 g Dry white wine 125 ml Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 10 people Chicken stock or water 1 1/4 liters Small tomatoes 8 Basil chiffonade 80 g Olive oil 2 tsp Butter 3 tbs Large onion 1 Small garlic cloves 3 Arborio rice 750 g Dry white wine 150 ml Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 12 people Chicken stock or water 1 1/2 liters Tomatoes 9 Basil chiffonade 100 g Olive oil 1 tbs Butter 3 tbs Small onions 2 Garlic cloves 3 Arborio rice 900 g Dry white wine 175 ml Salt and freshly ground pepper to taste Grated parmesan cheese to taste !! 82 Servings: 2 people Small onion 1 Olive oil 3 tbs Garlic cloves 2 Tomatoes 350 g Fresh, chopped basil leaves 2 tsp Chicken stock 400 ml Thick slices of stale country bread 2 Salt and freshly ground pepper to taste Sugar 1 tsp Grated Parmesan cheese to taste @ Servings: 4 people Meium onion 1 Olive oil 50 ml Garlic cloves 4 Tomatoes 750 g Fresh, chopped basil leaves 1 tbs Chicken stock 800 ml Thick slices of stale country bread 4 Salt and freshly ground pepper to taste Sugar 1 tsp Grated Parmesan cheese to taste @ Servings: 6 people Onion 1 Olive oil 75 ml Garlic cloves 6 Tomatoes 1 kg Fresh, chopped basil leaves 2 tbs Chicken stock 1 1/2 liters Thick slices of stale country bread 6 Salt and freshly ground pepper to taste Sugar 1 tsp Grated Parmesan cheese to taste @ Servings: 8 people Small onions 2 Olive oil 100 ml Garlic cloves 8 Tomatoes 1 1/2 kg Fresh, chopped basil leaves 3 tbs Chicken stock 1 3/4 liters Thick slices of stale country bread 8 Salt and freshly ground pepper to taste Sugar 2 tsp Grated Parmesan cheese to taste @ Servings: 10 people Medium onions 2 Olive oil 125 ml Garlic cloves 10 Tomatoes 1 3/4 kg Fresh, chopped basil leaves 3 tbs Chicken stock 2 1/4 liters Thick slices of stale country bread 10 Salt and freshly ground pepper to taste Sugar 2 tsp Grated Parmesan cheese to taste @ Servings: 12 people Onions 2 Olive oil 150 ml Garlic cloves 12 Tomatoes 2 kg Fresh, chopped basil leaves 4 tbsl Chicken stock 2 3/4 liters Thick slices of stale country bread 12 Salt and freshly ground pepper to taste Sugar 2 tsp Grated Parmesan cheese to taste !! 83 Servings: 2 people Seedless raisins or currants 25 g Fresh spinach 150 g or 10 oz frozen package 1 Extra-virgin olive oil 1 tbs Salt and freshly ground black pepper to taste Pine nuts 1 tbs Butter 1 tsp Lemon wedges to garnish @ Servings: 4 people Seedless raisins or currants 50 g Fresh spinach 300 g or 10 oz frozen packages 2 Extra-virgin olive oil 2 tbs Salt and freshly ground black pepper to taste Pine nuts 2 tbs Butter 2 tsp Lemon wedges to garnish @ Servings: 6 people Seedless raisins or currants 75 g Fresh spinach 450 g or 10 oz frozen packages 2 Extra-virgin olive oil 2 tbs Salt and freshly ground black pepper to taste Pine nuts 2 tbs Butter 1 tbs Lemon wedges to garnish @ Servings: 8 people Seedless raisins or currants 100 g Fresh spinach 600 g or 10 oz frozen packages 3 Extra-virgin olive oil 3 tbs Salt and freshly ground black pepper to taste Pine nuts 3 tbs Butter 2 tbs Lemon wedges to garnish @ Servings: 10 people Seedless raisins or currants 125 g Fresh spinach 750 g or 10 oz frozen packages 4 Extra-virgin olive oil 50 ml Salt and freshly ground black pepper to taste Pine nuts 4 tbs Butter 2 tbs Lemon wedges to garnish @ Servings: 12 people Seedless raisins or currants 150 g Fresh spinach 900 g or 10 oz frozen packages 4 Extra-virgin olive oil 50 ml Salt and freshly ground black pepper to taste Pine nuts 4 tbs Butter 2 tbs Lemon wedges to garnish !! 84 Servings: 2 people Dough: Unbleached white flour 100 g Large egg 1 Salt pinch Filling: Butter 25 g Chicken breast 350 g Prosciutto 25 g Pitted black olives 25 g Grated lemon zest 1 tsp Lemon juice 1 tsp Grated Parmesan cheese 15 g Heavy cream 2 tsp Lemon wedges garnish Sauce: Heavy cream 50 ml Grated Parmesan cheese 15 g Salt and freshly gournd pepper @ Servings: 4 people Dough: Unbleached white flour 200 g Large eggs 2 Salt pinch Filling: Butter 25 g Chicken breast 700 g Prosciutto 25 g Pitted black olives 50 g Grated lemon zest 1 tsp Lemon juice 1 tsp Grated Parmesan cheese 15 g Heavy cream 2 tbs Lemon wedges garnish Sauce: Heavy cream 125 ml Grated Parmesan cheese 15 g Salt and freshly gournd pepper @ Servings: 6 people Dough: Unbleached white flour 300 g Large eggs 3 Salt pinch Filling: Butter 50 g Chicken breast 1 kg Prosciutto 50 g Pitted black olives 100 g Grated lemon zest 1 tsp Lemon juice 1 tsp Grated Parmesan cheese 25 g Heavy cream 2 tbs Lemon wedges garnish Sauce: Heavy cream 175 ml Grated Parmesan cheese 25 g Salt and freshly gournd pepper @ Servings: 8 people Dough: Unbleached white flour 400 g Large eggs 4 Salt pinch Filling: Butter 75 g Chicken breast 1 1/2 kg Prosciutto 75 g Pitted black olives 125 g Grated lemon zest 2 tsp Lemon juice 2 tsp Grated Parmesan cheese 25 g Heavy cream 3 tbs Lemon wedges garnish Sauce: Heavy cream 250 ml Grated Parmesan cheese 25 g Salt and freshly gournd pepper @ Servings: 10 people Dough: Unbleached white flour 500 g Large eggs 5 Salt pinch Filling: Butter 100 g Chicken breast 1 3/4 kg Prosciutto 100 g Pitted black olives 175 g Grated lemon zest 2 tsp Lemon juice 2 tsp Grated Parmesan cheese 25 g Heavy cream 50 ml Lemon wedges garnish Sauce: Heavy cream 300 ml Grated Parmesan cheese 25 g Salt and freshly gournd pepper @ Servings: 12 people Dough: Unbleached white flour 600 g Large eggs 6 Salt pinch Filling: Butter 100 g Chicken breast 2 kg Prosciutto 100 g Pitted black olives 200 g Grated lemon zest 2 tsp Lemon juice 2 tsp Grated Parmesan cheese 50 g Heavy cream 75 ml Lemon wedges garnish Sauce: Heavy cream 350 ml Grated Parmesan cheese 50 g Salt and freshly gournd pepper !! 85 Servings: 2 people 2 cm thick veal loin chops on the bone 2 Egg 1 Light cream 2 tsp Salt pinch Fine dry breadcrumbs 75 g Grated Pecorino cheese 25 g Fresh finely chopped parsley 15 g Olive oil 2 tbs Butter 25 g Flour for dredging Lemon wedges garnish @ Servings: 4 people 2 cm thick veal loin chops on the bone 4 Eggs 2 Light cream 1 tbs Salt pinch Fine dry breadcrumbs 125 g Grated Pecorino cheese 25 g Fresh finely chopped parsley 15 g Olive oil 3 tbs Butter 25 g Flour for dredging Lemon wedges garnish @ Servings: 6 people 2 cm thick veal loin chops on the bone 6 Eggs 2 Light cream 2 tbs Salt pinch Fine dry breadcrumbs 200 g Grated Pecorino cheese 50 g Fresh finely chopped parsley 25 g Olive oil 50 ml Butter 50 g Flour for dredging Lemon wedges garnish @ Servings: 8 people 2 cm thick veal loin chops on the bone 8 Eggs 3 Light cream 3 tbs Salt pinch Fine dry breadcrumbs 275 g Grated Pecorino cheese 75 g Fresh finely chopped parsley 25 g Olive oil 75 ml Butter 75 g Flour for dredging Lemon wedges garnish @ Servings: 10 people 2 cm thick veal loin chops on the bone 10 Eggs 4 Light cream 50 ml Salt pinch Fine dry breadcrumbs 325 g Grated Pecorino cheese 100 g Fresh finely chopped parsley 50 g Olive oil 100 ml Butter 100 g Flour for dredging Lemon wedges garnish @ Servings: 12 people 2 cm thick veal loin chops on the bone 12 Eggs 4 Light cream 75 ml Salt pinch Fine dry breadcrumbs 400 g Grated Pecorino cheese 100 g Fresh finely chopped parsley 50 g Olive oil 125 ml Butter 125 g Flour for dredging Lemon wedges garnish !! 86 Servings: 1 cake (8 people) Sugar 200 g Fresh lemon juice 1 tsp Honey 250 ml Softened butter 300 g Salt pinch Chopped walnuts 200 g Whole peeled almonds 200 g Egg yolks 3 White unbleached flour 250 g Cocoa powder 1 tsp Confectioners' sugar for garnish !! 87 Servings: 2 people Dough: Dry yeast 4 g or fresh yeast 8 g Warm water about 100 ml Unbleached white flour 250 g Salt pinch Olive oil 1 tbs Topping: Onion 1 Small zucchini 2 Parmesan cheese 75 g Bacon 50 g Olive oil for greasing Salt and freshly ground pepper to taste @ Servings: 4 people Dough: Dry yeast 7 g or fresh yeast 15 g Warm water about 200 ml Unbleached white flour 450 g Salt pinch Olive oil 2 tbs Topping: Onions 2 Zucchini 3 Parmesan cheese 150 g Bacon 100 g Olive oil for greasing Salt and freshly ground pepper to taste @ Servings: 6 people Dough: Dry yeast 11 g or fresh yeast 23 g Warm water about 250 ml Unbleached white flour 750 g Salt pinch Olive oil 3 tbs Topping: Onions 3 Small zucchini 5 Parmesan cheese 225 g Bacon 150 g Olive oil for greasing Salt and freshly ground pepper to taste @ Servings: 8 people Dough: Dry yeast 14 g or fresh yeast 30 g Warm water about 300 ml Unbleached white flour 1 kg Salt pinch Olive oil 50 ml Topping: Onions 4 Zucchini 6 Parmesan cheese 300 g Bacon 200 g Olive oil for greasing Salt and freshly ground pepper to taste @ Servings: 10 people Dough: Dry yeast 18 g or fresh yeast 38 g Warm water about 400 ml Unbleached white flour 1 1/4 kg Salt pinch Olive oil 75 ml Topping: Onions 5 Small zucchini 8 Parmesan cheese 375 g Bacon 250 g Olive oil for greasing Salt and freshly ground pepper to taste @ Servings: 12 people Dough: Dry yeast 21 g or fresh yeast 45 g Warm water about 500 ml Unbleached white flour 1 1/2 kg Salt pinch Olive oil 100 ml Topping: Onions 6 Zucchini 9 Parmesan cheese 450 g Bacon 300 g Olive oil for greasing Salt and freshly ground pepper to taste !! 88 Servings: 2 people Butter 1 tbs Olive oil 1 tbs Onion 1 Cooked or smoked ham 50 g Sage leaves a few Risotto rice 150 g Dry white wine 50 ml Hot chicken stock 500 ml GruyÄre cheese 50 g Parmesan cheese to taste @ Servings: 4 people Butter 1 tbs Olive oil 2 tbs Small onions 2 Cooked or smoked ham 50 g Sage leaves a few Risotto rice 300 g Dry white wine 100 ml Hot chicken stock 1 liter GruyÄre cheese 75 g Parmesan cheese to taste @ Servings: 6 people Butter 2 tbs Olive oil 2 tbs Onions 2 Cooked or smoked ham 100 g Sage leaves a few Risotto rice 450 g Dry white wine 150 ml Hot chicken stock 1 1/2 liters GruyÄre cheese 125 g Parmesan cheese to taste @ Servings: 8 people Butter 2 tbs Olive oil 3 tbs Onions 3 Cooked or smoked ham 100 g Sage leaves a few Risotto rice 600 g Dry white wine 200 ml Hot chicken stock 2 liters GruyÄre cheese 175 g Parmesan cheese to taste @ Servings: 10 people Butter 3 tbs Olive oil 3 tbs Small onions 4 Cooked or smoked ham 150 g Sage leaves a few Risotto rice 750 g Dry white wine 250 ml Hot chicken stock 2 1/2 liters GruyÄre cheese 200 g Parmesan cheese to taste @ Servings: 12 people Butter 3 tbs Olive oil 4 tbs Onions 4 Cooked or smoked ham 150 g Sage leaves a few Risotto rice 900 g Dry white wine 300 ml Hot chicken stock 3 liters GruyÄre cheese 250 g Parmesan cheese to taste !! 89 Servings: 2 people Small onion 1 Arborio or other Italian short rice 100 g Butter 2 tbs Meat, chicken or vegetable broth, room temperature 350 ml Dry white wine 125 ml Fresh rosemary sprig 1/2 Dried porcini 15 g or fresh wild mushrooms 75 g Olive oil 2 tsp Pepper to taste Parmigiano cheese to serve @ Servings: 4 people Medium onion 1 Arborio or other Italian short rice 200 g Butter 3 tbs Meat, chicken or vegetable broth, room temperature 750 ml Dry white wine 250 ml Fresh rosemary sprig 1 Dried porcini 15 g or fresh wild mushrooms 150 g Olive oil 1 tbs Pepper to taste Parmigiano cheese to serve @ Servings: 6 people Small onions 2 Arborio or other Italian short rice 300 g Butter 50 g Meat, chicken or vegetable broth, room temperature 1 liter Dry white wine 350 ml Fresh rosemary sprigs 2 Dried porcini 25 g or fresh wild mushrooms 225 g Olive oil 1 tbs Pepper to taste Parmigiano cheese to serve @ Servings: 8 people Medium onions 2 Arborio or other Italian short rice 400 g Butter 75 g Meat, chicken or vegetable broth, room temperature 1 1/2 liters Dry white wine 500 ml Fresh rosemary sprigs 2 Dried porcini 25 g or fresh wild mushrooms 300 g Olive oil 2 tbs Pepper to taste Parmigiano cheese to serve @ Servings: 10 people Small onions 3 Arborio or other Italian short rice 500 g Butter 100 g Meat, chicken or vegetable broth, room temperature 1 3/4 liters Dry white wine 600 ml Fresh rosemary sprigs 2-3 Dried porcini 50 g or fresh wild mushrooms 375 g Olive oil 2 tbs Pepper to taste Parmigiano cheese to serve @ Servings: 12 people Medium onions 3 Arborio or other Italian short rice 600 g Butter 100 g Meat, chicken or vegetable broth, room temperature 2 1/4 liters Dry white wine 750 ml Fresh rosemary sprigs 3 Dried porcini 50 g or fresh wild mushrooms 450 g Olive oil 2 tbs Pepper to taste Parmigiano cheese to serve !! 90 Servings: 2 people Perfectly ripe Fuyu type Japanese persimmons 2 Milk 150 ml Vanilla bean 1/4 inch Eggs 2 Sugar 50 g + 1 heaped tsp Brown Barbados rum 2 tsp @ Servings: 4 people Perfectly ripe Fuyu type Japanese persimmons 4 Milk 350 ml Vanilla bean 1/4 inch Eggs 4 Sugar 75 g + 2 heaped tsp Brown Barbados rum 1 tbs @ Servings: 6 people Perfectly ripe Fuyu type Japanese persimmons 6 Milk 550 ml Vanilla bean 1/4 inch Eggs 5 Sugar 100 g + 1 heaped tbs Brown Barbados rum 1 tbs @ Servings: 8 people Perfectly ripe Fuyu type Japanese persimmons 8 Milk 750 ml Vanilla bean 1/4 inch Eggs 7 Sugar 125 g + 1 heaped tbs Brown Barbados rum 2 tbs @ Servings: 10 people Perfectly ripe Fuyu type Japanese persimmons 10 Milk 1 liter Vanilla bean 1/4 inch Eggs 9 Sugar 150 g + 2 heaped tbs Brown Barbados rum 2 tbs @ Servings: 12 people Perfectly ripe Fuyu type Japanese persimmons 12 Milk 1 1/4 liters Vanilla bean 1/4 inch Eggs 10 Sugar 200 g + 2 heaped tbs Brown Barbados rum 2 tbs