The Tastes of Italy - Art De La Table

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!! 21 Servings: 2 people Olive oil 1/2 cup Dry white wine 1 cup Mixture of clean mollusks (clams, mussels, etc) 14 oz Small garlic cloves 1 Crushed red pepper to taste Salt and freshly ground pepper to taste Mixture of large and small, clean, non-oily fish 2 pounds Small spring onions (white parts only) 3 Saffron 1/4 oz Red tomatoes 11 oz Small, green bell pepper 1/2 Small, red bell pepper 1/2 Small, yellow bell pepper 1/2 Thyme 1/2 tsp Bay leaf 1 Toasted garlic bread @ Servings: 4 people Olive oil 3/4 cup Dry white wine 1 3/4 cups Mixture of clean mollusks (clams, mussels, etc) 1 3/4 pounds Large garlic clove 1 Crushed red pepper to taste Salt and freshly ground pepper to taste Mixture of large and small, clean, non-oily fish 4 pounds Spring onion (white parts only) 5 Saffron 1/4 oz Red tomatoes 1 1/2 pounds Small, green bell pepper 1 Small, red bell pepper 1 Small, yellow bell pepper 1 Thyme 1 tsp Bay leaf 1 Toasted garlic bread @ Servings: 6 people Olive oil 3/4 cup Dry white wine 1 1/4 pints Mixture of clean mollusks (clams, mussels, etc) 2 1/2 pounds Garlic cloves 2 Crushed red pepper to taste Salt and freshly ground pepper to taste Mixture of large and small, clean, non-oily fish 5 1/2 pounds Spring onion (white parts only) 7 Saffron 1/4 oz Red tomatoes 2 pounds Medium, green bell pepper 1 Medium, red bell pepper 1 Medium, yellow bell pepper 1 Thyme 1 tsp Bay leaves 2 Toasted garlic bread @ Servings: 8 people Olive oil 1 cup Dry white wine 1 3/4 pints Mixture of clean mollusks (clams, mussels, etc) 4 pounds Small garlic cloves 3 Crushed red pepper to taste Salt and freshly ground pepper to taste Mixture of large and small, clean, non-oily fish 7 1/2 pounds Spring onion (white parts only) 10 Saffron 1/4 oz Red tomatoes 2 1/2 pounds Green bell pepper 1 Red bell pepper 1 Yellow bell pepper 1 Thyme 1 tsp Bay leaves 2 Toasted garlic bread @ Servings: 10 people Olive oil 1 1/4 cups Dry white wine 1 1/4 quarts Mixture of clean mollusks (clams, mussels, etc) 4 1/2 pounds Garlic cloves 3 Crushed red pepper to taste Salt and freshly ground pepper to taste Mixture of large and small, clean, non-oily fish 9 pounds Spring onion (white parts only) 12 Saffron 1/4 oz Red tomatoes 3 pounds Green bell pepper 1 Red bell pepper 1 Yellow bell pepper 1 Thyme 1 tsp Bay leaves 3 Toasted garlic bread @ Servings: 12 people Olive oil 1 1/4 cups Dry white wine 1 1/4 quarts Mixture of clean mollusks (clams, mussels, etc) 5 1/2 pounds Small garlic cloves 4 Crushed red pepper to taste Salt and freshly ground pepper to taste Mixture of large and small, clean, non-oily fish 10 pounds Spring onion (white parts only) 15 Saffron 1/4 oz Red tomatoes 4 1/2 pounds Small, green bell peppers 2 Small, red bell peppers 2 Small, yellow bell peppers 2 Thyme 1 1/4 tsp Bay leaves 3 Toasted garlic bread !! 22 Servings: 2 people Fish stock: Butter 1 tbs Mire poix 1 1/4 pounds (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 2 1/4 pounds Dry white wine 1 cup Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 3/4 quarts BÄchamel: Butter 1 oz Flour 1 oz Fish stock 1 1/4 cups Bay leaf 1 Stuffing: Fresh parsley small handful Basil leaf 1 Small spring onions (white parts only) 3 Butter 2 oz Fresh white breadcrumbs 5 1/2 oz Salmon fillets 1 1/4 pounds Dry white wine 1/4 cup Oil for greasing Salt and white pepper to taste @ Servings: 4 people Fish stock: Butter 2 tbs Mire poix 2 1/2 pounds (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 4 1/2 pounds Dry white wine 2 cups Bouquet garni of parsley, bay leaf, and thyme 4 Juniper berries 2 tbs Whole black peppercorn 2 tsp Water 5 1/2 quarts BÄchamel: Butter 2 oz Flour 2 oz Fish stock 2 1/2 cups Bay leaves 2 Stuffing: Fresh parsley small handful Basil leaves 2 Spring onions (white parts only) 6 Butter 4 oz Fresh white breadcrumbs 11 oz Salmon fillets 2 1/2 pounds Dry white wine 1/2 cup Oil for greasing Salt and white pepper to taste @ Servings: 6 people Fish stock: Butter 3 tbs Mire poix 3 3/4 pounds (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 6 3/4 pounds Dry white wine 3 cups Bouquet garni of parsley, bay leaf, and thyme 6 Juniper berries 3 tbs Whole black peppercorn 3 tsp Water 8 1/4 quarts BÄchamel: Butter 3 oz Flour 3 oz Fish stock 3 3/4 cups Bay leaves 3 Stuffing: Fresh parsley medium handful Basil leaves 3 Spring onions (white parts only) 9 Butter 6 oz Fresh white breadcrumbs 1 pound Salmon fillets 3 1/4 pounds Dry white wine 3/4 cup Oil for greasing Salt and white pepper to taste @ Servings: 8 people Fish stock: Butter 1 tbs Mire poix 5 pounds (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 9 pounds Dry white wine 1 quart Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1/4 cup Whole black peppercorn 1 tbs Water 3 gallons BÄchamel: Butter 4 oz Flour 4 oz Fish stock 1 1/4 gallons Bay leaves 2 Stuffing: Fresh parsley medium handful Basil leaves 4 Spring onions (white parts only) 12 Butter 8 oz Fresh white breadcrumbs 1 1/2 pounds Salmon fillets 5 pounds Dry white wine 1 cup Oil for greasing Salt and white pepper to taste @ Servings: 10 people Fish stock: Butter 1/3 cup Mire poix 6 1/4 pounds (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 11 1/4 pounds Dry white wine 2 1/2 pints Bouquet garni of parsley, bay leaf, and thyme 4 Juniper berries 1/3 cub Whole black peppercorn 2 tbs Water 3 1/2 gallons BÄchamel: Butter 5 oz Flour 5 oz Fish stock 1 1/2 quarts Bay leaves 3 Stuffing: Fresh parsley large handful Basil leaves 5 Spring onions (white parts only) 15 Butter 10 oz Fresh white breadcrumbs 1 3/4 pounds Salmon fillets 6 pounds Dry white wine 1 1/4 cups Oil for greasing Salt and white pepper to taste @ Servings: 12 people Fish stock: Butter 1/2 cup Mire poix 7 1/2 pounds (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 13 1/2 pounds Dry white wine 1 1/2 quarts Bouquet garni of parsley, bay leaf, and thyme 3 Juniper berries 1/2 cup Whole black peppercorn 2 tbs Water 4 gallons BÄchamel: Butter 6 oz Flour 6 oz Fish stock 2 quarts Bay leaves 3 Stuffing: Fresh parsley large handful Basil leaves 6 Spring onions (white parts only) 18 Butter 12 oz Fresh white breadcrumbs 2 pounds Salmon fillets 7 pounds Dry white wine 1 1/2 cups Oil for greasing Salt and white pepper to taste !! 23 Servings: 2 people Fish stock: Butter 2 tsp Mire poix 12 oz (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 1/2 pounds Dry white wine 3/4 cup Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 2 tsp Whole black peppercorn 1 tsp Water 1 3/4 quarts Sauce: Spring onion 1 Finely chopped, small garlic clove 1 Fresh chopped Mediterranean herbs 1/2 oz (parsley, mint, marjoram, basil, thyme) Butter 1/2 oz Flour 1/2 oz Bay leaf 1 Fish stock 3/4 cup Stuffing: Fresh chopped parsley 1 tsp Egg 1 Dry breadcrumbs 1/2 oz Grated Pecorino cheese 1/4 oz Salt and white pepper to taste Nutmeg pinch Olive oil 2 tsp Swordfish fillets 12 oz White wine 1/2 cup Oil for frying @ Servings: 4 people Fish stock: Butter 1 tbs Mire poix 1 1/2 pounds (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 3 pounds Dry white wine 1 1/2 cups Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 2 tsp Water 1 gallon Sauce: Spring onions 2 Finely chopped, small garlic cloves 2 Fresh chopped Mediterranean herbs 1 oz (parsley, mint, marjoram, basil, thyme) Butter 1 oz Flour 1 oz Bay leaf 1 Fish stock 1 1/2 cups Stuffing: Fresh chopped parsley 2 tsp Eggs 2 Dry breadcrumbs 1 oz Grated Pecorino cheese 1/2 oz Salt and white pepper to taste Nutmeg pinch Olive oil 1 tbs Swordfish fillets 1 1/2 pounds White wine 1 cup Oil for frying @ Servings: 6 people Fish stock: Butter 2 tbs Mire poix 2 1/4 pounds (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 4 1/2 pounds Dry white wine 2 pints Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 2 tbs Whole black peppercorn 1 tbs Water 1 1/3 gallons Sauce: Spring onions 3 Finely chopped garlic cloves 3 Fresh chopped Mediterranean herbs 1 1/2 oz (parsley, mint, marjoram, basil, thyme) Butter 1 1/2 oz Flour 1 1/2 oz Bay leaves 2 Fish stock 1 pint Stuffing: Fresh chopped parsley 1 tbs Eggs 2 Dry breadcrumbs 1 1/2 oz Grated Pecorino cheese 1 oz Salt and white pepper to taste Nutmeg 1/4 tsp Olive oil 1 tbs Swordfish fillets 2 1/4 pounds White wine 1 1/4 cups Oil for frying @ Servings: 8 people Fish stock: Butter 3 tbs Mire poix 3 pounds (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 6 pounds Dry white wine 3/4 cup Bouquet garni of parsley, bay leaf, and thyme 3 Juniper berries 3 tbs Whole black peppercorn 1 tbs Water 1 3/4 gallons Sauce: Spring onions 4 Finely chopped garlic cloves 3 Fresh chopped Mediterranean herbs 2 oz (parsley, mint, marjoram, basil, thyme) Butter 2 oz Flour 2 oz Bay leaves 2 Fish stock 1 1/2 pints Stuffing: Fresh chopped parsley 2 tbs Eggs 4 Dry breadcrumbs 2 oz Grated Pecorino cheese 1 oz Salt and white pepper to taste Nutmeg 1/4 tsp Olive oil 3 tbs Swordfish fillets 3 pounds White wine 1 1/2 cups Oil for frying @ Servings: 10 people Fish stock: Butter 1/4 cup Mire poix 3 3/4 pounds (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 7 1/2 pounds Dry white wine 3/4 cup Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 2 tsp Whole black peppercorn 1 tsp Water 2 1/4 gallons Sauce: Spring onions 5 Finely chopped, small garlic cloves 4 Fresh chopped Mediterranean herbs 2 1/2 oz (parsley, mint, marjoram, basil, thyme) Butter 2 1/2 oz Flour 2 1/2 oz Bay leaves 3 Fish stock 1 quart Stuffing: Fresh chopped parsley 2 tbs Eggs 5 Dry breadcrumbs 2 1/2 oz Grated Pecorino cheese 1 1/4 oz Salt and white pepper to taste Nutmeg 1/2 tsp Olive oil 1/4 cup Swordfish fillets 3 3/4 pounds White wine 2 cups Oil for frying @ Servings: 12 people Fish stock: Butter 1/4 cup Mire poix 4 1/2 pounds (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 9 pounds Dry white wine 1 quart Bouquet garni of parsley, bay leaf, and thyme 3 Juniper berries 1/4 cup Whole black peppercorn 2 tbs Water 2 1/2 gallons Sauce: Spring onions 6 Finely chopped garlic cloves 4 Fresh chopped Mediterranean herbs 3 oz (parsley, mint, marjoram, basil, thyme) Butter 3 oz Flour 3 oz Bay leaves 3 Fish stock 1 1/4 quarts Stuffing: Fresh chopped parsley 2 tbs Eggs 6 Dry breadcrumbs 3 oz Grated Pecorino cheese 1 1/2 oz Salt and white pepper to taste Nutmeg 1/2 tsp Olive oil 1/4 cup Swordfish fillets 4 1/2 pounds White wine 1 pint Oil for frying !! 24 Servings: 2 people Lemon slice 1 Fresh scampi 1 1/2 pounds Arugula 1 large bunch Cherry tomatoes 6 1/2oz Small, red onion 1 Salt to taste Olive oil 3 tbs @ Servings: 4 people Lemon slices 2 Fresh scampi 2 1/2 pounds Arugula 1 large bunch Cherry tomatoes 12 1/2 oz Red onion 1 Salt to taste Olive oil 1/2 cup @ Servings: 6 people Lemon slices 3 Fresh scampi 4 1/2 pounds Arugula 1 large bunch Cherry tomatoes 1 1/4 pounds Small, red onions 2 Salt to taste Olive oil 1/2 cup @ Servings: 8 people Lemon slices 4 Fresh scampi 5 3/4 pounds Arugula 1 large bunch Cherry tomatoes 1 3/4 pounds Red onions 2 Salt to taste Olive oil 3/4 cup @ Servings: 10 people Lemon slices 5 Fresh scampi 6 3/4 pounds Arugula 1 large bunch Cherry tomatoes 2 pounds Small, red onions 3 Salt to taste Olive oil 3/4 cup @ Servings: 12 people Lemon slices 6 Fresh scampi 8 1/4 pounds Arugula 1 large bunch Cherry tomatoes 2 1/2 pounds Red onions 3 Salt to taste Olive oil 3/4 cup !! 25 Servings: 6 people Strachino cheese 9 oz or 2 parts gorgonzola and 1 part ricotta cheese Strong white flour 7 1/2 oz High quality olive oil for drizzling Salt to taste Water as needed !! 26 Servings: 2 people Egg white 1 Egg yolk 1 Superfine sugar 1/4 cup Mascarpone cheese 6 oz Ladyfingers (savoiardi) 8 Strong black coffee 1/2 cup Light rum 2 tsp Cocoa powder garnish @ Servings: 4 people Egg whites 2 Egg yolk 1 Superfine sugar 1/3 cup Mascarpone cheese 12 oz Ladyfingers (savoiardi) 16 Strong black coffee 3/4 cup Light rum 1 tbs Cocoa powder garnish @ Servings: 6 people Egg whites 2 Egg yolks 2 Superfine sugar 1/2 cup Mascarpone cheese 1 pound Ladyfingers (savoiardi) 24 Strong black coffee 1 1/4 cups Light rum 1 tbs Cocoa powder garnish @ Servings: 8 people Egg whites 3 Egg yolks 2 Superfine sugar 2/3 cup Mascarpone cheese 1 1/2 pounds Ladyfingers (savoiardi) 32 Strong black coffee 1 1/2 cups Light rum 2 tbs Cocoa powder garnish @ Servings: 10 people Egg whites 4 Egg yolks 3 Superfine sugar 3/4 cup Mascarpone cheese 1 3/4 pounds Ladyfingers (savoiardi) 40 Strong black coffee 2 cups Light rum 1/8 cup Cocoa powder garnish @ Servings: 12 people Egg whites 5 Egg yolks 4 Superfine sugar 1 cup Mascarpone cheese 2 pounds Ladyfingers (savoiardi) 48 Strong black coffee 1 1/4 pints Light rum 3 tbs Cocoa powder garnish !! 27 Servings: 4 people Filling: Breadcrumbs 4 oz Olive oil 1/2 cup Butter, soft 2 oz Parmesan cheese 1 oz Eggs 2 Nutmeg 1/2 tsp Freshly ground pepper 1/2 tsp Breast of veal 2 1/2 pounds Small onion 1 Fresh rosemary sprigs 3 Salt and crushed black pepper to taste Olive oil 1/2 cup Butter 2 tbs @ Servings: 6 people Filling: Breadcrumbs 6 oz Olive oil 3/4 cup Butter, soft 3 oz Parmesan cheese 1 1/2 oz Eggs 2 Nutmeg 1/2 tsp Freshly ground pepper 1 tsp Breast of veal 3.5 pounds Small onion 1 Fresh rosemary sprigs 5 Salt and crushed black pepper to taste Olive oil 3/4 cup Butter 2 tbs @ Servings: 8 people Filling: Breadcrumbs 8 oz Olive oil 1 cup Butter, soft 4 oz Parmesan cheese 2 oz Eggs 3 Nutmeg 1/2 tsp Freshly ground pepper 1 tsp Breast of veal 5 pounds Small onions 2 Fresh rosemary sprigs 7 Salt and crushed black pepper to taste Olive oil 1 cup Butter 3 tbs @ Servings: 10 people Filling: Breadcrumbs 10 oz Olive oil 1 cup Butter, soft 4 1/2 oz Parmesan cheese 2 1/2 oz Eggs 4 Nutmeg 1/2 tsp Freshly ground pepper 1 tsp Breast of veal 7 pounds Medium onion 1 Fresh rosemary sprigs 8 Salt and crushed black pepper to taste Olive oil 1 cup Butter 4 tbs @ Servings: 12 people Filling: Breadcrumbs 12 oz Olive oil 1 cup Butter, soft 5 1/2 oz Parmesan cheese 3 oz Eggs 4 Nutmeg 1/2 tsp Freshly ground pepper 1 tsp Breast of veal 9 pounds Medium onion 1 Fresh rosemary sprigs 10 Salt and crushed black pepper to taste Olive oil 1 cup Butter 1/4 cup !! 28 Servings: 2 people Pasta: Unbleached white flour 7 oz Salt generous pinch Eggs 2 Filling: Fresh chopped herbs 1 oz 75 % Parsley 25 % Sage and marjoram Egg 1 Grated parmesan cheese 2 oz Salt and freshly ground pepper to taste Ricotta cheese 7 oz @ Servings: 4 people Pasta: Unbleached white flour 14 oz Salt generous pinch Eggs 4 Filling: Fresh chopped herbs 1 oz 75 % Parsley 25 % Sage and marjoram Egg 1 Grated parmesan cheese 4 oz Salt and freshly ground pepper to taste Ricotta cheese 14 oz @ Servings: 6 people Pasta: Unbleached white flour 1 1/2 pounds Salt generous pinch Eggs 6 Filling: Fresh chopped herbs 1 1/2 oz 75 % Parsley 25 % Sage and marjoram Egg 1 Grated parmesan cheese 6 1/2 oz Salt and freshly ground pepper to taste Ricotta cheese 1 1/2 pounds @ Servings: 8 people Pasta: Unbleached white flour 2 pounds Salt generous pinch Eggs 8 Filling: Fresh chopped herbs 2 oz 75 % Parsley 25 % Sage and marjoram Egg 1 Grated parmesan cheese 8 1/2 oz Salt and freshly ground pepper to taste Ricotta cheese 2 pounds @ Servings: 10 people Pasta: Unbleached white flour 2 1/4 pounds Salt generous pinch Eggs 9 Filling: Fresh chopped herbs 2 oz 75 % Parsley 25 % Sage and marjoram Egg 1 Grated parmesan cheese 11 oz Salt and freshly ground pepper to taste Ricotta cheese 2 1/4 pounds @ Servings: 12 people Pasta: Unbleached white flour 2 1/2 pounds Salt generous pinch Eggs 11 Filling: Fresh chopped herbs 2 1/2 oz 75 % Parsley 25 % Sage and marjoram Eggs 2 Grated parmesan cheese 13 oz Salt and freshly ground pepper to taste Ricotta cheese 2 1/2 pounds !! 29 Servings: 6 people Short Crust Pastry: Flour 9 oz Butter 4 1/2 oz Egg 1 Salt pinch Cold water 3 tbs Filling: Young asparagus 2 pounds Butter for greasing Salt and freshly ground pepper to taste Grated Emmenthal cheese 3 oz Eggs 2 Green onions 3 Heavy cream 2 oz Milk 1 cup Grated Parmesan cheese 1/2 cup !! 30 Servings: 2 people Small garlic cloves 2 Anchovies in brine or in olive oil 2 Butter 1/2 oz Olive oil 1/2 cup Fresh raw vegetables of choice @ Servings: 4 people Small garlic cloves 4 Anchovies in brine or in olive oil 4 Butter 1 oz Olive oil 1 cup Fresh raw vegetables of choice @ Servings: 6 people Garlic cloves 5 Anchovies in brine or in olive oil 5 Butter 1 1/2 oz Olive oil 1 cup Fresh raw vegetables of choice @ Servings: 8 people Garlic cloves 7 Anchovies in brine or in olive oil 7 Butter 2 oz Olive oil 1 1/2 cup Fresh raw vegetables of choice @ Servings: 10 people Garlic cloves 9 Anchovies in brine or in olive oil 9 Butter 2 oz Olive oil 1 1/2 cups Fresh raw vegetables of choice @ Servings: 12 people Garlic cloves 10 Anchovies in brine or in olive oil 10 Butter 3 oz Olive oil 1 3/4 cups Fresh raw vegetables of choice