The Tastes of Italy - Art De La Table

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Text File | 1996-05-27 | 10KB | 534 lines

!! 31 Servings: 2 people Dry white wine 3/4 cup Fresh sage leaves 2 Fresh rosemary sprig 1 Quails 4 Lemon 1 Streaky bacon strips 8 Olive oil for basting Salt and freshly ground pepper to taste @ Servings: 4 people Dry white wine 1 1/2 cups Fresh sage leaves 5 Fresh rosemary sprigs 2 Quails 8 Lemons 2 Streaky bacon strips 16 Olive oil for basting Salt and freshly ground pepper to taste @ Servings: 6 people Dry white wine 1 1/4 pints Fresh sage leaves 7 Fresh rosemary sprigs 3 Quails 12 Lemons 3 Streaky bacon strips 24 Olive oil for basting Salt and freshly ground pepper to taste @ Servings: 8 people Dry white wine 1 1/2 pints Fresh sage leaves 9 Fresh rosemary sprigs 4 Quails 16 Lemons 4 Streaky bacon strips 32 Olive oil for basting Salt and freshly ground pepper to taste @ Servings: 10 people Dry white wine 2 pints Fresh sage leaves 11 Fresh rosemary sprig 5 Quails 20 Lemons 5 Streaky bacon strips 40 Olive oil for basting Salt and freshly ground pepper to taste @ Servings: 12 people Dry white wine 1 1/4 quarts Fresh sage leaves 13 Fresh rosemary sprigs 6 Quails 24 Lemons 6 Streaky bacon strips 48 Olive oil for basting Salt and freshly ground pepper to taste !! 32 Servings: 2 people Red bell peppers 4 Plum tomatoes 2 Garlic cloves 1 Small onion 1 Dry white wine 2 tbs White-wine vinegar 2 tsp Salt and freshly ground pepper to taste Olive oil 3 tbs Fresh basil for garnishing @ Servings: 4 people Red bell peppers 8 Plum tomatoes 4 Garlic cloves 2 Onion 1 Dry white wine 1/4 cup White-wine vinegar 1 tbs Salt and freshly ground pepper to taste Olive oil 1/2 cup Fresh basil for garnishing @ Servings: 6 people Red bell peppers 12 Plum tomatoes 6 Garlic cloves 3 Small onions 2 Dry white wine 1/2 cup White-wine vinegar 1 tbs Salt and freshly ground pepper to taste Olive oil 1/2 cup Fresh basil for garnishing @ Servings: 8 people Red bell peppers 16 Plum tomatoes 8 Garlic cloves 4 Onions 2 Dry white wine 1/2 cup White-wine vinegar 2 tbs Salt and freshly ground pepper to taste Olive oil 3/4 cup Fresh basil for garnishing @ Servings: 10 people Red bell peppers 20 Plum tomatoes 10 Garlic cloves 5 Small onions 3 Dry white wine 3/4 cup White-wine vinegar 2 tbs Salt and freshly ground pepper to taste Olive oil 3/4 cup Fresh basil for garnishing @ Servings: 12 people Red bell peppers 24 Plum tomatoes 12 Garlic cloves 6 Onions 3 Dry white wine 3/4 cup White-wine vinegar 2 tbs Salt and freshly ground pepper to taste Olive oil 3/4 cup Fresh basil for garnishing !! 33 Servings: 2 people Fresh thyme sprig 1 Small tomato 1 Garlic clove 1 Thick slices of coarse bread 4 Olive oil 4 tbs Salt and freshly ground pepper to taste @ Servings: 4 people Fresh thyme sprig 2 Tomato 1 Garlic cloves 2 Thick slices of coarse bread 8 Olive oil 1/2 cup Salt and freshly ground pepper to taste @ Servings: 6 people Fresh thyme sprigs 2 Small tomatoes 2 Garlic cloves 3 Thick slices of coarse bread 12 Olive oil 1/2 cup Salt and freshly ground pepper to taste @ Servings: 8 people Fresh thyme sprig 3 Tomatoes 2 Garlic cloves 4 Thick slices of coarse bread 16 Olive oil 3/4 cup Salt and freshly ground pepper to taste @ Servings: 10 people Fresh thyme sprig 4 Small tomatoes 3 Garlic cloves 5 Thick slices of coarse bread 20 Olive oil 3/4 cup Salt and freshly ground pepper to taste @ Servings: 12 people Fresh thyme sprig 5 Tomatoes 3 Garlic cloves 6 Thick slices of coarse bread 24 Olive oil 1 cup Salt and freshly ground pepper to taste !! 34 Servings: 4 people Dough: Unbleached white flour 13 oz Warm water 1 cup Dry yeast 1/4 oz or fresh yeast 1 oz Salt pinch Olive oil 1/4 cup Filling: Mortadella sausage 6 oz Red bell peppers 2 Yellow bell peppers 2 Medium onions 3 Olive oil 1/4 cup Black olives 2 oz Salt and freshly ground pepper to taste @ Servings: 8 people Dough: Unbleached white flour 1 3/4 pounds Warm water 1 pint Dry yeast 1/2 oz or fresh yeast 2 oz Salt pinch Olive oil 1/2 cup Filling: Mortadella sausage 12 oz Red bell peppers 4 Yellow bell peppers 4 Medium onions 6 Olive oil 1/2 cup Black olives 4 oz Salt and freshly ground pepper to taste !! 35 Servings: 2 people Eggplant 7 oz Olive oil 3 tbs Celery stalks 2 Small onion 1 Large ripe tomatoes 1 or canned plum tomatoes 3 oz Salt and freshly ground pepper to taste Large green olives 5 Large black olives 5 Sugar 2 tsp Red-wine vinegar 3 tbs Capers 1 tsp Vegetable oil for frying @ Servings: 4 people Eggplant 14 oz Olive oil 6 tbs Celery stalks 4 Onion 1 Large ripe tomatoes 2 or canned plum tomatoes 1/2 lb Salt and freshly ground pepper to taste Large green olives 10 Large black olives 10 Sugar 4 tsp Red-wine vinegar 6 tbs Capers 2 tsp Vegetable oil for frying @ Servings: 6 people Eggplant 1 lb 4 oz Olive oil 8 tbs Celery stalks 6 Large onion 1 Large ripe tomatoes 3 or canned plum tomatoes 12 oz Salt and freshly ground pepper to taste Large green olives 12 Large black olives 12 Sugar 6 tsp Red-wine vinegar 8 tbs Capers 3 tsp Vegetable oil for frying @ Servings: 8 people Eggplant 1 3/4 lbs Olive oil 3/4 cup Celery stalks 8 Small onions 2 Large ripe tomatoes 4 or canned plum tomatoes 1 lb Salt and freshly ground pepper to taste Large green olives 20 Large black olives 20 Sugar 8 tsp Red-wine vinegar 3/4 cup Capers 4 tsp Vegetable oil for frying @ Servings: 10 people Eggplant 2 1/4 lbs Olive oil 7/8 cup Celery stalks 10 Small onions 3 Large ripe tomatoes 5 or canned plum tomatoes 1lb 4 oz Salt and freshly ground pepper to taste Large green olives 30 Large black olives 30 Sugar 3 tbs Red-wine vinegar 7/8 cup Capers 5 tsp Vegetable oil for frying @ Servings: 12 people Eggplant 2 1/2 lbs Olive oil 1 cup Celery stalks 12 Large onions 2 Large ripe tomatoes 6 or canned plum tomatoes 1 1/4 lbs Salt and freshly ground pepper to taste Large green olives 24 Large black olives 24 Sugar 4 tbs Red-wine vinegar 1 cup Capers 6 tsp Vegetable oil for frying !! 36 Servings: 2 people Garlic clove 1 Olive oil 3 tbs Salt and freshly ground pepper to taste Aceto balsamico 1 tsp, to taste Wedge of parmesan cheese 2 oz Very thin slices of fillet of beef 6 oz Arugula small bunch @ Servings: 4 people Garlic cloves 2 Olive oil 6 tbs Salt and freshly ground pepper to taste Aceto balsamico 1 tsp, to taste Wedge of parmesan cheese 4 oz Very thin slices of fillet of beef 11 1/2 oz Arugula small bunch @ Servings: 6 people Garlic cloves 3 Olive oil 1/2 cup Salt and freshly ground pepper to taste Aceto balsamico 2 tsp, to taste Wedge of parmesan cheese 5 1/2 oz Very thin slices of fillet of beef 1 1/4 pounds Arugula small bunch @ Servings: 8 people Garlic cloves 4 Olive oil 2/3 cup Salt and freshly ground pepper to taste Aceto balsamico 1 tbs, to taste Wedge of parmesan cheese 7 oz Very thin slices of fillet of beef 1 1/2 pounds Arugula small bunch @ Servings: 10 people Garlic cloves 5 Olive oil 3/4 cup Salt and freshly ground pepper to taste Aceto balsamico 1 tbs, to taste Wedge of parmesan cheese 9 oz Very thin slices of fillet of beef 2 pounds Arugula small bunch @ Servings: 12 people Garlic cloves 6 Olive oil 7/8 cup Salt and freshly ground pepper to taste Aceto balsamico 1 tbs, to taste Wedge of parmesan cheese 11 oz Very thin slices of fillet of beef 2 1/4 pounds Arugula small bunch !! 37 Servings: 2 people Fresh chopped parsley 1 tbs Bacon 3 oz Carrots 8 oz Olive oil 3 tbs Red-wine vinegar 2 tbs Salt and freshly ground pepper to taste @ Servings: 4 people Fresh chopped parsley 2 tbs Bacon 5 1/2 oz Carrots 1 lb Olive oil 1/4 cup Red-wine vinegar 2 tbs Salt and freshly ground pepper to taste @ Servings: 6 people Fresh chopped parsley 3 tbs Bacon 8 oz Carrots 1 1/2 lbs Olive oil 1/2 cup Red-wine vinegar 3 tbs Salt and freshly ground pepper to taste @ Servings: 8 people Fresh chopped parsley 1/4 cup Bacon 11 oz Carrots 2 lbs Olive oil 1/2 cup Red-wine vinegar 4 tbs Salt and freshly ground pepper to taste @ Servings: 10 people Fresh chopped parsley 1/4 cup Bacon 13 oz Carrots 2 1/2 lbs Olive oil 1/2 cup Red-wine vinegar 4 tbs Salt and freshly ground pepper to taste @ Servings: 12 people Fresh chopped parsley 1/4 cup Bacon 16 oz Carrots 3 lbs Olive oil 3/4 cup Red-wine vinegar 1/4 cup Salt and freshly ground pepper to taste !! 38 Servings: 2 people Spaghetti 8 oz Lean bacon 3 oz Eggs 2 Grated Parmesan cheese 1 oz Grated Pecorino-Romano cheese 1 oz Butter 1 tbs Salt and freshly ground pepper to taste Heavy cream (optional) 2 tbs @ Servings: 4 people Spaghetti 1 lb Lean bacon 5 1/2 oz Eggs 4 Grated Parmesan cheese 2 oz Grated Pecorino-Romano cheese 2 oz Butter 2 tbs Salt and freshly ground pepper to taste Heavy cream (optional) 3 tbs @ Servings: 6 people Spaghetti 1 1/2 lbs Lean bacon 8 oz Eggs 6 Grated Parmesan cheese 3 oz Grated Pecorino-Romano cheese 3 oz Butter 3 tbs Salt and freshly ground pepper to taste Heavy cream (optional) 1/4 cup @ Servings: 8 people Spaghetti 2 lbs Lean bacon 11 oz Eggs 8 Grated Parmesan cheese 4 oz Grated Pecorino-Romano cheese 4 oz Butter 1/4 cup Salt and freshly ground pepper to taste Heavy cream (optional) 1/3 cup @ Servings: 10 people Spaghetti 2 1/2 lbs Lean bacon 13 oz Eggs 10 Grated Parmesan cheese 4 1/2 oz Grated Pecorino-Romano cheese 4 1/2 oz Butter 1/2 cup Salt and freshly ground pepper to taste Heavy cream (optional) 1/2 cup @ Servings: 12 people Spaghetti 3 lbs Lean bacon 16 oz Eggs 12 Grated Parmesan cheese 5 1/2 oz Grated Pecorino-Romano cheese 5 1/2 oz Butter 1/2 cup Salt and freshly ground pepper to taste Heavy cream (optional) 2/3 cup !! 39 Servings: 8 people Ricotta cheese 2 1/4 pounds Heavy cream 1/2 cup Sugar 4 oz Salt pinch Flour 1 tbs Grated orange rind 1 orange Egg yolks 4 Candied orange peels 3 tbs Pine nuts 2 tbs Butter for greasing !! 40 Servings: 8 people Ricotta cheese 2 1/4 pounds Heavy cream 1/2 cup Sugar 4 oz Salt pinch Flour 1 tbs Grated orange rind 1 orange Egg yolks 4 Candied orange peels 3 tbs Pine nuts 2 tbs Butter for greasing