The Tastes of Italy - Art De La Table

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!! 51 Servings: 1 large loaf Milk 1 cup Active dry yeast 1/2 oz or dry yeast 1/4 oz White, unbleached flour 3 cups Olive oil 1/4 cup Salt 1 tsp Pitted black olives 3/4 cup Sugar 1 tsp !! 52 Servings: 2 people Small onion 1 Butter 1 oz Flour 1 oz Chicken or beef stock, preferably home-made 1 1/2 pints Dry white wine 1/2 cup Egg yolk 1 Light cream 1/2 cup 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 2 oz Flour 2 oz Chicken or beef stock, preferably home-made 1 1/2 quarts Dry white wine 1/2 cup Egg yolks 2 Light cream 1/2 cup 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 3 oz Flour 3 oz Chicken or beef stock, preferably home-made 2 1/4 quarts Dry white wine 1 cup Egg yolks 3 Light cream 1 cup 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 4 oz Flour 4 oz Chicken or beef stock, preferably home-made 3 quarts Dry white wine 1 cup Egg yolks 4 Light cream 1 cup 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 5 oz Flour 5 oz Chicken or beef stock, preferably home-made 3 3/4 quarts Dry white wine 1 1/2 cups Egg yolks 5 Light cream 1 1/2 cups 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 6 oz Flour 6 oz Chicken or beef stock, preferably home-made 4 1/2 quarts Dry white wine 1 1/2 cups Egg yolks 6 Light cream 1 1/2 cups 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 1/4 cup 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 1/3 cup 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 1/2 cup Salt and freshly ground pepper to taste Fresh chopped parsley optional, garnish Capers 2 tsp @ Servings: 10 people Oranges 10 Red onions 3 Anchovy fillets 10 Olive oil 2/3 cup 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 3/4 cup 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 Tomato 1 Small celery stalk 1 Small garlic clove 1 Olive oil 1 tbs Butter 2 tbs Flour for dredging 2-3 in thick slices of veal shank 2 Grated lemon rind 1 tsp Dry white wine 1/4 cup 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 1/4 cup Flour for dredging 2-3 in thick slices of veal shank 4 Grated lemon rind 1 tsp Dry white wine 1/2 cup Fresh thyme sprig Salt and freshly ground pepper to taste Tomato paste 1 tbs Lemon zest 2 tsp Gremolata: Parsley handful Grated lemon rind 1tsp 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 1/3 cup Flour for dredging 2-3 in thick slices of veal shank 6 Grated lemon rind 2 tsp Dry white wine 3/4 cup 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 1/4 cup Butter 1/2 cup Flour for dredging 2-3 in thick slices of veal shank 8 Grated lemon rind 2 tsp Dry white wine 1 cup 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 cloves 4 @ Servings: 10 people Small carrots 3 Small red onions 5 Small celery stalks 3 Tomatoes 5 Small garlic cloves 3 Olive oil 1/3 cup Butter 2/3 cup Flour for dredging 2-3 in thick slices of veal shank 10 Grated lemon rind 3 tsp Dry white wine 1 1/4 cups 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 1/3 cup Butter 3/4 cup Flour for dredging 2-3 in thick slices of veal shank 12 Grated lemon rind 1 tbs Dry white wine 1 1/2 cups 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 5 oz Dried figs 6 Brandy 1/2 cup Melted butter 2 oz Sugar 4 oz Eggs 3 Egg yolks 2 Salt 1 tsp All-purpose flour 1 1/4 pounds Chopped candied orange peel 1 oz Grated rind of 1 lemon Vanilla extract 1 tsp Fresh yeast 3/4 oz or dry active yeast 1/2 oz Warm water 1 cup !! 56 Servings: 2 people Small lemon 1/2 Gelatin sheets 2 Vanilla bean 1 Lemon juice 1 tsp Heavy cream 3/4 cup Water 2 tbs Light rum 2 tbs Sugar 1 oz Confectioners' sugar 1 oz + 1 tsp @ Servings: 4 people Small lemon 1 Gelatin sheets 3 Vanilla bean 1 Lemon juice 1 tsp Heavy cream 1 1/2 cups Water 2 tbs Light rum 2 tbs Sugar 3 oz Confectioners' sugar 1 oz + 1 tsp @ Servings: 6 people Small lemon 1 Gelatin sheets 4 Vanilla bean 1 Lemon juice 2 tsp Heavy cream 1 pint Water 1/4 cup Light rum 1/4 cup Sugar 4 oz Confectioners' sugar 2 oz + 2 tsp @ Servings: 8 people Lemon 1 Gelatin sheets 5 Vanilla bean 1 Lemon juice 2 tsp Heavy cream 1 1/2 pints Water 1/2 cup Light rum 1/2 cup Sugar 5 oz Confectioners' sugar 3 oz + 2 tsp @ Servings: 10 people Lemon 1 Gelatin sheets 6 Vanilla bean 1 Lemon juice 3 tsp Heavy cream 1 3/4 pints Water 1/2 cup Light rum 1/2 cup Sugar 6 oz Confectioners' sugar 3 oz + 1 tbs @ Servings: 12 people Lemon 1 Gelatin sheets 7 Vanilla bean 1 Lemon juice 1 tbs Heavy cream 1 quart Water 1/2 cup Light rum 1/2 cup Sugar 7 oz Confectioners' sugar 4 oz + 1 tbs !! 57 Servings: 2 people Medium green peppers 2 Ricotta 4 oz Italian breadcrumbs 1 oz Romano cheese 1 tsp Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 1/2 cup @ Servings: 4 people Medium green peppers 4 Ricotta 9 oz Italian breadcrumbs 2 oz Romano cheese 2 tsp Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 1 cup @ Servings: 6 people Medium green peppers 6 Ricotta 12 oz Italian breadcrumbs 3 oz Romano cheese 1 tbs Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 1 1/2 cups @ Servings: 8 people Medium green peppers 8 Ricotta 1 1/4 pounds Italian breadcrumbs 4 oz Romano cheese 1 tbs Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 1 pint @ Servings: 10 people Medium green peppers 10 Ricotta 1 1/2 pounds Italian breadcrumbs 5 oz Romano cheese 2 tbs Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 1 1/4 pints @ Servings: 12 people Medium green peppers 12 Ricotta 1 3/4 pounds Italian breadcrumbs 6 oz Romano cheese 2 tbs Chopped parsley several sprigs Salt and freshly ground pepper to taste Chicken broth 1 1/2 pints !! 58 Servings: 2 people Dried cannellini beans 5 oz 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 3/4 pints Dried macaroni, spaghetti or any soup pasta 4 oz Fatty bacon or pancetta 1 oz Olive oil 3 tbs Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 4 people Dried cannellini beans 10 oz Onion 1 Garlic clove 1 Carrot 1 Celery stalk 1 Unsmoked ham hock 1 Beef stock (preferably home-made) 1 3/4 quarts Dried macaroni, spaghetti or any soup pasta 7 oz Fatty bacon or pancetta 2 oz Olive oil 1/4 cup Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 6 people Dried cannellini beans 1 pound Small onions 2 Small garlic cloves 2 Small carrots 2 Small celery stalks 2 Large unsmoked ham hocks 1 Beef stock (preferably home-made) 2 3/4 quarts Dried macaroni, spaghetti or any soup pasta 10 oz Fatty bacon or pancetta 3 oz Olive oil 1/2 cup Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 8 people Dried cannellini beans 1 1/2 pounds Onions 2 Garlic cloves 2 Carrots 2 Celery stalks 2 Unsmoked ham hocks 2 Beef stock (preferably home-made) 3 1/2 quarts Dried macaroni, spaghetti or any soup pasta 14 oz Fatty bacon or pancetta 4 oz Olive oil 1/2 cup Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 10 people Dried cannellini beans 1 3/4 pounds Small onions 3 Small garlic cloves 3 Small carrots 3 Small celery stalks 3 Large unsmoked ham hocks 2 Beef stock (preferably home-made) 1 1/4 gallons Dried macaroni, spaghetti or any soup pasta 1 pound Fatty bacon or pancetta 5 oz Olive oil 1/2 cup Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 12 people Dried cannellini beans 2 pounds Onions 3 Garlic cloves 3 Carrots 3 Celery stalks 3 Unsmoked ham hocks 3 Beef stock (preferably home-made) 1 1/2 gallons Dried macaroni, spaghetti or any soup pasta 1 1/4 pounds Fatty bacon or pancetta 6 oz Olive oil 2/3 cup Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste !! 59 Servings: 2 people Green olives 2 oz Broccoli 10 oz Small dried red chili pepper 1 Garlic clove 1 Olive oil 3 tbs Anchovy fillets 4 Dried short macaroni 6 oz Salt and freshly ground pepper to taste @ Servings: 4 people Green olives 3 oz Broccoli 10 oz Small dried red chili peppers 2 Garlic cloves 2 Olive oil 1/4 cup Anchovy fillets 8 Dried short macaroni 12 oz Salt and freshly ground pepper to taste @ Servings: 6 people Green olives 4 oz Broccoli 2 pounds Small dried red chili peppers 3 Garlic cloves 3 Olive oil 1/2 cup Anchovy fillets 12 Dried short macaroni 1 1/4 pounds Salt and freshly ground pepper to taste @ Servings: 8 people Green olives 5 oz Broccoli 2 1/2 pounds Small dried red chili peppers 4 Garlic cloves 4 Olive oil 3/4 cup Anchovy fillets 16 Dried short macaroni 1 1/2 pounds Salt and freshly ground pepper to taste @ Servings: 10 people Green olives 7 oz Broccoli 3 pounds Small dried red chili peppers 5 Garlic cloves 5 Olive oil 1 cup Anchovy fillets 20 Dried short macaroni 1 3/4 pounds Salt and freshly ground pepper to taste @ Servings: 12 people Green olives 9 oz Broccoli 4 pounds Small dried red chili peppers 6 Garlic cloves 6 Olive oil 1 1/4 cups Anchovy fillets 24 Dried short macaroni 2 1/4 pounds Salt and freshly ground pepper to taste !! 60 Servings: 2 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 9 oz Eggs 2 Salt pinch Sauce: Fresh rosemary sprig 1 Small onion 1 Small garlic clove 1 Lard 1 oz Lamb shoulder or leg 7 oz Dry white wine 2 tbs Salt and freshly ground pepper to taste Ripe tomatoes 9 oz @ Servings: 4 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 1 1/4 pounds Eggs 4 Salt pinch Sauce: Fresh rosemary sprigs 2 Small onions 2 Garlic clove 1 Lard 2 oz Lamb shoulder or leg 10 oz Dry white wine 1/4 cup Salt and freshly ground pepper to taste Ripe tomatoes 1 1/4 pounds @ Servings: 6 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 1 3/4 pounds Eggs 6 Salt pinch Sauce: Fresh rosemary sprigs 3 Small onions 3 Small garlic cloves 2 Lard 3 oz Lamb shoulder or leg 14 oz Dry white wine 1/3 cup Salt and freshly ground pepper to taste Ripe tomatoes 1 3/4 pounds @ Servings: 8 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 2 1/4 pounds Eggs 8 Salt pinch Sauce: Fresh rosemary sprigs 4 Small onions 4 Garlic cloves 2 Lard 4 oz Lamb shoulder or leg 1 1/4 pounds Dry white wine 1/2 cup Salt and freshly ground pepper to taste Ripe tomatoes 2 1/4 pounds @ Servings: 10 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 2 1/2 pounds Eggs 10 Salt pinch Sauce: Fresh rosemary sprigs 5 Small onions 5 Small garlic cloves 3 Lard 5 oz Lamb shoulder or leg 1 1/2 pounds Dry white wine 2/3 cup Salt and freshly ground pepper to taste Ripe tomatoes 2 1/2 pounds @ Servings: 12 people Pasta: Dried or fresh linguine/penne or homemade: Unbleached white flour 3 1/4 pounds Eggs 12 Salt pinch Sauce: Fresh rosemary sprigs 6 Small onions 6 Garlic cloves 3 Lard 6 oz Lamb shoulder or leg 2 pounds Dry white wine 3/4 cup Salt and freshly ground pepper to taste Ripe tomatoes 3 1/4 pounds