The Tastes of Italy - Art De La Table

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!! 11 Servings: 4 people Meat stock, preferably home-made 1/2 L To make home-made meat stock: Onion 1 Carrot 1 Celery stalk 1 Water 2 liters Boneless beef or chicken 70 g Small tomatoes 2 Salt and freshly ground pepper to taste Batter: Eggs 3 White flour 125 g Water 320 ml Olive oil for greasing Parmigiano Reggiano cheese 100 g @ Servings: 6 people Meat stock, preferably home-made 3/4 L To make home-made meat stock: Onion 1 Carrot 1 Celery stalk 1 Water 2 liters Boneless beef or chicken 70 g Small tomatoes 2 Salt and freshly ground pepper to taste Batter: Eggs 4 White flour 125 g Water 500 ml Olive oil for greasing Parmigiano Reggiano cheese 150 g @ Servings: 8 people Meat stock, preferably home-made 1 L To make home-made meat stock: Onion 1 Carrot 1 Celery stalk 1 Water 2 liters Boneless beef or chicken 70 g Small tomatoes 2 Salt and freshly ground pepper to taste Batter: Eggs 6 White flour 190 g Water 640 ml Olive oil for greasing Parmigiano Reggiano cheese 200 g @ Servings: 10 people Meat stock, preferably home-made 1 1/4 L To make home-made meat stock: Onion 1 Carrot 1 Celery stalk 1 Water 2 liters Boneless beef or chicken 70 g Small tomatoes 2 Salt and freshly ground pepper to taste Batter: Eggs 7 White flour 250 g Water 800 ml Olive oil for greasing Parmigiano Reggiano cheese 250 g @ Servings: 12 people Meat stock, preferably home-made 1 1/2 L To make home-made meat stock: Onion 1 Carrot 1 Celery stalk 1 Water 2 liters Boneless beef or chicken 70 g Small tomatoes 2 Salt and freshly ground pepper to taste Batter: Eggs 8 White flour 250 g Water 1 L Olive oil for greasing Parmigiano Reggiano cheese 300 g !! 12 Servings: 1 large pie Dough Unsalted, softened butter 250 g Sugar 300 g White flour 700 g Baking powder 2 tsp Salt 1 tsp Eggs 3 Filling: Ricotta cheese 1 kg Eggs 2 Finely chopped bittersweet chocolate 3 tbs Cinnamon 1 tsp Sugar 150 g Egg yolk 1 Confectioners' sugar garnish !! 13 Servings: 2 people Pasta: Flour 350 g Eggs 3 Salt pinch Filling: Fresh spinach 100 g Sheep's curd cheese or ricotta cheese 150 g Egg 1 Grated Parmesan cheese 130 g Nutmeg pinch Salt and freshly ground pepper to taste @ Servings: 4 people Pasta: Flour 700 g Eggs 6 Salt pinch Filling: Fresh spinach 200 g Sheep's curd cheese or ricotta cheese 300 g Eggs 2 Grated Parmesan cheese 260 g Nutmeg pinch Salt and freshly ground pepper to taste @ Servings: 6 people Pasta: Flour 1 kg Eggs 9 Salt pinch Filling: Fresh spinach 300 g Sheep's curd cheese or ricotta cheese 450 g Eggs 3 Grated Parmesan cheese 400 g Nutmeg pinch Salt and freshly ground pepper to taste @ Servings: 8 people Pasta: Flour 1 1/2 kg Eggs 12 Salt pinch Filling: Fresh spinach 400 g Sheep's curd cheese or ricotta cheese 600 g Eggs 4 Grated Parmesan cheese 530 g Nutmeg pinch Salt and freshly ground pepper to taste @ Servings: 10 people Pasta: Flour 1 3/4 kg Eggs 15 Salt pinch Filling: Fresh spinach 500 g Sheep's curd cheese or ricotta cheese 750 g Eggs 5 Grated Parmesan cheese 660 g Nutmeg pinch Salt and freshly ground pepper to taste @ Servings: 12 people Pasta: Flour 2 kg Eggs 18 Salt pinch Filling: Fresh spinach 600 g Sheep's curd cheese or ricotta cheese 900 g Eggs 6 Grated Parmesan cheese 800 g Nutmeg pinch Salt and freshly ground pepper to taste !! 14 Servings: 2 people Filling: Buttermilk curd or ricotta cheese 200 g Lean ground pork 60 g Egg 1 Fresh zucchini flowers 6 White flour for dredging Small garlic clove 1/2 Olive oil 2 tbs Fresh chopped parsley 1 tsp Fresh chopped basil 1 tsp Salt and freshly ground pepper to taste Red pepper pinch Butter 2 tsp Parmesan cheese to taste Crushed tomatoes 25 g @ Servings: 4 people Filling: Buttermilk curd or ricotta cheese 400 g Lean ground pork 120 g Eggs 2 Fresh zucchini flowers 12 White flour for dredging Garlic clove 1/2 Olive oil 2 tbs Fresh chopped parsley 3 tsp Fresh chopped basil 1 tsp Salt and freshly ground pepper to taste Red pepper pinch Butter 1 tbs Parmesan cheese to taste Crushed tomatoes 50 g @ Servings: 6 people Filling: Buttermilk curd or ricotta cheese 600 g Lean ground pork 180 g Eggs 2 Fresh zucchini flowers 18 White flour for dredging Small garlic clove 1 Olive oil 3 tbs Fresh chopped parsley 1 tbs Fresh chopped basil 2 tsp Salt and freshly ground pepper to taste Red pepper pinch Butter 2 tbs Parmesan cheese to taste Crushed tomatoes 75 g @ Servings: 8 people Filling: Buttermilk curd or ricotta cheese 800 g Lean ground pork 240 g Eggs 3 Fresh zucchini flowers 24 White flour for dredging Garlic clove 1 Olive oil 4 tbs Fresh chopped parsley 2 tbs Fresh chopped basil 3 tsp Salt and freshly ground pepper to taste Red pepper pinch Butter 3 tbs Parmesan cheese to taste Crushed tomatoes 100 g @ Servings: 10 people Filling: Buttermilk curd or ricotta cheese 1 kg Lean ground pork 300 g Eggs 3 Fresh zucchini flowers 30 White flour for dredging Garlic clove 1 Olive oil 60 ml Fresh chopped parsley 2 tbs Fresh chopped basil 1 tbs Salt and freshly ground pepper to taste Red pepper pinch Butter 3 tbs Parmesan cheese to taste Crushed tomatoes 120 g @ Servings: 12 people Filling: Buttermilk curd or ricotta cheese 2 kg Lean ground pork 360 g Eggs 4 Fresh zucchini flowers 36 White flour for dredging Small garlic cloves 2 Olive oil 70 ml Fresh chopped parsley 3 tbs Fresh chopped basil 1 tbs Salt and freshly ground pepper to taste Red pepper pinch Butter 4 tbs Parmesan cheese to taste Crushed tomatoes 145 g !! 15 Servings: 2 people Batter: Flour 85 g Eggs 2 Olive oil 2 tbs Salt and freshly ground pepper to taste Water 120 ml Oil for frying Any combination of the following 500 g Zucchini Zucchini flowers Asparagus Eggplant Apples Mozzarella cheese Parmigiano Reggiano cheese cubes Thick cubes of bread Pecorino cheese cubes Ham cubes Fresh sage leaves @ Servings: 4 people Batter: Flour 170 g Eggs 4 Olive oil 3 tbs Salt and freshly ground pepper to taste Water 240 ml Oil for frying Any combination of the following 1 kg Zucchini Zucchini flowers Asparagus Eggplant Apples Mozzarella cheese Parmigiano Reggiano cheese cubes Thick cubes of bread Pecorino cheese cubes Ham cubes Fresh sage leaves @ Servings: 6 people Batter: Flour 250 g Eggs 6 Olive oil 3 tbs Salt and freshly ground pepper to taste Water 360 ml Oil for frying Any combination of the following 1 1/2 kg Zucchini Zucchini flowers Asparagus Eggplant Apples Mozzarella cheese Parmigiano Reggiano cheese cubes Thick cubes of bread Pecorino cheese cubes Ham cubes Fresh sage leaves @ Servings: 8 people Batter: Flour 335 g Eggs 8 Olive oil 60 ml Salt and freshly ground pepper to taste Water 480 ml Oil for frying Any combination of the following 2 kg Zucchini Zucchini flowers Asparagus Eggplant Apples Mozzarella cheese Parmigiano Reggiano cheese cubes Thick cubes of bread Pecorino cheese cubes Ham cubes Fresh sage leaves @ Servings: 10 people Batter: Flour 420 g Eggs 10 Olive oil 70 ml Salt and freshly ground pepper to taste Water 600 ml Oil for frying Any combination of the following 2 1/2 kg Zucchini Zucchini flowers Asparagus Eggplant Apples Mozzarella cheese Parmigiano Reggiano cheese cubes Thick cubes of bread Pecorino cheese cubes Ham cubes Fresh sage leaves @ Servings: 12 people Batter: Flour 500 g Eggs 12 Olive oil 75 ml Salt and freshly ground pepper to taste Water 720 ml Oil for frying Any combination of the following 3 kg Zucchini Zucchini flowers Asparagus Eggplant Apples Mozzarella cheese Parmigiano Reggiano cheese cubes Thick cubes of bread Pecorino cheese cubes Ham cubes Fresh sage leaves !! 16 Servings: 2 people Cleaned cuttlefish 6 Carrot 1 Celery stalk 1 Zucchini 1 Small tomato 1 Garlic clove 1 Dry white wine 2 tbs Fish stock (preferably home-made) 3 tbs Olive oil 2 tsp Fresh thyme 1 tsp Salt to taste Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters @ Servings: 4 people Cleaned cuttlefish 12 Carrots 2 Celery stalks 2 Zucchini 2 Tomato 1 Garlic cloves 2 Dry white wine 60 ml Fish stock (preferably home-made) 80 ml Olive oil 1 tbs Fresh thyme 1 tsp Salt to taste Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters @ Servings: 6 people Cleaned cuttlefish 18 Carrots 3 Celery stalks 3 Zucchini 3 Small tomatoes 2 Garlic cloves 3 Dry white wine 90 ml Fish stock (preferably home-made) 120 ml Olive oil 1 tbs Fresh thyme 1 tsp Salt to taste Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters @ Servings: 8 people Cleaned cuttlefish 24 Carrots 4 Celery stalks 4 Zucchini 4 Tomatoes 2 Garlic cloves 4 Dry white wine 120 ml Fish stock (preferably home-made) 160 ml Olive oil 2 tbs Fresh thyme 2 tsp Salt to taste Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters @ Servings: 10 people Cleaned cuttlefish 30 Carrots 5 Celery stalks 5 Zucchini 5 Small tomatoes 3 Garlic cloves 5 Dry white wine 150 ml Fish stock (preferably home-made) 200 ml Olive oil 2 tbs Fresh thyme 2 tsp Salt to taste Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters @ Servings: 12 people Cleaned cuttlefish 36 Carrots 6 Celery stalks 6 Zucchini 6 Tomatoes 3 Garlic cloves 6 Dry white wine 180 ml Fish stock (preferably home-made) 240 ml Olive oil 2 tbs Fresh thyme 2 tsp Salt to taste Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters !! 17 Servings: 2 people Tagliolini 250 g Zucchini 1 Small garlic clove 1 Small onion 1/4 Clean hen clams 250 g Olive oil 60 ml Dry white wine 60 ml Fresh chopped parsley small handful White pepper Fish stock 60 ml Salt pinch Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters @ Servings: 4 people Tagliolini 500 g Zucchini 2 Garlic clove 1 Small onion 1/2 Clean hen clams 500 g Olive oil 100 ml Dry white wine 120 ml Fresh chopped parsley small handful White pepper Fish stock 120 ml Salt pinch Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters @ Servings: 6 people Tagliolini 750 g Zucchini 3 Small garlic cloves 2 Small onion 3/4 Clean hen clams 750 g Olive oil 125 ml Dry white wine 180 ml Fresh chopped parsley small handful White pepper Fish stock 180 ml Salt pinch Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters @ Servings: 8 people Tagliolini 1 kg Zucchini 4 Garlic clove 2 Small onion 1 Clean hen clams 1 kg Olive oil 170 ml Dry white wine 240 ml Fresh chopped parsley small handful White pepper Fish stock 240 ml Salt pinch Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters @ Servings: 10 people Tagliolini 1 1/4 kg Zucchini 5 Small garlic cloves 3 Onion 1 Clean hen clams 1 1/4 kg Olive oil 190 ml Dry white wine 300 ml Fresh chopped parsley small handful White pepper Fish stock 300 ml Salt pinch Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters @ Servings: 12 people Tagliolini 1 1/2 kg Zucchini 6 Garlic cloves 3 Small onions 1 1/2 Clean hen clams 1 1/2 kg Olive oil 210 ml Dry white wine 360 ml Fresh chopped parsley small handful White pepper Fish stock 360 ml Salt pinch Home-made fish stock: Butter 1 tbs Mire poix 500 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 1 kg Dry white wine 240 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 1 tbs Whole black peppercorn 1 tsp Water 2 1/2 liters !! 18 Servings: 2 people Onions 2 Vegetable oil 2 tbs White pepper to taste Sea salt to taste Canned plum tomatoes with some juice 2 Traditional aceto balsamico 1 tbs Garnish: Carrot slices Baby lettuce leaves Polenta diamonds Vegetable oil 1 tbs 12-15 mm thick trimmed beef sirloin steaks 2 Flour for dredging Salt and freshly ground pepper to taste Meat or vegetable stock 2 tbs @ Servings: 4 people Onions 4 Vegetable oil 60 ml White pepper to taste Sea salt to taste Canned plum tomatoes with some juice 4 Traditional aceto balsamico 2 tbs Garnish: Carrot slices Baby lettuce leaves Polenta diamonds Vegetable oil 2 tbs 12-15 mm thick trimmed beef sirloin steaks 4 Flour for dredging Salt and freshly ground pepper to taste Meat or vegetable stock 60 ml @ Servings: 6 people Onions 6 Vegetable oil 90 ml White pepper to taste Sea salt to taste Canned plum tomatoes with some juice 6 Traditional aceto balsamico 2 tbs Garnish: Carrot slices Baby lettuce leaves Polenta diamonds Vegetable oil 3 tbs 12-15 mm thick trimmed beef sirloin steaks 6 Flour for dredging Salt and freshly ground pepper to taste Meat or vegetable stock 90 ml @ Servings: 8 people Onions 8 Vegetable oil 120 ml White pepper to taste Sea salt to taste Canned plum tomatoes with some juice 8 Traditional aceto balsamico 2 tbs Garnish: Carrot slices Baby lettuce leaves Polenta diamonds Vegetable oil 60 ml 12-15 mm thick trimmed beef sirloin steaks 8 Flour for dredging Salt and freshly ground pepper to taste Meat or vegetable stock 120 ml @ Servings: 10 people Onions 10 Vegetable oil 150 ml White pepper to taste Sea salt to taste Canned plum tomatoes with some juice 10 Traditional aceto balsamico 2 tbs Garnish: Carrot slices Baby lettuce leaves Polenta diamonds Vegetable oil 75 ml 12-15 mm thick trimmed beef sirloin steaks 10 Flour for dredging Salt and freshly ground pepper to taste Meat or vegetable stock 150 ml @ Servings: 12 people Onions 12 Vegetable oil 180 ml White pepper to taste Sea salt to taste Canned plum tomatoes with some juice 12 Traditional aceto balsamico 2 tbs Garnish: Carrot slices Baby lettuce leaves Polenta diamonds Vegetable oil 90 ml 12-15 mm thick trimmed beef sirloin steaks 12 Flour for dredging Salt and freshly ground pepper to taste Meat or vegetable stock 180 ml !! 19 Servings: 4 people Pasta: White flour 400 g Eggs 4 Salt pinch Filling: Mortadella sausage 100 g Lean beef 100 g Lean pork 100 g Butter 1 tbs Parmigiano Reggiano cheese to taste Salt and freshly ground pepper to taste Nutmeg 1/4 tsp Home-made chicken or beef stock 1 L To make home-made meat stock: Mixture of beef bones with marrow, veal bones, beef knuckles, veal knuckles, chicken wings, chicken necks Onion 1 Large celery stalk with leaves 1 Carrot 1 Fresh parsley small bunch Small tomato 1 Small leek 1 Bay leaf 1 Whole black peppercorns 1 tsp @ Servings: 6 people Pasta: White flour 600 g Eggs 6 Salt pinch Filling: Mortadella sausage 150 g Lean beef 150 g Lean pork 150 g Butter 2 tbs Parmigiano Reggiano cheese 60 g Salt and freshly ground pepper to taste Nutmeg 1/2 tsp Home-made chicken or beef stock 1 1/2 liters To make home-made meat stock: Mixture of beef bones with marrow, veal bones, beef knuckles, veal knuckles, chicken wings, chicken necks Onion 1 Large celery stalk with leaves 1 Carrot 1 Fresh parsley small bunch Small tomato 1 Small leek 1 Bay leaf 1 Whole black peppercorns 1 tsp @ Servings: 8 people Pasta: White flour 800 g Eggs 8 Salt pinch Filling: Mortadella sausage 200 g Lean beef 200 g Lean pork 200 g Butter 3 tbs Parmigiano Reggiano cheese 80 g Salt and freshly ground pepper to taste Nutmeg 1/2 tsp Home-made chicken or beef stock 2 liters To make home-made meat stock: Mixture of beef bones with marrow, veal bones, beef knuckles, veal knuckles, chicken wings, chicken necks Onion 1 Large celery stalk with leaves 1 Carrot 1 Fresh parsley small bunch Small tomato 1 Small leek 1 Bay leaf 1 Whole black peppercorns 1 tsp @ Servings: 10 people Pasta: White flour 1 kg Eggs 9 Salt pinch Filling: Mortadella sausage 250 g Lean beef 250 g Lean pork 250 g Butter 3 tbs Parmigiano Reggiano cheese 100 g Salt and freshly ground pepper to taste Nutmeg 1/2 tsp Home-made chicken or beef stock 2 1/2 liters To make home-made meat stock: Mixture of beef bones with marrow, veal bones, beef knuckles, veal knuckles, chicken wings, chicken necks Onion 1 Large celery stalk with leaves 1 Carrot 1 Fresh parsley small bunch Small tomato 1 Small leek 1 Bay leaf 1 Whole black peppercorns 1 tsp @ Servings: 12 people Pasta: White flour 2 kg Eggs 11 Salt pinch Filling: Mortadella sausage 300 g Lean beef 300 g Lean pork 300 g Butter 4 tbs Parmigiano Reggiano cheese 120 g Salt and freshly ground pepper to taste Nutmeg 3/4 tsp Home-made chicken or beef stock 3 liters To make home-made meat stock: Mixture of beef bones with marrow, veal bones, beef knuckles, veal knuckles, chicken wings, chicken necks Onion 1 Large celery stalk with leaves 1 Carrot 1 Fresh parsley small bunch Small tomato 1 Small leek 1 Bay leaf 1 Whole black peppercorns 1 tsp !! 20 Servings: 2 people Vanilla ice cream 200 g Traditional aceto balsamico 50 ml @ Servings: 4 people Vanilla ice cream 400 g Traditional aceto balsamico 100 ml @ Servings: 6 people Vanilla ice cream 600 g Traditional aceto balsamico 150 ml @ Servings: 8 people Vanilla ice cream 800 g Traditional aceto balsamico 200 ml @ Servings: 10 people Vanilla ice cream 1 kg Traditional aceto balsamico 250 ml @ Servings: 12 people Vanilla ice cream 1 1/4 kg Traditional aceto balsamico 300 ml