The Tastes of Italy - Art De La Table

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!! 21 Servings: 2 people Olive oil 80 ml Dry white wine 200 ml Mixture of clean mollusks (clams, mussels, etc) 400 g Small garlic clove 1 Crushed red pepper to taste Salt and freshly ground pepper to taste Mixture of large and small, clean, non-oily fish 800 g Small spring onions (white parts only) 3 Saffron 1 g Red tomatoes 300 g 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 135 ml Dry white wine 400 ml Mixture of clean mollusks (clams, mussels, etc) 800 g 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 2 kg Spring onions (white parts only) 5 Saffron 2 g Red tomatoes 600 g 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 170 ml Dry white wine 600 ml Mixture of clean mollusks (clams, mussels, etc) 1 1/2 kg Garlic cloves 2 Crushed red pepper to taste Salt and freshly ground pepper to taste Mixture of large and small, clean, non-oily fish 3 kg Spring onions (white parts only) 7 Saffron 3 g Red tomatoes 900 g 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 225 ml Dry white wine 800 ml Mixture of clean mollusks (clams, mussels, etc) 1 3/4 kg 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 3 1/4 kg Spring onions (white parts only) 10 Saffron 4 g Red tomatoes 1 1/4 kg 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 250 ml Dry white wine 1 liter Mixture of clean mollusks (clams, mussels, etc) 2 kg Garlic cloves 3 Crushed red pepper to taste Salt and freshly ground pepper to taste Mixture of large and small, clean, non-oily fish 4 kg Spring onions (white parts only) 12 Saffron 5 g Red tomatoes 1 1/2 kg 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 280 ml Dry white wine 2 liter Mixture of clean mollusks (clams, mussels, etc) 2 1/2 kg 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 5 kg Spring onions (white parts only) 15 Saffron 6 g Red tomatoes 2 kg 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 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 peppercorns 1 tsp Water 2 1/2 liters BÄchamel: Butter 15 g Flour 15 g Fish stock 250 ml Bay leaf 1 Stuffing: Fresh parsley small handful Basil leaf 1 Small spring onions (white parts only) 3 Butter 50 g Fresh white breadcrumbs 150 g Salmon fillets 500 g Dry white wine 60 ml Oil for greasing Salt and white pepper to taste @ Servings: 4 people 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 peppercorns 1 tsp Water 2 1/2 liters BÄchamel: Butter 30 g Flour 30 g Fish stock 500 ml Bay leaf 1 Stuffing: Fresh parsley small handful Basil leaf 1 Spring onions (white parts only) 5 Butter 100 g Fresh white breadcrumbs 300 g Salmon fillets 1 kg Dry white wine 120 ml Oil for greasing Salt and white pepper to taste @ Servings: 6 people 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 peppercorns 1 tsp Water 2 1/2 liters BÄchamel: Butter 45 g Flour 45 g Fish stock 750 ml Bay leaves 2 Stuffing: Fresh parsley small handful Basil leaves 2 Spring onions (white parts only) 8 Butter 150 g Fresh white breadcrumbs 450 g Salmon fillets 1 1/2 kg Dry white wine 180 ml Oil for greasing Salt and white pepper to taste @ Servings: 8 people 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 peppercorns 1 tsp Water 2 1/2 liters BÄchamel: Butter 60 g Flour 60 g Fish stock 1 liter Bay leaves 2 Stuffing: Fresh parsley small handful Basil leaves 2 Spring onions (white parts only) 10 Butter 200 g Fresh white breadcrumbs 600 g Salmon fillets 2 kg Dry white wine 240 ml Oil for greasing Salt and white pepper to taste @ Servings: 10 people 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 peppercorns 1 tsp Water 2 1/2 liters BÄchamel: Butter 75 g Flour 75 g Fish stock 2 liters Bay leaves 3 Stuffing: Fresh parsley small handful Basil leaves 3 Spring onions (white parts only) 13 Butter 250 g Fresh white breadcrumbs 750 g Salmon fillets 2 1/2 kg Dry white wine 300 ml Oil for greasing Salt and white pepper to taste @ Servings: 12 people 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 peppercorns 1 tsp Water 2 1/2 liters BÄchamel: Butter 90 g Flour 90 g Fish stock 2 liters Bay leaves 3 Stuffing: Fresh parsley small handful Basil leaves 3 Spring onions (white parts only) 15 Butter 300 g Fresh white breadcrumbs 900 g Salmon fillets 3 kg Dry white wine 360 ml Oil for greasing Salt and white pepper to taste !! 23 Servings: 2 people Fish stock: Butter 2 tsp Mire poix 350 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 700 g Dry white wine 160 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 2 tsp Whole black peppercorns 1 tsp Water 2 liters Sauce: Spring onion 1 Finely chopped, small garlic clove 1 Fresh chopped Mediterranean herbs 15 g (parsley, mint, marjoram, basil, thyme) Butter 10 g Flour 10 g Bay leaf 1 Fish stock 200 ml Stuffing: Fresh chopped parsley 1 tbs Egg 1 Dry breadcrumbs 1 tbs Grated Pecorino cheese 1 tsp Salt and white pepper to taste Nutmeg pinch Olive oil 2 tsp Swordfish fillets 350 g White wine 80 ml Oil for frying @ Servings: 4 people Fish stock: Butter 2 tsp Mire poix 350 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 700 g Dry white wine 160 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 2 tsp Whole black peppercorns 1 tsp Water 2 liters Sauce: Spring onions 2 Finely chopped, small garlic cloves 2 Fresh chopped Mediterranean herbs 25 g (parsley, mint, marjoram, basil, thyme) Butter 20 g Flour 20 g Bay leaf 1 Fish stock 350 ml Stuffing: Fresh chopped parsley 1 tbs Eggs 2 Dry breadcrumbs 20 g Grated Pecorino cheese 15 g Salt and white pepper to taste Nutmeg pinch Olive oil 3 tsp Swordfish fillets 700 g White wine 160 ml Oil for frying @ Servings: 6 people Fish stock: Butter 2 tsp Mire poix 350 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 700 g Dry white wine 160 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 2 tsp Whole black peppercorns 1 tsp Water 2 liters Sauce: Spring onions 3 Finely chopped garlic cloves 2 Fresh chopped Mediterranean herbs 30 g (parsley, mint, marjoram, basil, thyme) Butter 30 g Flour 30 g Bay leaves 2 Fish stock 500 ml Stuffing: Fresh chopped parsley 1 tbs Eggs 2 Dry breadcrumbs 30 g Grated Pecorino cheese 20 g Salt and white pepper to taste Nutmeg pinch Olive oil 1 tbs Swordfish fillets 1 kg White wine 240 ml Oil for frying @ Servings: 8 people Fish stock: Butter 2 tsp Mire poix 350 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 700 g Dry white wine 160 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 2 tsp Whole black peppercorns 1 tsp Water 2 liters Sauce: Spring onions 4 Finely chopped garlic cloves 3 Fresh chopped Mediterranean herbs 40 g (parsley, mint, marjoram, basil, thyme) Butter 40 g Flour 40 g Bay leaves 2 Fish stock 670 ml Stuffing: Fresh chopped parsley 2 tbs Eggs 3 Dry breadcrumbs 35 g Grated Pecorino cheese 30 g Salt and white pepper to taste Nutmeg pinch Olive oil 2 tbs Swordfish fillets 1 1/2 kg White wine 320 ml Oil for frying @ Servings: 10 people Fish stock: Butter 2 tsp Mire poix 350 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 700 g Dry white wine 160 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 2 tsp Whole black peppercorns 1 tsp Water 2 liters Sauce: Spring onions 5 Finely chopped, small garlic cloves 4 Fresh chopped Mediterranean herbs 50 g (parsley, mint, marjoram, basil, thyme) Butter 50 g Flour 50 g Bay leaves 3 Fish stock 835 ml Stuffing: Fresh chopped parsley 2 tbs Eggs 4 Dry breadcrumbs 45 g Grated Pecorino cheese 35 g Salt and white pepper to taste Nutmeg pinch Olive oil 2 tbs Swordfish fillets 1 3/4 kg White wine 400 ml Oil for frying @ Servings: 12 people Fish stock: Butter 2 tsp Mire poix 350 g (i.e. carrots, celery, leek, onion) Fish heads, bones, tails 700 g Dry white wine 160 ml Bouquet garni of parsley, bay leaf, and thyme 2 Juniper berries 2 tsp Whole black peppercorns 1 tsp Water 2 liters Sauce: Spring onions 6 Finely chopped garlic cloves 4 Fresh chopped Mediterranean herbs 60 g (parsley, mint, marjoram, basil, thyme) Butter 60 g Flour 60 g Bay leaves 3 Fish stock 1 liter Stuffing: Fresh chopped parsley 3 tbs Eggs 4 Dry breadcrumbs 60 g Grated Pecorino cheese 40 g Salt and white pepper to taste Nutmeg pinch Olive oil 2 tbs Swordfish fillets 2 kg White wine 480 ml Oil for frying !! 24 Servings: 2 people Lemon slice 1 Fresh scampi 600 g Arugula 1 large bunch Cherry tomatoes 175 g Small red onion 1 Salt to taste Olive oil 3 tbs @ Servings: 4 people Lemon slices 2 Fresh scampi 1 1/4 kg Arugula 1 large bunch Cherry tomatoes 350 g Red onion 1 Salt to taste Olive oil 80 ml @ Servings: 6 people Lemon slices 3 Fresh scampi 2 kg Arugula 1 large bunch Cherry tomatoes 525 g Small, red onions 2 Salt to taste Olive oil 100 ml @ Servings: 8 people Lemon slices 4 Fresh scampi 2 1/2 kg Arugula 1 large bunch Cherry tomatoes 700 g Red onions 2 Salt to taste Olive oil 135 ml @ Servings: 10 people Lemon slices 5 Fresh scampi 3 kg Arugula 1 large bunch Cherry tomatoes 875 g Small, red onions 3 Salt to taste Olive oil 150 ml @ Servings: 12 people Lemon slices 6 Fresh scampi 3 3/4 kg Arugula 1 large bunch Cherry tomatoes 1 1/4 kg Red onions 3 Salt to taste Olive oil 170 ml !! 25 Servings: 6 people Strachino cheese 250 g or 2 parts gorgonzola and 1 part ricotta cheese Strong white flour 200 g High quality olive oil for drizzling Salt to taste Water as needed !! 26 Servings: 2 people Egg white 1 Egg yolk 1 Superfine sugar 35 g Mascarpone cheese 160 g Ladyfingers (savoiardi) 8 Strong black coffee 100 ml Light rum 2 tsp Cocoa powder garnish @ Servings: 4 people Egg whites 2 Egg yolk 1 Superfine sugar 70 g Mascarpone cheese 320 g Ladyfingers (savoiardi) 16 Strong black coffee 200 ml Light rum 1 tbs Cocoa powder garnish @ Servings: 6 people Egg whites 2 Egg yolks 2 Superfine sugar 105 g Mascarpone cheese 480 g Ladyfingers (savoiardi) 24 Strong black coffee 300 ml Light rum 1 tbs Cocoa powder garnish @ Servings: 8 people Egg whites 3 Egg yolks 2 Superfine sugar 140 g Mascarpone cheese 640 g Ladyfingers (savoiardi) 32 Strong black coffee 400 ml Light rum 2 tbs Cocoa powder garnish @ Servings: 10 people Egg whites 4 Egg yolks 3 Superfine sugar 180 g Mascarpone cheese 750 g Ladyfingers (savoiardi) 40 Strong black coffee 500 ml Light rum 2 tbs Cocoa powder garnish @ Servings: 12 people Egg whites 5 Egg yolks 4 Superfine sugar 210 g Mascarpone cheese 950 g Ladyfingers (savoiardi) 48 Strong black coffee 580 ml Light rum 3 tbs Cocoa powder garnish !! 27 Servings: 4 people Filling: Breadcrumbs 110 g Olive oil 115 ml Butter, soft 50 g Parmesan cheese 30 g Eggs 2 Nutmeg 1/2 tsp Freshly ground pepper 1/2 tsp Breast of veal 1 kg Small onion 1 Fresh rosemary sprigs 3 Salt and crushed black pepper to taste Olive oil 115 ml Butter 2 tbs @ Servings: 6 people Filling: Breadcrumbs 165 g Olive oil 145 ml Butter, soft 75 g Parmesan cheese 45 g Eggs 2 Nutmeg 1/2 tsp Freshly ground pepper 1 tsp Breast of veal 1.5 kg Small onion 1 Fresh rosemary sprigs 5 Salt and crushed black pepper to taste Olive oil 145 ml Butter 2 tbs @ Servings: 8 people Filling: Breadcrumbs 220 g Olive oil 190 ml Butter, soft 100 g Parmesan cheese 60 g Eggs 3 Nutmeg 1/2 tsp Freshly ground pepper 1 tsp Breast of veal 2.5 kg Small onions 2 Fresh rosemary sprigs 7 Salt and crushed black pepper to taste Olive oil 190 ml Butter 3 tbs @ Servings: 10 people Filling: Breadcrumbs 275 g Olive oil 215 ml Butter, soft 125 g Parmesan cheese 70 g Eggs 4 Nutmeg 1/2 tsp Freshly ground pepper 1 tsp Breast of veal 3 kg Medium onion 1 Fresh rosemary sprigs 8 Salt and crushed black pepper to taste Olive oil 215 ml Butter 4 tbs @ Servings: 12 people Filling: Breadcrumbs 330 g Olive oil 240 ml Butter, soft 150 g Parmesan cheese 85 g Eggs 4 Nutmeg 1/2 tsp Freshly ground pepper 1 tsp Breast of veal 4 kg Medium onion 1 Fresh rosemary sprigs 10 Salt and crushed black pepper to taste Olive oil 240 ml Butter 60 ml !! 28 Servings: 2 people Pasta: Unbleached white flour 200 g Salt generous pinch Eggs 2 Filling: Fresh chopped herbs 20 g 75 % Parsley 25 % Sage and marjoram Egg 1 Grated parmesan cheese 60 g Salt and freshly ground pepper to taste Ricotta cheese 200 g @ Servings: 4 people Pasta: Unbleached white flour 400 g Salt generous pinch Eggs 4 Filling: Fresh chopped herbs 30 g 75 % Parsley 25 % Sage and marjoram Egg 1 Grated parmesan cheese 120 g Salt and freshly ground pepper to taste Ricotta cheese 400 g @ Servings: 6 people Pasta: Unbleached white flour 600 g Salt generous pinch Eggs 6 Filling: Fresh chopped herbs 40 g 75 % Parsley 25 % Sage and marjoram Egg 1 Grated parmesan cheese 180 g Salt and freshly ground pepper to taste Ricotta cheese 600 g @ Servings: 8 people Pasta: Unbleached white flour 800 g Salt generous pinch Eggs 8 Filling: Fresh chopped herbs 50 g 75 % Parsley 25 % Sage and marjoram Egg 1 Grated parmesan cheese 250 g Salt and freshly ground pepper to taste Ricotta cheese 800 g @ Servings: 10 people Pasta: Unbleached white flour 1 kg Salt generous pinch Eggs 9 Filling: Fresh chopped herbs 60 g 75 % Parsley 25 % Sage and marjoram Egg 1 Grated parmesan cheese 300 g Salt and freshly ground pepper to taste Ricotta cheese 1 kg @ Servings: 12 people Pasta: Unbleached white flour 1 1/4 kg Salt generous pinch Eggs 11 Filling: Fresh chopped herbs 70 g 75 % Parsley 25 % Sage and marjoram Eggs 2 Grated parmesan cheese 360 g Salt and freshly ground pepper to taste Ricotta cheese 1 1/4 kg !! 29 Servings: 6 people Short Crust Pastry: Flour 250 g Butter 125 g Egg 1 Salt pinch Cold water 3 tbs Filling: Young asparagus 800 g Butter for greasing Salt and freshly ground pepper to taste Grated Emmenthal cheese 85 g Eggs 2 Green onions 3 Heavy cream 60 g Milk 200 ml Grated Parmesan cheese 75 ml !! 30 Servings: 2 people Small garlic cloves 2 Anchovies in brine or in olive oil 2 Butter 15 g Olive oil 115 ml Fresh raw vegetables of choice @ Servings: 4 people Small garlic cloves 4 Anchovies in brine or in olive oil 4 Butter 25 g Olive oil 190 ml Fresh raw vegetables of choice @ Servings: 6 people Garlic cloves 5 Anchovies in brine or in olive oil 5 Butter 40 g Olive oil 240 ml Fresh raw vegetables of choice @ Servings: 8 people Garlic cloves 7 Anchovies in brine or in olive oil 7 Butter 50 g Olive oil 320 ml Fresh raw vegetables of choice @ Servings: 10 people Garlic cloves 9 Anchovies in brine or in olive oil 9 Butter 60 g Olive oil 360 ml Fresh raw vegetables of choice @ Servings: 12 people Garlic cloves 10 Anchovies in brine or in olive oil 10 Butter 75 g Olive oil 400 ml Fresh raw vegetables of choice