The Tastes of Italy - Art De La Table

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!! 71 Servings: 8 people Soft butter 8 oz + 2 tbs White, all-purpose flour 5 oz Fine cornmeal 5 oz Potato starch 5 oz Baking powder 1 tbs Salt pinch Sugar 5 oz Eggs 2 Vanilla extract 1 tsp Orange liqueur 1 tsp Confectioners' sugar !! 72 Servings: 2 people Dough: Unbleached, all-purpose white flour 9 oz Salt pinch Eggs 2 Filling: Fresh spinach 5 oz Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 1 cup+ enough for garnishing Powdered saffron pinch Ground nutmeg pinch Egg 1 Flour 1 tsp Chopped fresh basil garnish Butter 1 tbs @ Servings: 4 people Dough: Unbleached, all-purpose white flour 1 pound Salt pinch Eggs 4 Filling: Fresh spinach 10 oz Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 2 cups+ enough for garnishing Powdered saffron pinch Ground nutmeg pinch Eggs 2 Flour 1 tsp Chopped fresh basil garnish Butter 2 tbs @ Servings: 6 people Dough: Unbleached, all-purpose white flour 1 1/2 pounds Salt pinch Eggs 6 Filling: Fresh spinach 1 pound Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 3 cups+ enough for garnishing Powdered saffron pinch Ground nutmeg pinch Eggs 3 Flour 2 tsp Chopped fresh basil garnish Butter 3 tbs @ Servings: 8 people Dough: Unbleached, all-purpose white flour 2 1/4 pounds Salt pinch Eggs 8 Filling: Fresh spinach 1 1/4 pounds Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 4 cups+ enough for garnishing Powdered saffron pinch Ground nutmeg pinch Eggs 4 Flour 2 tsp Chopped fresh basil garnish Butter 1/4 cup @ Servings: 10 people Dough: Unbleached, all-purpose white flour 2 3/4 pounds Salt pinch Eggs 10 Filling: Fresh spinach 1 1/2 pounds Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 5 cups+ enough for garnishing Powdered saffron pinch Ground nutmeg pinch Eggs 5 Flour 1 tbs Chopped fresh basil garnish Butter 1/3 cup @ Servings: 12 people Dough: Unbleached, all-purpose white flour 3 1/4 pounds Salt pinch Eggs 12 Filling: Fresh spinach 2 pounds Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 6 cups+ enough for garnishing Powdered saffron pinch Ground nutmeg pinch Eggs 6 Flour 1 tbs Chopped fresh basil garnish Butter 1/2 cup !! 73 Servings: 2 people Spaghetti 9 oz Garlic clove 1 Ripe tomatoes 7 oz Lean bacon or pancetta 2 oz Olive oil 1 tbs Small dried chili pepper (peperoncino) 1/2 Tomato paste 2 tsp Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese @ Servings: 4 people Spaghetti 1 pound Garlic cloves 2 Ripe tomatoes 12 oz Lean bacon or pancetta 4 oz Olive oil 2 tbs Small dried chili pepper (peperoncino) 1 Tomato paste 1 tbs Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese @ Servings: 6 people Spaghetti 1 1/2 pounds Garlic cloves 3 Ripe tomatoes 1 pound Lean bacon or pancetta 6 oz Olive oil 3 tbs Small dried chili peppers (peperoncino) 1-2 Tomato paste 2 tbs Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese @ Servings: 8 people Spaghetti 2 1/4 pounds Garlic cloves 4 Ripe tomatoes 1 1/4 pounds Lean bacon or pancetta 8 oz Olive oil 4 tbs Small dried chili peppers (peperoncino) 2 Tomato paste 2 tbs Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese @ Servings: 10 people Spaghetti 2 3/4 pounds Garlic cloves 5 Ripe tomatoes 1 3/4 pounds Lean bacon or pancetta 10 oz Olive oil 1/4 cup Small dried chili peppers (peperoncino) 2 Tomato paste 3 tbs Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese @ Servings: 12 people Spaghetti 3 1/4 pounds Garlic cloves 6 Ripe tomatoes 2 1/4 lbs Lean bacon or pancetta 12 oz Olive oil 1/3 cup Small dried chili peppers (peperoncino) 3 Tomato paste 3 tbs Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese !! 74 Servings: 2 people Spaghetti 9 oz Fresh clams 2 dozen Fresh thyme sprigs 3 Fresh basil sprigs 3 Small onion 1 Garlic clove 1 Dry white wine 1/4 cup Olive oil 1/4 cup Red pepper flakes pinch Butter 1 tbs Salt to taste @ Servings: 4 people Spaghetti 1 pound Fresh clams 4 dozen Fresh thyme sprigs 8 Fresh basil sprigs 8 Onion 1 Garlic cloves 2 Dry white wine 1/2 cup Olive oil 1/2 cup Red pepper flakes pinch Butter 2 tbs Salt to taste @ Servings: 6 people Spaghetti 1 1/2 pounds Fresh clams 6 dozen Fresh thyme sprigs 8 Fresh basil sprigs 8 Small onions 2 Garlic cloves 3 Dry white wine 3/4 cup Olive oil 3/4 cup Red pepper flakes pinch Butter 3 tbs Salt to taste @ Servings: 8 people Spaghetti 2 1/4 pounds Fresh clams 8 dozen Fresh thyme sprigs 10 Fresh basil sprigs 10 Onions 2 Garlic cloves 4 Dry white wine 1 cup Olive oil 1 cup Red pepper flakes pinch Butter 1/4 cup Salt to taste @ Servings: 10 people Spaghetti 2 3/4 pounds Fresh clams 10 dozen Fresh thyme sprigs 13 Fresh basil sprigs 13 Small onions 3 Garlic cloves 5 Dry white wine 1 1/4 cups Olive oil 1 1/4 cups Red pepper flakes pinch Butter 1/3 cup Salt to taste @ Servings: 12 people Spaghetti 3 1/4 pounds Fresh clams 12 dozen Fresh thyme sprigs 15 Fresh basil sprigs 15 Onions 3 Garlic cloves 6 Dry white wine 1 1/2 cups Olive oil 1 1/2 cups Red pepper flakes pinch Butter 1/2 cup Salt to taste !! 75 Servings: 2 people Fresh basil leaves, stems removed 1 large bunch Trenette or linguine 9 oz Small garlic cloves 2 Pine nuts 1 oz Coarse salt 1 tsp Olive oil 1/4 cup Freshly grated Pecorino-Romano cheese 1 tsp Freshly grated Parmesan cheese 1 tbs @ Servings: 4 people Fresh basil leaves, stems removed 2 large bunches Trenette or linguine 1 pound Small garlic cloves 4 Pine nuts 1 oz Coarse salt 1 tsp Olive oil 1/2 cup Freshly grated Pecorino-Romano cheese 2 tsp Freshly grated Parmesan cheese 2 tbs @ Servings: 6 people Fresh basil leaves, stems removed 3 large bunches Trenette or linguine 1 1/2 pounds Garlic cloves 5 Pine nuts 2 oz Coarse salt 1 tsp Olive oil 2/3 cup Freshly grated Pecorino-Romano cheese 1 tbs Freshly grated Parmesan cheese 3 tbs @ Servings: 8 people Fresh basil leaves, stems removed 4 large bunches Trenette or linguine 2 1/4 pounds Garlic cloves 7 Pine nuts 2 oz Coarse salt 1 tsp Olive oil 3/4 cup Freshly grated Pecorino-Romano cheese 2 tbs Freshly grated Parmesan cheese 1/4 cup @ Servings: 10 people Fresh basil leaves, stems removed 5 large bunches Trenette or linguine 2 3/4 pounds Small garlic cloves 9 Pine nuts 3 oz Coarse salt 1 tsp Olive oil 1 cup Freshly grated Pecorino-Romano cheese 2 tbs Freshly grated Parmesan cheese 1/3 cup @ Servings: 12 people Fresh basil leaves, stems removed 6 large bunches Trenette or linguine 3 1/4 pounds Garlic cloves 10 Pine nuts 3 oz Coarse salt 1 tsp Olive oil 1 1/4 cups Freshly grated Pecorino-Romano cheese 2 tbs Freshly grated Parmesan cheese 1/2 cup !! 76 Servings: 2 people Spaghetti 9 oz Fresh ripe tomatoes (preferably plum) 1 pound Fresh basil leaves 2 Small carrot 1/2 Small onion 1/2 Small garlic clove 1 Small celery stalk 1 Olive oil 1/4 cup Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 4 people Spaghetti 1 pound Fresh ripe tomatoes (preferably plum) 2 1/4 pounds Fresh basil leaves 3 Small carrot 1 Small onion 1 Garlic clove 1 Celery stalk 1 Olive oil 1/2 cup Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 6 people Spaghetti 1 1/2 pounds Fresh ripe tomatoes (preferably plum) 3 1/4 pounds Fresh basil leaves 5 Carrots 1 Onions 1 Small garlic cloves 2 Small celery stalks 2 Olive oil 3/4 cup Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 8 people Spaghetti 2 1/4 pounds Fresh ripe tomatoes (preferably plum) 4 1/2 pounds Fresh basil leaves 6 Small carrots 2 Small onions 2 Garlic cloves 2 Celery stalks 2 Olive oil 1 cup Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 10 people Spaghetti 2 3/4 pounds Fresh ripe tomatoes (preferably plum) 5 3/4 pounds Fresh basil leaves 8 Carrots 2 Onions 2 Small garlic cloves 3 Small celery stalks 3 Olive oil 1 1/4 cups Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 12 people Spaghetti 3 1/4 pounds Fresh ripe tomatoes (preferably plum) 6 3/4 pounds Fresh basil leaves 9 Small carrots 3 Small onions 3 Garlic cloves 3 Celery stalks 3 Olive oil 1 1/2 cups Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste !! 77 Servings: 2 people Dough: Flour 7 oz Eggs 2 Salt pinch Stuffing: Lean beef 4 oz Prosciutto in one piece 3 oz Ricotta cheese 2 oz Dry breadcrumbs 1 oz Fresh parsley large bunch Cream 1 tbs Small onion 1 Small garlic clove 1 Olive oil 1 tbs Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 2 tbs Crushed red pepper to taste Small garlic clove 1 Pecorino cheese 2 tbs @ Servings: 4 people Dough: Flour 14 oz Eggs 4 Salt pinch Stuffing: Lean beef 7 oz Prosciutto in one piece 5 oz Ricotta cheese 3 oz Dry breadcrumbs 1 oz Fresh parsley large bunch Cream 2 tbs Medium onion 1 Small garlic cloves 2 Olive oil 2 tbs Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 3 tbs Crushed red pepper to taste Small garlic clove 1 Pecorino cheese 1/4 cup @ Servings: 6 people Dough: Flour 1 1/4 pounds Eggs 6 Salt pinch Stuffing: Lean beef 11 oz Prosciutto in one piece 7 oz Ricotta cheese 4 oz Dry breadcrumbs 2 oz Fresh parsley large bunch Cream 1/4 cup Large onion 1 Garlic cloves 2 Olive oil 2 tbs Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 1/4 cup Crushed red pepper to taste Large garlic clove 1 Pecorino cheese 1/3 cup @ Servings: 8 people Dough: Flour 1 3/4 pounds Eggs 8 Salt pinch Stuffing: Lean beef 14 oz Prosciutto in one piece 10 oz Ricotta cheese 5 oz Dry breadcrumbs 3 oz Fresh parsley large bunch Cream 1/3 cup Small onions 2 Medium garlic cloves 3 Olive oil 3 tbs Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 1/3 cup Crushed red pepper to taste Small garlic cloves 2 Pecorino cheese 1/2 cup @ Servings: 10 people Dough: Flour 2 1/4 pounds Eggs 10 Salt pinch Stuffing: Lean beef 1 1/4 pounds Prosciutto in one piece 12 oz Ricotta cheese 6 oz Dry breadcrumbs 3 oz Fresh parsley large bunch Cream 1/3 cup Medium onions 2 Small garlic cloves 4 Olive oil 3 tbs Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 1/2 cup Crushed red pepper to taste Small garlic cloves 2 Pecorino cheese 3/4 cup @ Servings: 12 people Dough: Flour 2 3/4 pounds Eggs 12 Salt pinch Stuffing: Lean beef 1 1/2 pounds Prosciutto in one piece 14 oz Ricotta cheese 7 oz Dry breadcrumbs 4 oz Fresh parsley large bunch Cream 1/2 cup Onions 2 Garlic cloves 4 Olive oil 1/4 cup Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 1/2 cup Crushed red pepper to taste Garlic cloves 2 Pecorino cheese 3/4 cup !! 78 Servings: 1 large or 2 small cakes Dough: Unbleached white flour 3 3/4 cups Eggs 2 Egg yolk 1 Sugar 1/2 cup Salt pinch Butter 1 cup Filling: Dry white wine 2 tbs Breadcrumbs 1 tbs Toasted walnuts 1 cup Toasted almonds 2/3 cup Honey 1 cup Raisins 1/2 cup Pine nuts 1/2 cup Candied orange and lemon peel 1/2 cup Ground clove pinch Ground cinnamon pinch Ground nutmeg pinch Egg, for glazing 1 !! 79 Servings: 2 people Tinned anchovy fillets 3 Calamata-type olives, pitted 6 Small garlic clove 1 Extra-virgin olive oil 2 tbs Red pepper flakes to taste Spaghetti 9 oz Sharp grating cheese such as Pecorino @ Servings: 4 people Tinned anchovy fillets 6 Calamata-type olives, pitted 12 Garlic clove 1 Extra-virgin olive oil 1/4 cup Red pepper flakes to taste Spaghetti 1 pound Sharp grating cheese such as Pecorino @ Servings: 6 people Tinned anchovy fillets 9 Calamata-type olives, pitted 18 Small garlic cloves 2 Extra-virgin olive oil 1/3 cup Red pepper flakes to taste Spaghetti 1 1/2 pounds Sharp grating cheese such as Pecorino @ Servings: 8 people Tinned anchovy fillets 12 Calamata-type olives, pitted 24 Garlic cloves 2 Extra-virgin olive oil 1/2 cup Red pepper flakes to taste Spaghetti 2 1/4 pounds Sharp grating cheese such as Pecorino @ Servings: 10 people Tinned anchovy fillets 15 Calamata-type olives, pitted 30 Small garlic cloves 3 Extra-virgin olive oil 2/3 cup Red pepper flakes to taste Spaghetti 2 3/4 pounds Sharp grating cheese such as Pecorino @ Servings: 12 people Tinned anchovy fillets 18 Calamata-type olives, pitted 36 Garlic cloves 3 Extra-virgin olive oil 3/4 cup Red pepper flakes to taste Spaghetti 3 1/4 pounds Sharp grating cheese such as Pecorino !! 80 Servings: 2 people Tagliatelle 9 oz or homemade 12 oz Small carrot 1 Celery stalk 1 Small onion 1/2 Butter 2 tsp Olive oil 2 tsp Ground beef 3 oz Ground lean pork 3 oz Chopped chicken liver 1 oz Dry white wine 1/3 cup Tomato paste 2 tsp Salt and freshly ground pepper to taste Nutmeg pinch Meat stock (preferably home-made) 1 cup Heavy cream 3 tbs Grated Parmesan cheese to serve @ Servings: 4 people Tagliatelle 1 pound or homemade 1 1/4 pounds Carrot 1 Small celery stalks 2 Small onion 1 Butter 1 tbs Olive oil 1 tbs Ground beef 5 oz Ground lean pork 5 oz Chopped chicken liver 2 oz Dry white wine 2/3 cup Tomato paste 2 tbs Salt and freshly ground pepper to taste Nutmeg pinch Meat stock (preferably home-made) 1 1/2 cups Heavy cream 1/3 cup Grated Parmesan cheese to serve @ Servings: 6 people Tagliatelle 1 1/2 pounds or homemade 2 1/4 pounds Small carrots 2 Celery stalks 2 Small onion 1 Butter 2 tbs Olive oil 2 tbs Ground beef 9 oz Ground lean pork 9 oz Chopped chicken liver 3 oz Dry white wine 1 cup Tomato paste 2 tbs Salt and freshly ground pepper to taste Nutmeg pinch Meat stock (preferably home-made) 1 pint Heavy cream 1/2 cup Grated Parmesan cheese to serve @ Servings: 8 people Tagliatelle 2 1/4 pounds or homemade 3 1/4 pounds Carrots 2 Small celery stalks 3 Onion 1 Butter 3 tbs Olive oil 3 tbs Ground beef 10 oz Ground lean pork 10 oz Chopped chicken liver 3 oz Dry white wine 1 1/2 cups Tomato paste 3 tbs Salt and freshly ground pepper to taste Nutmeg 1 tsp Meat stock (preferably home-made) 1 1/2 pints Heavy cream 2/3 cup Grated Parmesan cheese to serve @ Servings: 10 people Tagliatelle 2 3/4 pounds or homemade 4 pounds Carrots 3 Small celery stalks 4 Large onion 1 Butter 50 g Olive oil 1/4 cup Ground beef 14 oz Ground lean pork 14 oz Chopped chicken liver 4 oz Dry white wine 1 3/4 cups Tomato paste 3 1/2 tbs Salt and freshly ground pepper to taste Nutmeg 1 tsp Meat stock (preferably home-made) 1 3/4 pints Heavy cream 1 cup Grated Parmesan cheese to serve @ Servings: 12 people Tagliatelle 3 1/4 pounds or homemade 4 1/2 pounds Small carrots 4 Celery stalks 4 Small onions 2 Butter 1/4 cup Olive oil 1/4 cup Ground beef 1 pound Ground lean pork 1 pound Chopped chicken liver 5 oz Dry white wine 1 pint Tomato paste 1/4 cup Salt and freshly ground pepper to taste Nutmeg 1 tsp Meat stock (preferably home-made) 1 quart Heavy cream 1 cup Grated Parmesan cheese to serve