Biba's Northern Italian Cooking - Biba Caggiano [87]
Beef Goulash
Bolognese Meat Sauce
Calf’s Liver in Onion Sauce
Cooked Onion Salad
Cutlets in Tomato and Pea Sauce
Dante’s Risotto
Friggione
Leg of Lamb with Bacon and Vegetables
Macaroni with Ham and Asparagus
Marinated Sole Venetian Style
Meat Loaf Bologna Style
Mixed Boiled Meats
Onion Frittata
Onion Soup Italian Style
Penne with Onion, Red Bell Peppers and Tomatoes
Peperonata
Polenta with Skewered Meat
Pork Chops in Onion Sauce
Rabbit with Wine and Vegetables
Ricotta Cheese, Onion and Parsley Frittata
Risotto with Spring Vegetables
Roast Breast of Veal with Vegetables
Skewered Lamb
Sweet and Sour Little Onions
Tomato and Basil Frittata
Tomato Sauce Bologna Style
Tuna and Bean Salad
Veal Shanks Milan Style
Veal Shanks Trieste Style
Winter-Style Veal Stew
Zucchini Frittata
Pancetta
Baked Macaroni
Barley, Potatoes and String Beans Soup
Bolognese Meat Sauce
Braised Curly Cabbage Chicken Hunter Style
Leg of Lamb with Bacon and Vegetables
Lentil Soup
Little Pork Bundles
Macaroni with Vodka Sauce
Meat Loaf Bologna Style
Pancetta, about
Pancetta (continued)
Rabbit with Wine and Vegetables
Rice and Pea Soup
Roast Breast of Veal with Vegetables
Shells with Sausage and Tomato Ragù
Skewered Lamb
Turkey Stuffed with Chestnuts
Vegetable Soup
Pan-Roasted Chicken
Pappardelle Baked with Smoked Mozzarella and Fresh Tomatoes
Pappardelle with Mushroom Sauce
Parmesan cheese, about
Parmesan Cheese, Bread Crumb and Nutmeg Soup
Parsley
Eggplants with Parsley and Garlic
Green Sauce
Mushrooms with Parsley and Garlic
Parsley, about
Ricotta Cheese, Onion and Parsley Frittata
Pasta
Agnolotti Genoa Style
Baked Cannelloni
Baked Macaroni
Baked Pasta with Bolognese Meat Ragù
Basic Egg Pasta Dough
Basic Spinach Pasta Dough
Bean Soup Veneto Style
Beans, Clams and Maltagliati Soup
Classic method for making pasta dough
Cutting, storing and cooking noodles
Equipment needed to roll out pasta dough
Fettuccine with Butter and Cream
Garganelli with Dried Porcini and Smoked Ham
Green and Yellow Tagliatelle with Mushroom Sauce
Green Lasagne Bologna Style
Green Tagliatelle with Tomato Sauce
Linguine with Red Clam Sauce
Macaroni with Ham and Asparagus
Macaroni with Vodka Sauce
Pappardelle Baked with Smoked Mozzarella and Fresh Tomatoes
Pappardelle with Mushroom Sauce
Pasta with Almonds and Cream
Pastina and Peas in Clear Broth
Penne with Onion, Red Bell Peppers and Tomatoes
Rigatoni with Peperonata
Rodrigo’s Penne with Prosciutto, Peas and Cream
Shells with Sausage and Tomato Ragù
Spaghetti with Spring Vegetables
Spaghetti with Tuna Sauce
Strichetti with Garlic and Tomato Sauce
Sweet Pasta Fritters
Tagliatelle Bologna Style
Tagliolini with Scallops, Cream and Saffron
Tagliolini with Sole and Lemon Zest
Tortellini with Bolognese Meat Sauce
Tortelloni with Ricotta Cheese and Parsley
Trenette with Pesto Sauce
Pastina and Peas in Clear Broth
Pastry
Sweet Pie Pastry
Peaches
Baked Stuffed Peaches
Pears
Baked Apple, Pear, Date and Walnut Roll
Fried Fruit
Pears Poached in Red Wine
Turkey Stuffed with Chestnuts
Peas
Cutlets in Tomato and Pea Sauce
Pastina and Peas in Clear Broth
Peas with Prosciutto
Rice and Pea Soup
Risotto with Spring Vegetables
Rodrigo’s Penne with Prosciutto, Peas and Cream
Winter-Style Veal Stew
Penne with Onion, Red Bell Peppers and Tomatoes
Peperonata
Baked Eggs with Peperonata
Peperonata
Pesto
Pesto Sauce
Potato Dumplings with Pesto Sauce
Trenette with Pesto Sauce
Pheasant
Pheasant with Gin and Juniper Berries
Pheasant with Mushrooms
Pieto’s Mortadella Mousse
Pine nuts
Marinated Sole Venetian Style
Pesto Sauce
Plain Tomato Sauce
Polenta
Baked Polenta with Bolognese Meat Sauce
Baked Polenta with Butter and Parmesan Cheese
Basic Polenta
Fried Polenta with Gorgonzola Cheese
Fried Polenta
Polenta, about
Polenta with Fontina Cheese
Polenta with Skewered Meat
Pork
Agnolotti Genoa Style
Little Pork Bundles
Polenta with Skewered Meat
Pork and Ricotta Roll Wrapped in Prosciutto
Pork