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By Root 4236 0

They will taste fresher and better, and they will be spared the ignominy of being piled all on the same plate. When serving a hot buffet in this manner, I write out a list of the dishes and put it in a picture frame on the table. It informs the guests of what is coming, so they can pace themselves.

FIRST COURSES

Cannelloni with Meat Stuffing

Sliced Pasta Roll with Spinach and Ham Filling

or

Layered Crespelle with Tomato, Prosciutto, and Cheese

SECOND COURSES AND VEGETABLES

Pan-Roasted Lamb with Juniper Berries

Stinco—Braised Whole Veal Shank, Trieste Style

Chicken Cacciatora, New Version

Gratinéed Asparagus with Parmesan

Green Beans and Potato Pie, Genoa Style

or

Sliced Potatoes Baked with Porcini and Fresh Cultivated Mushrooms, Riviera Style

DESSERTS

Ricotta and Coffee Cream

Walnut Cake, and a bowl of whipped cream on the side

Index

abbacchio

Abruzzi style pork and cheese pie

acciughe

aceto balsamico, 1.1, 18.1

acquacotta

aglio

“aio e oio”

raw version of

with fresh tomatoes and basil

Alfredo sauce

almond

cake

cookies

with lemon

Piedmontese

amatriciana sauce, 1.1, 4.1

anchovy(ies)

beef patties baked with

fish steaks sauced with white wine and

pan-roasted potatoes with, Genoa style

and ricotta canapés

sauce

broccoli

tomato

veal roll with mozzarella and

veal scaloppine with ham and

angel hair noodles, 1.1, 4.1

crisp-fried, potato croquettes with

antipasti, 2.1, 21.1

arrosticini Abruzzesi

bagna caôda

bruschetta

carciofi

alla Giudia

alla Romana

cold

crostini bianchi

gamberetti all’olio e limone

insalata Russa

mushrooms

ostriche alla Tarantina

sardines in carpione

warm

appetizers

artichokes

crisp-fried whole

Roman style

carrot sticks, marinated

cold

eggplant, roasted, with peppers and cucumber

eggs with green sauce

grilled mussels and clams on the half shell

lamb tidbits, skewered marinated

mushroom, Parmesan cheese, and white truffle salad

mushrooms

caps, baked stuffed

oysters, baked with oil and parsley

peppers, roasted, with anchovies

Piedmontese dip, hot, and raw vegetables

ricotta and anchovy canapés

Roman garlic bread

with tomato

salmon foam

scallops sautéed with garlic and parsley

sardines, fried marinated

shrimp

poached, with olive oil and lemon juice

salad with assorted vegetables

tomatoes

stuffed with shrimp

stuffed with tuna

trout in orange marinade

tuna roll

with potato

with spinach

warm

apple(s)

baked, with amaretti cookies

fritters

Arborio rice

arrosticini Abruzzesi

artichoke(s)

baked bass (or other whole fish) with

braised

and leeks

and peas

and potatoes

crisp-fried

wedge

whole

frittata with

gratin of

with potatoes and onions

Jerusalem, see sunchoke(s)

lasagne with

preparing, and illus.

Roman style

smothered, with fava beans, peas, and fennel, Palermo style

and squid soup

torta in a flaky crust

arugula

and leftover boiled beef

and shredded carrot salad

asparagus

frittata with

gratinéed with Parmesan

variation with fried eggs

green

how to buy and keep

how to cook

how to prepare for cooking

and prosciutto bundles

risotto with

salad

sauce with ham and cream

and veal scaloppine and fontina cheese in parchment

white

bacon, pancetta, 1.1, 1.2

bagna caôda, 1.1, 2.1

baking utensils

balsamella, salsa

balsamic vinegar, 1.1, 18.1

banana and rum gelato

barbaforte

barley soup

broccoli and egg barley

Trent style

basil, 10.1, 18.1

pesto, 1.1, 4.1

bass, 10.1, 10.2

baked, stuffed with shellfish

baked, with artichokes

sautéed, with finocchio, Sicilian style

batter, for frying

battuto

a crudo

bay leaves

bean(s)

dried, cooking

green

frittata with

how to buy

how to cook

lamb stew with vinegar and

and pasta and potatoes, with pesto

pasticcio

and potato pie, Genoa style

salad

sauteed, with Parmesan cheese

smothered, with carrot sticks and mortadella or ham

with yellow peppers, tomatoes, and chili pepper

honeycomb tripe with Parmesan cheese and

kinds and uses of

salad