• Choose a category
• All
• Classic-Fiction

cannellini

cannellini and tuna

green bean

warm cranberry bean and radicchio

soup

with pasta

with red cabbage

with rice

with sauerkraut

Tuscan peasant, with Savoy cabbage

with vegetables

white bean, with garlic and parsley

see also cannellini; cranberry beans; fava beans

Beard, James

Béchamel sauce

beef

Bolognese meat sauce

braciole

filled with cheese and ham

stuffed large, Sicilian style

cutlets, Milanese style

leftover boiled, uses of

salad

meatballs

and tomatoes

winter, with Savoy cabbage

mixed boiled meat platter

pan-broiled steaks

with Marsala and chili pepper

with tomatoes and olives

pan-fried steaks, cacciatore style

and Parmesan stuffing, for pan-roasted whole boned chicken

patties baked with anchovies and mozzarella

pot roast

braised in Amarone wine

braised in red wine

risotto, with rosemary, sage, and Barolo wine, Alba style

roast, braised with onions

rolls, with red cabbage and Chianti wine

stew with red wine and vegetables

T-bone steak, grilled, Florentine style

tenderloin fillets with red wine

Tuscan roll with white wine and porcini mushrooms

zucchini stuffed with, with ham and Parmesan cheese

beef tongue, in bollito misto

beet salad

of baked red beets

of beet tops

Belgian endive

Benelli, Cesare and Diane

biscuits, salt and pepper

black grape(s)

chilled pudding

gelato

bluefish fillets, baked, with potatoes, garlic, and olive oil, Genoese style

boletus edulis mushrooms, 1.1, 17.1

bollito misto, 1.1, 13.1

Bolognese focaccia with bacon

Bolognese meat sauce

baked polenta with

crespelle with

risotto with

tagliatelle with

Bolognese rice cake

Boston lettuce, smothered, with pancetta

bottarga

Sardinian sauce

braciole, beef

filled with cheese and ham

stuffed large, Sicilian style

brains, calf’s

fried

poached, with olive oil and lemon juice

bread

Apulia’s olive

flat griddle

garlic, Roman

hard-wheat

olive oil

pudding, glazed

salad

whole-wheat

bread crumbs

broccoli

and anchovy sauce

and egg barley soup

fried florets of

and ricotta conza, for sfinciuni

without ricotta

sautéed with olive oil and garlic

variation with butter and Parmesan cheese

brodetto (zuppa di pesce)

broth

freezing

meat, basic homemade

bruschetta

tomato version

brutti ma buoni

bucatini

sauces for, list

butter

cooking with, 1.1, 1.2

sauce(s), 1.1, 1.2, 4.1

with cream

with Parmesan cheese

with rosemary

with sage

cabbage

red

and bean soup

beef rolls with

chicken fricassee with

pork sausages with

Savoy

and bean soup, Tuscan peasant

salad

winter meatballs with

smothered

and rice soup

Venetian style

cacciatore style chicken

new version

fricassee

cacciatore style pan-fried thin beef steaks

caciucco (zuppa di pesce)

cake

almond

Bolognese rice

diplomatico (chocolate-filled pound cake with rum and coffee)

Ferrara’s crumbly

olive oil

polenta shortcake with raisins, dried figs, and pine nuts

walnut

calabresi

calamari

fried

see also squid

calf’s brains

fried

poached, with olive oil and lemon juice

calf’s liver

breaded

grilled, wrapped in caul

sautéed

with lemon, piccata style

with onions, Venetian style

canapés, ricotta and anchovy

canestrei

cannellini, 1.1, 1.2

dried, cooking

leftover boiled beef with

salad

with tuna

soup

with garlic and parsley

with red cabbage

cannelloni with meat stuffing

cannocchie con olio e limone

cannocchie style grilled shrimp

capelli d’angelo

sauces for, list

capers

cappellacci

sauces for, list

cappelletti, 1.1, 4.1 and illus.

caprese salad

carbonara sauce

carciofi

alla Giudia

alla Romana

Carnaroli rice

carpione

carrot(s)

braised

with capers

with Parmesan cheese

sticks

green beans and ham with, smothered

marinated

cassoni

cauliflower

fried

with Parmesan cheese batter

wedges, with egg and bread crumb batter

gratinéed

with Béchamel sauce and Parmesan cheese

with butter and Parmesan cheese

how to boil

salad, warm

sauce with garlic, oil, and chili pepper

celery (stalks)