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dumplings

fried stuffed

griddle

fried (cassoni)

egg and Parmesan strands in broth

egg barley and broccoli soup

egg custard gelato

eggplant

baby, sauteed halves with mozzarella

buying

cubes, al funghetto

fried

Parmesan

patties, with parsley, garlic, and Parmesan

variation baked with mozzarella

variation with onion and tomatoes

purging

roasted, with peppers and cucumber

sauce

with ricotta, Sicilian style

with tomato and red chili pepper

sauteed Milanese style

eggs

fried, gratinéed asparagus with

hard-boiled, with green sauce

embogoné sauce

equipment, cooking

escarole

soup, with rice

torta, baked

fagioli

pasta e, 1.1, 3.1, 4.1

farfalline

farm wife’s fresh pear tart, a

farsumauro

fava beans, 1.1, 17.1

with artichokes and peas, smothered, Palermo style

dried, cooking

fresh, cooking

Roman style

fave al guanciale

fennel; see also finocchio

Ferrara’s crumbly cake

fettuccine, 4.1, 4.2

pasta machine cutters for

sauces for, list

spinach, in pasta wrappers with ham and porcini

finocchio

braised

with butter and Parmesan

with olive oil

breaded fried

and leftover boiled beef

male vs. female bulbs

salad

sautéed snapper or bass with, Silician style

in Sicilian sardine sauce

fiore sardo cheese, 1.1, 4.1

Fiorentina, La

fish

anchovy(ies)

beef patties baked with

fish steaks sauced with white wine and

pan-roasted potatoes with, Genoa style

and ricotta canapés

sauces

veal roll with mozzarella and

veal scaloppine with ham and

bass, 10.1, 10.2

baked, stuffed with shellfish

baked, with artichokes

sauteed, with finocchio, Sicilian style

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

boning

fillets, baked

Genoese style, with potatoes and garlic

with tomato, oregano, and hot pepper

fried marinated

fried tidbits of

grilled, Romagna style

grouper, 10.1, 10.2

halibut steaks

sauced with white wine and anchovies

over squid sauce

heads, important flavor contribution of, 4.1, 10.1, 10.2

mackerel, pan-roasted, with rosemary and garlic

in menu planning, 21.1, 21.2

monkfish steaks

pompano

porgies, pan-roasted with marjoram and lemon

red snapper, 10.1, 10.2, 10.3, 10.4

salmon

foam

steaks, sautéed with capers and vinegar, stimpirata style

sardines

boning, and illus.

fried marinated fresh

Sicilian sauce

sauces for pasta

Sicilian sardine

tuna, with tomatoes and garlic

shark steaks, 10.1, 10.2, 10.3

single, cooked fish-soup style

small, pan-roasted with marjoram and lemon

snapper, sauteed

with finocchio, Sicilian style

with mushrooms

sole fillet, baked with tomato, oregano, and hot pepper

soup

Marcella’s Father’s

simplified single-fish

steaks

cooked fish-soup style

salmoriglio style grilled

sauced with white wine and anchovies

over squid sauce

stimpirata style sautéed

swordfish steaks

grilled Sicilian salmoriglio style

sautéed, with capers and vinegar, stimpirata style

tilefish steaks, 10.1, 10.2

trout

carpione

cold, in orange marinade

tuna

roe (bottarga)

tomatoes stuffed with

tuna roll, poached

with potato

with spinach

tuna sauce

for cold sliced meats

with tomatoes and garlic

tuna steaks, 10.1, 10.2

sweet and sour, Trapani style

whole

baked, with artichokes

baked, stuffed with shellfish

sauteed, with mushrooms

flat griddle bread

focaccette

focaccia

Bolognese, with bacon

Genoese style:

with black Greek olives

with onions

with rosemary

with sage

with salt

fontina

food mill and illus.

frappe

fricassees

flavor base for

see also chicken, fricassee

frittata

with artichokes

with asparagus

with cheese

with green beans

making and serving

with onions

with pan-fried onions and potatoes

with pasta

stuffed, with spaghetti, tomato, mozzarella, and ham

with tomato, onion, and basil

with zucchini and basil

frittedda, la

fritters

apple

cheese-filled pasta

from gnocchi trimmings

ricotta, 1.1, 19.1

sweet pastry

fritto misto

fruit

baked apples

black and white grapes,