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fish feast

fish menu, simple

45-minute menu with beef

45-minute menu with seafood

holiday menu with roast birds

lunch menu for summer

rustic menus I and II

sumptuous summer dinner

vegetarian menus I and II

winter menu

second course and vegetables

vegetable contorno

messicani

minestrina tricolore

minestrone

Milan style

alla Romagnola

Monte Bianco

morels, dried

mortadella

smothered green beans and carrot sticks with

mozzarella

beef patties baked with

boiled rice with, and Parmesan and basil

veal roll with anchovy and

veal scaloppine with

mullet roe (bottarga)

Sardinian sauce

mushroom(s)

caps, baked stuffed

flavor base for

fried breaded, Tuscan style

how to buy and store

with porcini, rosemary, and tomatoes

salad, with Parmesan cheese and white truffles

sauce

with ham and cream

with ham and tomato

sauteed, with olive oil, garlic, and parsley

with porcini

sauteed snapper with

shiitake caps, sauteed porcini style

sliced potatoes baked with porcini and, Riviera style

timballo

various kinds, 1.1, 17.1

veal stew with

white

see also porcini

mussel(s)

in all-shellfish and mollusk soup

in fish soup

grilled, on the half shell

in seafood salad

in shellfish-stuffed baked whole fish

soup

noodles, crisp-fried, potato croquettes with

Novara’s bean and vegetable soup

nutmeg

oil, olive vs. vegetable, 1.1, 1.2

olive oil

bread

cake

choosing

cooking with, 1.1, 1.2, 1.3

and Parmesan cheese

in salads

sauces based on, 1.1, 4.1

storing

olive(s)

bread, Apulia’s

omelet, Italian, see frittata

onion(s)

baked potatoes and tomatoes with, Apulian style

braised celery stalks with pancetta, tomatoes and

frittata with

with pan-fried potatoes

with tomato and basil

gratin of artichokes, potatoes and

potatoes, tomatoes, and sweet pepper with

for salad, preparing

sauce, of smothered onions

sautéed calf’s liver with, Venetian style

sautéing

smothered, with pork sausages and tomatoes

soup, potato with smothered onion

sunchokes and tomato and, smothered

sweet and sour

orange

and cucumber salad

slices, macerated

orecchiette, 1.1, 4.1

sauce for

oregano, 1.1, 18.1

ossobuco

in bianco

gremolada

e risotto

ostriche alla Tarantina

oxtail, vaccinara style

oysters, baked, with oil and parsley

Palermo’s stuffed pizza

conza (filling) for

broccoli

broccoli and ricotta

meat and cheese

tomato and anchovy

pan, sautéing

pancetta, 1.1, 1.2

arrotolata

braised celery stalks with onion, tomatoes and

and Parmesan, veal rolls with

rolled-up breast of veal with

sauteed, with early peas and olive oil, Florentine Style

smothered Boston lettuce with

and spinach stuffing, veal roll with

pane

di grano duro

integrale

pan grattato

paniscia

pan-roasting, basic tip for

panzanella

pappardelle, 4.1, 4.2

sauces for, list

Parmesan

boiled rice with, and mozzarella and basil

butter sauce

butter vs. olive oil with

risotto, 5.1, 5.2

molded, with chicken liver sauce

parmigiana di melanzane

parmigiano-reggiano, itr.1, 1.1

parsley, 1.1, 18.1

passatelli

pasta, 1.1, 4.1

baked, con le sarde, with toasted almonds

and bean soup

black

boiling, 1.1, 4.1

bucatini

sauces for, list

cannelloni with meat stuffing

capelli d’angelo

sauces for, list

cappellacci

sauces for, list

cappelletti, 1.1, 4.1 and illus.

and chick pea soup

conchiglie

sauces for, list

con le sarde, 4.1, 4.2

al dente

draining

factory-made, 1.1, 4.1, 4.2

sauces for, list

e fagioli, 1.1, 3.1, 4.1

fettuccine, 4.1, 4.2, 4.3

sauces for, list

frittata with

fritters, cheese-filled

fusilli, 1.1, 1.2

sauces for, list

garganelli and illus.

sauces for, list

green

dough for

homemade fresh, 1.1, 1.2, 4.1, 4.2

cutting, cuts, and illus.

dough and illus.

drying, 4.1, 4.2, 4.3, 4.4

flour for, 1.1, 4.1

kneading and illus.

machine method, 4.1, 4.2

rolling-pin method, 4.1, 4.2 and illus.

sauces for, list

thinning and illus. and illus.

lasagne, 1.1, 4.1

with artichokes

baked green, with meat sauce Bolognese style