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baked, with Bolognese meat sauce

sauces for, list

ripieni fritti

risi e bisi

risotto, itr.1, 1.1, 5.1

with asparagus

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

with Bolognese meat sauce

with celery

with clams, 5.1, 21.1

cooking liquids, method, and time

flavor base for, 1.1, 5.1

in menu planning

ossobuco e

with Parmesan cheese, 5.1, 5.2

molded, with chicken liver sauce

with porcini mushrooms

pot for, 1.1, 5.1

rice varieties for

with saffron, Milanese style

with sausages

with spring vegetables, tomato, and basil

styles

with vegetables and red wine

with zucchini

roe (bottarga)

mullet bottarga sauce, Sardinian

rolling pin, pasta

use of, and illus.

romaine lettuce salad with gorgonzola cheese and walnuts

Romano cheese

rosemary, 1.1, 1.2

ruote di carro, sauces for, list

saffron risotto, Milanese style

sage

salad(s)

arugula and shredded carrot

asparagus

baked red beets

beans and tuna

beet tops

bread

cannellini beans

and tuna

caprese

carrot, shredded

with arugula

cauliflower, warm

finocchio

great mixed raw

green bean

leftover boiled beef

in menu planning

mixed cooked vegetable

mushroom, Parmesan cheese, and white truffle

orange and cucumber

pinzimonio

potato, Italian

rice and chicken

romaine lettuce, with gorgonzola cheese and walnuts

Savoy cabbage, shredded

seafood

shrimp, with assorted vegetables

sunchoke and spinach

Swiss chard, boiled

tomato, garlic scented

warm cranberry beans and radicchio

zucchini, boiled

lemon juice variation all’agro

salad dressing

salmon

foam

steaks, sautéed with capers and vinegar, stimpirata style

salmoriglio

swordfish steaks, Sicilian grilled

salsa

balsamella

rossa

verde, 1.1, 1.2

salsina di barbaforte

salt and pepper biscuits

sardine(s)

boning, and illus.

fried marinated fresh

Sicilian sauce

Sardinian bottarga sauce

sauce(s)

Alfredo

Béchamel

butter-based, 1.1, 1.2, 4.1

chicken liver

green, 1.1, 18.1

with pickles

piquant

horseradish, 1.1, 18.1

olive oil-based, 1.1, 4.1

peppery

for boiled meats

for roast birds

red, warm

squid

tuna, 12.1, 18.1

see also pasta sauces

sauerkraut and bean soup

sausage(s)

with black-eyed peas and tomatoes

large, boiled, with lentils

mortadella

with red cabbage

with red wine and porcini

risotto with

sauce of, with cream

with smothered onions and tomatoes

and veal cubes, skewered and pan-roasted with sage and white wine

sautéing

pan for

Savoy cabbage, see cabbage, Savoy

sbricciolona

scallions, braised with sunchokes

scallop(s)

bay, sauteed with garlic and parsley

sauce with olive oil, garlic, and hot pepper

sea

in all-shellfish and mollusks soup

in seafood salad

scaloppine, veal

cotolette

with ham, anchovies, capers, and grappa

with lemon

with Marsala

with Marsala and cream

with mozzarella

in parchment, with asparagus and fontina cheese

slicing and pounding, and illus.

with tomato, oregano, and capers

schinco

Scotch bean, see cranberry bean(s)

sea bass, 10.1, 10.2

baked, with artichokes

baked, stuffed with shellfish

seafood

all-shellfish and mollusks soup

clam(s)

in all-shellfish and mollusks soup

in fish soup

grilled, on the half shell

risotto with

in shellfish-stuffed baked whole fish

soup

soup with green peas

clam sauce

with tomatoes

white

in menu planning, 21.1, 21.2

mussel(s)

in all-shellfish and mollusks soup

in fish soup

grilled, on the half shell

in shellfish-stuffed baked whole fish

soup

oysters, baked, with oil and parsley

risotto

salad, 1.1, 18.1

sauces, for pasta

clam, with tomatoes

clam, white

fish

pink shrimp, with cream

Sardinian bottarga

scallop, with olive oil, garlic, and hot pepper

Sicilian sardine

tuna, with tomatoes and garlic

scallop(s)

bay, sauteed with garlic and parsley

sauce with olive oil, garlic, and hot pepper

sea, in all-shellfish and mollusks soup

shrimp

in all-shellfish and mollusks soup

fried in leavened batter

grilled cannocchie style

grilled skewers, and illus.

poached, with olive oil and lemon