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Swiss chard

gratinéed with Parmesan cheese

salad, boiled

sautéed with olive oil, garlic, and parsley

torte, with raisins and pine nuts

swordfish

fried tidbits of

steaks

grilled Sicilian, salmoriglio style

sauteed, with capers and vinegar, stimpirata style

tagliatelle, 1.1, 4.1 and illus.

alla bolognese

tagliolini, 1.1, 4.1

pasta machine cutters for

tangerine shells with tangerine sorbet

tartufi

T-bone steak, grilled, Florentine style

tegliata di Biete

tilefish steaks, 10.1, 10.2

timballo, mushroom

tomato(es)

and anchovy conza, for sfinciuni

baked fillet of sole with

baked potatoes and onion with, Apulian style

braised celery stalks with onion, pancetta and

in bread salad

bruschetta

canned, 1.1, 1.2, 4.1

in crespelle, with prosciutto and cheese

fresh, 1.1, 4.1

fresh mushrooms with porcini, rosemary and

fried

frittata

with onion and basil

stuffed, with spaghetti, tomato, mozzarella, and ham

green beans, yellow peppers and chili pepper with

meatballs and

oven-browned

pan-broiled thin beef steaks with olives and

plum, 1.1, 4.1

pork chops braised with cream and porcini mushrooms

with sage, Modena style

pork sausages with and black-eyed peas

and smothered onions

potatoes, onions, and sweet pepper with

salad, garlic scented

sauces

with anchovy

blanching method of preparation

food mill method of preparation

with garlic and basil

with heavy cream

with marjoram and two cheeses

with olive oil and chopped vegetables (three ways)

with olive oil and sauteed vegetables

with onion and butter

with pancetta and chili peppers (amatriciana), 1.1, 4.1

with porcini mushrooms

with rosemary and pancetta

sauteed sweetbreads with peas and

shrimp and chili pepper with

squid with

Tuscan style, with peas

whole stuffed squid braised with tomatoes and white wine

stuffed with shrimp

stuffed with tuna

sunchokes and onions with, smothered

veal scaloppine and, with oregano and capers

veal stew with peas and

and vegetables, spareribs with, for polenta

zucchini with, and basil

zucchini gratin with, and marjoram

tongue, beef, in bollito misto

tonnarelli

sauces for, list

tools, kitchen

topinambur

tortelli, 1.1, 1.2, 4.1

stuffed with parsley and ricotta

tortellini, 1.1, 1.2, 4.1 and illus.

drying

with fish stuffing

green, with meat and ricotta stuffing

of handmade pasta

with meat and cheese filling

sauces for, list

tortelloni, 1.1, 4.1 and illus.

of handmade pasta

sauces for, list

stuffed with Swiss chard, prosciutto, and ricotta

Treviso radicchio

with bacon

trifolati

tripe, with Parmesan cheese

with beans

trofie

trout

carpione

cold, in orange marinade

truffles

black

sauce

white

salad, with mushrooms and Parmesan cheese

tuna

and bean salad

poached, roll

with potato

with spinach

sauce

for cold sliced meats, 12.1, 18.1

with tomatoes and garlic

steaks, 10.1, 10.2

sweet and sour, Trapani style

tomatoes stuffed with

tuna roe (bottarga)

turbot fillets, baked with potatoes, garlic, and olive oil, Genoese style, 10.1, 21.1

turkey breast

cold sliced, with tuna sauce

cutlets Milanese style

Tuscan meat roll with white wine and porcini mushrooms

Tuscan peasant soup

vaccinara style oxtail

veal

braised shanks

gremolada for

Milanese style (ossobuco)

tomato-less (ossobuco in bianco)

Trieste-style whole

cold sliced, with tuna sauce

cutlets Milanese style

pan-roasting

breast

with garlic, rosemary, and white wine

rolled-up breast of, with pancetta

roll(s)

with anchovy fillets and mozzarella

with pancetta and Parmesan

with spinach and prosciutto stuffing

stuffed, with ham, Parmesan, nutmeg, and white wine

sautéed chops

breaded, Milanese style

breaded, Sicilian style variation, with garlic and rosemary

with garlic, anchovies, and parsley

with sage and white wine

scaloppine

cotolette

with ham, anchovies, capers, and grappa

with lemon

with Marsala

with Marsala and cream

with mozzarella

in parchment, with asparagus and fontina