Molto Gusto_ Easy Italian Cooking - Mario Batali [60]
apples:
Broiled Pumpkin with, 45, 51
Shaved Fall Fruit Salad, 118, 126
Apricot Mostarda, 102, 103
Arrabbiata, Penne all’, 156, 164
artichokes:
bruschetta topping, 84, 86, 90
with Grana Padano, 20, 26
arugula:
Misticanza, 111, 115
and Prosciutto Pizza, 193, 197
with Tomato Raisins, 116, 125
Tricolore Salad with Parmigiano-Reggiano, 119, 126
asparagus:
and Pecorino Salad, 107, 113
Penne alla Primavera, 170, 178
Pizza Quattro Stagioni, 192, 197
Shaved, with Parmigiano-Reggiano, 19, 25
Bagna Cauda, 53, 59
Baita Friuli, 94, 97
Balsamic, Onion, and Goat Cheese
Pizza, 205, 209
Bananas, Caramelized, 244
basil:
Pesto, 166, 172
Pesto, in Winter Caprese Salad, 121, 128
Pesto Pizza (Benno), 210, 213
Pizza Margherita D.O.P., 187, 195
Summer Caprese Salad, 110, 115
Syrup, 253
bean(s):
Three-, Salad, 109, 114
see also chickpeas; fava beans; White Beans
beet(s):
with Pistachios, 56, 62
Salad with Robiola, 123, 129
Belgian endive, in Tricolore Salad with Parmigiano-Reggiano, 119, 126
Bel Paese, 96, 100
Bianca, Pizza, 199, 207
Black and White Coppetta, 226, 248–51
Blackberry Sauce, Corn Coppetta with, 223, 241–43
Black Kale with Ricotta, 54, 60
black pepper, in Linguine with Cacio e Pepe, 148, 149
Blood Orange Citronette, Salsify with, 52, 58
Blu di Langa, 96, 100
bottarga:
and Fennel Pizza, 200, 207
Linguine with Zucchini and, 153, 161
Bra cheeses, 97
Bra Tenero, 94, 97
bread:
Fried, Anchovies with, 69, 75
see also bruschetta and toppings
bresaola, 80, 82
brittles:
Hazelnut Croccante, 251
Pine Nut, 245
broccoli:
with Pecorino Romano, 40, 47
Pizza (Miles), 210, 213
broccoli rabe:
bruschetta topping, 91
with Mozzarella Crema, 42, 49
Pesto, 166, 173
Brunet, 98, 99
bruschetta and toppings, 85–93
Artichokes, 84, 86, 90
Broccoli Rabe, 91
Bruschetta (toasts), 89
Cabbage, 84, 88, 89
Ceci, 84, 92
Eggplant, 93
Lardo, 87, 91
Leek Ragu, 84, 93
Onion Ragu, 92
Tomato, 87, 91
White Beans, 89
Brussels Sprouts with Mustard, 38, 39
burrata, 98, 99
Butter, Spaghetti with, 133, 141
butternut squash:
Broiled Pumpkin with Apples, 45, 51
Pumpkin and Mushroom Salad, 117, 124
cabbage bruschetta topping, 84, 88, 89
cacio di Roma, 96, 100
Fennel and Bottarga Pizza, 200, 207
Pepperoni Pizza, 191, 196
Pizza Quattro Formaggi, 189, 195
Prosciutto and Arugula Pizza, 193, 197
Sausage and Peppers Pizza, 190, 196
Zach’s Escarole Salad, 122, 129
Cacio e Pepe, Linguine with, 148, 149
caciotta, 94, 97
Zach’s Escarole Salad, 122, 129
Cake, Polenta, 242
Campari Grapefruit Sorbetto, 220, 237
cannellini:
bruschetta topping, 89
Three-Bean Salad, 109, 114
White Beans, 44, 50
Cantaloupe Sorbetto, 221, 238–39
Caprese salad:
Summer, 110, 115
Winter, 121, 128
caramel:
Coppetta, 224, 244–46
Crema, 250
Gelato, 230
zen of, 248
Carbonara, Spaghetti alla, 137, 144
Cardoons, Braised, with Bagna Cauda, 53, 59
Castel Rosso, 94, 97
cauliflower:
with Olives, 41, 48
Pizza (Riley), 210, 213
Ragu, Pennette with, 167, 174–75
Caviar, Spaghetti with, 135, 143
ceci bruschetta topping, 84, 92
celery:
Octopus and, 70, 76
and Pancetta Salad, 120, 127
cheese, 94, 95–100, 96, 98
condiments for, 95, 102, 103
Pizza Quattro Formaggi, 189, 195
see also specific cheeses
cherries, Amarena, 102
Chianti, Turnips Braised in, 57, 63
chickpeas:
ceci bruschetta topping, 84, 92
with Leeks, 21, 27
Pizza Leo (Guanciale), 210, 212
Three-Bean Salad, 109, 114
chocolate:
Black and White Coppetta, 226, 248–51
Ganache Chips, 232
Hazelnut Stracciatella Gelato, 232–33
Milk, Chip Gelato, 231–32
Sauce, 249
Cipolline, Balsamic-Glazed, 209
clams:
Linguine with, 154, 162
Pizza Vongole, 203, 208
Coach Farm:
Green Peppercorn Brick, 96, 99
Triple Cream, 96, 99
coppa, 80, 82
coppette, 215, 241–53
Black and White, 226, 248–51
Caramel, 224, 244–46
Corn, with Blackberry Sauce, 223, 241–43
Olive Oil, 227, 252–53
Ricotta, 225, 246–47
corn:
Fregula with, 33, 46
Sweet, Coppetta with Blackberry Sauce, 223, 241–43
Sweet, Gelato, 236
crema:
Caramel,