Molto Gusto_ Easy Italian Cooking - Mario Batali [62]
Parmigiano-Reggiano, 95
Linguine with Cacio e Pepe, 148, 149
Penne alla Papalina, 171, 179
Pizza Quattro Formaggi, 189, 195
Shaved Asparagus with, 19, 25
Spaghetti alla Carbonara, 137, 144
Tricolore Salad with, 119, 126
Passion Fruit Granita, 240
pasta, 131–79
ten most important cooking tips for, 132
see also linguine; penne; pennette; spaghetti
peas:
Penne alla Papalina, 171, 179
Penne alla Primavera, 170, 178
Spring, with Mint, 22, 23
pecorino di fossa, 95–97
pecorino romano, 94, 95
and Asparagus Salad, 107, 113
Broccolini with, 40, 47
Linguine with Cacio e Pepe, 148, 149
Pane Frattau, 204, 209
Spaghetti alla Carbonara, 137, 144
penne:
all’Arrabbiata, 156, 164
alla Papalina, 171, 179
with Pomodoro Cotto, 155, 163
with Pomodoro Crudo, 155, 164
alla Primavera, 170, 178
alla Puttanesca, 157, 165
pennette:
with Cauliflower Ragu, 167, 174–75
with Summer Squash and Ricotta, 168, 176
with Swiss Chard Ragu, 169, 177
with Three Pestos (Basil, Walnut, and Broccoli Rabe), 166, 172–73
Peperonata, Mussels with, 68, 74
Peperoncino, Pizza Aglio, Olio, and, 201, 208
pepperoni, 82, 83
Pizza, 191, 196
peppers:
Mussels with Peperonata, 68, 74
Pizza Quattro Stagioni, 192, 197
Roasted, with Capers, 31, 36
and Sausage Pizza, 190, 196
pesto(s), 172–73
Basil, 166, 172
Basil, in Winter Caprese Salad, 121, 128
Basil, Pizza (Benno), 210, 213
Broccoli Rabe, 166, 173
Walnut, 166, 173
Pine Nut Brittle, 245
Pistachios, Beets with, 56, 62
pizza, 181–213
Aglio, Olio, and Peperoncino, 201, 208
Balsamic, Onion, and Goat Cheese, 205, 209
Bianca, 199, 207
Dough, 183–85, 184
Fennel and Bottarga, 200, 207
Funghi and Taleggio, 198, 206
important hints for, 186
Lardo, 199, 207
Margherita D.O.P., 187, 195
Marinara, 187, 194
Napoletana, 188, 195
Pane Frattau, 204, 209
Pepperoni, 191, 196
Potato, Anchovy, and Ricotta, 202, 208
Prosciutto and Arugula, 193, 197
Quattro Formaggi, 189, 195
Quattro Stagioni, 192, 197
Romana, 187, 194
Sausage and Peppers, 190, 196
stretching and parbaking dough for, 184, 185
topping and broiling, 184, 185–86
Vongole, 203, 208
pizza, kids’, 182, 211–13
Benno (Pesto), 210, 213
Ethan (Meatballs), 210, 211
Jasper (Salami), 210, 212
Leo (Guanciale), 210, 212
Miles (Broccoli), 210, 213
Olivia (Prosciutto), 210, 212
Riley (Cauliflower), 210, 213
Polenta Cake, 242
Potato, Anchovy, and Ricotta Pizza, 202, 208
Primavera, Penne alla, 170, 178
prosciutto:
and Arugula Pizza, 193, 197
crudo dolce, 79
crudo salato, 79
La Quercia, 78, 79
di Parma, 78, 79
Penne alla Papalina, 171, 179
Pizza (Olivia), 210, 212
Pizza Quattro Stagioni, 192, 197
di San Daniele, 78, 79
pumpkin:
with Apples, Broiled, 45, 51
and Mushroom Salad, 117, 124
Puttanesca, Penne alla, 157, 165
Quattro Formaggi, Pizza, 189, 195
Quattro Stagioni, Pizza, 192, 197
radicchio:
and Ginger Salad, 106, 112
Tricolore Salad with Parmigiano-Reggiano, 119, 126
radishes:
with Butter Dressing, 17, 27
Misticanza, 111, 115
Raviggiuolo, 100
red pepper flakes, hot:
Penne all’Arrabbiata, 156, 164
Penne alla Puttanesca, 157, 165
Pennette with Cauliflower Ragu, 167, 174–75
Spaghetti all’Amatriciana, 138, 145
Red Wine Vinaigrette, 23
ricotta:
Black Kale with, 54, 60
Coppetta, 225, 246–47
fresh, 98, 99
Gelato, 234
Pennette with Summer Squash and, 168, 176
Potato, and Anchovy Pizza, 202, 208
smoked, 96, 100
Ricotta Salata, Fresh Fava Beans with, 18, 24
Robiola, Beet Salad with, 123, 129
Romaine and Red Onion Salad, 108, 113
Romana, Pizza, 187, 194
rosemary:
Chocolate Sauce, 249
Pizza Lardo, 199, 207
Saffron, Linguine with Mussels and, 151, 159
salads, 105–29
Arugula with Tomato Raisins, 116, 125
Asparagus and Pecorino, 107, 113
Beet, with Robiola, 123, 129
Caprese, Summer, 110, 115
Caprese, Winter, 121, 128
Celery and Pancetta, 120, 127
Escarole, Zach’s, 122, 129
Misticanza, 111, 115
Pumpkin and Mushroom, 117, 124
Radicchio and Ginger, 106, 112
Romaine and Red Onion, 108, 113
Shaved Fall Fruit, 118, 126
Three-Bean, 109, 114
Tricolore, with Parmigiano-Reggiano,