Molto Gusto_ Easy Italian Cooking - Mario Batali [63]
salami:
with celery, 82, 83
lardetto, 82, 83
Pizza (Jasper), 210, 212
toscano, 83
Salsify with Blood Orange Citronette, 52, 58
Sampietrino, 94, 100
Saor, 71, 77
Sarde, Spaghetti con la, 139, 147
sardines:
in Saor, 71, 77
Spaghetti con la Sarde, 139, 147
sauces:
Bagna Cauda, 53, 59
Blackberry, 241
Chocolate, 249
Saor, 71, 77
Zabaglione, Cold Whipped, 243
see also vinaigrettes
Sausage and Peppers Pizza, 190, 196
seafood antipasti, 65–77
Anchovies with Fried Bread, 69, 75
Mussels with Peperonata, 68, 74
Octopus and Celery, 70, 76
Sardines in Saor, 71, 77
Tuna, Preserved, 72, 73
Shaved Fall Fruit Salad, 118, 126
shiitake mushrooms:
Pizza Funghi and Taleggio, 198, 206
Pumpkin and Mushroom Salad, 117, 124
Simple Syrup, 239
sorbetto, 237–40
Campari Grapefruit, 220, 237
Cantaloupe, 221, 238–39
Lemon, 222, 239
measuring sugar density of (egg test), 238
spaghetti:
all’Amatriciana, 138, 145
with Black Truffles, 134, 142
with Butter, 133, 141
alla Carbonara, 137, 144
with Caviar, 135, 143
with Garlic and Oil, 133, 140
with Glass Eels, 136, 143
alla Gricia, 138, 146
con la Sarde, 139, 147
with White Truffles, 134, 142
squash, summer, see summer squash
squash, winter, see pumpkin
Squid and Its Ink, Linguine with, 152, 160
stracchino, or stracchino di crescenza, 98, 99
strawberry(ies):
Gelato, 219, 229
Macerated, 253
Summer Caprese Salad, 110, 115
summer squash:
Hot and Cold, 32, 37
Linguine with Zucchini and Bottarga, 153, 161
Pennette with Ricotta and, 168, 176
Shaved Fall Fruit Salad, 118, 126
sunchokes:
with Walnut Gremolata, 55, 60
Zach’s Escarole Salad, 122, 129
Swiss Chard Ragu, Pennette with, 169, 177
syrups:
Basil, 253
Simple, 239
Taleggio, 98, 99, 100
Pizza Funghi and, 198, 206
Pizza Quattro Formaggi, 189, 195
testa, 83
Three-Bean Salad, 109, 114
Toma Piemontese, 99
tomato(es):
bruschetta topping, 87, 91
Cherry, with Crème Fraîche and Chives, 30, 35
Linguine with Zucchini and Bottarga, 153, 161
Oven-Dried, in Winter Caprese Salad, 121, 128
Penne all’Arrabbiata, 156, 164
Penne alla Puttanesca, 157, 165
Penne with Pomodoro Cotto, 155, 163
Penne with Pomodoro Crudo, 155, 164
Raisins, Arugula with, 116, 125
Spaghetti all’Amatriciana, 138, 145
Summer Caprese Salad, 110, 115
Tricolore Salad with Parmigiano-Reggiano, 119, 126
truffle(s):
Black, Honey, 102, 103
Black, Spaghetti with, 134, 142
Pizza Funghi and Taleggio, 198, 206
White, Spaghetti with, 134, 142
Tuada, 94, 97
Tuna, Preserved, 72, 73
Turnips Braised in Chianti, 57, 63
Ubriaco, 94, 97
vegetable antipasti, 15–63
Artichokes with Grana Padano, 20, 26
Asparagus, Shaved, with Parmigiano-Reggiano, 19, 25
Beets with Pistachios, 56, 62
Black Kale with Ricotta, 54, 60
Broccoli Rabe with Mozzarella Crema, 42, 49
Broccoli with Pecorino Romano, 40, 47
Brussels Sprouts with Mustard, 38, 39
Cardoons, Braised, with Bagna Cauda, 53, 59
Cauliflower with Olives, 41, 48
Chickpeas with Leeks, 21, 27
Farro with Cucumbers, 29, 35
Fava Beans, Fresh, with Ricotta Salata, 18, 24
Fregula with Corn, 33, 46
Green Beans with Charred Onions, 28, 34
Lentils with Pancetta, 43, 49
Peas, Spring, with Mint, 22, 23
Peppers, Roasted, with Capers, 31, 36
Pumpkin with Apples, Broiled, 45, 51
Radishes with Butter Dressing, 17, 27
Salsify with Blood Orange Citronette, 52, 58
Summer Squash, Hot and Cold, 32, 37
Sunchokes with Walnut Gremolata, 55, 60
Tomatoes, Cherry, with Crème Fraîche and Chives, 30, 35
Turnips Braised in Chianti, 57, 63
White Beans, 44, 50
Vento d’Estate, 94, 97
vinaigrettes:
Lemon, 24
Red Wine, 23
Vongole, Pizza, 203, 208
walnut:
Gremolata, Sunchokes with, 55, 60
Pesto, 166, 173
White Beans, 44, 50
bruschetta topping, 89
Winter Caprese Salad, 121, 128
Zabaglione, Cold Whipped, 243
Zach’s Escarole Salad, 122, 129
Zucchini, Linguine with Bottarga and, 153, 161
Acknowledgments
I would like to give special thanks to the following heroes in my funny world:
To SUSI, BENNO, and LEO, who keep me happy with smiles and wit throughout every