The Tastes of Italy - Art De La Table

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Text File | 1996-04-28 | 12KB | 599 lines

!! 31 Servings: 2 people Dry white wine 175 ml Fresh sage leaves 2 Fresh rosemary sprig 1 Quails 4 Lemon 1 Streaky bacon strips 8 Olive oil for basting Salt and freshly ground pepper to taste @ Servings: 4 people Dry white wine 350 ml Fresh sage leaves 5 Fresh rosemary sprigs 2 Quails 8 Lemons 2 Streaky bacon strips 16 Olive oil for basting Salt and freshly ground pepper to taste @ Servings: 6 people Dry white wine 525 ml Fresh sage leaves 7 Fresh rosemary sprigs 3 Quails 12 Lemons 3 Streaky bacon strips 24 Olive oil for basting Salt and freshly ground pepper to taste @ Servings: 8 people Dry white wine 700 ml Fresh sage leaves 9 Fresh rosemary sprigs 4 Quails 16 Lemons 4 Streaky bacon strips 32 Olive oil for basting Salt and freshly ground pepper to taste @ Servings: 10 people Dry white wine 875 ml Fresh sage leaves 11 Fresh rosemary sprigs 5 Quails 20 Lemons 5 Streaky bacon strips 40 Olive oil for basting Salt and freshly ground pepper to taste @ Servings: 12 people Dry white wine 2 liter Fresh sage leaves 13 Fresh rosemary sprigs 6 Quails 24 Lemons 6 Streaky bacon strips 48 Olive oil for basting Salt and freshly ground pepper to taste !! 32 Servings: 2 people Red bell peppers 4 Plum tomatoes 2 Garlic clove 1 Small onion 1 Dry white wine 2 tbs White-wine vinegar 2 tsp Salt and freshly ground pepper to taste Olive oil 3 tbs Fresh basil for garnishing @ Servings: 4 people Red bell peppers 8 Plum tomatoes 4 Garlic cloves 2 Onion 1 Dry white wine 60 ml White-wine vinegar 1 tbs Salt and freshly ground pepper to taste Olive oil 80 ml Fresh basil for garnishing @ Servings: 6 people Red bell peppers 12 Plum tomatoes 6 Garlic cloves 3 Small onions 2 Dry white wine 90 ml White-wine vinegar 1 tbs Salt and freshly ground pepper to taste Olive oil 100 ml Fresh basil for garnishing @ Servings: 8 people Red bell peppers 16 Plum tomatoes 8 Garlic cloves 4 Onions 2 Dry white wine 120 ml White-wine vinegar 2 tbs Salt and freshly ground pepper to taste Olive oil 135 ml Fresh basil for garnishing @ Servings: 10 people Red bell peppers 20 Plum tomatoes 10 Garlic cloves 5 Small onions 3 Dry white wine 150 ml White-wine vinegar 2 tbs Salt and freshly ground pepper to taste Olive oil 150 ml Fresh basil for garnishing @ Servings: 12 people Red bell peppers 24 Plum tomatoes 12 Garlic cloves 6 Onions 3 Dry white wine 180 ml White-wine vinegar 2 tbs Salt and freshly ground pepper to taste Olive oil 170 ml Fresh basil for garnishing !! 33 Servings: 2 people Fresh thyme sprig 1 Small tomato 1 Garlic clove 1 Thick slices of coarse bread 4 Olive oil 4 tbs Salt and freshly ground pepper to taste @ Servings: 4 people Fresh thyme sprigs 2 Tomato 1 Garlic cloves 2 Thick slices of coarse bread 8 Olive oil 90 ml Salt and freshly ground pepper to taste @ Servings: 6 people Fresh thyme sprigs 2 Small tomatoes 2 Garlic cloves 3 Thick slices of coarse bread 12 Olive oil 115 ml Salt and freshly ground pepper to taste @ Servings: 8 people Fresh thyme sprigs 3 Tomatoes 2 Garlic cloves 4 Thick slices of coarse bread 16 Olive oil 150 ml Salt and freshly ground pepper to taste @ Servings: 10 people Fresh thyme sprigs 4 Small tomatoes 3 Garlic cloves 5 Thick slices of coarse bread 20 Olive oil 170 ml Salt and freshly ground pepper to taste @ Servings: 12 people Fresh thyme sprigs 5 Tomatoes 3 Garlic cloves 6 Thick slices of coarse bread 24 Olive oil 190 ml Salt and freshly ground pepper to taste !! 34 Servings: 4 people Dough: Unbleached white flour 375 g Warm water 250 ml Dry yeast 7.5 g or fresh yeast 25 g Salt pinch Olive oil 60 ml Filling: Mortadella sausage 200 g Red bell peppers 2 Yellow bell peppers 2 Medium onions 3 Olive oil 60 ml Black olives 50 g Salt and freshly ground pepper to taste @ Servings: 8 people Dough: Unbleached white flour 750 g Warm water 500 ml Dry yeast 15 g or fresh yeast 50 g Salt pinch Olive oil 100 ml Filling: Mortadella sausage 400 g Red bell peppers 4 Yellow bell peppers 4 Medium onions 6 Olive oil 100 ml Black olives 100 g Salt and freshly ground pepper to taste !! 35 Servings: 2 people Eggplant 200 g Olive oil 3 tbs Celery stalks 2 Small onion 1 Large ripe tomato 1 or canned plum tomatoes 100 g Salt and freshly ground pepper to taste Large green olives 5 Large black olives 5 Sugar 2 tsp Red-wine vinegar 3 tbs Capers 1 tsp Vegetable oil for frying @ Servings: 4 people Eggplant 400 g Olive oil 6 tbs Celery stalks 4 Onion 1 Large ripe tomatoes 2 or canned plum tomatoes 230 g Salt and freshly ground pepper to taste Large green olives 10 Large black olives 10 Sugar 4 tsp Red-wine vinegar 6 tbs Capers 2 tsp Vegetable oil for frying @ Servings: 6 people Eggplants 600 g Olive oil 8 tbs Celery stalks 6 Large onion 1 Large ripe tomatoes 3 or canned plum tomatoes 340 g Salt and freshly ground pepper to taste Large green olives 12 Large black olives 12 Sugar 6 tsp Red-wine vinegar 8 tbs Capers 3 tsp Vegetable oil for frying @ Servings: 8 people Eggplants 800 g Olive oil 175 ml Celery stalks 8 Small onions 2 Large ripe tomatoes 4 or canned plum tomatoes 450 g Salt and freshly ground pepper to taste Large green olives 20 Large black olives 20 Sugar 8 tsp Red-wine vinegar 175 ml Capers 4 tsp Vegetable oil for frying @ Servings: 10 people Eggplant 1 kg Olive oil 200 ml Celery stalks 10 Small onions 3 Large ripe tomatoes 5 or canned plum tomatoes 570 g Salt and freshly ground pepper to taste Large green olives 30 Large black olives 30 Sugar 3 tbs Red-wine vinegar 200 ml Capers 5 tsp Vegetable oil for frying @ Servings: 12 people Eggplants 1.2 kg Olive oil 250 ml Celery stalks 12 Large onions 2 Large ripe tomatoes 6 or canned plum tomatoes 700 g Salt and freshly ground pepper to taste Large green olives 24 Large black olives 24 Sugar 4 tbs Red-wine vinegar 250 ml Capers 6 tsp Vegetable oil for frying !! 36 Servings: 2 people Garlic clove 1 Olive oil 40 ml Salt and freshly ground pepper to taste Aceto balsamico 1 tsp, to taste Wedge of parmesan cheese 50 g Very thin slices of fillet of beef 160 g Arugula small bunch @ Servings: 4 people Garlic cloves 2 Olive oil 80 ml Salt and freshly ground pepper to taste Aceto balsamico 1 tsp, to taste Wedge of parmesan cheese 100 g Very thin slices of fillet of beef 320 g Arugula small bunch @ Servings: 6 people Garlic cloves 3 Olive oil 100 ml Salt and freshly ground pepper to taste Aceto balsamico 2 tsp, to taste Wedge of parmesan cheese 150 g Very thin slices of fillet of beef 500 g Arugula small bunch @ Servings: 8 people Garlic cloves 4 Olive oil 150 ml Salt and freshly ground pepper to taste Aceto balsamico 1 tbs, to taste Wedge of parmesan cheese 200 g Very thin slices of fillet of beef 650 g Arugula small bunch @ Servings: 10 people Garlic cloves 5 Olive oil 175 ml Salt and freshly ground pepper to taste Aceto balsamico 1 tbs, to taste Wedge of parmesan cheese 250 g Very thin slices of fillet of beef 800 g Arugula small bunch @ Servings: 12 people Garlic cloves 6 Olive oil 200 ml Salt and freshly ground pepper to taste Aceto balsamico 1 tbs, to taste Wedge of parmesan cheese 300 g Very thin slices of fillet of beef 1 kg Arugula small bunch !! 37 Servings: 2 people Fresh chopped parsley 1 tbs Bacon 75 g Carrots 230 g Olive oil 3 tbs Red-wine vinegar 2 tbs Salt and freshly ground pepper to taste @ Servings: 4 people Fresh chopped parsley 2 tbs Bacon 150 g Carrots 450 g Olive oil 60 ml Red-wine vinegar 2 tbs Salt and freshly ground pepper to taste @ Servings: 6 people Fresh chopped parsley 3 tbs Bacon 225 g Carrots 680 g Olive oil 75 ml Red-wine vinegar 3 tbs Salt and freshly ground pepper to taste @ Servings: 8 people Fresh chopped parsley 4 tbs Bacon 300 g Carrots 900 g Olive oil 100 ml Red-wine vinegar 4 tbs Salt and freshly ground pepper to taste @ Servings: 10 people Fresh chopped parsley 5 tbs Bacon 375 g Carrots 1 kg Olive oil 115 ml Red-wine vinegar 4 tbs Salt and freshly ground pepper to taste @ Servings: 12 people Fresh chopped parsley 6 tbs Bacon 450 g Carrots 1 1/2 kg Olive oil 125 ml Red-wine vinegar 4 tbs Salt and freshly ground pepper to taste !! 38 Servings: 2 people Spaghetti 225 g Lean bacon 75 g Eggs 2 Grated Parmesan cheese 25 g Grated Pecorino-Romano cheese 25 g Butter 1 tbs Salt and freshly ground pepper to taste Heavy cream (optional) 2 tbs @ Servings: 4 people Spaghetti 450 g Lean bacon 150 g Eggs 4 Grated Parmesan cheese 50 g Grated Pecorino-Romano cheese 50 g Butter 2 tbs Salt and freshly ground pepper to taste Heavy cream (optional) 3 tbs @ Servings: 6 people Spaghetti 680 g Lean bacon 225 g Eggs 6 Grated Parmesan cheese 75 g Grated Pecorino-Romano cheese 75 g Butter 3 tbs Salt and freshly ground pepper to taste Heavy cream (optional) 70 ml @ Servings: 8 people Spaghetti 900 g Lean bacon 300 g Eggs 8 Grated Parmesan cheese 100 g Grated Pecorino-Romano cheese 100 g Butter 60 ml Salt and freshly ground pepper to taste Heavy cream (optional) 90 ml @ Servings: 10 people Spaghetti 1 kg Lean bacon 375 g Eggs 10 Grated Parmesan cheese 125 g Grated Pecorino-Romano cheese 125 g Butter 75 ml Salt and freshly ground pepper to taste Heavy cream (optional) 115 ml @ Servings: 12 people Spaghetti 1 1/2 kg Lean bacon 450 g Eggs 12 Grated Parmesan cheese 150 g Grated Pecorino-Romano cheese 150 g Butter 90 ml Salt and freshly ground pepper to taste Heavy cream (optional) 135 ml !! 39 Servings: 8 people Ricotta cheese 1 kg Heavy cream 80 ml Sugar 100 g Salt pinch Flour 1 tbs Grated orange rind 1 orange Egg yolks 4 Candied orange peels 3 tbs Pine nuts 2 tbs Butter for greasing !! 40 Servings: 2 people Dried chickpeas 100 g Small onion 1 Small garlic clove 1 Small celery stalk 1 Small carrot 1 Small, ripe tomatoes 2 Olive oil 2 tbs Vegetable or meat stock (preferably home-made) 560 ml Fresh rosemary sprig 1 Fresh spinach 150 g @ Servings: 4 people Dried chickpeas 190 g Medium onion 1 Small garlic cloves 2 Small celery stalks 2 Carrot 1 Small, ripe tomatoes 3 Olive oil 3 tbs Vegetable or meat stock (preferably home-made) 2 liters Fresh rosemary sprigs 2 Fresh spinach 300 g @ Servings: 6 people Dried chickpeas 285 g Large onion 1 Garlic cloves 2 Celery stalks 2 Small carrots 2 Ripe tomatoes 4 Olive oil 3 tbs Vegetable or meat stock (preferably home-made) 2 liters Fresh rosemary sprigs 3 Fresh spinach 450 g @ Servings: 8 people Dried chickpeas 375 g Small onions 2 Garlic cloves 3 Celery stalks 3 Carrots 2 Small, ripe tomatoes 6 Olive oil 60 ml Vegetable or meat stock (preferably home-made) 3 liters Fresh rosemary sprigs 3 Fresh spinach 600 g @ Servings: 10 people Dried chickpeas 475 g Medium onions 2 Small garlic cloves 4 Small celery stalks 4 Carrots 3 Ripe tomatoes 7 Olive oil 70 ml Vegetable or meat stock (preferably home-made) 3 liters Fresh rosemary sprigs 4 Fresh spinach 750 g @ Servings: 12 people Dried chickpeas 570 g Large onions 2 Garlic cloves 4 Celery stalks 4 Small carrots 4 Ripe tomatoes 8 Olive oil 75 ml Vegetable or meat stock (preferably home-made) 4 liters Fresh rosemary sprigs 5 Fresh spinach 900 g