The Tastes of Italy - Art De La Table

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!! 41 Servings: 2 people Spring chicken (up to 1 kg each) 1 Small lemon 1 Olive oil 60 ml Salt and freshly ground pepper to taste @ Servings: 4 people Spring chickens (up to 1 kg each) 2 Lemon 1 Olive oil 125 ml Salt and freshly ground pepper to taste @ Servings: 6 people Spring chickens (up to 1 kg each) 3 Small lemons 2 Olive oil 175 ml Salt and freshly ground pepper to taste @ Servings: 8 people Spring chickens (up to 1 kg each) 4 Lemons 2 Olive oil 250 ml Salt and freshly ground pepper to taste @ Servings: 10 people Spring chickens (up to 1 kg each) 5 Small lemons 3 Olive oil 300 ml Salt and freshly ground pepper to taste @ Servings: 12 people Spring chickens (up to 1 kg each) 6 Lemons 3 Olive oil 350 ml Salt and freshly ground pepper to taste !! 42 Servings: 2 people T-Bone steak (1-1 1/2 kg each) 1 Small lemon 1 Salt and freshly ground pepper to taste Olive oil @ Servings: 4 people T-Bone steaks (1-1 1/2 kg each) 2 Lemon 1 Salt and freshly ground pepper to taste Olive oil @ Servings: 6 people T-Bone steaks (1-1 1/2 kg each) 3 Small lemons 2 Salt and freshly ground pepper to taste Olive oil @ Servings: 8 people T-Bone steaks (1-1 1/2 kg each) 4 Lemons 2 Salt and freshly ground pepper to taste Olive oil @ Servings: 10 people T-Bone steaks (1-1 1/2 kg each) 5 Small lemons 3 Salt and freshly ground pepper to taste Olive oil @ Servings: 12 people T-Bone steaks (1-1 1/2 kg each) 6 Lemons 3 Salt and freshly ground pepper to taste Olive oil !! 43 Servings: 4 people Fresh yeast 20 g Warm water 250 ml Olive oil 2 tbs White all-purpose flour 400 g Salt 1 tsp Coarse salt as desired Fresh rosemary sprigs 2 !! 44 Servings: 2 people Egg yolk 1 Ground nutmeg pinch Milk 250 ml Water 175 ml Salt pinch Butter 2 tsp Semolina 125 g Freshly grated Parmesan cheese 1 tbs Butter for greasing @ Servings: 4 people Egg yolks 2 Ground nutmeg pinch Milk 500 ml Water 350 ml Salt pinch Butter 1 tbs Semolina 250 g Freshly grated Parmesan cheese 2 tbs Butter for greasing @ Servings: 6 people Egg yolks 3 Ground nutmeg pinch Milk 750 ml Water 500 ml Salt pinch Butter 2 tbs Semolina 375 g Freshly grated Parmesan cheese 3 tbs Butter for greasing @ Servings: 8 people Egg yolks 4 Ground nutmeg pinch Milk 1 L Water 700 ml Salt pinch Butter 2 tbs Semolina 500 g Freshly grated Parmesan cheese 60 ml Butter for greasing @ Servings: 10 people Egg yolks 5 Ground nutmeg pinch Milk 1 1/4 L Water 1 L Salt pinch Butter 3 tbs Semolina 625 g Freshly grated Parmesan cheese 75 ml Butter for greasing @ Servings: 12 people Egg yolks 6 Ground nutmeg pinch Milk 1 1/2 liters Water 1 1/4 liters Salt pinch Butter 3 tbs Semolina 750 g Freshly grated Parmesan cheese 90 ml Butter for greasing !! 45 Servings: 2 people Frozen chopped spinach 200 g Ricotta cheese 125 g Egg 1 Salt 1 tsp Ground nutmeg 1/4 tsp Grated Parmesan cheese 20 g Flour 100 g, as needed @ Servings: 4 people Frozen chopped spinach 400 g Ricotta cheese 250 g Eggs 2 Salt 2 tsp Ground nutmeg 1/2 tsp Grated Parmesan cheese 40 g Flour 200 g, as needed @ Servings: 6 people Frozen chopped spinach 600 g Ricotta cheese 375 g Eggs 3 Salt 1 tbs Ground nutmeg 1/2 tsp Grated Parmesan cheese 60 g Flour 300 g, as needed @ Servings: 8 people Frozen chopped spinach 800 g Ricotta cheese 500 g Eggs 4 Salt 2 tbs Ground nutmeg 1/2 tsp Grated Parmesan cheese 80 g Flour 400 g, as needed @ Servings: 10 people Frozen chopped spinach 1 kg Ricotta cheese 625 g Eggs 5 Salt 2 tbs Ground nutmeg 1/2 tsp Grated Parmesan cheese 100 g Flour 500 g, as needed @ Servings: 12 people Frozen chopped spinach 1 1/4 kg Ricotta cheese 750 g Eggs 6 Salt 2 tbs Ground nutmeg 1/2 tsp Grated Parmesan cheese 125 g Flour 600 g, as needed !! 46 Servings: 2 people Medium-size artichokes 6 Lemon 1 Garlic cloves 2 Olive oil 500 ml Coarse salt Salt and freshly ground pepper to taste @ Servings: 4 people Medium-size artichokes 12 Lemons 2 Garlic cloves 4 Olive oil 1 liter Coarse salt Salt and freshly ground pepper to taste @ Servings: 6 people Medium-size artichokes 18 Lemons 3 Garlic cloves 6 Olive oil 1 1/2 liters Coarse salt Salt and freshly ground pepper to taste @ Servings: 8 people Medium-size artichokes 24 Lemons 4 Garlic cloves 8 Olive oil 2 liters Coarse salt Salt and freshly ground pepper to taste @ Servings: 10 people Medium-size artichokes 30 Lemons 5 Garlic cloves 10 Olive oil 2 1/2 liters Coarse salt Salt and freshly ground pepper to taste @ Servings: 12 people Medium-size artichokes 36 Lemons 6 Garlic cloves 12 Olive oil 3 liters Coarse salt Salt and freshly ground pepper to taste !! 47 Servings: 2 people Thinly sliced lamb cutlets 6 Small onion 1 Lemon juice 3 tbs Heavy cream 1 tbs Olive oil 3 tbs Fresh sage sprig 1 Celery stalk 1 Salt and freshly ground pepper to taste Cognac 2 tbs Dry white wine 60 ml Fresh small cleaned mixed berries such as raspberries, blackberries 100 g @ Servings: 4 people Thinly sliced lamb cutlets 12 Onion 1 Lemon juice 75 ml Heavy cream 2 tbs Olive oil 75 ml Fresh sage sprig 1 Celery stalks 2 Salt and freshly ground pepper to taste Cognac 3 tbs Dry white wine 125 ml Fresh small cleaned mixed berries such as raspberries, blackberries 200 g @ Servings: 6 people Thinly sliced lamb cutlets 18 Small onions 2 Lemon juice 125 ml Heavy cream 3 tbs Olive oil 125 ml Fresh sage sprigs 3 Celery stalks 3 Salt and freshly ground pepper to taste Cognac 50 ml Dry white wine 175 ml Fresh small cleaned mixed berries such as raspberries, blackberries 300 g @ Servings: 8 people Thinly sliced lamb cutlets 24 Onions 2 Lemon juice 150 ml Heavy cream 60 ml Olive oil 150 ml Fresh sage sprigs 3 Celery stalks 4 Salt and freshly ground pepper to taste Cognac 75 ml Dry white wine 250 ml Fresh small cleaned mixed berries such as raspberries, blackberries 400 g @ Servings: 10 people Thinly sliced lamb cutlets 30 Small onions 3 Lemon juice 175 ml Heavy cream 75 ml Olive oil 175 ml Fresh sage sprigs 4 Celery stalks 5 Salt and freshly ground pepper to taste Cognac 100 ml Dry white wine 300 ml Fresh small cleaned mixed berries such as raspberries, blackberries 500 g @ Servings: 12 people Thinly sliced lamb cutlets 36 Onions 3 Lemon juice 250 ml Heavy cream 90 ml Olive oil 250 ml Fresh sage sprigs 5 Celery stalks 6 Salt and freshly ground pepper to taste Cognac 125 ml Dry white wine 350 ml Fresh small cleaned mixed berries such as raspberries, blackberries 600 g !! 48 Servings: 10 people Artichokes 10 Lemon juice 75 ml Butter 50 g Fresh lasagne sheets 6 leaves or 1 package of dried Light cream 125 ml BÄchamel Sauce: Butter 50 g Flour 50 g Milk 1 liter Salt and freshly ground pepper to taste Grated Parmesan cheese 200 g Shredded mozzarella cheese 200 g !! 49 Servings: 2 people Ground lean beef 150 g Thinly sliced bacon 50 g Small onion 1/2 White bread slice 1 Emmenthal cheese 50 g Pistachio nuts 25 g Grated lemon rind a pinch Mascarpone cheese 1 tbs Egg 1 Vegetable oil 2 tsp Grated Parmesan cheese 1 tsp Dry white wine 2 tbs Butter 1 tbs Salt, pepper, cinnamon, nutmeg pinch each Italian parsley garnish Flour to coat @ Servings: 4 people Ground lean beef 300 g Thinly sliced bacon 75 g Small onion 1 White bread slice 1 Emmenthal cheese 75 g Pistachio nuts 25 g Grated lemon rind a pinch Mascarpone cheese 2 tbs Egg 1 Vegetable oil 1 tbs Grated Parmesan cheese 2 tsp Dry white wine 50 ml Butter 2 tbs Salt, pepper, cinnamon, nutmeg pinch each Italian parsley garnish Flour to coat @ Servings: 6 people Ground lean beef 450 g Thinly sliced bacon 100 g Mediun onion 1 White bread slices 2 Emmenthal cheese 100 g Pistachio nuts 50 g Grated lemon rind a pinch Mascarpone cheese 3 tbs Eggs 2 Vegetable oil 2 tbs Grated Parmesan cheese 1 tbs Dry white wine 75 ml Butter 3 tbs Salt, pepper, cinnamon, nutmeg pinch each Italian parsley garnish Flour to coat @ Servings: 8 people Ground lean beef 600 g Thinly sliced bacon 125 g Onion 1 White bread slices 2 Emmenthal cheese 125 g Pistachio nuts 50 g Grated lemon rind a pinch Mascarpone cheese 4 tbs Eggs 2 Vegetable oil 2 tbs Grated Parmesan cheese 1 tbs Dry white wine 125 ml Butter 50 g Salt, pepper, cinnamon, nutmeg pinch each Italian parsley garnish Flour to coat @ Servings: 10 people Ground lean beef 700 g Thinly sliced bacon 150 g Small onions 2 White bread slices 3 Emmenthal cheese 150 g Pistachio nuts 75 g Grated lemon rind 1 tsp Mascarpone cheese 5 tbs Eggs 3 Vegetable oil 3 tbs Grated Parmesan cheese 2 tbs Dry white wine 150 ml Butter 75 g Salt, pepper, cinnamon, nutmeg pinch each Italian parsley garnish Flour to coat @ Servings: 12 people Ground lean beef 850 g Thinly sliced bacon 175 g Onions 2 White bread slices 3 Emmenthal cheese 175 g Pistachio nuts 100 g Grated lemon rind 1 tsp Mascarpone cheese 6 tbs Eggs 3 Vegetable oil 3 tbs Grated Parmesan cheese 2 tbs Dry white wine 175 ml Butter 100 g Salt, pepper, cinnamon, nutmeg pinch each Italian parsley garnish Flour to coat !! 50 Servings: 4 people Pesto: Fresh basil leaves, stems removed 3 large bunches Small garlic cloves 3 Pine nuts 25 g Coarse salt 1 tsp Olive oil 90 ml Freshly grated Pecorino-Romano cheese 2 tsp Freshly grated Parmesan cheese 2 tbs Trenette, linguine or any soup pasta 350 g Dried cannellini beans 50 g Salt pinch Water 2 liters Carrot 1 Small zucchini 2 Onion 1 Celery stalk 1 Butter 1 tbs Olive oil 3 tbs Ripe tomato 1 Small potato 1 Freshly grated Parmesan cheese 25 g @ Servings: 6 people Pesto: Fresh basil leaves, stems removed 3 large bunches Garlic cloves 4 Pine nuts 25 g Coarse salt 1 tsp Olive oil 125 ml Freshly grated Pecorino-Romano cheese 2 tsp Freshly grated Parmesan cheese 2 tbs Trenette, linguine or any soup pasta 500 g Dried cannellini beans 75 g Salt pinch Water 3 liters Small carrots 2 Zucchini 2 Medium onion 1 Small celery stalks 2 Butter 2 tbs Olive oil 60 ml Small, ripe tomatoes 2 Potato 1 Freshly grated Parmesan cheese 50 g @ Servings: 8 people Pesto: Fresh basil leaves, stems removed 3 large bunches Garlic cloves 5 Pine nuts 50 g Coarse salt 1 tsp Olive oil 150 ml Freshly grated Pecorino-Romano cheese 1 tbs Freshly grated Parmesan cheese 3 tbs Trenette, linguine or any soup pasta 750 g Dried cannellini beans 100 g Salt pinch Water 4 liters Carrots 2 Zucchini 3 Onion 1 Celery stalks 2 Butter 2 tbs Olive oil 80 ml Ripe tomatoes 2 Large potato 1 Freshly grated Parmesan cheese 50 g @ Servings: 10 people Pesto: Fresh basil leaves, stems removed 3 large bunches Garlic cloves 6 Pine nuts 50 g Coarse salt 1 tsp Olive oil 175 ml Freshly grated Pecorino-Romano cheese 1 tbs Freshly grated Parmesan cheese 60 ml Trenette, linguine or any soup pasta 900 g Dried cannellini beans 125 g Salt pinch Water 5 liters Small carrots 3 Small zucchini 4 Small onions 2 Small celery stalks 3 Butter 3 tbs Olive oil 100 ml Small, ripe tomatoes 3 Small potatoes 2 Freshly grated Parmesan cheese 75 g @ Servings: 12 people Pesto: Fresh basil leaves, stems removed 3 large bunches Garlic cloves 7 Pine nuts 50 g Coarse salt 1 tsp Olive oil 200 ml Freshly grated Pecorino-Romano cheese 2 tbs Freshly grated Parmesan cheese 75 ml Trenette, linguine or any soup pasta 1 kg Dried cannellini beans 150 g Salt pinch Water 6 liters Carrots 3 Small zucchini 5 Onions 2 Celery stalks 3 Butter 3 tbs Olive oil 100 ml Ripe tomatoes 3 Potatoes 2 Freshly grated Parmesan cheese 100 g