The Tastes of Italy - Art De La Table

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Text File | 1996-03-27 | 17KB | 868 lines

!! 71 Servings: 8 people Soft butter 225 g + 2 tbs White, all-purpose flour 150 g Fine cornmeal 150 g Potato starch 150 g Baking powder 1 tbs Salt pinch Sugar 150 g Eggs 2 Vanilla extract 1 tsp Orange liqueur 1 tsp Confectioners' sugar !! 72 Servings: 2 people Dough: Unbleached, all-purpose white flour 250 g Salt pinch Eggs 2 Filling: Fresh spinach 150 g Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 100 g + enough for garnishing Powdered saffron pinch Ground nutmeg pinch Egg 1 Flour 1 tsp Chopped fresh basil garnish Butter 1 tbs @ Servings: 4 people Dough: Unbleached, all-purpose white flour 500 g Salt pinch Eggs 4 Filling: Fresh spinach 300 g Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 200 g + enough for garnishing Powdered saffron pinch Ground nutmeg pinch Eggs 2 Flour 1 tsp Chopped fresh basil garnish Butter 2 tbs @ Servings: 6 people Dough: Unbleached, all-purpose white flour 750 g Salt pinch Eggs 6 Filling: Fresh spinach 450 g Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 300 g + enough for garnishing Powdered saffron pinch Ground nutmeg pinch Eggs 3 Flour 2 tsp Chopped fresh basil garnish Butter 3 tbs @ Servings: 8 people Dough: Unbleached, all-purpose white flour 1 kg Salt pinch Eggs 8 Filling: Fresh spinach 600 g Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 400 g + enough for garnishing Powdered saffron pinch Ground nutmeg pinch Eggs 4 Flour 2 tsp Chopped fresh basil garnish Butter 60 g @ Servings: 10 people Dough: Unbleached, all-purpose white flour 1 1/4 kg Salt pinch Eggs 10 Filling: Fresh spinach 750 g Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 500 g + enough for garnishing Powdered saffron pinch Ground nutmeg pinch Eggs 5 Flour 1 tbs Chopped fresh basil garnish Butter 75 g @ Servings: 12 people Dough: Unbleached, all-purpose white flour 1 1/2 kg Salt pinch Eggs 12 Filling: Fresh spinach 900 g Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese 600 g + enough for garnishing Powdered saffron pinch Ground nutmeg pinch Eggs 6 Flour 1 tbs Chopped fresh basil garnish Butter 90 g !! 73 Servings: 2 people Spaghetti 250 g Garlic cloves 1 Ripe tomatoes 200 g Lean bacon or pancetta 50 g Olive oil 1 tbs Small dried chili pepper (peperoncino) 1/2 Tomato paste 2 tsp Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese @ Servings: 4 people Spaghetti 500 g Garlic cloves 2 Ripe tomatoes 350 g Lean bacon or pancetta 100 g Olive oil 2 tbs Small dried chili pepper (peperoncino) 1 Tomato paste 1 tbs Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese @ Servings: 6 people Spaghetti 750 g Garlic cloves 3 Ripe tomatoes 500 g Lean bacon or pancetta 175 g Olive oil 3 tbs Small dried chili peppers (peperoncino) 1-2 Tomato paste 2 tbs Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese @ Servings: 8 people Spaghetti 1 kg Garlic cloves 4 Ripe tomatoes 650 g Lean bacon or pancetta 225 g Olive oil 4 tbs Small dried chili peppers (peperoncino) 2 Tomato paste 2 tbs Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese @ Servings: 10 people Spaghetti 1 1/4 kg Garlic cloves 5 Ripe tomatoes 800 g Lean bacon or pancetta 275 g Olive oil 50 ml Small dried chili peppers (peperoncino) 2 Tomato paste 3 tbs Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese @ Servings: 12 people Spaghetti 1 1/2 kg Garlic cloves 6 Ripe tomatoes 1 kg Lean bacon or pancetta 350 g Olive oil 75 ml Small dried chili pepper (peperoncino) 3 Tomato paste 3 tbs Salt and freshly ground pepper to taste Freshly grated Pecorino-Romano cheese !! 74 Servings: 2 people Spaghetti 250 g Fresh clams 2 dozen Fresh thyme sprigs 3 Fresh basil sprigs 3 Small onion 1 Garlic clove 1 Dry white wine 50 ml Olive oil 50 ml Red pepper flakes pinch Butter 1 tbs Salt to taste @ Servings: 4 people Spaghetti 500 g Fresh clams 4 dozen Fresh thyme sprigs 5 Fresh basil sprigs 5 Onion 1 Garlic cloves 2 Dry white wine 125 ml Olive oil 125 ml Red pepper flakes pinch Butter 2 tbs Salt to taste @ Servings: 6 people Spaghetti 750 g Fresh clams 6 dozen Fresh thyme sprigs 8 Fresh basil sprigs 8 Small onions 2 Garlic cloves 3 Dry white wine 175 ml Olive oil 175 ml Red pepper flakes pinch Butter 3 tbs Salt to taste @ Servings: 8 people Spaghetti 1 kg Fresh clams 8 dozen Fresh thyme sprigs 10 Fresh basil sprigs 10 Onions 2 Garlic cloves 4 Dry white wine 250 ml Olive oil 250 ml Red pepper flakes pinch Butter 50 g Salt to taste @ Servings: 10 people Spaghetti 1 1/4 kg Fresh clams 10 dozen Fresh thyme sprigs 13 Fresh basil sprigs 13 Small onions 3 Garlic cloves 5 Dry white wine 300 ml Olive oil 300 ml Red pepper flakes pinch Butter 75 g Salt to taste @ Servings: 12 people Spaghetti 1 1/2 kg Fresh clams 12 dozen Fresh thyme sprigs 15 Fresh basil sprigs 15 Onions 3 Garlic cloves 6 Dry white wine 350 ml Olive oil 350 ml Red pepper flakes pinch Butter 100 g Salt to taste !! 75 Servings: 2 people Fresh basil leaves, stems removed 1 large bunch Trenette or linguine 250 g Small garlic cloves 2 Pine nuts 25 g Coarse salt 1 tsp Olive oil 50 ml Freshly grated Pecorino-Romano cheese 1 tsp Freshly grated Parmesan cheese 1 tbs @ Servings: 4 people Fresh basil leaves, stems removed 2 large bunches Trenette or linguine 500 g Small 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 @ Servings: 6 people Fresh basil leaves, stems removed 3 large bunches Trenette or linguine 750 g 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 @ Servings: 8 people Fresh basil leaves, stems removed 4 large bunches Trenette or linguine 1 kg Garlic cloves 7 Pine nuts 50 g Coarse salt 1 tsp Olive oil 175 ml Freshly grated Pecorino-Romano cheese 2 tbs Freshly grated Parmesan cheese 25 g @ Servings: 10 people Fresh basil leaves, stems removed 5 large bunches Trenette or linguine 1 1/4 kg Small garlic cloves 9 Pine nuts 75 g Coarse salt 1 tsp Olive oil 250 ml Freshly grated Pecorino-Romano cheese 2 tbs Freshly grated Parmesan cheese 35 g @ Servings: 12 people Fresh basil leaves, stems removed 6 large bunches Trenette or linguine 1 1/2 kg Garlic cloves 10 Pine nuts 75 g Coarse salt 1 tsp Olive oil 300 ml Freshly grated Pecorino-Romano cheese 2 tbs Freshly grated Parmesan cheese 50 g !! 76 Servings: 2 people Spaghetti 250 g Fresh ripe tomatoes (preferably plum) 500 g Fresh basil leaves 2 Small carrot 1/2 Small onion 1/2 Small garlic clove 1 Small celery stalk 1 Olive oil 50 ml Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 4 people Spaghetti 500 g Fresh ripe tomatoes (preferably plum) 1 kg Fresh basil leaves 3 Small carrot 1 Small onion 1 Garlic clove 1 Celery stalk 1 Olive oil 125 ml Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 6 people Spaghetti 750 g Fresh ripe tomatoes (preferably plum) 1 1/2 kg Fresh basil leaves 3 Carrot 1 Onion 1 Small garlic cloves 2 Small celery stalks 2 Olive oil 175 ml Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 8 people Spaghetti 1 kg Fresh ripe tomatoes (preferably plum) 2 kg Fresh basil leaves 4 Small carrots 2 Small onions 2 Garlic cloves 2 Celery stalks 2 Olive oil 250 ml Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 10 people Spaghetti 1 1/4 kg Fresh ripe tomatoes (preferably plum) 2 1/2 kg Fresh basil leaves 4 Carrots 2 Onions 2 Small garlic cloves 3 Small celery stalks 3 Olive oil 300 ml Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 12 people Spaghetti 1 1/2 kg Fresh ripe tomatoes (preferably plum) 3 kg Fresh basil leaves 4-5 Small carrots 3 Small onions 3 Garlic cloves 3 Celery stalks 3 Olive oil 350 ml Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste !! 77 Servings: 2 people Dough: Flour 200 g Eggs 2 Salt pinch Stuffing: Lean beef 100 g Prosciutto in one piece 75 g Ricotta cheese 50 g Dry breadcrumbs 25 g Fresh parsley large bunch Cream 1 tbs Small onion 1 Small garlic clove 1 Olive oil 1 tbs Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 2 tbs Crushed red pepper to taste Small garlic clove 1 Pecorino cheese 2 tbs @ Servings: 4 people Dough: Flour 400 g Eggs 4 Salt pinch Stuffing: Lean beef 200 g Prosciutto in one piece 150 g Ricotta cheese 75 g Dry breadcrumbs 25 g Fresh parsley large bunch Cream 2 tbs Medium onion 1 Small garlic cloves 2 Olive oil 2 tbs Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 3 tbs Crushed red pepper to taste Medium garlic clove 1 Pecorino cheese 25 g @ Servings: 6 people Dough: Flour 600 g Eggs 6 Salt pinch Stuffing: Lean beef 300 g Prosciutto in one piece 200 g Ricotta cheese 100 g Dry breadcrumbs 50 g Fresh parsley large bunch Cream 50 ml Large onion 1 Garlic cloves 2 Olive oil 2 tbs Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 50 ml Crushed red pepper to taste Large garlic clove 1 Pecorino cheese 25 g @ Servings: 8 people Dough: Flour 800 g Eggs 8 Salt pinch Stuffing: Lean beef 400 g Prosciutto in one piece 275 g Ricotta cheese 150 g Dry breadcrumbs 75 g Fresh parsley large bunch Cream 75 ml Small onions 2 Medium garlic cloves 3 Olive oil 3 tbs Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 75 ml Crushed red pepper to taste Small garlic cloves 2 Pecorino cheese 50 g @ Servings: 10 people Dough: Flour 1 kg Eggs 10 Salt pinch Stuffing: Lean beef 500 g Prosciutto in one piece 350g Ricotta cheese 175 g Dry breadcrumbs 75 g Fresh parsley large bunch Cream 75 ml Medium onions 2 Small garlic cloves 4 Olive oil 3 tbs Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 100 ml Crushed red pepper to taste Medium garlic cloves 2 Pecorino cheese 75 g @ Servings: 12 people Dough: Flour 1 1/4 kg Eggs 12 Salt pinch Stuffing: Lean beef 600 g Prosciutto in one piece 400 g Ricotta cheese 200 g Dry breadcrumbs 100 g Fresh parsley large bunch Cream 100 ml Large onions 2 Garlic cloves 4 Olive oil 50 ml Salt and freshly ground pepper Nutmeg to taste Dressing: Olive oil 125 ml Crushed red pepper to taste Garlic cloves 2 Pecorino cheese 75 g !! 78 Servings: 1 large or 2 small cakes Dough: Unbleached white flour 500 g Eggs 2 Egg yolk 1 Sugar 100 g Salt pinch Butter 225 g Filling: Dry white wine 2 tbs Breadcrumbs 1 tbs Toasted walnuts 125 g Toasted almonds 100 g Honey 350 g Raisins 125 g Pine nuts 75 g Candied orange and lemon peel 50 g Ground clove pinch Ground cinnamon pinch Ground nutmeg pinch Egg, for glazing 1 !! 79 Servings: 2 people Tinned anchovy fillets 3 Calamata-type olives, pitted 6 Small garlic clove 1 Extra-virgin olive oil 2 tbs Red pepper flakes to taste Spaghetti 250 g Sharp grating cheese such as Pecorino @ Servings: 4 people Tinned anchovy fillets 6 Calamata-type olives, pitted 12 Garlic clove 1 Extra-virgin olive oil 50 ml Red pepper flakes to taste Spaghetti 500 g Sharp grating cheese such as Pecorino @ Servings: 6 people Tinned anchovy fillets 9 Calamata-type olives, pitted 18 Small garlic cloves 2 Extra-virgin olive oil 75 ml Red pepper flakes to taste Spaghetti 750 g Sharp grating cheese such as Pecorino @ Servings: 8 people Tinned anchovy fillets 12 Calamata-type olives, pitted 24 Garlic cloves 2 Extra-virgin olive oil 125 ml Red pepper flakes to taste Spaghetti 1 kg Sharp grating cheese such as Pecorino @ Servings: 10 people Tinned anchovy fillets 15 Calamata-type olives, pitted 30 Small garlic cloves 3 Extra-virgin olive oil 150 ml Red pepper flakes to taste Spaghetti 1 1/4 kg Sharp grating cheese such as Pecorino @ Servings: 12 people Tinned anchovy fillets 18 Calamata-type olives, pitted 36 Garlic clove 3 Extra-virgin olive oil 175 ml Red pepper flakes to taste Spaghetti 1 1/2 kg Sharp grating cheese such as Pecorino !! 80 Servings: 2 people Tagliatelle 250 g or homemade 350 g Small carrot 1 Celery stalk 1 Small onion 1/2 Butter 2 tsp Olive oil 2 tsp Ground beef 75 g Ground lean pork 75 g Chopped chicken liver 25 g Dry white wine 75 ml Tomato paste 2 tsp Salt and freshly ground pepper to taste Nutmeg pinch Meat stock (preferably home-made) 200 ml Heavy cream 3 tbs Grated Parmesan cheese to serve @ Servings: 4 people Tagliatelle 500 g or homemade 650 g Carrot 1 Small celery stalks 2 Small onion 1 Butter 1 tbs Olive oil 1 tbs Ground beef 150 g Ground lean pork 150 g Chopped chicken liver 50 g Dry white wine 150 ml Tomato paste 1 tbs Salt and freshly ground pepper to taste Nutmeg pinch Meat stock (preferably home-made) 300 ml Heavy cream 75 ml Grated Parmesan cheese to serve @ Servings: 6 people Tagliatelle 750 g or homemade 1 kg Small carrots 2 Celery stalks 2 Small onion 1 Butter 2 tbs Olive oil 2 tbs Ground beef 225 g Ground lean pork 225 g Chopped chicken liver 75 g Dry white wine 250 ml Tomato paste 2 tbs Salt and freshly ground pepper to taste Nutmeg pinch Meat stock (preferably home-made) 500 ml Heavy cream 125 ml Grated Parmesan cheese to serve @ Servings: 8 people Tagliatelle 1 kg or homemade 1 1/2 kg Carrots 2 Small celery stalks 3 Onion 1 Butter 3 tbs Olive oil 3 tbs Ground beef 300 g Ground lean pork 300 g Chopped chicken liver 75 g Dry white wine 350 ml Tomato paste 3 tbs Salt and freshly ground pepper to taste Nutmeg 1 tsp Meat stock (preferably home-made) 650 ml Heavy cream 150 ml Grated Parmesan cheese to serve @ Servings: 10 people Tagliatelle 1 1/4 kg or homemade 1 3/4 kg Carrots 3 Small celery stalks 4 Large onion 1 Butter 50 g Olive oil 50 ml Ground beef 400 g Ground lean pork 400 g Chopped chicken liver 100 g Dry white wine 400 ml Tomato paste 4 tbs Salt and freshly ground pepper to taste Nutmeg 1 tsp Meat stock (preferably home-made) 800 ml Heavy cream 200 ml Grated Parmesan cheese to serve @ Servings: 12 people Tagliatelle 1 1/2 kg or homemade 2 kg Small carrots 4 Celery stalks 4 Small onions 2 Butter 50 g Olive oil 50 ml Ground beef 500 g Ground lean pork 500 g Chopped chicken liver 150 g Dry white wine 500 ml Tomato paste 4 tbs Salt and freshly ground pepper to taste Nutmeg 1 tsp Meat stock (preferably home-made) 1 liter Heavy cream 250 ml Grated Parmesan cheese to serve !! 81 Servings: 2 people Chicken stock or water 250 ml Small tomatoes 2 Basil chiffonade 20 g Olive oil 1 tsp Butter 2 tsp Small onion 1/2 Small garlic clove 1 Arborio rice 150 g Dry white wine 2 tbs Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 4 people Chicken stock or water 500 ml Tomatoes 3 Basil chiffonade 30 g Olive oil 1 tsp Butter 1 tbs Small onion 1 Garlic clove 1 Arborio rice 300 g Dry white wine 50 ml Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 6 people Chicken stock or water 750 ml Small tomatoes 5 Basil chiffonade 50 g Olive oil 2 tsp Butter 2 tbs Medium onion 1 Small garlic cloves 2 Arborio rice 450 g Dry white wine 75 ml Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 8 people Chicken stock or water 1 liter Tomatoes 6 Basil chiffonade 60 g Olive oil 2 tsp Butter 2 tbs Onion 1 Garlic cloves 2 Arborio rice 600 g Dry white wine 125 ml Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 10 people Chicken stock or water 1 1/4 liters Small tomatoes 8 Basil chiffonade 80 g Olive oil 2 tsp Butter 3 tbs Large onion 1 Small garlic cloves 3 Arborio rice 750 g Dry white wine 150 ml Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 12 people Chicken stock or water 1 1/2 liters Tomatoes 9 Basil chiffonade 100 g Olive oil 1 tbs Butter 3 tbs Small onions 2 Garlic cloves 3 Arborio rice 900 g Dry white wine 175 ml Salt and freshly ground pepper to taste Grated parmesan cheese to taste