The Tastes of Italy - Art De La Table

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Text File | 1996-05-27 | 17KB | 749 lines

!! 91 Servings: 2 people Dried white beans 2 oz Small garlic clove 1 Fresh rosemary sprig 1/4 Small bay leaf 1/4 Cracked white peppercorns 1 tsp Salt 1 tsp Small onion 1/2 Extra-virgin olive oil 2 tbs Freshly ground black pepper 1 tsp 7 oz cans of solid tuna in water 1 @ Servings: 4 people Dried white beans 5 oz Small garlic cloves 2 Fresh rosemary sprig 1/2 Small bay leaf 1/2 Cracked white peppercorns 2 tsp Salt 1 tsp Small onion 1/2 Extra-virgin olive oil 3 tbs Freshly ground black pepper 1 tsp 7 oz cans of solid tuna in water 1 @ Servings: 6 people Dried white beans 7 oz Garlic cloves 2 Fresh rosemary sprig 1/2 Bay leaf 1/2 Cracked white peppercorns 2 tsp Salt 1 tsp Small onion 1 Extra-virgin olive oil 3 tbs Freshly ground black pepper 1 tsp 7 oz cans of solid tuna in water 2 @ Servings: 8 people Dried white beans 10 oz Garlic cloves 3 Fresh rosemary sprig 1 Bay leaf 1/2 Cracked white peppercorns 1 tbs Salt 1 tsp Small onion 1 Extra-virgin olive oil 1/4 cup Freshly ground black pepper 1 tsp 7 oz cans of solid tuna in water 2 @ Servings: 10 people Dried white beans 12 oz Garlic cloves 4 Fresh rosemary sprig 1 Small bay leaf 1 Cracked white peppercorns 1 tbs Salt 1 tsp Onion 1 Extra-virgin olive oil 1/3 cup Freshly ground black pepper 1 tsp 7 oz cans of solid tuna in water 3 @ Servings: 12 people Dried white beans 14 oz Small garlic cloves 5 Fresh rosemary sprigs 1 1/2 Bay leaf 1 Cracked white peppercorn 1 tbs Salt 2 tsp Onion 1 Extra-virgin olive oil 1/2 cup Freshly ground black pepper 1 tsp 7 oz cans of solid tuna in water 3 !! 92 Servings: 2 people Small zucchini 9 oz Good white-wine vinegar 2 tbs Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 2 Small mint leaves 3 Tin of anchovy fillets in olive oil 1/2 Olive oil as needed @ Servings: 4 people Small zucchini 1 lb Good white-wine vinegar 1/4 cup Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 4 Small mint leaves 6 Tin of anchovy fillets in olive oil 1 Olive oil as needed @ Servings: 6 people Small zucchini 1 1/2 lbs Good white-wine vinegar 1/3 cup Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 6 Small mint leaves 9 Tins of anchovy fillets in olive oil 1 1/2 Olive oil as needed @ Servings: 8 people Small zucchini 2 lbs Good white-wine vinegar 1/2 cup Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 8 Small mint leaves 12 Tins of anchovy fillets in olive oil 2 Olive oil as needed @ Servings: 10 people Small zucchini 2 1/2 lbs Good white-wine vinegar 2/3 cup Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 10 Small mint leaves 15 Tins of anchovy fillets in olive oil 2 1/2 Olive oil as needed @ Servings: 12 people Small zucchini 3 lbs Good white-wine vinegar 3/4 cup Freshly ground pepper to taste Lemon zest 1 tsp Juniper berries, crushed 12 Small mint leaves 18 Tins of anchovy fillets in olive oil 3 Olive oil as needed !! 93 Servings: 2 people Rice 1/2 cup Small orange 1 Black olives 1/4 cup Fresh basil leaves several Olive oil 1 tbs Balsamic vinegar 1 tsp Salt and freshly ground pepper to taste Spinach leaves 1/2 cup @ Servings: 4 people Long grain rice 3/4 cup Orange 1 Black olives 1/2 cup Fresh basil leaves several Olive oil 2 tbs Balsamic vinegar 2 tsp Salt and freshly ground pepper to taste Spinach leaves 1 cup @ Servings: 6 people Long grain rice 1 cup Small oranges 2 Black olives 3/4 cup Fresh basil leaves several Olive oil 3 tbs Balsamic vinegar 2 tsp Salt and freshly ground pepper to taste Spinach leaves 1 1/2 cups @ Servings: 8 people Long grain rice 1 1/2 cups Oranges 2 Black olives 1 cup Fresh basil leaves several Olive oil 1/4 cup Balsamic vinegar 1 tbs Salt and freshly ground pepper to taste Spinach leaves 2 cups @ Servings: 10 people Long grain rice 1 3/4 cups Small oranges 3 Black olives 1 1/4 cups Fresh basil leaves several Olive oil 1/2 cup Balsamic vinegar 1 tbs Salt and freshly ground pepper to taste Spinach leaves 2 1/2 cups @ Servings: 12 people Long grain rice 2 cups Oranges 3 Black olives 1 1/2 cups Fresh basil leaves several Olive oil 3/4 cup Balsamic vinegar 1 tbs Salt and freshly ground pepper to taste Spinach leaves 3 cups !! 94 Servings: 8 people Eggplants 2 Salt to taste Olive oil for frying Medium onions 3 Garlic cloves 2 Tomatoes 1 1/4 pounds Sugar 2 tsp Freshly ground pepper to taste Fresh parsley small bunch Fresh basil small bunch Risotto rice 10 oz Chicken stock 2 quarts Pecorino cheese 1 oz !! 95 Servings: 2 people Petto di Pollo: 5-6 oz boned chicken breasts with skin 2 Unsalted butter 2 tsp Italian white wine 3 tbs Ripieno: Extra-virgin olive oil 2 tsp Minced shallots 1 tsp Minced garlic 1 tsp Fresh mushrooms, stemmed 5 oz Dried porcini, soaked in cold water, cleaned, chopped 1 oz Minced parsley 1 tbs Italian white wine 2 tsp Ground veal or pork 1 oz Parmigiano-Reggiano 2 tbs Sauce: Unsalted butter 1 tsp Minced shallot 2 tsp Chopped strigoli, arugula or chioggia (radicchio) 1 tbs Italian white wine 3 tbs Concentrated stock 1/4 cup Heavy cream 2 tbs Cornstarch mixed with 1 tsp water, optional 1tsp Salt, freshly ground white pepper and nutmeg to taste @ Servings: 4 people Petto di Pollo: 5-6 oz boned chicken breasts with skin 4 Unsalted butter 1 tbs Italian white wine 1/4 cup Ripieno: Extra-virgin olive oil 1 tbs Minced shallots 2 tsp Minced garlic 1 tsp Fresh mushrooms, stemmed 10 oz Dried porcini, soaked in cold water, cleaned, chopped 1 oz Minced parsley 2 tbs Italian white wine 1 tbs Ground veal or pork 2 oz Parmigiano-Reggiano 3 tbs Sauce: Unsalted butter 2 tsp Minced shallots 1 tbs Chopped strigoli, arugula or chioggia (radicchio) 2 tbs Italian white wine 1/4 cup Concentrated stock 1/2 cup Heavy cream 3 tbs Cornstarch mixed with 1 tsp water, optional 1/4 tsp Salt, freshly ground white pepper and nutmeg to taste @ Servings: 6 people Petto di Pollo: 5-6 oz boned chicken breasts with skin 6 Unsalted butter 2 tbs Italian white wine 1/3 cup Ripieno: Extra-virgin olive oil 1 tbs Minced shallots 1 tbs Minced garlic 1 tsp Fresh mushrooms, stemmed 15 oz Dried porcini, soaked in cold water, cleaned, chopped 1 oz Minced parsley 3 tbs Italian white wine 1 tbs Ground veal or pork 3 oz Parmigiano-Reggiano 1/4 cup Sauce: Unsalted butter 1 tbs Minced shallots 2 tbs Chopped strigoli, arugula or chioggia (radicchio) 3 tbs Italian white wine 1/3 cup Concentrated stock 3/4 cup Heavy cream 1/4 cup Cornstarch mixed with 1 tsp water, optional 1 tsp Salt, freshly ground white pepper and nutmeg to taste @ Servings: 8 people Petto di Pollo: 5-6 oz boned chicken breasts with skin 8 Unsalted butter 2 tbs Italian white wine 1/2 cup Ripieno: Extra-virgin olive oil 2 tbs Minced shallots 2 tbs Minced garlic 1 tsp Fresh mushrooms, stemmed 1 1/4 pounds Dried porcini, soaked in cold water, cleaned, chopped 2 oz Minced parsley 1/4 cup Italian white wine 2 tbs Ground veal or pork 4 oz Parmigiano-Reggiano 1/3 cup Sauce: Unsalted butter 2 tbs Minced shallots 2 tbs Chopped strigoli, arugula or chioggia (radicchio) 1/4 cup Italian white wine 1/2 cup Concentrated stock 1 cup Heavy cream 1/3 cup Cornstarch mixed with 1 tsp water, optional 1 tsp Salt, freshly ground white pepper and nutmeg to taste @ Servings: 10 people Petto di Pollo: 5-6 oz boned chicken breasts with skin 10 Unsalted butter 3 tbs Italian white wine 1/2 cup Ripieno: Extra-virgin olive oil 2 tbs Minced shallots 2 tbs Minced garlic 1 tsp Fresh mushrooms, stemmed 1 3/4 pounds Dried porcini, soaked in cold water, cleaned, chopped 2 oz Minced parsley 1/3 cup Italian white wine 2 tbs Ground veal or pork 5 oz Parmigiano-Reggiano 1/3 cup Sauce: Unsalted butter 2 tbs Minced shallots 3 tbs Chopped strigoli, arugula or chioggia (radicchio) 1/3 cup Italian white wine 1/2 cup Concentrated stock 1 1/4 cups Heavy cream 1/2 cup Cornstarch mixed with 1 tsp water, optional 1 tsp Salt, freshly ground white pepper and nutmeg to taste @ Servings: 12 people Petto di Pollo: 5-6 oz boned chicken breasts with skin 12 Unsalted butter 3 tbs Italian white wine 2/3 cup Ripieno: Extra-virgin olive oil 2 tbs Minced shallots 2 tbs Minced garlic 2 tsp Fresh mushrooms, stemmed 2 pounds Dried porcini, soaked in cold water, cleaned, chopped 2 oz Minced parsley 1/3 cup Italian white wine 2 tbs Ground veal or pork 6 oz Parmigiano-Reggiano 1/2 cup Sauce: Unsalted butter 2 tbs Minced shallot 3 tbs Chopped strigoli, arugula or chioggia (radicchio) 1/3 cup Italian white wine 2/3 cup Concentrated stock 1 1/2 cups Heavy cream 2/3 cup Cornstarch mixed with 1 tsp water, optional 1 tsp Salt, freshly ground white pepper and nutmeg to taste !! 96 Servings: 2 people Greens, stems removed 2 oz Small ripe tomato 1 Small garlic clove 1 Finely minced red onion 1 tsp Fine quality extra-virgin olive oil 2 tsp Balsamic vinegar 1 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 5 @ Servings: 4 people Greens, stems removed 3 oz Small ripe tomatoes 2 Garlic clove 1 Finely minced red onion 2 tsp Fine quality extra-virgin olive oil 1 tbs Balsamic vinegar 1 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 10 @ Servings: 6 people Greens, stems removed 4 oz Medium ripe tomatoes 2 Large garlic clove 1 Finely minced red onion 1 tbs Fine quality extra-virgin olive oil 1 tbs Balsamic vinegar 1 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 15 @ Servings: 8 people Greens, stems removed 5 oz Small ripe tomatoes 3 Small garlic cloves 2 Finely minced red onion 2 tbs Fine quality extra-virgin olive oil 2 tbs Balsamic vinegar 2 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 20 @ Servings: 10 people Greens, stems removed 7 oz Small ripe tomatoes 4 Garlic cloves 2 Finely minced red onion 2 tbs Fine quality extra-virgin olive oil 2 tbs Balsamic vinegar 2 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 25 @ Servings: 12 people Greens, stems removed 8 oz Medium ripe tomatoes 4 Large garlic cloves 2 Finely minced red onion 2 tbs Fine quality extra-virgin olive oil 2 tbs Balsamic vinegar 2 tsp Salt and freshly ground pepper to taste Thin rounds of best-quality Italian bread approx. 30 !! 97 Servings: 2 people Flour 5 oz Egg 1 Dry white wine 3 tbs Sugar 1 oz Salt pinch Soft butter 2 oz Oil for deep frying Powdered sugar to decorate @ Servings: 4 people Flour 9 oz Eggs 2 Dry white wine 1/2 cup Sugar 3 oz Salt pinch Soft butter 1 oz Oil for deep frying Powdered sugar to decorate @ Servings: 6 people Flour 14 oz Eggs 3 Dry white wine 1/2 cup Sugar 4 oz Salt pinch Soft butter 2 oz Oil for deep frying Powdered sugar to decorate @ Servings: 8 people Flour 1 1/4 pounds Eggs 4 Dry white wine 1 cup Sugar 5 oz Salt pinch Soft butter 3 oz Oil for deep frying Powdered sugar to decorate @ Servings: 10 people Flour 1 1/2 pounds Eggs 5 Dry white wine 1 cup Sugar 6 oz Salt pinch Soft butter 3 oz Oil for deep frying Powdered sugar to decorate @ Servings: 12 people Flour 1 3/4 pounds Eggs 6 Dry white wine 1 cup Sugar 7 oz Salt pinch Soft butter 4 oz Oil for deep frying Powdered sugar to decorate !! 98 Servings: 2 people 14 oz frozen puff or pie pastry 1 Ricotta cheese, drained in a sieve or cheesecloth 5 oz Sugar 2 tbs Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 2 tsp Strawberries 1/2 cup Blueberries 1/2 cup Raspberries 1/2 cup Blackberries 1/2 cup Orange liqueur 3 tsp @ Servings: 4 people 14 oz frozen puff or pie pastry 1 Ricotta cheese, drained in a sieve or cheesecloth 10 oz Sugar 3 tbs Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 3 tsp Strawberries 3/4 cup Blueberries 3/4 cup Raspberries 3/4 cup Blackberries 3/4 cup Orange liqueur 2 tbs @ Servings: 6 people 14 oz frozen puff or pie pastry 1 Ricotta cheese, drained in a sieve or cheesecloth 1 pound Sugar 1/4 cup Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 1 tbs Strawberries 1 cup Blueberries 1 cup Raspberries 1 cup Blackberries 1 cup Orange liqueur 2 tbs @ Servings: 8 people 14 oz frozen puff or pie pastry 2 Ricotta cheese, drained in a sieve or cheesecloth 1 1/4 pounds Sugar 1/3 cup Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 2 tbs Strawberries 1 1/2 cups Blueberries 1 1/2 cups Raspberries 1 1/2 cups Blackberries 1 1/2 cups Orange liqueur 3 tbs @ Servings: 10 people 14 oz frozen puff or pie pastry 2 Ricotta cheese, drained in a sieve or cheesecloth 1 1/2 pounds Sugar 1/3 cup Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 2 tbs Strawberries 1 3/4 cups Blueberries 1 3/4 cups Raspberries 1 3/4 cups Blackberries 1 3/4 cups Orange liqueur 3 tbs @ Servings: 12 people 14 oz frozen puff or pie pastry 2 Ricotta cheese, drained in a sieve or cheesecloth 2 pounds Sugar 1/2 cup Grated lemon zest 1 tsp Grated orange zest 1 tsp White rum 2 tbs Strawberries 1 pint Blueberries 1 pint Raspberries 1 pint Blackberries 1 pint Orange liqueur 4 tbs !! 99 Servings: 2 people Asparagus 7 oz Swiss chard 7 oz Onion 1 Olive oil for frying Risotto rice 5 oz Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 1 3/4 cups Dry white wine 1/2 cup Parmesan cheese 2 oz @ Servings: 4 people Asparagus 14 oz Swiss chard 14 oz Onions 2 Olive oil for frying Risotto rice 10 oz Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 1 3/4 pints Dry white wine 1 cup Parmesan cheese 3 oz @ Servings: 6 people Asparagus 1 1/4 pounds Swiss chard 1 1/4 pounds Onions 3 Olive oil for frying Risotto rice 16 oz Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 1 1/4 quarts Dry white wine 1 1/2 cups Parmesan cheese 4 oz @ Servings: 8 people Asparagus 1 1/2 pounds Swiss chard 1 1/2 pounds Onions 4 Olive oil for frying Risotto rice 1 1/4 pounds Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 1 3/4 quarts Dry white wine 1 pint Parmesan cheese 6 oz @ Servings: 10 people Asparagus 2 1/4 pounds Swiss chard 2 1/4 pounds Onions 5 Olive oil for frying Risotto rice 1 1/2 pounds Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 2 1/4 quarts Dry white wine 1 1/4 pints Parmesan cheese 8 oz @ Servings: 12 people Asparagus 2 1/2 pounds Swiss chard 2 1/2 pounds Onions 6 Olive oil for frying Risotto rice 2 pounds Salt and freshly ground pepper to taste Nutmeg pinch Chicken stock 2 1/2 quarts Dry white wine 1 1/2 pints Parmesan cheese 9 oz !! 100 Servings: 2 people Pancetta 2 oz Water 1 1/2 cups Salt 1 tsp Italian cornmeal, preferably coarse 2 oz Fresh Mozzarella cheese 1 oz Fontina cheese 1 oz Parmesan cheese 1 oz @ Servings: 4 people Pancetta 3 oz Water 1 1/2 pints Salt 2 tsp Italian cornmeal, preferably coarse 4 oz Fresh Mozzarella cheese 2 oz Fontina cheese 2 oz Parmesan cheese 1 oz @ Servings: 6 people Pancetta 4 oz Water 1 quart Salt 1 tbs Italian cornmeal, preferably coarse 5 oz Fresh Mozzarella cheese 3 oz Fontina cheese 3 oz Parmesan cheese 2 oz @ Servings: 8 people Pancetta 5 oz Water 1 1/2 quarts Salt 2 tbs Italian cornmeal, preferably coarse 7 oz Fresh Mozzarella cheese 4 oz Fontina cheese 4 oz Parmesan cheese 2 oz @ Servings: 10 people Pancetta 6 oz Water 1 3/4 quarts Salt 2 tbs Italian cornmeal, preferably coarse 9 oz Fresh Mozzarella cheese 5 oz Fontina cheese 5 oz Parmesan cheese 3 oz @ Servings: 12 people Pancetta 8 oz Water 2 quarts Salt 2 tbs Italian cornmeal, preferably coarse 10 oz Fresh Mozzarella cheese 6 oz Fontina cheese 6 oz Parmesan cheese 3 oz