The Tastes of Italy - Art De La Table

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Text File | 1996-05-27 | 13KB | 624 lines

!! 41 Servings: 2 people Spring chicken (up to 2 lbs each) 1 Small lemon 1 Olive oil 1/4 cup Salt and freshly ground pepper to taste @ Servings: 4 people Spring chickens (up to 2 lbs each) 2 Lemon 1 Olive oil 1/2 cup Salt and freshly ground pepper to taste @ Servings: 6 people Spring chickens (up to 2 lbs each) 3 Small lemons 2 Olive oil 3/4 cup Salt and freshly ground pepper to taste @ Servings: 8 people Spring chickens (up to 2 lbs each) 4 Lemons 2 Olive oil 1 cup Salt and freshly ground pepper to taste @ Servings: 10 people Spring chickens (up to 2 lbs each) 5 Small lemons 3 Olive oil 1 1/4 cups Salt and freshly ground pepper to taste @ Servings: 12 people Spring chickens (up to 2 lbs each) 6 Lemons 3 Olive oil 1 1/2 cups Salt and freshly ground pepper to taste !! 42 Servings: 2 people T-Bone steak (2 1/4 - 3 pounds each) 1 Small lemon 1 Salt and freshly ground pepper to taste Olive oil @ Servings: 4 people T-Bone steaks (2 1/4 - 3 pounds each) 2 Lemon 1 Salt and freshly ground pepper to taste Olive oil @ Servings: 6 people T-Bone steaks (2 1/4 - 3 pounds each) 3 Small lemons 2 Salt and freshly ground pepper to taste Olive oil @ Servings: 8 people T-Bone steaks (2 1/4 - 3 pounds each) 4 Lemons 2 Salt and freshly ground pepper to taste Olive oil @ Servings: 10 people T-Bone steaks (2 1/4 - 3 pounds each) 5 Small lemons 3 Salt and freshly ground pepper to taste Olive oil @ Servings: 12 people T-Bone steaks (2 1/4 - 3 pounds each) 6 Lemons 3 Salt and freshly ground pepper to taste Olive oil !! 43 Servings: 4 people Fresh yeast 3/4 oz Warm water 1 cup Olive oil 2 tbs White all-purpose flour 3 - 3 1/2 cups Salt 1 tsp Coarse salt as desired Fresh rosemary sprigs 2 !! 44 Servings: 2 people Egg yolk 1 Ground nutmeg pinch Milk 1 cup Water 3/4 cup Salt pinch Butter 2 tsp Semolina 5 oz Freshly grated Parmesan cheese 1 tbs Butter for greasing @ Servings: 4 people Egg yolks 2 Ground nutmeg pinch Milk 1 pint Water 1 1/2 cups Salt pinch Butter 1 tbs Semolina 10 oz Freshly grated Parmesan cheese 2 tbs Butter for greasing @ Servings: 6 people Egg yolks 3 Ground nutmeg pinch Milk 1 1/2 pints Water 1 1/4 pints Salt pinch Butter 2 tbs Semolina 15 oz Freshly grated Parmesan cheese 3 tbs Butter for greasing @ Servings: 8 people Egg yolks 4 Ground nutmeg pinch Milk 1 quart Water 1 1/2 pints Salt pinch Butter 2 tbs Semolina 1 1/4 pounds Freshly grated Parmesan cheese 1/4 cup Butter for greasing @ Servings: 10 people Egg yolks 5 Ground nutmeg pinch Milk 1 1/4 quarts Water 2 pints Salt pinch Butter 3 tbs Semolina 1 1/2 pounds Freshly grated Parmesan cheese 1/2 cup Butter for greasing @ Servings: 12 people Egg yolks 6 Ground nutmeg pinch Milk 1 1/2 quarts Water 1 1/4 quarts Salt pinch Butter 3 tbs Semolina 1 3/4 pounds Freshly grated Parmesan cheese 1/2 cup Butter for greasing !! 45 Servings: 2 people Frozen chopped spinach 7 oz Ricotta cheese 5 oz Egg 1 Salt 1 tsp Ground nutmeg 1/2 tsp Grated Parmesan cheese 1 oz Flour 3 oz, as needed @ Servings: 4 people Frozen chopped spinach 14 oz Ricotta cheese 10 oz Eggs 2 Salt 2 tsp Ground nutmeg 1/2 tsp Grated Parmesan cheese 2 oz Flour 7 oz, as needed @ Servings: 6 people Frozen chopped spinach 1 1/4 pounds Ricotta cheese 1 pound Eggs 3 Salt 1 tbs Ground nutmeg 1/2 tsp Grated Parmesan cheese 2 oz Flour 10 oz, as needed @ Servings: 8 people Frozen chopped spinach 1 3/4 pounds Ricotta cheese 1 1/4 pounds Eggs 4 Salt 2 tbs Ground nutmeg 1/2 tsp Grated Parmesan cheese 3 oz Flour 15 oz, as needed @ Servings: 10 people Frozen chopped spinach 2 1/4 pounds Ricotta cheese 1 1/2 pounds Eggs 5 Salt 2 tbs Ground nutmeg 1/2 tsp Grated Parmesan cheese 4 oz Flour 1 pound, as needed @ Servings: 12 people Frozen chopped spinach 2 3/4 pounds Ricotta cheese 1 3/4 pounds Eggs 6 Salt 2 tbs Ground nutmeg 1/2 tsp Grated Parmesan cheese 5 oz Flour 1 1/2 pounds, as needed !! 46 Servings: 2 people Medium-size artichokes 6 Lemon 1 Garlic cloves 2 Olive oil 1 pint Coarse salt Salt and freshly ground pepper to taste @ Servings: 4 people Medium-size artichokes 12 Lemons 2 Garlic cloves 4 Olive oil 1 quart 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 quarts Coarse salt Salt and freshly ground pepper to taste @ Servings: 8 people Medium-size artichokes 24 Lemons 4 Garlic cloves 8 Olive oil 2 quarts 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 quarts Coarse salt Salt and freshly ground pepper to taste @ Servings: 12 people Medium-size artichokes 36 Lemons 6 Garlic cloves 12 Olive oil 3 quarts 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 1 Salt and freshly ground pepper to taste Cognac 2 tbs Dry white wine 1/4 cup Fresh small cleaned mixed berries such as raspberries, blackberries 4 oz @ Servings: 4 people Thinly sliced lamb cutlets 12 Onion 1 Lemon juice 1/3 cup Heavy cream 2 tbs Olive oil 1/3 cup Fresh sage sprig 1 Celery stalks 2 Salt and freshly ground pepper to taste Cognac 3 tbs Dry white wine 1/2 cup Fresh small cleaned mixed berries such as raspberries, blackberries 7 oz @ Servings: 6 people Thinly sliced lamb cutlets 18 Small onions 2 Lemon juice 1/2 cup Heavy cream 3 tbs Olive oil 1/2 cup Fresh sage sprigs 3 Celery stalks 3 Salt and freshly ground pepper to taste Cognac 1/4 cup Dry white wine 3/4 cup Fresh small cleaned mixed berries such as raspberries, blackberries 10 oz @ Servings: 8 people Thinly sliced lamb cutlets 24 Onions 2 Lemon juice 2/3 cup Heavy cream 1/4 cup Olive oil 2/3 cup Fresh sage sprigs 3 Celery stalks 4 Salt and freshly ground pepper to taste Cognac 1/3 cup Dry white wine 1 cup Fresh small cleaned mixed berries such as raspberries, blackberries 14 oz @ Servings: 10 people Thinly sliced lamb cutlets 30 Small onions 3 Lemon juice 3/4 cup Heavy cream 1/3 cup Olive oil 3/4 cup Fresh sage sprigs 4 Celery stalks 5 Salt and freshly ground pepper to taste Cognac 1/3 cup Dry white wine 1 1/4 cups Fresh small cleaned mixed berries such as raspberries, blackberries 1 1/4 pounds @ Servings: 12 people Thinly sliced lamb cutlets 36 Onions 3 Lemon juice 1 cup Heavy cream 1/2 cup Olive oil 1 cup Fresh sage sprigs 5 Celery stalks 6 Salt and freshly ground pepper to taste Cognac 1/2 cup Dry white wine 1 1/2 cups Fresh small cleaned mixed berries such as raspberries, blackberries 1 1/2 pounds !! 48 Servings: 10 people Artichokes 10 Lemon juice 1/3 cup Butter 2 oz Fresh lasagne sheets 6 leaves or 1 package of dried Light cream 1/2 cup BÄchamel Sauce: Butter 2 oz Flour 2 oz Milk 1 quart Salt and freshly ground pepper to taste Grated Parmesan cheese 7 oz Shredded mozzarella cheese 7 oz !! 49 Servings: 2 people Ground lean beef 5 oz Thinly sliced bacon 1 oz Small onion 1/2 White bread slice 1 Emmenthal cheese 1 oz Pistachio nuts 1 oz 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 10 oz Thinly sliced bacon 2 oz Small onion 1 White bread slice 1 Emmenthal cheese 2 oz Pistachio nuts 1 oz Grated lemon rind a pinch Mascarpone cheese 2 tbs Egg 1 Vegetable oil 1 tbs Grated Parmesan cheese 2 tsp Dry white wine 1/4 cup Butter 2 tbs Salt, pepper, cinnamon, nutmeg pinch each Italian parsley garnish Flour to coat @ Servings: 6 people Ground lean beef 1 pouncd Thinly sliced bacon 3 oz Medium onion 1 White bread slices 2 Emmenthal cheese 3 oz Pistachio nuts 2 oz Grated lemon rind a pinch Mascarpone cheese 3 tbs Eggs 2 Vegetable oil 2 tbs Grated Parmesan cheese 1 tbs Dry white wine 1/3 cup Butter 3 tbs Salt, pepper, cinnamon, nutmeg pinch each Italian parsley garnish Flour to coat @ Servings: 8 people Ground lean beef 1 1/4 pounds Thinly sliced bacon 4 oz Onion 1 White bread slices 2 Emmenthal cheese 4 oz Pistachio nuts 2 oz Grated lemon rind a pinch Mascarpone cheese 4 tbs Eggs 2 Vegetable oil 2 tbs Grated Parmesan cheese 1 tbs Dry white wine 1/2 cup Butter 1/4 cup Salt, pepper, cinnamon, nutmeg pinch each Italian parsley garnish Flour to coat @ Servings: 10 people Ground lean beef 1 3/4 lbs Thinly sliced bacon 5 oz Small onions 2 White bread slices 3 Emmenthal cheese 5 oz Pistachio nuts 3 oz Grated lemon rind 1 tsp Mascarpone cheese 5 tbs Eggs 3 Vegetable oil 3 tbs Grated Parmesan cheese 2 tbs Dry white wine 2/3 cup Butter 1/3 cup Salt, pepper, cinnamon, nutmeg pinch each Italian parsley garnish Flour to coat @ Servings: 12 people Ground lean beef 2 lbs Thinly sliced bacon 6 oz Onions 2 White bread slices 3 Emmenthal cheese 6 oz Pistachio nuts 4 oz Grated lemon rind 1 tsp Mascarpone cheese 6 tbs Eggs 3 Vegetable oil 3 tbs Grated Parmesan cheese 2 tbs Dry white wine 3/4 cup Butter 1/2 cup 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 1 oz Coarse salt 1 tsp Olive oil 1/2 cup Freshly grated Pecorino-Romano cheese 2 tsp Freshly grated Parmesan cheese 2 tbs Trenette, linguine or any soup pasta 12 oz Dried cannellini beans 2 oz Salt pinch Water 2 1/4 quarts 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 1 oz @ Servings: 6 people Pesto: Fresh basil leaves, stems removed 3 large bunches Garlic cloves 4 Pine nuts 1 oz Coarse salt 1 tsp Olive oil 1/2 cup Freshly grated Pecorino-Romano cheese 2 tsp Freshly grated Parmesan cheese 2 tbs Trenette, linguine or any soup pasta 1 1/4 lbs Dried cannellini beans 3 oz Salt pinch Water 3 1/4 quarts Small carrots 2 Zucchini 2 Medium onion 1 Small celery stalks 2 Butter 2 tbs Olive oil 1/4 cup Small, ripe tomatoes 2 Medium potato 1 Freshly grated Parmesan cheese 2 oz @ Servings: 8 people Pesto: Fresh basil leaves, stems removed 3 large bunches Garlic cloves 5 Pine nuts 2 oz Coarse salt 1 tsp Olive oil 3/4 cup Freshly grated Pecorino-Romano cheese 1 tbs Freshly grated Parmesan cheese 3 tbs Trenette, linguine or any soup pasta 1 1/2 lbs Dried cannellini beans 4 oz Salt pinch Water 1 1/4 gallons Carrots 2 Zucchini 3 Onion 1 Celery stalks 2 Butter 2 tbs Olive oil 1/2 cup Ripe tomatoes 2 Large potato 1 Freshly grated Parmesan cheese 2 oz @ Servings: 10 people Pesto: Fresh basil leaves, stems removed 3 large bunches Garlic cloves 6 Pine nuts 2 oz Coarse salt 1 tsp Olive oil 3/4 cup Freshly grated Pecorino-Romano cheese 1 tbs Freshly grated Parmesan cheese 1/4 cup Trenette, linguine or any soup pasta 2 lbs Dried cannellini beans 5 oz Salt pinch Water 1 1/2 gallons Small carrots 3 Small zucchini 4 Small onions 2 Small celery stalks 3 Butter 3 tbs Olive oil 1/2 cup Small, ripe tomatoes 3 Small potatoes 2 Freshly grated Parmesan cheese 3 oz @ Servings: 12 people Pesto: Fresh basil leaves, stems removed 3 large bunches Garlic cloves 7 Pine nuts 2 oz Coarse salt 1 tsp Olive oil 1 cup Freshly grated Pecorino-Romano cheese 2 tbs Freshly grated Parmesan cheese 1/2 cup Trenette, linguine or any soup pasta 2 1/4 lbs Dried cannellini beans 5 oz Salt pinch Water 1 3/4 gallons Carrots 3 Small zucchini 5 Onions 2 Celery stalks 3 Butter 3 tbs Olive oil 1/2 cup Ripe tomatoes 3 Potatoes 2 Freshly grated Parmesan cheese 3 oz