The Tastes of Italy - Art De La Table

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!! 61 Servings: 2 people Fresh spinach 4 oz Small garlic clove 1 Salt and white pepper to taste Spaghettini 7 oz Basil leaf 1 Ricotta cheese 4 oz Nutmeg pinch Pine nuts 1 oz @ Servings: 4 people Fresh spinach 7 oz Garlic clove 1 Salt and white pepper to taste Spaghettini 15 oz Basil leaves 2 Ricotta cheese 7 oz Nutmeg pinch Pine nuts 2 oz @ Servings: 6 people Fresh spinach 10 oz Small garlic cloves 2 Salt and white pepper to taste Spaghettini 1 1/4 pounds Basil leaves 3 Ricotta cheese 10 oz Nutmeg pinch Pine nuts 2 oz @ Servings: 8 people Fresh spinach 14 oz Garlic cloves 2 Salt and white pepper to taste Spaghettini 1 3/4 pounds Basil leaves 4 Ricotta cheese 14 oz Nutmeg pinch Pine nuts 3 oz @ Servings: 10 people Fresh spinach 1 1/4 pounds Small garlic cloves 3 Salt and white pepper to taste Spaghettini 2 1/4 pounds Basil leaves 5 Ricotta cheese 1 1/4 pounds Nutmeg pinch Pine nuts 4 oz @ Servings: 12 people Fresh spinach 1 1/2 pounds Garlic cloves 3 Salt and white pepper to taste Spaghettini 2 1/2 pounds Basil leaves 6 Ricotta cheese 1 1/2 pounds Nutmeg pinch Pine nuts 4 oz !! 62 Servings: 2 people Raisins 1 oz Small fennel bulb 1 Small onion 1/2 Olive oil 3 tbs Pine nuts 1 oz Fresh sardines 4 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 9 oz Anchovy fillets in oil 2 Salt and freshly ground pepper to taste @ Servings: 4 people Raisins 2 oz Fennel bulb 1 Small onion 1 Olive oil 1/3 cup Pine nuts 2 oz Fresh sardines 8 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 1 1/4 pounds Anchovy fillets in oil 3 Salt and freshly ground pepper to taste @ Servings: 6 people Raisins 3 oz Small fennel bulbs 2 Large onion 1 Olive oil 1/2 cup Pine nuts 3 oz Fresh sardines 12 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 1 1/2 pounds Anchovy fillets in oil 5 Salt and freshly ground pepper to taste @ Servings: 8 people Raisins 4 oz Fennel bulbs 2 Small onions 2 Olive oil 2/3 cup Pine nuts 4 oz Fresh sardines 16 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 2 1/4 pounds Anchovy fillets in oil 6 Salt and freshly ground pepper to taste @ Servings: 10 people Raisins 5 oz Small fennel bulbs 3 Large onions 2 Olive oil 3/4 cup Pine nuts 5 oz Fresh sardines 20 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 2 1/2 pounds Anchovy fillets in oil 9 Salt and freshly ground pepper to taste @ Servings: 12 people Raisins 6 oz Fennel bulbs 3 Small onions 3 Olive oil 1 cup Pine nuts 6 oz Fresh sardines 24 Dried macceroncini (small macaroni)/ or Conchiglie (shells) 3 1 /4 pounds Anchovy fillets in oil 12 Salt and freshly ground pepper to taste !! 63 Servings: 4 people Potatoes 1 pound Butter 1/2 cup Milk 1/2 cup Eggs 2 Freshly grated Parmesan cheese 1/3 cup Salt and freshly ground pepper to taste Dry breadcrumbs 1/2 cup Smoked bacon or ham 5 oz Mozarella cheese 5 oz @ Servings: 6 people Potatoes 1 1/2 pounds Butter 3/4 cup Milk 3/4 cup Eggs 3 Freshly grated Parmesan cheese 1/2 cup Salt and freshly ground pepper to taste Dry breadcrumbs 3/4 cup Smoked bacon or ham 8 oz Mozarella cheese 8 oz @ Servings: 8 people Potatoes 2 1/4 pounds Butter 1 cup Milk 1 cup Eggs 4 Freshly grated Parmesan cheese 3/4 cup Salt and freshly ground pepper to taste Dry breadcrumbs 1 cup Smoked bacon or ham 10 oz Mozarella cheese 10 oz @ Servings: 10 people Potatoes 2 1/2 pounds Butter 1 1/4 cups Milk 1 1/4 cups Eggs 5 Freshly grated Parmesan cheese 1 cup Salt and freshly ground pepper to taste Dry breadcrumbs 1 1/4 cups Smoked bacon or ham 12 oz Mozarella cheese 12 oz @ Servings: 12 people Potatoes 3 1/4 pounds Butter 1 1/2 cups Milk 1 1/2 cups Eggs 6 Freshly grated Parmesan cheese 1 1/4 cups Salt and freshly ground pepper to taste Dry breadcrumbs 1 1/2 cups Smoked bacon or ham 15 oz Mozarella cheese 15 oz !! 64 Servings: 2 people Dough: Dry yeast 1/2 tsp or fresh yeast 1/2 oz Warm water 1/2 cup Unbleached white flour 9 oz Salt pinch Olive oil 1 tbs Topping: Prosciutto slices 4 oz Olive oil 3 tbs @ Servings: 4 people Dough: Dry yeast 1 tsp or fresh yeast 3/4 oz Warm water 1 cup Unbleached white flour 1 pound Salt pinch Olive oil 2 tbs Topping: Prosciutto slices 7 oz Olive oil 1/3 cup @ Servings: 6 people Dough: Dry yeast 1 1/2 tsp or fresh yeast 1 oz Warm water 1 cup Unbleached white flour 1 1/2 pounds Salt pinch Olive oil 3 tbs Topping: Prosciutto slices 10 oz Olive oil 1/2 cup @ Servings: 8 people Dough: Dry yeast 2 tsp or fresh yeast 1 1/4 oz Warm water 1 1/4 cups Unbleached white flour 2 pounds Salt pinch Olive oil 1/4 cup Topping: Prosciutto slices 14 oz Olive oil 2/3 cup @ Servings: 10 people Dough: Dry yeast 2 1/2 tsp or fresh yeast 1 1/2 oz Warm water 1 1/2 cups Unbleached white flour 2 1/2 pounds Salt pinch Olive oil 1/3 cup Topping: Prosciutto slices 1 1/4 pounds Olive oil 3/4 cup @ Servings: 12 people Dough: Dry yeast 1 tbs or fresh yeast 1 3/4 oz Warm water 2 cups Unbleached white flour 3 1/4 pounds Salt pinch Olive oil 1/2 cup Topping: Prosciutto slices 1 1/2 pounds Olive oil 1 cup !! 65 Servings: 4 people Pumpkin 1 1/4 pounds Ground nutmeg pinch Sugar pinch Salt and freshly ground pepper to taste Grated zest of 1 lemon Eggs 2 White unbleached flour 4 oz Garlic clove 1 Butter 3 tbs Freshly grated Parmesan cheese to taste @ Servings: 6 people Pumpkin 1 3/4 pounds Ground nutmeg pinch Sugar pinch Salt and freshly ground pepper to taste Grated zest of 1 lemon Eggs 3 White unbleached flour 5 oz Small garlic cloves 2 Butter 1/4 cup Freshly grated Parmesan cheese to taste @ Servings: 8 people Pumpkin 2 1/4 pounds Ground nutmeg pinch Sugar pinch Salt and freshly ground pepper to taste Grated zest of 1 lemon Eggs 4 White unbleached flour 7 oz Garlic cloves 2 Butter 1/3 cup Freshly grated Parmesan cheese to taste @ Servings: 10 people Pumpkin 2 1/2 pounds Ground nutmeg pinch Sugar pinch Salt and freshly ground pepper to taste Grated zest of 1 lemon Eggs 5 White unbleached flour 9 oz Small garlic cloves 3 Butter 1/2 cup Freshly grated Parmesan cheese to taste @ Servings: 12 people Pumpkin 3 1/4 pounds Ground nutmeg pinch Sugar pinch Salt and freshly ground pepper to taste Grated zest of 1 lemon Eggs 6 White unbleached flour 10 oz Garlic cloves 3 Butter 2/3 cup Freshly grated Parmesan cheese to taste !! 66 Servings: 2 people Dough: Unbleached white flour 5 oz Egg 1 Salt pinch Filling: Pumpkin (in one piece) 10 oz Caciocavallo cheese 3 oz or other hard cheese Ground almonds 1 oz Salt and freshly ground pepper to taste Ground nutmeg 1 tsp Grated zest of one small lemon Sauce: Butter 1 oz Grated cheese (same as filling) 1 oz Dried thyme 1 tsp @ Servings: 4 people Dough: Unbleached white flour 9 oz Eggs 2 Salt pinch Filling: Pumpkin (in one piece) 1 1/4 pounds Caciocavallo cheese 5 oz or other hard cheese Ground almonds 3 oz Salt and freshly ground pepper to taste Ground nutmeg 1tsp Grated zest of one small lemon Sauce: Butter 2 oz Grated cheese (same as filling) 2 oz Dried thyme 1 tsp @ Servings: 6 people Dough: Unbleached white flour 14 oz Eggs 3 Salt pinch Filling: Pumpkin (in one piece) 2 1/4 pounds Caciocavallo cheese 7 oz or other hard cheese Ground almonds 4 oz Salt and freshly ground pepper to taste Ground nutmeg 1 tsp Grated zest of one small lemon Sauce: Butter 2 oz Grated cheese (same as filling) 2 oz Dried thyme 1 tsp @ Servings: 8 people Dough: Unbleached white flour 1 pound Eggs 4 Salt pinch Filling: Pumpkin (in one piece) 3 1/4 pounds Caciocavallo cheese 10 oz or other hard cheese Ground almonds 5 oz Salt and freshly ground pepper to taste Ground nutmeg 1tsp Grated zest of one small lemon Sauce: Butter 3 oz Grated cheese (same as filling) 3 oz Dried thyme 1tsp @ Servings: 10 people Dough: Unbleached white flour 1 1/4 pounds Eggs 5 Salt pinch Filling: Pumpkin (in one piece) 3 3/4 pounds Caciocavallo cheese 10 oz or other hard cheese Ground almonds 5 oz Salt and freshly ground pepper to taste Ground nutmeg 1 tsp Grated zest of one small lemon Sauce: Butter 3 oz Grated cheese (same as filling) 3 oz Dried thyme 1 tsp @ Servings: 12 people Dough: Unbleached white flour 1 1/2 pounds Eggs 6 Salt pinch Filling: Pumpkin (in one piece) 4 1/2 pounds Caciocavallo cheese 14 oz or other hard cheese Ground almonds 7 oz Salt and freshly ground pepper to taste Ground nutmeg 1 tsp Grated zest of one small lemon Sauce: Butter 4 oz Grated cheese (same as filling) 4 oz Dried thyme 1 tsp !! 67 Servings: 2 people Olive oil 2 tbs Small rabbit 1 Fresh rosemary few sprigs Fresh sage leaves 3 Dry red wine 1/3 cup Bay leaf 1 Small onion 1 Small carrot 1 Small celery stalk 1 Bacon 3 oz Butter 1 tsp Tomato paste 1 tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 1/3 cup @ Servings: 4 people Olive oil 3 tbs Medium rabbit 1 Fresh rosemary few sprigs Fresh sage leaves 6 Dry red wine 2/3 cup Bay leaf 1 Medium onion 1 Medium carrot 1 Medium celery stalk 1 Bacon 5 oz Butter 2 tsp Tomato paste 1 tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 2/3 cup @ Servings: 6 people Olive oil 3 tbs Large rabbit 1 Fresh rosemary few sprigs Fresh sage leaves 9 Dry red wine 1 cup Bay leaves 2 Onion 1 Carrot 1 Celery stalk 1 Bacon 7 oz Butter 1 tbs Tomato paste 1 tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 1 cup @ Servings: 8 people Olive oil 1/4 cup Small rabbits 2 Fresh rosemary few sprigs Fresh sage leaves 12 Dry red wine 1 1/3 cups Bay leaves 2 Small onions 2 Small carrots 2 Small celery stalks 2 Bacon 10 oz Butter 2 tbs Tomato paste 2 tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 1 1/3 cups @ Servings: 10 people Olive oil 1/3 cup Medium rabbits 2 Fresh rosemary few sprigs Fresh sage leaves 14 1/2 Dry red wine 1 2/3 cups Bay leaves 3 Medium onions 2 Medium carrots 2 Medium celery stalks 2 Bacon 12 oz Butter 2 tbs Tomato paste 2 tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 1 2/3 cups @ Servings: 12 people Olive oil 1/2 cup Large rabbits 2 Fresh rosemary few sprigs Fresh sage leaves 18 Dry red wine 1 pint Bay leaves 3 Onions 2 Carrots 2 Celery stalks 2 Bacon 14 oz Butter 2 tbs Tomato paste 2 tsp Salt and freshly ground pepper to taste Beef or game broth (preferably home-made) 1 pint !! 68 Servings: 2 people Chicken stock or water 1 1/4 cups Short grain rice 3 oz Tuma (or mozzarella) cheese 2 oz Fresh rosemary few leaves Ricotta cheese 1 oz Grated pecorino cheese 1 oz Egg 1 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 2 oz Dry breadcrumbs 2 oz Egg 1 Oil for frying @ Servings: 4 people Chicken stock or water 1 1/4 pints Short grain rice 5 oz Tuma (or mozzarella) cheese 4 oz Fresh rosemary few leaves Ricotta cheese 2 oz Grated pecorino cheese 1 oz Egg 1 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 4 oz Dry breadcrumbs 3 oz Egg 1 Oil for frying @ Servings: 6 people Chicken stock or water 1 3/4 pints Short grain rice 7 oz Tuma (or mozzarella) cheese 5 oz Fresh rosemary few leaves Ricotta cheese 3 oz Grated pecorino cheese 2 oz Eggs 2 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 5 oz Dry breadcrumbs 4 oz Egg 1 Oil for frying @ Servings: 8 people Chicken stock or water 1 1/4 quarts Short grain rice 9 oz Tuma (or mozzarella) cheese 7 oz Fresh rosemary few leaves Ricotta cheese 4 oz Grated pecorino cheese 2 oz Eggs 2 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 7 oz Dry breadcrumbs 6 oz Egg 1 Oil for frying @ Servings: 10 people Chicken stock or water 1 3/4 quarts Short grain rice 11 oz Tuma (or mozzarella) cheese 9 oz Fresh rosemary few leaves Ricotta cheese 5 oz Grated pecorino cheese 3 oz Eggs 3 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 9 oz Dry breadcrumbs 7 oz Eggs 2 Oil for frying @ Servings: 12 people Chicken stock or water 2 quarts Short grain rice 13 oz Tuma (or mozzarella) cheese 10 oz Fresh rosemary few leaves Ricotta cheese 6 oz Grated pecorino cheese 3 oz Eggs 3 Fresh chopped parsley large bunch Nutmeg pinch Salt and freshly ground pepper to taste Coating: Flour 10 oz Dry breadcrumbs 8 oz Eggs 2 Oil for frying !! 69 Servings: 2 people Fresh unshelled peas 5 oz or frozen green peas 5 oz Small onion 1/2 Small celery stalk 1 Small carrot 1/2 Unsmoked bacon or pancetta 1 oz Butter 2 tbs Olive oil 1 tbs Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 1 1/2 pints Arborio rice 5 oz Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 4 people Fresh unshelled peas 9 oz or frozen green peas 9 oz Small onion 1/2 Celery stalk 1 Small carrot 1 Unsmoked bacon or pancetta 2 oz Butter 1/4 cup Olive oil 2 tbs Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 1 1/2 quarts Arborio rice 9 oz Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 6 people Fresh unshelled peas 14 oz or frozen green peas 14 oz Small onion 1 Small celery stalk 2 Carrot 1 Unsmoked bacon or pancetta 3 oz Butter 1/3 cup Olive oil 3 tbs Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 2 1/4 quarts Arborio rice 14 oz Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 8 people Fresh unshelled peas 1 1/4 pounds or frozen green peas 1 1/4 pounds Small onion 1 Celery stalks 2 Small carrots 2 Unsmoked bacon or pancetta 4 oz Butter 1/2 cup Olive oil 1/4 cup Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 3 quarts Arborio rice 1 1/4 pounds Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 10 people Fresh unshelled peas 1 1/2 pounds or frozen green peas 1 1/2 pounds Medium onion 1 Small celery stalks 3 Carrots 3 Unsmoked bacon or pancetta 5 oz Butter 2/3 cup Olive oil 1/3 cup Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 3 3/4 quarts Arborio rice 1 1/2 pounds Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste @ Servings: 12 people Fresh unshelled peas 1 3/4 pounds or frozen green peas 1 3/4 pounds Large onion 1 Celery stalks 3 Small carrots 3 Unsmoked bacon or pancetta 6 oz Butter 3/4 cup Olive oil 1/2 cup Fresh chopped Italian parsley small handful Beef broth (preferably home-made) 1 1/4 gallons Arborio rice 1 3/4 pounds Salt and freshly ground pepper to taste Freshly grated Parmesan cheese to taste !! 70 Servings: 2 people Nutmeg pinch Garlic clove 1 Salt and freshly ground pepper pinch Rump of beef 1 lb Barolo wine 1 cup Fresh thyme sprig 1 Fresh Italian parsley small handful Bay leaf 1 Butter 2 tbs Olive oil 1 tbs Small onion 1 @ Servings: 4 people Nutmeg pinch Garlic cloves 2 Salt and freshly ground pepper pinch Rump of beef 2 1 /4 lbs Barolo wine 1 pint Fresh thyme sprigs 2 Fresh Italian parsley small handful Bay leaves 2 Butter 3 tbs Olive oil 2 tbs Medium onion 1 @ Servings: 6 people Nutmeg pinch Garlic cloves 3 Salt and freshly ground pepper pinch Rump of beef 3 1/4 lbs Barolo wine 1 1/2 pints Fresh thyme sprigs 2 Fresh Italian parsley small handful Bay leaves 2-3 Butter 1/3 cup Olive oil 3 tbs Onion 1 @ Servings: 8 people Nutmeg pinch Garlic cloves 4 Salt and freshly ground pepper pinch Rump of beef 4 1/2 lbs Barolo wine 1 quart Fresh thyme sprigs 2 Fresh Italian parsley small handful Bay leaves 3 Butter 1/2 cup Olive oil 1/4 cup Small onions 2 @ Servings: 10 people Nutmeg pinch Garlic cloves 5 Salt and freshly ground pepper pinch Rump of beef 5 3/4 lbs Barolo wine 1 1/4 quarts Fresh thyme sprigs 2-3 Fresh Italian parsley small handful Bay leaves 3 Butter 1/2 cup Olive oil 1/3 cup Medium onions 2 @ Servings: 12 people Nutmeg pinch Garlic cloves 6 Salt and freshly ground pepper pinch Rump of beef 6 3/4 lbs Barolo wine 1 1/2 quarts Fresh thyme sprigs 3 Fresh Italian parsley small handful Bay leaves 3-4 Butter 2/3 cup Olive oil 1/2 cup Onions 2