The Tastes of Italy - Art De La Table

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Text File | 1996-05-27 | 15KB | 789 lines

!! 81 Servings: 2 people Chicken stock or water 1 cup Small tomatoes 2 Basil chiffonade 1 oz Olive oil 1 tsp Butter 2 tsp Small onion 1/2 Small garlic clove 1 Arborio rice 5 oz Dry white wine 2 tbs Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 4 people Chicken stock or water 1 pint Tomatoes 3 Basil chiffonade 1 oz Olive oil 1 tsp Butter 1 tbs Small onion 1 Garlic clove 1 Arborio rice 10 oz Dry white wine 1/4 cup Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 6 people Chicken stock or water 1 1/2 pints Small tomatoes 5 Basil chiffonade 2 oz Olive oil 2 tsp Butter 2 tbs Medium onion 1 Small garlic cloves 2 Arborio rice 1 pound Dry white wine 1/3 cup Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 8 people Chicken stock or water 2 pints Tomatoes 6 Basil chiffonade 2 oz Olive oil 2 tsp Butter 2 tbs Onion 1 Garlic cloves 2 Arborio rice 1 1/4 pounds Dry white wine 1/2 cup Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 10 people Chicken stock or water 1 1/4 quarts Small tomatoes 8 Basil chiffonade 3 oz Olive oil 2 tsp Butter 3 tbs Large onion 1 Small garlic cloves 3 Arborio rice 1 1/2 pounds Dry white wine 2/3 cup Salt and freshly ground pepper to taste Grated parmesan cheese to taste @ Servings: 12 people Chicken stock or water 1 1/2 quarts Tomatoes 9 Basil chiffonade 5 oz Olive oil 1 tbs Butter 3 tbs Small onions 2 Garlic cloves 3 Arborio rice 2 pounds Dry white wine 3/4 cup Salt and freshly ground pepper to taste Grated parmesan cheese to taste !! 82 Servings: 2 people Small onion 1 Olive oil 3 tbs Garlic cloves 2 Tomatoes 12 oz Fresh, chopped basil leaves 2 tsp Chicken stock 2 cups Thick slices of stale country bread 2 Salt and freshly ground pepper to taste Sugar 1 tsp Grated Parmesan cheese to taste @ Servings: 4 people Medium onion 1 Olive oil 1/4 cup Garlic cloveS 4 Tomatoes 1 1/2 pounds Fresh, chopped basil leaves 1 tbs Chicken stock 1 1/2 pints Thick slices of stale country bread 4 Salt and freshly ground pepper to taste Sugar 1 tsp Grated Parmesan cheese to taste @ Servings: 6 people Onion 1 Olive oil 1/3 cup Garlic cloves 6 Tomatoes 2 1/4 pounds Fresh, chopped basil leaves 2 tbs Chicken stock 1 1/2 quarts Thick slices of stale country bread 6 Salt and freshly ground pepper to taste Sugar 1 tsp Grated Parmesan cheese to taste @ Servings: 8 people Small onions 2 Olive oil 1/2 cup Garlic cloves 2 Tomatoes 3 1/4 pounds Fresh, chopped basil leaves 3 tbs Chicken stock 1 3/4 quarts Thick slices of stale country bread 8 Salt and freshly ground pepper to taste Sugar 2 tsp Grated Parmesan cheese to taste @ Servings: 10 people Medium onions 2 Olive oil 1/2 cup Garlic cloves 10 Tomatoes 4 pounds Fresh, chopped basil leaves 3 tbs Chicken stock 2 1/4 quarts Thick slices of stale country bread 10 Salt and freshly ground pepper to taste Sugar 2 tsp Grated Parmesan cheese to taste @ Servings: 12 people Onions 2 Olive oil 3/4 cup Garlic cloves 12 Tomatoes 4 1/2 pounds Fresh, chopped basil leaves 1/4 cup Chicken stock 2 3/4 quarts Thick slices of stale country bread 12 Salt and freshly ground pepper to taste Sugar 2 tsp Grated Parmesan cheese to taste !! 83 Servings: 2 people Seedless raisins or currants 1 oz Fresh spinach 5 oz or 10 oz frozen package 1 Extra-virgin olive oil 1 tbs Salt and freshly ground black pepper to taste Pine nuts 1 tbs Butter 1 tsp Lemon wedges to garnish @ Servings: 4 people Seedless raisins or currants 2 oz Fresh spinach 10 oz or 10 oz frozen packages 2 Extra-virgin olive oil 2 tbs Salt and freshly ground black pepper to taste Pine nuts 2 tbs Butter 2 tsp Lemon wedges to garnish @ Servings: 6 people Seedless raisins or currants 3 oz Fresh spinach 1 lb or 10 oz frozen packages 2 Extra-virgin olive oil 2 tbs Salt and freshly ground black pepper to taste Pine nuts 2 tbs Butter 1 tbs Lemon wedges to garnish @ Servings: 8 people Seedless raisins or currants 4 oz Fresh spinach 1 1/4 lbs or 10 oz frozen packages 3 Extra-virgin olive oil 3 tbs Salt and freshly ground black pepper to taste Pine nuts 3 tbs Butter 2 tbs Lemon wedges to garnish @ Servings: 10 people Seedless raisins or currants 5 oz Fresh spinach 1 1/2 lbs or 10 oz frozen packages 4 Extra-virgin olive oil 1/4 cup Salt and freshly ground black pepper to taste Pine nuts 1/4 cup Butter 2 tbs Lemon wedges to garnish @ Servings: 12 people Seedless raisins or currants 6 oz Fresh spinach 2 lbs or 10 oz frozen packages 4 Extra-virgin olive oil 1/4 cup Salt and freshly ground black pepper to taste Pine nuts 1/4 cup Butter 2 tbs Lemon wedges to garnish !! 84 Servings: 2 people Dough: Unbleached white flour 4 oz Large egg 1 Salt pinch Filling: Butter 1 oz Chicken breast 12 oz Prosciutto 1oz Pitted black olives 1 oz Grated lemon zest 1 tsp Lemon juice 1 tsp Grated Parmesan cheese 1/2 oz Heavy cream 2 tsp Lemon wedges garnish Sauce: Heavy cream 1/4 cup Grated Parmesan cheese 1/2 oz Salt and freshly gournd pepper @ Servings: 4 people Dough: Unbleached white flour 7 oz Large eggs 2 Salt pinch Filling: Butter 1 oz Chicken breast 1 1/2 pounds Prosciutto 1 oz Pitted black olives 2 oz Grated lemon zest 1 tsp Lemon juice 1 tsp Grated Parmesan cheese 1/2 oz Heavy cream 2 tbs Lemon wedges garnish Sauce: Heavy cream 1/2 cup Grated Parmesan cheese 1/2 oz Salt and freshly gournd pepper @ Servings: 6 people Dough: Unbleached white flour 10 oz Large eggs 3 Salt pinch Filling: Butter 2 oz Chicken breast 2 1/4 pounds Prosciutto 2 oz Pitted black olives 4 oz Grated lemon zest 1 tsp Lemon juice 1 tsp Grated Parmesan cheese 1 oz Heavy cream 2 tbs Lemon wedges garnish Sauce: Heavy cream 3/4 cup Grated Parmesan cheese 1 oz Salt and freshly gournd pepper @ Servings: 8 people Dough: Unbleached white flour 14 oz Large eggs 4 Salt pinch Filling: Butter 3 oz Chicken breast 3 pounds Prosciutto 3 oz Pitted black olives 5 oz Grated lemon zest 2 tsp Lemon juice 2 tsp Grated Parmesan cheese 1 oz Heavy cream 3 tbs Lemon wedges garnish Sauce: Heavy cream 1 cup Grated Parmesan cheese 1 oz Salt and freshly gournd pepper @ Servings: 10 people Dough: Unbleached white flour 1 pound Large eggs 5 Salt pinch Filling: Butter 3 oz Chicken breast 3 3/4 pounds Prosciutto 3 oz Pitted black olives 6 oz Grated lemon zest 2 tsp Lemon juice 2 tsp Grated Parmesan cheese 1 oz Heavy cream 1/4 cup Lemon wedges garnish Sauce: Heavy cream 1 1/4 cups Grated Parmesan cheese 1 oz Salt and freshly gournd pepper @ Servings: 12 people Dough: Unbleached white flour 1 1/4 pounds Large eggs 6 Salt pinch Filling: Butter 4 oz Chicken breast 4 1/2 pounds Prosciutto 4 oz Pitted black olives 7 oz Grated lemon zest 2 tsp Lemon juice 2 tsp Grated Parmesan cheese 2 oz Heavy cream 1/3 cup Lemon wedges garnish Sauce: Heavy cream 1 1/2 cups Grated Parmesan cheese 2 oz Salt and freshly gournd pepper !! 85 Servings: 2 people 3/4 inch thick veal loin chops on the bone 2 Egg 1 Light cream 2 tsp Salt pinch Fine dry breadcrumbs 3 oz Grated Pecorino cheese 1 oz Fresh finely chopped parsley 1/2 oz Olive oil 2 tbs Butter 1 oz Flour for dredging Lemon wedges garnish @ Servings: 4 people 3/4 inch thick veal loin chops on the bone 4 Eggs 2 Light cream 1 tbs Salt pinch Fine dry breadcrumbs 5 oz Grated Pecorino cheese 1 oz Fresh finely chopped parsley 1/2 oz Olive oil 3 tbs Butter 1 oz Flour for dredging Lemon wedges garnish @ Servings: 6 people 3/4 in thick veal loin chops on the bone 6 Eggs 2 Light cream 2 tbs Salt pinch Fine dry breadcrumbs 7 oz Grated Pecorino cheese 2 oz Fresh finely chopped parsley 1 oz Olive oil 1/4 cup Butter 2 oz Flour for dredging Lemon wedges garnish @ Servings: 8 people 3/4 inch thick veal loin chops on the bone 8 Eggs 3 Light cream 3 tbs Salt pinch Fine dry breadcrumbs 10 oz Grated Pecorino cheese 3 oz Fresh finely chopped parsley 1 oz Olive oil 1/3 cup Butter 3 oz Flour for dredging Lemon wedges garnish @ Servings: 10 people 3/4 inch thick veal loin chops on the bone 10 Eggs 4 Light cream 1/4 cup Salt pinch Fine dry breadcrumbs 12 oz Grated Pecorino cheese 3 oz Fresh finely chopped parsley 2 oz Olive oil 1/2 cup Butter 4 oz Flour for dredging Lemon wedges garnish @ Servings: 12 people 3/4 inch thick veal loin chops on the bone 12 Eggs 4 Light cream 1/3 cup Salt pinch Fine dry breadcrumbs 14 oz Grated Pecorino cheese 4 oz Fresh finely chopped parsley 2 oz Olive oil 1/2 cup Butter 5 oz Flour for dredging Lemon wedges garnish !! 86 Servings: 1 cake (8 people) Sugar 7 oz Fresh lemon juice 1 tsp Honey 1 cup Softened butter 10 oz Salt pinch Chopped walnuts 7oz Whole peeled almonds 7 oz Egg yolks 3 White unbleached flour 9 oz Cocoa powder 1 tsp Confectioners' sugar for garnish !! 87 Servings: 2 people Dough: Dry yeast 1/4 oz or fresh yeast 1/2 oz Warm water about 1/2 cup Unbleached white flour 9 oz Salt pinch Olive oil 1 tbs Topping: Onion 1 Small zucchini 2 Parmesan cheese 3 oz Bacon 2 oz Olive oil for greasing Salt and freshly ground pepper to taste @ Servings: 4 people Dough: Dry yeast 1/4 oz or fresh yeast 3/4 oz Warm water about 1 cup Unbleached white flour 1 pound Salt pinch Olive oil 2 tbs Topping: Onions 2 Zucchini 3 Parmesan cheese 6 oz Bacon 4 oz Olive oil for greasing Salt and freshly ground pepper to taste @ Servings: 6 people Dough: Dry yeast 1/2 oz or fresh yeast 1 oz Warm water about 1 cup Unbleached white flour 1 1/2 pounds Salt pinch Olive oil 3 tbs Topping: Onions 3 Small zucchini 5 Parmesan cheese 8 oz Bacon 6 oz Olive oil for greasing Salt and freshly ground pepper to taste @ Servings: 8 people Dough: Dry yeast 1/2 oz or fresh yeast 1 1/4 oz Warm water about 1 1/2 cups Unbleached white flour 2 pounds Salt pinch Olive oil 1/4 cup Topping: Onions 4 Zucchini 6 Parmesan cheese 10 oz Bacon 7 oz Olive oil for greasing Salt and freshly ground pepper to taste @ Servings: 10 people Dough: Dry yeast 3/4 oz or fresh yeast 1 1/2 oz Warm water about 1 1/2 cups Unbleached white flour 2 1/2 pounds Salt pinch Olive oil 1/3 cup Topping: Onions 5 Small zucchini 8 Parmesan cheese 13 oz Bacon 9 oz Olive oil for greasing Salt and freshly ground pepper to taste @ Servings: 12 people Dough: Dry yeast 3/4 oz or fresh yeast 1 3/4 oz Warm water about 2 cups Unbleached white flour 3 pounds Salt pinch Olive oil 1/2 cup Topping: Onions 6 Zucchini 9 Parmesan cheese 1 pound Bacon 11 Olive oil for greasing Salt and freshly ground pepper to taste !! 88 Servings: 2 people Butter 1 tbs Olive oil 1 tbs Onion 1 Cooked or smoked ham 1 oz Sage leaves a few Risotto rice 5 oz Dry white wine 1/4 cup Hot chicken stock 1 pint GruyÄre cheese 2 oz Parmesan cheese to taste @ Servings: 4 people Butter 1 tbs Olive oil 2 tbs Small onions 2 Cooked or smoked ham 2 oz Sage leaves a few Risotto rice 10 oz Dry white wine 1/2 cup Hot chicken stock 1 quart GruyÄre cheese 3 oz Parmesan cheese to taste @ Servings: 6 people Butter 2 tbs Olive oil 2 tbs Onions 2 Cooked or smoked ham 3 oz Sage leaves a few Risotto rice 1 pound Dry white wine 2/3 cup Hot chicken stock 1 1/2 quarts GruyÄre cheese 5 oz Parmesan cheese to taste @ Servings: 8 people Butter 2 tbs Olive oil 3 tbs Onions 3 Cooked or smoked ham 4 oz Sage leaves a few Risotto rice 1 1/4 pounds Dry white wine 3/4 cup Hot chicken stock 2 quarts GruyÄre cheese 6 oz Parmesan cheese to taste @ Servings: 10 people Butter 3 tbs Olive oil 3 tbs Small onions 4 Cooked or smoked ham 5 oz Sage leaves a few Risotto rice 1 1/2 pounds Dry white wine 1 cup Hot chicken stock 2 1/2 quarts GruyÄre cheese 7 oz Parmesan cheese to taste @ Servings: 12 people Butter 3 tbs Olive oil 4 tbs Onions 4 Cooked or smoked ham 6 oz Sage leaves a few Risotto rice 2 pounds Dry white wine 1 1/4 cups Hot chicken stock 3 quarts GruyÄre cheese 9 oz Parmesan cheese to taste !! 89 Servings: 2 people Small onion 1 Arborio or other Italian short rice 4 oz Butter 2 tbs Meat, chicken or vegetable broth, room temperature 1 1/2 cups Dry white wine 1/2 cup Fresh rosemary sprig 1/2 Dried porcini 1/2 oz or fresh wild mushrooms 3 oz Olive oil 2 tsp Pepper to taste Parmigiano cheese to serve @ Servings: 4 people Medium onion 1 Arborio or other Italian short rice 7 oz Butter 3 tbs Meat, chicken or vegetable broth, room temperature 1 1/2 pints Dry white wine 1 cup Fresh rosemary sprig 1 Dried porcini 1/2 oz or fresh wild mushrooms 5 oz Olive oil 1 tbs Pepper to taste Parmigiano cheese to serve @ Servings: 6 people Small onions 2 Arborio or other Italian short rice 10 oz Butter 1/4 cup Meat, chicken or vegetable broth, room temperature 1 quart Dry white wine 1 1/2 cups Fresh rosemary sprigs 1-2 Dried porcini 1 oz or fresh wild mushrooms 8 oz Olive oil 1 tbs Pepper to taste Parmigiano cheese to serve @ Servings: 8 people Medium onions 2 Arborio or other Italian short rice 14 oz Butter 1/3 cup Meat, chicken or vegetable broth, room temperature 1 1/2 quarts Dry white wine 1 pint Fresh rosemary sprigs 2 Dried porcini 1 oz or fresh wild mushrooms 10 oz Olive oil 2 tbs Pepper to taste Parmigiano cheese to serve @ Servings: 10 people Small onions 3 Arborio or other Italian short rice 1 pound Butter 1/3 cup Meat, chicken or vegetable broth, room temperature 1 3/4 quarts Dry white wine 1 1/4 pints Fresh rosemary sprigs 2-3 Dried porcini 2 oz or fresh wild mushrooms 13 oz Olive oil 2 tbs Pepper to taste Parmigiano cheese to serve @ Servings: 12 people Medium onions 3 Arborio or other Italian short rice 1 1/4 pounds Butter 1/2 cup Meat, chicken or vegetable broth, room temperature 2 1/4 quarts Dry white wine 1 1/2 pints Fresh rosemary sprigs 3 Dried porcini 2 oz or fresh wild mushrooms 1 pound Olive oil 2 tbs Pepper to taste Parmigiano cheese to serve !! 90 Servings: 2 people Perfectly ripe Fuyu type Japanese persimmons 2 Milk 3/4 cup Vanilla bean 1/4 inch Eggs 2 Sugar 1/4 cup + 1 heaped tsp Brown Barbados rum 2 tsp @ Servings: 4 people Perfectly ripe Fuyu type Japanese persimmons 4 Milk 1 1/2 cups Vanilla bean 1/4 inch Eggs 4 Sugar 1/3 cup and 2 heaped tsp Brown Barbados rum 1 tbs @ Servings: 6 people Perfectly ripe Fuyu type Japanese persimmons 6 Milk 2 1/4 cups Vanilla bean 1/4 inch Eggs 5 Sugar 1/2 cup and 1 heaped tbs Brown Barbados rum 1 tbs @ Servings: 8 people Perfectly ripe Fuyu type Japanese persimmons 8 Milk 1 1/2 pints Vanilla bean 1/4 inch Eggs 7 Sugar 2/3 cup and 1 heaped tbs Brown Barbados rum 2 tbs @ Servings: 10 people Perfectly ripe Fuyu type Japanese persimmons 10 Milk 1 quart Vanilla bean 1/4 inch Eggs 9 Sugar 3/4 cup + 2 heaped tbs Brown Barbados rum 2 tbs @ Servings: 12 people Perfectly ripe Fuyu type Japanese persimmons 12 Milk 1 1/4 quarts Vanilla bean 1/4 inch Eggs 10 Sugar 1 cup + 2 heaped tbs Brown Barbados rum 2 tbs