Eating Italy: A Chef's Culinary Adventure (58 page)
Read Eating Italy: A Chef's Culinary Adventure Online
Authors: Jeff Michaud
Tortini, Warm, with Cranberry and Orange,
126–27
R
Rabbit
Agnolotti with Pistachio Sauce,
118–19
alla Casalinga,
74
Braised, and Porcini, Fettuccine with,
52
Porchetta, Oven-Roasted, with Peperonata,
166
,
167–68
Wild Hare Pappardelle,
226–27
Radicchio
Crispy Sweetbreads with Parmigiano Fonduta and Grilled Treviso,
46
Pear and Treviso Salad with Taleggio Dressing,
70
Ravioli with Balsamic Brown Butter,
187
Raschera Fonduta and Black Truffle, Polenta Caramelle with,
160
,
161
Raspberry
Preserves, Sweet Ricotta Frittelle with,
106
Sorbet,
288
Ravioli
Doppio, with Duck and Chestnut,
48
,
49–50
Genovese, with Capon,
100–101
Huckleberry, Fried, with Mascarpone Crema,
211–12
,
213
Porcini, with Taleggio and Burro Fuso,
209
Radicchio, with Balsamic Brown Butter,
187
Ribollita, with Borlotti Beans and Tuscan Kale,
137–38
Raviolini, Veal Liver, with Figs and Caramelized Onions,
142–43
Red Bell Pepper Tonnato with Caper Berries,
116
,
117
Rhubarb Tartellette with Italian Meringue,
59–60
,
61
Ribollita Ravioli with Borlotti Beans and Tuscan Kale,
137–38
Rice
Crema, Saffron, Pork Shank Osso Buco with,
54
,
55–56
Pudding, Chestnut, with Persimmon,
58
Ricotta
Crespelle della Mamma,
71
Grilled Stuffed Calamari with Meyer Lemon and Beets,
94
,
95
Pork Neck Cannelloni with Heirloom Tomatoes and Basil,
28–29
Radicchio Ravioli with Balsamic Brown Butter,
187
Sweet, Frittelle with Raspberry Preserves,
106
and Tuna, Zucchini Flowers Stuffed with,
68
,
69
Ricotta Salata, Corn Tortelli with,
239
Robiola and Fava Bean Francobolli,
120
,
121
Rum
Babas, Citrus, alla Crema,
250
Bonèt,
170
Vanilla Crespelle with Caramelized Pineapple Sauce,
146
Rustic Peach Tart with Goat Cheese Sorbet,
191–93
,
192
S
Sachet, about,
277
Saffron Rice Crema, Pork Shank Osso Buco with,
54
,
55–56
Salads
Apricot and Chanterelle, with Parmesan Crisps,
72
,
73
Carne Salata with Red Onion, Celery, and Olive Oil,
22
Pear and Treviso, with Taleggio Dressing,
70
Smoked Cod, with Frisée and Soft-Cooked Eggs,
135
,
136
Taggiasca Olive and Celery, Grilled Sardines with,
93
Veal Tongue, with Escarole and Salsa Rossa,
25
Salt,
277
Sardines, Grilled, with Taggiasca Olives and Celery Salad,
93
Sauces
Béchamel,
281
Chocolate,
285
Crème Anglaise,
284
Pastry Cream,
285
Porcini Béchamel,
281
Truffle Béchamel,
281
Zabaione with Moscato and Fresh Figs,
128
Sausage(s)
Ciareghi,
244–45
Cotechino-Stuffed Quail with Warm Fig Salad,
164
,
165
Meat Grigliata with Mixed Bean Salad,
270
,
271
Schisola (Polenta Stuffed with Gorgonzola Dolce),
240
,
241
Semifreddo, Torrone, with Candied Chestnuts and Chocolate Sauce,
172–73
Semolina Pasta Dough,
283
Shellfish
Cockles and Eggs with Bruschetta,
92
Corzetti with Clams, Tomatoes, and Peperoncino,
96
,
97–98
Fried Stuffed Softshell Crabs with Asparagus,
186
Fritto Misto de Pesce,
188
Grilled Halibut with Mussels and Chanterelles,
53
Grilled Stuffed Calamari with Meyer Lemon and Beets,
94
,
95
Snail Spiedini with Celery Root Puree and Truffle Butter,
201
Spaghetti al Nero di Seppia with Shrimp,
104
Squid Ink Pasta,
283
Stock,
280
Tagliolini with Ragù di Seppia,
184
,
185
Shortcake, Cherry, with Cherry Meringata,
148
,
148–49
Shrimp
Fritto Misto de Pesce,
188
Spaghetti al Nero di Seppia with,
104
Smoked Cod Salad with Frisée and Soft-Cooked Eggs,
135
,
136
Snail Spiedini with Celery Root Puree and Truffle Butter,
201
Sorbets
Goat Cheese,
288
Goat Cheese, Rustic Peach Tart with,
191–93
,
192
Peach,
288
Raspberry,
288
Soups.
See
Zuppa
Spaghetti
al Nero di Seppia with Shrimp,
104
Pasta Dough,
283
Speck and Cabbage, Canederli with,
47
Spinach
Crespelle della Mamma,
71
Squash
and Fontina Lasagnetta,
267
Gnocchi with Amaretti and Mostarda,
139
Puree, Sweetbread Saltimbocca with,
202
,
203
Zucchini Flowers Stuffed with Ricotta and Tuna,
68
,
69
Squid
Fritto Misto de Pesce,
188
Grilled Stuffed Calamari with Meyer Lemon and Beets,
94
,
95
Ink Pasta,
283
Tagliolini with Ragù di Seppia,
184
,
185
Starters
Apricot and Chanterelle Salad with Parmesan Crisps,
72
,
73
Beef Tartare with Fried Egg Yolk and Parmigiano,
20
,
21
Canederli with Cabbage and Speck,
47
Carne Salata with Red Onion, Celery, and Olive Oil,
22
Cockles and Eggs with Bruschetta,
92
Corn Tortelli with Ricotta Salata,
239
Crespelle della Mamma,
71
Crispy Sweetbreads with Parmigiano Fonduta and Grilled Treviso,
46
Duck Liver alla Fiorentina with Egg Yolk and Bruschetta,
219
Focaccia Stuffed with Taleggio and Pancetta,
260
,
261
Grilled Sardines with Taggiasca Olives and Celery Salad,
93
Pan-Fried Veal Tongue with Bagna Cauda and Leeks,
114–15
Pear and Treviso Salad with Taleggio Dressing,
70
Pecorino Flan with Fava Beans and Artichokes,
264
,
265
Pinzimonio with Tarragon Vinaigrette and Goat Cheese,
180
,
181
Porcini Zuppa with Bra Cheese Fonduta,
158
,
159
Prosciutto Cotto with Stone Fruits,
242
,
242–43
Red Bell Pepper Tonnato with Caper Berries,
116
,
117
Schisola (Polenta Stuffed with Gorgonzola Dolce),
240
,
241
Smoked Cod Salad with Frisée and Soft-Cooked Eggs,
135
,
136
Sweet Onion Flan with Morels,
200
Truffles and Eggs,
156
Veal Tartare with Shaved Artichokes and White Truffle,
157
Veal Tongue Salad with Escarole and Salsa Rossa,
25
Warm Beef Carpaccio with Roasted Mushrooms,
220
,
221
Zucchini Flowers Stuffed with Ricotta and Tuna,
68
,
69
Stocks
Fish,
279
Shellfish,
280
Veal,
279
Strawberry Zuppa Inglese with Mascarpone Cake,
230
Sugar Syrup,
288
Sweetbread(s)
Crispy, with Parmigiano Fonduta and Grilled Treviso,
46
Saltimbocca with Squash Puree,
202
,
203
Sweet Onion Flan with Morels,
200
Sweet Ricotta Frittelle with Raspberry Preserves,
106
Swordfish Pancetta with Fennel Zeppole,
140
,
141
Syrup, Sugar,
288
T
Tagliolini
Pasta Dough,
282
Taleggio
and Burro Fuso, Porcini Ravioli with,
209
Cheese, Polenta Gnocchi Stuffed with,
122
Dressing, Pear and Treviso Salad with,
70
and Pancetta, Focaccia Stuffed with,
260
,
261
Tarragon Vinaigrette and Goat Cheese, Pinzimonio with,
180
,
181
