Eating Italy: A Chef's Culinary Adventure (56 page)
Read Eating Italy: A Chef's Culinary Adventure Online
Authors: Jeff Michaud
Potato, with Castelmagno Fonduta and White Truffle,
163
Squash, with Amaretti and Mostarda,
139
Goat Cheese
Sorbet,
288
Sorbet, Rustic Peach Tart with,
191–93
,
192
and Tarragon Vinaigrette, Pinzimonio with,
180
,
181
Gorgonzola Dolce, Polenta Stuffed with (Schisola),
240
,
241
Grains.
See also
Polenta
Chestnut Rice Pudding with Persimmon,
58
Guinea Hen Tortellini with Farro Crema,
222–23
Pork Shank Osso Buco with Saffron Rice Crema,
54
,
55–56
Grapes, Muscat, Whole Roasted Duck with,
78
,
79
Grappa Torta,
274
Greens.
See also
Endive
;
Radicchio
Apricot and Chanterelle Salad with Parmesan Crisps,
72
,
73
Crespelle della Mamma,
71
Pizzoccheri with Chard, Potato, and Bitto Cheese,
246
Ribollita Ravioli with Borlotti Beans and Tuscan Kale,
137–38
Smoked Cod Salad with Frisée and Soft-Cooked Eggs,
135
,
136
Veal Tongue Salad with Escarole and Salsa Rossa,
25
Grilled Halibut with Mussels and Chanterelles,
53
Grilled Lamb Rack with Favetta and Roasted Pearl Onions,
36
,
37
Grilled Sardines with Taggiasca Olives and Celery Salad,
93
Grilled Stuffed Calamari with Meyer Lemon and Beets,
94
,
95
Guinea Hen Tortellini with Farro Crema,
222–23
H
Halibut
al Cartoccio with Ligurian Olives and Oregano,
102
,
103
Grilled, with Mussels and Chanterelles,
53
Hazelnuts
Blood Orange Crostata with Bitter Chocolate,
231–33
,
232
Heirloom Apple Upside-Down Cake with Polenta Gelato,
190
Huckleberry Ravioli, Fried, with Mascarpone Crema,
211–12
,
213
K
Kale, Tuscan, and Borlotti Beans, Ribollita Ravioli with,
137–38
L
Lamb
Breast and Pea Ragù, Fazzoletti with,
266
Rack, Grilled, with Favetta and Roasted Pearl Onions,
36
,
37
Lasagnetta, Squash and Fontina,
267
Latte Fritto, Coconut, with Passion Fruit Curd,
189
Leeks and Bagna Cauda, Pan-Fried Veal Tongue with,
114–15
Lemon(s)
Candied Citrus Peel,
288
Crema, Warm, Chickpea Cakes with,
107
Meyer, and Beets, Grilled Stuffed Calamari with,
94
,
95
Meyer, Tortas with Poppy Seed Gelato,
105
Pina’s Limoncello,
85
Limoncello
Pina’s,
85
Tiramisu, Claudia’s,
84
Liver
Duck, alla Fiorentina with Egg Yolk and Bruschetta,
219
Veal, Raviolini with Figs and Caramelized Onions,
142–43
M
Main dishes (meat and game)
Bistecca alla Fiorentina with Braised Corona Beans,
228
Ciareghi,
244–45
Cotechino-Stuffed Quail with Warm Fig Salad,
164
,
165
Grilled Lamb Rack with Favetta and Roasted Pearl Onions,
36
,
37
Meat Grigliata with Mixed Bean Salad,
270
,
271
Milk-Braised Pork Cheeks with Porcini Polenta,
208
Oven-Roasted Rabbit Porchetta with Peperonata,
166
,
167–68
Pork Shank Osso Buco with Saffron Rice Crema,
54
,
55–56
Rabbit alla Casalinga,
74
Sweetbread Saltimbocca with Squash Puree,
202
,
203
Veal Shoulder Roasted in Hay with Grilled Peach Salad,
26
,
27
Veal Tongue Salad with Escarole and Salsa Rossa,
25
Whole Braised Beef Shanks with Buckwheat Polenta,
23
Whole Roasted Duck with Muscat Grapes,
78
,
79
Whole Roasted Pheasant with Barbaresco Sauce,
123
Whole Roasted Pig’s Head,
30–31
,
32–33
Whole Roasted Pork Shoulder with Pickled Vegetables,
34
Wild Boar Braised with Moretti Beer,
75
Main dishes (pasta)
Baccalà Cannelloni with Cauliflower and Parmigiano,
182–83
Bucatini with Pig Testina,
24
Candele Pasta with Wild Boar Bolognese,
224
,
225
Corzetti with Clams, Tomatoes, and Peperoncino,
96
,
97–98
Doppio Ravioli with Duck and Chestnut,
48
,
49–50
Duck Casoncelli with Quince, Brown Butter, and Sage,
204–5
Fazzoletti with Lamb Breast and Pea Ragù,
266
Fettuccine with Braised Rabbit and Porcini,
52
Genovese Ravioli with Capon,
100–101
Guinea Hen Tortellini with Farro Crema,
222–23
Pappardelle with Veal Ragù and Peppers,
35
Pizzoccheri with Chard, Potato, and Bitto Cheese,
246
Polenta Caramelle with Raschera Fonduta and Black Truffle,
160
,
161
Polenta Gnocchi Stuffed with Taleggio Cheese,
122
Porcini Ravioli with Taleggio and Burro Fuso,
209
Pork Neck Cannelloni with Heirloom Tomatoes and Basil,
28–29
Potato Gnocchi with Castelmagno Fonduta and White Truffle,
163
Rabbit Agnolotti with Pistachio Sauce,
118–19
Radicchio Ravioli with Balsamic Brown Butter,
187
Ribollita Ravioli with Borlotti Beans and Tuscan Kale,
137–38
Robiola and Fava Bean Francobolli,
120
,
121
Spaghetti al Nero di Seppia with Shrimp,
104
Squash and Fontina Lasagnetta,
267
Squash Gnocchi with Amaretti and Mostarda,
139
Tagliolini with Ragù di Seppia,
184
,
185
Tomato Tortellini with Burrata and Basil,
268
,
269
Veal Liver Raviolini with Figs and Caramelized Onions,
142–43
Wild Hare Pappardelle,
226–27
Main dishes (seafood)
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
Halibut al Cartoccio with Ligurian Olives and Oregano,
102
,
103
Oil-Poached Black Bass with Fresh Peas and Baby Tomatoes,
144
,
145
Snail Spiedini with Celery Root Puree and Truffle Butter,
201
Swordfish Pancetta with Fennel Zeppole,
140
,
141
Wild Branzino with Fennel and Artichokes,
247–48
,
249
Mascarpone
Cake, Strawberry Zuppa Inglese with,
230
Claudia’s Limoncello Tiramisu,
84
Crema, Fried Huckleberry Ravioli with,
211–12
,
213
Gelato,
287
Mayonnaise, Asparagus,
186
Meat.
See
Beef
;
Game
;
Lamb
;
Pork
;
Veal
Meringata, Cherry, with Cherry Shortcake,
148
,
148–49
Meyer Lemon Tortas with Poppy Seed Gelato,
105
Milk-Braised Pork Cheeks with Porcini Polenta,
208
Mirepoix, about,
276
Moscato and Fresh Figs, Zabaione with,
128
Mushrooms
Apricot and Chanterelle Salad with Parmesan Crisps,
72
,
73
Crespelle della Mamma,
71
Fettuccine with Braised Rabbit and Porcini,
52
Grilled Halibut with Mussels and Chanterelles,
53
Porcini Béchamel,
281
Porcini Polenta,
281
Porcini Ravioli with Taleggio and Burro Fuso,
209
Porcini Zuppa with Bra Cheese Fonduta,
158
,
159
Roasted, Warm Beef Carpaccio with,
220
,
221
Sweet Onion Flan with Morels,
200
Mussels and Chanterelles, Grilled Halibut with,
53
N
Nut(s).
See also
Almond(s)
;
Chestnut(s)
;
Pistachio(s)
Blood Orange Crostata with Bitter Chocolate,
231–33
,
232
Pesto,
284
Walnut Pesto,
284
O
Oil, blended, about,
276
Oil-Poached Black Bass with Fresh Peas and Baby Tomatoes,
144
,
145
Olive Oil Panna Cotta with Summer Berries,
251
Olives