Science in the Kitchen and the Art of Eating Well (101 page)

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Authors: Pellegrino Artusi,Murtha Baca,Luigi Ballerini

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BOOK: Science in the Kitchen and the Art of Eating Well
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350. Umido incassato (Stew in a Shell)

351. Sformato di riso con rigaglie (Savory Rice Pudding with Giblets)

352. Umido di rigaglie di polio col sedano (Chicken Giblet Stew with Celery)

353. Scaloppine alia bolognese (Veal Cutlets Bolognese Style)

354. Piccioni coi piselli (Squab with Peas)

355. Lesso rifatto (Twice-Cooked Meat)

356. Lesso rifatto all’inglese (Twice-Cooked Meat English Style)

357. Lesso rifatto all’italiana (Twice-Cooked Meat Italian Style)

358. Osso buco (Braised Veal Shanks)

359. Carne all’imperatrice (Empress Beef)

COLD DISHES

360. Lingua alia scarlatta (Corned Tongue)

361. Lingua di vitella di latte in salsa piccante (Tongue of Milk-Fed Veal in Tangy Sauce)

362. Scaloppe di lingua farsite in bella vista (Stuffed Tongue Cutlets in Aspic)

363. Vitello tonnato (Veal in Tuna Sauce)

364. Rifreddo di vitella di latte (Cold Milk-Fed Veal)

365. Polio in salsa tonnata (Chicken in Tuna Sauce)

366. Cappone in galantina (Capon Galantine)

367. Cappone in vescica (Capon Cooked in a Bladder)

368. Tordi disossati in gelatina (Boned Thrushes in Aspic)

369. Àrista (Roast Saddle of Pork)

370. Pasticcio freddo di cacciagione (Cold Game Pie)

371. Pasticcio di carne (Meat Pie)

372. Pasticcio di lepre (Hare Pie)

373. Pane di lepre (Hare Loaf)

374. Pane di fegato (Liver Loaf)

375. Pasticcio di fegato (Liver Pie)

VEGETABLES AND LEGUMES

376. Zucchini col regamo (Zucchini with Oregano)

377. Zucchini ripieni, di grasso (Zucchini with Meat Filling)

378. Zucchini ripieni, di magro (Meatless Stuffed Zucchini)

379. Fagiuolini e zucchini alia sauté (Sautéed Green Beans and Zucchini)

380. Fagiuolini in salsa d’uovo (Green Beans in Egg Sauce)

381. Fagiuolini con la balsamella (Green Beans with Béchamel Sauce)

382. Fagiuolini con I’odore di vaniglia, o di nepitella (Green Beans with Vanilla or Calamint)

383. Fagiuolini dall’occhio in erba all’aretina (Baby Black-Eyed Peas Arezzo Style)

384. Fagiuoli a guisa d’uccellini (Beans “Little Birds” Style)

385. Fagiuoli sgranati per contorno al lesso (Shelled Beans as a Side Dish for Boiled Meat)

386. Sformato di fagiuolini (Green Bean Mold)

387. Sformato di cavolfiore (Cauliflower Mold)

388. Cavolfiore all’uso di Romagna (Cauliflower Romagna Style)

389. Sformato di cardoni (Cardoon Mold)

390. Sformato di spinaci (Spinach Mold)

391. Sformato di carciofi (Artichoke Mold)

392. Sformato di finocchi (Fennel Mold)

393. Funghi mangierecci (Edible Mushrooms)

394. Funghi fritti (Fried Mushrooms)

395. Funghi in umido (Stewed Mushrooms)

396. Funghi trippati (Mushrooms Tripe Style)

397. Funghi in gratella (Grilled Mushrooms)

398. Funghi secchi (Dried Mushrooms)

399. Petonciani (Eggplant)

400. Petonciani fritti (Fried Eggplant)

401. Petonciani in umido (Stewed Eggplant)

402. Petonciani in gratella (Grilled Eggplant)

403. Tortino di petonciani (Eggplant Casserole)

404. Cardoni in teglia (Pan-Fried Cardoons)

405. Cardoni in umido (Stewed Cardoons)

406. Cardoni in gratella (Grilled Cardoons)

407. Cardoni con la balsamella (Cardoons with Béchamel Sauce)

408. Tartufi alia bolognese, crudi, ecc. (Truffles Bolognese Style, Raw, etc.)

409. Cipolline agro-dolci (Sweet-and-Sour Pearl Onions)

410. Cipolline in istufa (Stewed Pearl Onions)

411. Cipolline per contorno ai coteghini (Pearl Onions as a Side Dish for Cotechino)

412. Sedano per contorno (Side Dish of Celery) 301

413. Sedano per contorno al lesso (Celery as a Side Dish for Boiled Meat)

414. Lenticchie intere per contorno (Side Dish of Whole Lentils)

415. Lenticchie passate per contorno (Side Dish of Puréed Lentils)

416. Carciofi in salsa (Artichokes in Sauce)

417. Carciofi in umido colla nepitella (Stewed Artichokes with Calamint)

418. Carciofi ritti (Artichokes Cooked Straight Up)

419. Carciofi ripieni (Stuffed Artichokes)

420. Carciofi ripieni di came (Artichokes Stuffed with Meat)

421. Pasticcio di carciofi e piselli (Artichoke and Pea Pie)

422. Carciofi in gratella (Grilled Artichokes)

423. Carciofi seccati per l’inverno (Artichokes Dried for the Winter)

424. Piselli alia francese I (Peas French Style I)

425. Piselli alia francese II (Peas French Style II)

426. Piselli col prosciutto (Peas with Ham)

427. Piselli colla carnesecca (Peas with Bacon)

428. Sformato di piselli freschi (Fresh Pea Mold)

429. Fave fresche in stufa (Stewed Fresh Fava Beans)

430. Pomodori ripieni (Stuffed Tomatoes)

431. Cavolfiore colla balsamella (Cauliflower with Béchamel Sauce)

432. Sauerkraut I

433. Sauerkraut II

434. Broccoli o talli di rape alia fiorentina (Turnip Greens Florentine Style)

435. Broccoli romani (Broccoli Roman Style)

436. Cavolo ripieno (Stuffed Cabbage)

437. Cavolo bianco per contorno (Side Dish of White Cabbage)

438. Cavolo nero per contorno (Side Dish of Red Cabbage)

439. Finocchi colla balsamella (Fennel with Béchamel Sauce)

440. Finocchi per contorno (Side Dish of Fennel)

441. Patate alia sauté (Sautéed Potatoes)

442. Patate tartufate (Truffled Potatoes)

443. Passato di patate (Mashed Potatoes)

444. Insalata di patate (Potato Salad)

445. Tortino di zucchini (Zucchini Pie)

446. Tortino di patate I (Potato Pie I)

447. Tortino di patate II (Potato Pie II)

448. Spinaci per contorno (Side Dish of Spinach)

449. Spinaci di magro all’uso di Romagna (Meatless Spinach Romagna Style)

450. Sparagi (Asparagus)

451. Sformato di zucchini passati (Puréed Zucchini Mold)

452. Sformato di funghi (Mushroom Mold)

453. Cavolo verzotto per contorno (Side Dish of Savoy Cabbage)

454. Insalata russa (Russian Salad)

SEAFOOD
TYPES AND SEASONS OF FISHES

455. Cacciucco I (Fish Stew I)

456. Cacciucco II (Fish Stew II)

457. Pesce al piatto (Fish on a Platter)

458. Pesce marinato (Marinated Fish)

459. Pesce lesso (Poached Fish)

460. Pesce col pangrattato (Breaded Fish)

461. Pesce a taglio in uraido (Stewed Fish)

462. Pesce squadro in umido (Stewed Angel Shark)

463. Nasello alia palermitana (Hake Palermo Style)

464. Rotelle di palombo in salsa (Dogfish Rounds in Sauce)

465. Sogliole in gratella (Grilled Sole)

466. Filetti di sogliole col vino (Sole Fillets in Wine)

467. Contorno di filetti di sogliole a un fritto dello stesso pesce (Side Dish of Fried Sole Fillets)

468. Triglie col prosciutto (Red Mullet with Prosciutto)

469. Triglie in gratella alia marinara (Grilled Red Mullet Marinara Style)

470. Triglie di scoglio in gratella (Grilled Rock Mullet)

471. Triglie alia livornese (Red Mullet Livorno Style)

472. Triglie alia viareggina (Red Mullet Viareggio Style)

473. Tonno fresco coi piselli (Fresh Tuna with Peas)

474. Tonno in gratella (Grilled Tuna)

475. Tonno sott’olio in salsa alia bolognese (Oil-Preserved Tuna with Bolognese Sauce)

476. Arigusta (Rock Lobster)

477. Cotolette di arigusta (Lobster Patties)

478. Conchiglie ripiene (Stuffed Scallop Shells)

479. Storione (Sturgeon)

480. Storione in fricandò (Sturgeon
Fricandeau
)

481. Acciughe alia marinara (Anchovies Marinara)

482. Acciughe fritte (Fried Anchovies)

483. Sarde ripiene (Stuffed Sardines)

484. Broccioli fritti (Fried Freshwater Fish from Pistoia)

485. Totani in gratella (Grilled Flying Squid)

486. Cicale ripiene (Stuffed Squill)

487. Cicale fritte (Fried Squill)

488. Cicale in umido (Stewed Squill)

489. Sparnocchie (Mantis Shrimp)

490. Anguilla (Eel)

491. Anguilla arrosto (Roasted Eel)

492. Anguilla alia fiorentina (Eel Florentine Style)

493. Anguilla in umido (Stewed Eel)

494. Anguilla col vino (Eel in Wine)

495. Anguilla in umido all’uso di Comacchio (Stewed Eel Comacchio Style)

496. Anguilla coi piselli (Eel with Peas)

497. Cefali in gratella (Grilled Gray Mullet)

498. Telline o arselle in salsa d’uovo (Clams in Egg Sauce)

499. Arselle o telline alia livornese (Clams Livorno Style)

500. Seppie coi piselli (Cuttlefish with Peas)

501. Tinche alia sauté (Sautéed Tench)

502. Pasticcio di magro (Seafood Pie)

503. Ranocchi in umido (Stewed Frogs)

504. Ranocchi alia fiorentina (Frogs Florentine Style)

505. Aringa ingentilita (“Civilized” Herring)

506. Baccalà alia fiorentina (Salt Cod Florentine Style)

507. Baccalà alia bolognese (Salt Cod Bolognese Style)

508. Baccalà dolce-forte (Sweet-and-Sour Salt Cod)

509. Baccalà in gratella (Grilled Salt Cod)

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