Read Science in the Kitchen and the Art of Eating Well Online
Authors: Pellegrino Artusi,Murtha Baca,Luigi Ballerini
Tags: #CKB041000
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)
356. Lesso rifatto all’inglese (Twice-Cooked Meat English Style)
357. Lesso rifatto all’italiana (Twice-Cooked Meat Italian Style)
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)
377. Zucchini ripieni, di grasso (Zucchini with Meat Filling)
379. Fagiuolini e zucchini alia sauté (Sautéed Green Beans and Zucchini)
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)
388. Cavolfiore all’uso di Romagna (Cauliflower Romagna Style)
407. Cardoni con la balsamella (Cardoons with Béchamel Sauce)
408. Tartufi alia bolognese, crudi, ecc. (Truffles Bolognese Style, Raw, etc.)
411. Cipolline per contorno ai coteghini (Pearl Onions as a Side Dish for Cotechino)
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)
417. Carciofi in umido colla nepitella (Stewed Artichokes with Calamint)
420. Carciofi ripieni di came (Artichokes Stuffed with Meat)
421. Pasticcio di carciofi e piselli (Artichoke and Pea Pie)
423. Carciofi seccati per l’inverno (Artichokes Dried for the Winter)
431. Cavolfiore colla balsamella (Cauliflower with Béchamel Sauce)
434. Broccoli o talli di rape alia fiorentina (Turnip Greens Florentine Style)
437. Cavolo bianco per contorno (Side Dish of White Cabbage)
449. Spinaci di magro all’uso di Romagna (Meatless Spinach Romagna Style)
453. Cavolo verzotto per contorno (Side Dish of Savoy Cabbage)
SEAFOOD
TYPES AND SEASONS OF FISHES
469. Triglie in gratella alia marinara (Grilled Red Mullet Marinara Style)
475. Tonno sott’olio in salsa alia bolognese (Oil-Preserved Tuna with Bolognese Sauce)
495. Anguilla in umido all’uso di Comacchio (Stewed Eel Comacchio Style)