Read Science in the Kitchen and the Art of Eating Well Online
Authors: Pellegrino Artusi,Murtha Baca,Luigi Ballerini
Tags: #CKB041000
Stewed Cardoons (Cardoni in umido),
298
Stewed Coot (Folaghe in umido),
213
Stewed Dogfish (Palombo in umido),
364
Stewed Eel (Anguilla in umido),
350
Stewed Eel Comacchio Style (Anguilla in umido all’uso di Comacchio),
350
Stewed Eggplant (Petonciani in umido),
296
Stewed Fish (Pesce a taglio in umido),
330
Stewed Fresh Fava Beans (Fave fresche in stufa),
311
Stewed Frogs (Ranocchi in umido),
355
Stewed Mushrooms (Funghi in umido),
294
Stewed Pearl Onions (Cipolline in istufa),
301
Stewed Pike (Luccio in umido),
363
Stewed Pullet Served with Rice (Pollastra in umido col contorno di riso),
206
Stewed Squabs (Piccioni in umido),
214
Stewed Squill (Cicale in umido),
346
Stewed Starlings (Storni in istufa),
220
Stewed Stockfish (Stocafisso in umido),
361
Stewed Tongue (Lingua in umido),
253
Strawberry Ice (Gelato di fragole),
546
Strichetti Noodles Bolognese Style (Strichetti alia bolognese),
68
Strudel,
388
Stuffed Artichokes (Carciofi ripieni),
305
Stuffed Bread Morsels (Bocconi di pane ripieni),
179
Stuffed Breast of Milk-Fed Veal (Petto di vitella di latte ripieno),
246
Stuffed Cabbage (Cavolo ripieno),
315
Stuffed Cutlets (Cotolette imbottite),
177
Stuffed Dumplings (Tortelli),
72
Stuffed Eggs I (Uova ripiene I),
131
Stuffed Eggs II (Uova ripiene II),
131
Stuffed Fritters (Fritto di pasta ripiena),
144
Stuffed Loin of Mutton (Lombata di castrato ripiena),
228
Stuffed Peaches (Pesche ripiene),
504
Stuffed Pork Loin (Lombo di maiale ripieno),
248
Stuffed Potato Nuggets (Pallottole di patate ripiene),
168
Stuffed Rolls (Pagnottelle ripiene),
190
Stuffed Sardines (Sarde ripiene),
343
Stuffed Scallop Shells (Conchiglie ripiene),
340
Stuffed Squill (Cicale ripiene),
345
Stuffed Tomatoes (Pomodori ripieni),
311
Stuffed Tongue Cutlets in Aspic (Scaloppe di lingua farsite in bella vista),
270
Stuffed Veal Cutlets (Bracioline ripiene),
234
Stuffing for Chicken (Ripieno pei polli),
141
Sturgeon (Storione),
341
Sturgeon
Fricandeau
(Storione in fricandd),
342
Sultan Cake (Biscotto alia Sultana),
400
Surprise Pie (Pasticcio a sorpresa),
516
Sweet English “Salami” (Salame inglese),
434
Sweet Tomato Preserves (Conserva dolce di pomodoro),
530
Sweet Wafers (Cialdoni),
438
Sweet-and-Sour Pearl Onions (Cipolline agro-dolci),
300
Sweet-and-Sour Salt Cod (Baccala dolce-forte),
358
Sweet-and-Sour Tongue (Lingua dolce-forte),
223
Sweet-and-Sour Wild Boar (Cinghiale dolce-forte),
221
Sweetbread Croquettes (Crocchette d’animelle),
167
Sweetbreads with Wine Sauce (Animelle alia bottiglia),
249
Swiss Cake (Torta svizzera),
407
T
Tagliatelle Romagna Style (Tagliatelle all’uso di Romagna),
82
Tagliatelle with Prosciutto (Tagliatelle col prosciutto),
81
Tangy Sauce I (Salsa piccante I),
121
Tangy Sauce II (Salsa piccante II),
122
Tart Raspberry Syrup (Acetosa di lampone),
522
Tartar Custard (Zuppa tartara),
489
Tarts (Crostate),
433
Tea (The),
562
Tea Cookies (Pastine pel the),
449
Tea Spumone (Spumone di the),
555
Tench in Zimino Sauce (Tinche in zimino),
363
The Meat Sauce the French Call Spanish Sauce (Sugo di carne che i Francesi chiamano salsa spagnuola),
34
The Queen of Soups (Zuppa regina),
59
Thick Quince Preserves (Conserva soda di cotogne),
534
Thin Semolina Noodles (Taglierini di semolino),
45
Thousand Foot Soldiers Soup (Minestra di mille fanti),
52
Thrushes with Olives (Tordi colle olive),
218
Toasted Almond Pudding (Budino di mandorle tostate),
482
Toasted Almonds (Mandorle tostate),
569
Tomato Pie (Tortino di pomodori),
196
Tomato Sauce (Sugo di pomodoro),
35
Tomato Sauce (Salsa di pomodoro),
120
Tondone Fritters (Frittelle di tondone),
154
Tongue of Milk-Fed Veal in Tangy Sauce (Lingua di vitella di latte in salsa piccante),
269
Tortellini Bolognese Style (Tortellini alia bolognese),
40
Tortellini Italian Style (Tortellini all’italiana),
39
Tortellini Stuffed with Squab (Tortellini di came di piccione),
43
Tricolor Fried Bread (Crostini di tre colori),
197
Tripe Corsican Style (Trippa alia corsa),
250
Tripe in Sauce (Trippa col sugo),
250
Tripe Meatballs (Polpette di trippa),
251
Truffle Canapés (Crostini di tartufi),
111
Truffle Sauce (Salsa tartufata),
126
Truffled Beef Loin (Sfilettato tartufato),
367
Truffled Potatoes (Patate tartufate),
317
Truffles Bolognese Style, Raw, etc. (Tartufi alia bolognese, crudi, ecc),
299
Tube Pastries and Pastry Puffs (Bombe e pasta siringa),
156
Tuna Sauce (Salsa tonnata),
124
Turin Cake (Dolce Torino),
465
Turkey (Tacchino),
382
Turnip Greens Florentine Style (Broccoli o talli di rape alia fiorentina),
313
Tutti Frutti Ice (Gelato di tutti i frutti),
551
Twice-Cooked Meat (Lesso rifatto),
265
Twice-Cooked Meat English Style (Lesso rifatto all’inglese),
266
Twice-Cooked Meat Italian Style (Lesso rifatto all’italiana),
266
Two-Color Soup (Minestra di due colori),
54
U
Unleavened Cake (Biscotto),
420
Unleavened Cake Served with Zabaione (Biscotto da servirsi con lo zabaione),
494
Unleavened Chocolate Cake (Biscotto di cioccolata),
421
V
Various Canapés (Crostini diversi),
113
Veal Chops in Paper (Cotolette nella carta),
189
Veal Cutlets Bolognese Style (Scalop- pine alia bolognese),
264
Veal Cutlets Livorno Style (Scaloppine alia livornese),
232
Veal Cutlets Roman Style (Saltimbocca all romana),
178
Veal Genoese Style (Carne alia genovese),
255
Veal in Tuna Sauce (Vitello tonnato),
271
Veal Stew (Stracotto di vitella;,
200
Venison Cutlets Hunter’s Style (Costolette di daino alia cacciatora),
223
W
Walnut Cake (Torta di noci),
453
Walnut Liqueur (Nocino),
541
Whimsical Stew (Stracotto alia bizzarra),
202
White Sauce (Salsa bianca),
120
Woodcock Canapes (Crostini di beccaccia),
112
Y
Yellow Cornmeal Dumplings (Gnocchi di farina gialla),
98
Yellow Cornmeal Polenta with Sausages (Polenta di farina gialla colle salsicce),
185
Yellow Cornmeal Porridge (Farinata gialla di magro),
74
Yellow Sauce for Poached Fish (Salsa gialla per pesce lesso),
122
Z
Zabaione,
521
Zucchini Pie (Tortino di zucchini),
319
Zucchini with Meat Filling (Zucchini ripieni, di grasso),
286
Zucchini with Oregano (Zucchini col
regamo
),
285
1
One of Ugo Foscolo’s most famous poems is entitled “Dei Sepolcri” (“On Sepulchers”). Many illustrious Italian artists and men of letters are either buried or honored by a monument in the church of Santa Croce in Florence (unless otherwise specified the notes to the text are the editors’).
2
Owner of a famous restaurant in Florence at the time.
3
The paragraphs that follow were added by the author under this heading in the second edition of the work.
4
This was the name of Artus’s cat.
5
Later editions of Artusi’s book included, in a kind of appendix to the introductory chapters, the following letters from enthusiastic readers and the stories associated with them.
6
Giovanni Vialardi, head chef of Charles Albert and Victor Emmanuel II (House of Savoy, royal family of Italy from 1861-1946), wrote a
Treatise on Cuisine
, published in 1854. Like the imaginary quote that follows, it was full of Gallicisms typical of the Piedmontese dialect.
7
This is a lie (Artusi’s note).
8
The “meat sauce” described here is not what we have come to understand by that name, i.e., the “ragú” or “bolognese” sauce often served with pasta. It is, in fact, more like a “dark broth,” and is used as a base or flavoring for many other dishes. Artusi makes frequent mention of it in the recipes that follow,
9
As Artusi points out, there is an important difference between “sugo di pomodoro” (which is described here) and “salsa di pomodoro” (which will be described in recipe 125). Unfortunately, English does not allow for this distinction and both dishes are therefore called tomato sauce. To avoid confusion, whenever the “sugo” (rather than the “salsa”) appears in a recipe the text will include a parenthetical reference to this recipe.
10
“Pastina” simply means “small pasta,” such as is often used in soups; “malfattini” are a kind of irregularly shaped pasta, also small and used in soups.
11
A knife with a curved, crescent-like blade and handles at both ends, used for chopping; also called “lunetta.”
12
Artusi mentions that these can also be called “agnellotti.” Today a more common variation is “agnolotti.”
13
. Lorenzo Stecchetti,
La tavola e la cucina nei secoli
XV and XVI, Florence, Barbera, p. 4.
14
. Cooking in “bain-marie” is often translated as cooking in a double boiler. However, this is not what Artusi means. Rather, the process he is describing involves the following: you pour the mixture that needs to be cooked into a pan or mold, then you put this pan or mold into a much larger pan in which you have poured enough water to surround and come about 3/4 of the way up the sides (on the outside) of the smaller pan. The water in the larger pan should be hot but never boil. This type of cooking is usually done in the oven.