Table Of Content

The Splendid Table Recipes from Emilia-Romagna, the Heartland of Northern Italian Food Lynne Rossetto Kasper Art direction by Richard Oriolo Design concept by Stephanie Tevonian Color photographs by Louis Wallach Line drawings by Laura Hartman Maestro To Frank, Cara and Marjorie with love and thanks Contents Casa di Risparmio, Bologna Map Introducing Emilia-Romagna A Note on the Recipes The Antipasto Course Marinated Baby Onions Balsamic Vegetables Paola Bini’s Potato Salad Spring Salad with Hazelnuts Mousse of Mortadella Chicken and Duck Liver Mousse with White Truffles Salad of Tart Greens with Prosciutto and Warm Balsamic Dressing Garlic Crostini with Pancetta Valentino’s Pizza Fresh Pears with Parmigiano-Reggiano and Balsamic Vinegar Hot Caramelized Pears with Prosciutto Ragùs The Cardinal’s Ragù Baroque Ragù A Classic Ragù Bolognese A Lighter Contemporary Ragù Bolognese Country-Style Ragù Game Ragù Light Veal Ragù with Tomato Ragù of Giblets Meat Ragù with Marsala Essential Sauces and Stocks Meat Essences Winter Tomato Sauce Piacenza’s Porcini Tomato Sauce Poultry/Meat Stock Quick Stock Pastas Egg Pasta Spinach Egg Pasta Egg Pasta with Parmigiano-Reggiano Cheese and Nutmeg Villa Gaidello Wine Pasta Tagliatelle with Ragù Bolognese Tagliatelle with Prosciutto di Parma Tagliatelle with Fresh Porcini Mushrooms Tagliatelle with Balsamic Radicchio Tagliatelle with Light Veal Ragù Tagliatelle with Caramelized Onions and Fresh Herbs Tagliatelle with Radicchio and Two Beans Tagliatelle with Fresh Tomatoes and Balsamic Vinegar Tagliarini with Fresh Figs Franco Rossi Variation with Dried Figs Linguine with Braised Garlic and Balsamic Vinegar Tagliarini with Lemon Anchovy Sauce Gramigna with Wine-Braised Sausage Garganelli with Roasted Peppers, Peas, and Cream Parsley Pasta with Tomato and Peas Villa Gaidello Pappardelle with Lentils and Parmigiano-Reggiano Pappardelle with Game Ragù “Priest Stranglers” with Fresh Clams and Squid Maccheroni with Baked Grilled Vegetables Penne with Ragù of Giblets Spaghetti with Anchovies and Melting Onions Spaghetti with Shrimps and Black Olives Tortellini in Broth Villa Gaidello “Little Hats” Faenza Style Christmas Cappelletti Cappelletti Imola Style Tortellini Bologna Style Tortelloni of Artichokes and Mascarpone Cappellacci with Sweet Squash Anolini of Parma Tortelli of Ricotta and Fresh Greens Chestnut Tortelli Fresh Grape Syrup Tortelli of Cabbage and Potato Piacenza’s Tortelli with Tails Lasagne of Emilia-Romagna Lasagne Dukes of Ferrara His Eminence’s Baked Penne Lasagne of Wild and Fresh Mushrooms Baked Maccheroni with Winter Tomato Sauce An Unusual Tortellini Pie Domed Maccheroni Pie of Ferrara The Sweet Pastas of the Renaissance Tagliatelle with Caramelized Oranges and Almonds Sweet Vermicelli Pancake Rosewater Maccheroni Romanesca Sweet Tagliarini Tart of Ferrara Risotto, Soup, and Vegetable First Courses Classic White Risotto Nino Bergese’s Risotto Risotto of Red Wine and Rosemary Piacenza’s Risotto with Ragù Risotto of Baby Artichokes and Peas Rice of the Princes Imola’s Risotto of the Vigil Dome of Rice Stuffed with Braised Pigeon Ferrara’s Soup of the Monastery Fresh Garlic Soup Brisighella Cornmeal Pasta with Braised Beans Soup of Porcini Mushrooms Priest’s Soup Thumb Pasta and Tomato Braised Beans Piacenza Style “Little” Spring Soup from the 17th Century Modena’s Spiced Soup of Spinach and Cheese Mountain Soup with Garlic Croutons Almond Spice Broth Oven-Glazed Porcini Paola Cavazzini’s Eggplant Torte Piacenza Peppers Country Style Tart of Fresh Artichokes Reggio’s Tart of Garden Greens Second Courses Seafood, Poultry, and Meats Herbed Seafood Grill Fresh Tuna Adriatic Style Parsley-Stuffed Shrimps Seafood Stew Romagna Braised Eel with Peas Sage-and-Garlic-Scented Bluefish Soup of Seafood and Chick-peas Po River Catfish Summer Clams with Balsamic Vinegar Erminia’s Pan-Crisped Chicken Maria Bertuzzi’s Lemon Chicken Riccardo Rimondi’s Chicken Cacciatora Mardi Gras Chicken Balsamic Roast Chicken Christmas Capon Pan-Roasted Quail Giovanna’s Wine-Basted Rabbit Rabbit Dukes of Modena Rabbit Roasted with Sweet Fennel Porcini Veal Chops Pan-Fried Veal Chops with Tomato Marsala Sauce Lemon Roast Veal with Rosemary Basil and Balsamic Veal Scallops Romagna Grilled Veal Chops Romagna and the Romagnoli Artusi’s Delight Grilled Beef with Balsamic Glaze Lamb with Black Olives Lamb, Garlic, and Potato Roast Braised Pork Ribs with Polenta A Baked Pie of Polenta and Country Ragù January Pork Beef-Wrapped Sausage Zampone of the Aristocrats Vegetable Side Dishes Sweet Peas Parma Fresh Fava Beans with Young Sheep Cheese Green Beans with Balsamic Pesto Green Beans Bolognese Herb and Garlic Grilled Eggplant Spiced Spinach with Almonds Garlic-Sautéed Cabbage Sweet-and-Sour Onions Sweet Fennel Jewish Style Oven-Roasted Radicchio Grilled Winter Endives Sweet Squash for Yom Kippur Asparagus in the Style of Parma Grandmother’s Gratin Oven-Roasted Potatoes Basil and Onion Mashed Potatoes Lentils Modena Style Salad of Mixed Greens and Fennel Salad of Spring Greens Roasted Beets and Onions Polenta Five Ways Breads The Couple Romagna Mountain Bread Fillings and Toppings for Spianata Spinach and Cheese Topping Fresh Artichoke and Cheese Topping Spianata for the Madonna of August Crispy Fritters Little Tile-Baked Hearth Breads Borlengo Piacenza’s Great Fritter Romagna Griddle Bread Fresh Squaquerone Cheese Modena Mountain Bread Desserts Cakes, Tarts and Pastries, Spoon Sweets, and the “Keeping Cakes” of Winter Torta Barozzi Modena Rice Pudding Modena Crumbling Cake Home-Style Jam Cake Duchess of Parma Torte Caramelized Almond Tart Ugo Falavigna’s Apple Cream Tart Nonna’s Jam Tart Zabaione Jam Tart Cardinal d’Este’s Tart Meringues of the Dark Lake Sweet Cornmeal Biscuits Paola Bini’s Sweet Ravioli Marie Louise’s Crescents

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Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tort

The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food PDF

749 Pages·1992·8.31 MB·English

by Lynne Rossetto Kasper

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by Lynne Rossetto Kasper| 1992| 749 pages| 8.31| English

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Author:	Lynne Rossetto Kasper
Publication Year:	1992
Pages:	749
Language:	English
File Size:	8.31
Format:	PDF
Price:	FREE

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