Eating Italy: A Chef's Culinary Adventure (54 page)
Read Eating Italy: A Chef's Culinary Adventure Online
Authors: Jeff Michaud
Note: Page references in
italics
indicate recipe photographs.
A
Affogato, Chinotto,
210
Agnolotti, Rabbit, with Pistachio Sauce,
118–19
Almond(s)
Braised Blueberries with Sbrisoluna,
273
Cantucci Sundae,
229
and Fresh Prune Tart,
272
Rustic Peach Tart with Goat Cheese Sorbet,
191–93
,
192
Torrone Semifreddo with Candied Chestnuts and Chocolate Sauce,
172–73
Amaretti
Bonèt,
170
and Mostarda, Squash Gnocchi with,
139
Anchovies
Fritto Misto de Pesce,
188
Pan-Fried Veal Tongue with Bagna Cauda and Leeks,
114–15
Red Bell Pepper Tonnato with Caper Berries,
116
,
117
Apple, Heirloom, Upside-Down Cake with Polenta Gelato,
190
Apricot(s)
and Chanterelle Salad with Parmesan Crisps,
72
,
73
Prosciutto Cotto with Stone Fruits,
242
,
242–43
Artichokes
and Fava Beans, Pecorino Flan with,
264
,
265
and Fennel, Wild Branzino with,
247–48
,
249
Shaved, and White Truffle, Veal Tartare with,
157
Asparagus
Fried Stuffed Softshell Crabs with,
186
Mayonnaise,
186
B
Baccalà Cannelloni with Cauliflower and Parmigiano,
182–83
Bagna Cauda and Leeks, Pan-Fried Veal Tongue with,
114–15
Barbaresco Sauce, Whole Roasted Pheasant with,
123
Bean(s)
Borlotti, and Tuscan Kale, Ribollita Ravioli with,
137–38
Chickpea Cakes with Warm Lemon Crema,
107
Corona, Braised, Bistecca alla Fiorentina with,
228
Fava, and Artichokes, Pecorino Flan with,
264
,
265
Fava, and Robiola Francobolli,
120
,
121
Grilled Lamb Rack with Favetta and Roasted Pearl Onions,
36
,
37
Mixed, Salad, Meat Grigliata with,
270
,
271
Béchamel Sauce,
281
Porcini,
281
Truffle,
281
Beef.
See also
Veal
Bistecca alla Fiorentina with Braised Corona Beans,
228
Carne Salata with Red Onion, Celery, and Olive Oil,
22
Meat Grigliata with Mixed Bean Salad,
270
,
271
Shanks, Whole Braised, with Buckwheat Polenta,
23
Tartare with Fried Egg Yolk and Parmigiano,
20
,
21
Warm, Carpaccio with Roasted Mushrooms,
220
,
221
Berries
Braised Blueberries with Sbrisoluna,
273
Fried Huckleberry Ravioli with Mascarpone Crema,
211–12
,
213
Raspberry Sorbet,
288
Strawberry Zuppa Inglese with Mascarpone Cake,
230
Summer, Olive Oil Panna Cotta with,
251
Warm Quince Tortini with Cranberry and Orange,
126–27
Bistecca alla Fiorentina with Braised Corona Beans,
228
Bitto Cheese, Chard, and Potato, Pizzoccheri with,
246
Black Bass, Oil-Poached, with Fresh Peas and Baby Tomatoes,
144
,
145
Blood Orange Crostata with Bitter Chocolate,
231–33
,
232
Blueberries, Braised, with Sbrisoluna,
273
Bomboloni with Vin Santo Crema,
147
Bonèt,
170
Braised Blueberries with Sbrisoluna,
273
Breads.
See
Bruschetta
Brine, 3-2-1,
280
Bruschetta
,
30–31
Cockles and Eggs with,
92
and Egg Yolk, Duck Liver alla Fiorentina with,
219
Bucatini with Pig Testina,
24
Buckwheat
Pasta Dough,
282
Polenta,
281
Polenta, Whole Braised Beef Shanks with,
23
Burrata and Basil, Tomato Tortellini with,
268
,
269
Buttermilk Gelato,
287
C
Cabbage and Speck, Canederli with,
47
Cakes
Citrus Rum Babas alla Crema,
250
Grappa Torta,
274
Heirloom Apple Upside-Down, with Polenta Gelato,
190
Mascarpone, Strawberry Zuppa Inglese with,
230
Meyer Lemon Tortas with Poppy Seed Gelato,
105
Calamari, Grilled Stuffed, with Meyer Lemon and Beets,
94
,
95
Candele Pasta
Dough,
283
with Wild Boar Bolognese,
224
,
225
Candied Citrus Peel,
288
Canederli with Cabbage and Speck,
47
Cannelloni
Baccalà, with Cauliflower and Parmigiano,
182–83
Pork Neck, with Heirloom Tomatoes and Basil,
28–29
Cantucci
Gelato,
286
Sundae,
229
Caper Berries, Red Bell Pepper Tonnato with,
116
,
117
Capon, Genovese Ravioli with,
100–101
Caramelle, Polenta, with Raschera Fonduta and Black Truffle,
160
,
161
Carne Salata with Red Onion, Celery, and Olive Oil,
22
Casoncelli, Duck, with Quince, Brown Butter, and Sage,
204–5
Castelmagno Fonduta and White Truffle, Potato Gnocchi with,
163
Cauliflower and Parmigiano, Baccalà Cannelloni with,
182–83
Celery
Red Onion, and Olive Oil, Carne Salata with,
22
and Taggiasca Olive Salad, Grilled Sardines with,
93
Celery Root Puree and Truffle Butter, Snail Spiedini with,
201
Chard, Potato, and Bitto Cheese, Pizzoccheri with,
246
Cheese
Apricot and Chanterelle Salad with Parmesan Crisps,
72
,
73
Baccalà Cannelloni with Cauliflower and Parmigiano,
182–83
Beef Tartare with Fried Egg Yolk and Parmigiano,
20
,
21
Bitto, Chard, and Potato, Pizzoccheri with,
246
Bra, Fonduta, Porcini Zuppa with,
158
,
159
Claudia’s Limoncello Tiramisu,
84
Corn Tortelli with Ricotta Salata,
239
Crespelle della Mamma,
71
Crispy Sweetbreads with Parmigiano Fonduta and Grilled Treviso,
46
Focaccia Stuffed with Taleggio and Pancetta,
260
,
261
Fried Huckleberry Ravioli with Mascarpone Crema,
211–12
,
213
Goat, and Tarragon Vinaigrette, Pinzimonio with,
180
,
181
Goat, Sorbet,
288
Goat, Sorbet, Rustic Peach Tart with,
191–93
,
192
Grilled Stuffed Calamari with Meyer Lemon and Beets,
94
,
95
Mascarpone Gelato,
287
Pear and Treviso Salad with Taleggio Dressing,
70
Pecorino Flan with Fava Beans and Artichokes,
264
,
265
Polenta Caramelle with Raschera Fonduta and Black Truffle,
160
,
161
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
Robiola and Fava Bean Francobolli,
120
,
121
Schisola (Polenta Stuffed with Gorgonzola Dolce),
240
,
241
Squash and Fontina Lasagnetta,
267
Strawberry Zuppa Inglese with Mascarpone Cake,
230
Sweet Ricotta Frittelle with Raspberry Preserves,
106
Taleggio, Polenta Gnocchi Stuffed with,
122
Tomato Tortellini with Burrata and Basil,
268
,
269
Zucchini Flowers Stuffed with Ricotta and Tuna,
68
,
69
Cherry Shortcake with Cherry Meringata,
148
,
148–49
Chestnut(s)
Candied, and Chocolate Sauce, Torrone Semifreddo with,
172–73
