Eating Italy: A Chef's Culinary Adventure (55 page)
Read Eating Italy: A Chef's Culinary Adventure Online
Authors: Jeff Michaud
Pasta Dough,
282
Rice Pudding with Persimmon,
58
Chiacchiere with Coffee and Chocolate Budino,
252–53
Chickpea Cakes with Warm Lemon Crema,
107
Chinotto
Affogato,
210
Gelato,
286
Chocolate
Bitter, Blood Orange Crostata with,
231–33
,
232
Bonèt,
170
Budino and Coffee, Chiacchiere with,
252–53
Flan,
57
Grappa Torta,
274
Sauce,
285
Sauce and Candied Chestnuts, Torrone Semifreddo with,
172–73
Ciareghi,
244–45
Citrus Rum Babas alla Crema,
250
Clams, Tomatoes, and Peperoncino, Corzetti with,
96
,
97–98
Claudia’s Limoncello Tiramisu,
84
Cockles and Eggs with Bruschetta,
92
Coconut Latte Fritto with Passion Fruit Curd,
189
Cod
Fritto Misto de Pesce,
188
Smoked, Salad with Frisée and Soft-Cooked Eggs,
135
,
136
Coffee and Chocolate Budino, Chiacchiere with,
252–53
Corn Tortelli with Ricotta Salata,
239
Corzetti with Clams, Tomatoes, and Peperoncino,
96
,
97–98
Cotechino-Stuffed Quail with Warm Fig Salad,
164
,
165
Crabs, Softshell, Fried Stuffed, with Asparagus,
186
Cranberry and Orange, Warm Quince Tortini with,
126–27
Crème Anglaise,
284
Crespelle
della Mamma,
71
Vanilla, with Caramelized Pineapple Sauce,
146
Crispy Sweetbreads with Parmigiano Fonduta and Grilled Treviso,
46
Crostata, Blood Orange, with Bitter Chocolate,
231–33
,
232
Cuttlefish
Tagliolini with Ragù di Seppia,
184
,
185
D
Desserts.
See also
Gelato
Blood Orange Crostata with Bitter Chocolate,
231–33
,
232
Bomboloni with Vin Santo Crema,
147
Bonèt,
170
Braised Blueberries with Sbrisoluna,
273
Cantucci Sundae,
229
Cherry Shortcake with Cherry Meringata,
148
,
148–49
Chestnut Rice Pudding with Persimmon,
58
Chiacchiere with Coffee and Chocolate Budino,
252–53
Chickpea Cakes with Warm Lemon Crema,
107
Chinotto Affogato,
210
Chocolate Flan,
57
Citrus Rum Babas alla Crema,
250
Claudia’s Limoncello Tiramisu,
84
Coconut Latte Fritto with Passion Fruit Curd,
189
Fresh Prune and Almond Tart,
272
Fried Huckleberry Ravioli with Mascarpone Crema,
211–12
,
213
Grappa Torta,
274
Heirloom Apple Upside-Down Cake with Polenta Gelato,
190
Meyer Lemon Tortas with Poppy Seed Gelato,
105
Olive Oil Panna Cotta with Summer Berries,
251
Peach Sorbet,
288
Raspberry Sorbet,
288
Rhubarb Tartellette with Italian Meringue,
59–60
,
61
Rustic Peach Tart with Goat Cheese Sorbet,
191–93
,
192
Strawberry Zuppa Inglese with Mascarpone Cake,
230
Sweet Ricotta Frittelle with Raspberry Preserves,
106
Torrone Semifreddo with Candied Chestnuts and Chocolate Sauce,
172–73
Vanilla Crespelle with Caramelized Pineapple Sauce,
146
Warm Quince Tortini with Cranberry and Orange,
126–27
Zabaione with Moscato and Fresh Figs,
128
Doppio Ravioli with Duck and Chestnut,
48
,
49–50
Duck
Casoncelli with Quince, Brown Butter, and Sage,
204–5
and Chestnut, Doppio Ravioli with,
48
,
49–50
Liver alla Fiorentina with Egg Yolk and Bruschetta,
219
Whole Roasted, with Muscat Grapes,
78
,
79
Dumplings.
See also
Gnocchi
Canederli with Cabbage and Speck,
47
E
Egg(s)
,
276
Ciareghi,
244–45
and Cockles with Bruschetta,
92
Pasta Dough,
282
Soft-Cooked, and Frisée, Smoked Cod Salad with,
135
,
136
Truffles and,
156
Yolk, Fried, and Parmigiano, Beef Tartare with,
20
,
21
Yolk and Bruschetta, Duck Liver alla Fiorentina with,
219
Endive
Beef Tartare with Fried Egg Yolk and Parmigiano,
20
,
21
Pear and Treviso Salad with Taleggio Dressing,
70
Equipment,
278
Escarole and Salsa Rossa, Veal Tongue Salad with,
25
F
Farro Crema, Guinea Hen Tortellini with,
222–23
Fazzoletti with Lamb Breast and Pea Ragù,
266
Fennel
and Artichokes, Wild Branzino with,
247–48
,
249
Zeppole, Swordfish Pancetta with,
140
,
141
Fettuccine with Braised Rabbit and Porcini,
52
Fig(s)
and Caramelized Onions, Veal Liver Raviolini with,
142–43
Fresh, and Moscato, Zabaione with,
128
Warm, Salad, Cotechino-Stuffed Quail with,
164
,
165
Fiordilatte Gelato,
287
Fish.
See also
Anchovies
Baccalà Cannelloni with Cauliflower and Parmigiano,
182–83
Fritto Misto de Pesce,
188
Grilled Halibut with Mussels and Chanterelles,
53
Grilled Sardines with Taggiasca Olives and Celery Salad,
93
Halibut al Cartoccio with Ligurian Olives and Oregano,
102
,
103
Oil-Poached Black Bass with Fresh Peas and Baby Tomatoes,
144
,
145
Red Bell Pepper Tonnato with Caper Berries,
116
,
117
Smoked Cod Salad with Frisée and Soft-Cooked Eggs,
135
,
136
Stock,
279
Swordfish Pancetta with Fennel Zeppole,
140
,
141
Wild Branzino with Fennel and Artichokes,
247–48
,
249
Zucchini Flowers Stuffed with Ricotta and Tuna,
68
,
69
Flans
Chocolate,
57
Pecorino, with Fava Beans and Artichokes,
264
,
265
Sweet Onion, with Morels,
200
Flour,
tipo
00, about,
277
Focaccia Stuffed with Taleggio and Pancetta,
260
,
261
Fontina
Crespelle della Mamma,
71
Pizzoccheri with Chard, Potato, and Bitto Cheese,
246
and Squash Lasagnetta,
267
Francobolli, Robiola and Fava Bean,
120
,
121
Fresh Prune and Almond Tart,
272
Fried Huckleberry Ravioli with Mascarpone Crema,
211–12
,
213
Fried Stuffed Softshell Crabs with Asparagus,
186
Frittelle, Sweet Ricotta, with Raspberry Preserves,
106
Fritto Misto de Pesce,
188
Fruits.
See also
Berries
;
specific fruits
Stone, Prosciutto Cotto with,
242
,
242–43
G
Candele Pasta with Wild Boar Bolognese,
224
,
225
Cotechino-Stuffed Quail with Warm Fig Salad,
164
,
165
Whole Roasted Pheasant with Barbaresco Sauce,
123
Wild Boar Braised with Moretti Beer,
75
Garlic,
276
Gelato
Base, White,
287
Base, Yellow,
286
Buttermilk,
287
Cantucci,
286
Cantucci Sundae,
229
Chinotto,
286
Fiordilatte,
287
Mascarpone,
287
Pistachio,
286
Polenta,
287
Polenta, Heirloom Apple Upside-Down Cake with,
190
Poppy Seed,
287
Poppy Seed, Meyer Lemon Tortas with,
105
Genovese Ravioli with Capon,
100–101
Gnocchi
Polenta, Stuffed with Taleggio Cheese,
122
