Eating Italy: A Chef's Culinary Adventure (56 page)

    
Potato, with Castelmagno Fonduta and White Truffle,
163

    
Squash, with Amaretti and Mostarda,
139

Goat Cheese

    
Sorbet,
288

    
Sorbet, Rustic Peach Tart with,
191–93
,
192

    
and Tarragon Vinaigrette, Pinzimonio with,
180
,
181

Gorgonzola Dolce, Polenta Stuffed with (Schisola),
240
,
241

Grains.
See also
Polenta

    
Chestnut Rice Pudding with Persimmon,
58

    
Guinea Hen Tortellini with Farro Crema,
222–23

    
Pork Shank Osso Buco with Saffron Rice Crema,
54
,
55–56

Grapes, Muscat, Whole Roasted Duck with,
78
,
79

Grappa Torta,
274

Greens.
See also
Endive
;
Radicchio

    
Apricot and Chanterelle Salad with Parmesan Crisps,
72
,
73

    
Crespelle della Mamma,
71

    
Pizzoccheri with Chard, Potato, and Bitto Cheese,
246

    
Ribollita Ravioli with Borlotti Beans and Tuscan Kale,
137–38

    
Smoked Cod Salad with Frisée and Soft-Cooked Eggs,
135
,
136

    
Veal Tongue Salad with Escarole and Salsa Rossa,
25

Grilled Halibut with Mussels and Chanterelles,
53

Grilled Lamb Rack with Favetta and Roasted Pearl Onions,
36
,
37

Grilled Sardines with Taggiasca Olives and Celery Salad,
93

Grilled Stuffed Calamari with Meyer Lemon and Beets,
94
,
95

Guinea Hen Tortellini with Farro Crema,
222–23

H

Halibut

    
al Cartoccio with Ligurian Olives and Oregano,
102
,
103

    
Grilled, with Mussels and Chanterelles,
53

Hazelnuts

    
Blood Orange Crostata with Bitter Chocolate,
231–33
,
232

Heirloom Apple Upside-Down Cake with Polenta Gelato,
190

Huckleberry Ravioli, Fried, with Mascarpone Crema,
211–12
,
213

K

Kale, Tuscan, and Borlotti Beans, Ribollita Ravioli with,
137–38

L

Lamb

    
Breast and Pea Ragù, Fazzoletti with,
266

    
Rack, Grilled, with Favetta and Roasted Pearl Onions,
36
,
37

Lasagna, Pheasant,
206
,
207

Lasagnetta, Squash and Fontina,
267

Latte Fritto, Coconut, with Passion Fruit Curd,
189

Leeks and Bagna Cauda, Pan-Fried Veal Tongue with,
114–15

Lemon(s)

    
Candied Citrus Peel,
288

    
Crema, Warm, Chickpea Cakes with,
107

    
Meyer, and Beets, Grilled Stuffed Calamari with,
94
,
95

    
Meyer, Tortas with Poppy Seed Gelato,
105

    
Pina’s Limoncello,
85

Limoncello

    
Pina’s,
85

    
Tiramisu, Claudia’s,
84

Liver

    
Duck, alla Fiorentina with Egg Yolk and Bruschetta,
219

    
Veal, Raviolini with Figs and Caramelized Onions,
142–43

M

Main dishes (meat and game)

    
Bistecca alla Fiorentina with Braised Corona Beans,
228

    
Ciareghi,
244–45

    
Cotechino-Stuffed Quail with Warm Fig Salad,
164
,
165

    
Grilled Lamb Rack with Favetta and Roasted Pearl Onions,
36
,
37

    
Meat Grigliata with Mixed Bean Salad,
270
,
271

    
Milk-Braised Pork Cheeks with Porcini Polenta,
208

    
Oven-Roasted Rabbit Porchetta with Peperonata,
166
,
167–68

    
Pork Shank Osso Buco with Saffron Rice Crema,
54
,
55–56

    
Rabbit alla Casalinga,
74

    
Sweetbread Saltimbocca with Squash Puree,
202
,
203

    
Veal on a Stone,
124
,
125

    
Veal Shoulder Roasted in Hay with Grilled Peach Salad,
26
,
27

    
Veal Tongue Salad with Escarole and Salsa Rossa,
25

    
Whole Braised Beef Shanks with Buckwheat Polenta,
23

    
Whole Roasted Duck with Muscat Grapes,
78
,
79

    
Whole Roasted Pheasant with Barbaresco Sauce,
123

    
Whole Roasted Pig’s Head,
30–31
,
32–33

    
Whole Roasted Pork Shoulder with Pickled Vegetables,
34

    
Wild Boar Braised with Moretti Beer,
75

Main dishes (pasta)

    
Baccalà Cannelloni with Cauliflower and Parmigiano,
182–83

    
Bucatini with Pig Testina,
24

    
Candele Pasta with Wild Boar Bolognese,
224
,
225

    
Corzetti with Clams, Tomatoes, and Peperoncino,
96
,
97–98

    
Doppio Ravioli with Duck and Chestnut,
48
,
49–50

    
Duck Casoncelli with Quince, Brown Butter, and Sage,
204–5

    
Fazzoletti with Lamb Breast and Pea Ragù,
266

    
Fettuccine with Braised Rabbit and Porcini,
52

    
Genovese Ravioli with Capon,
100–101

    
Guinea Hen Tortellini with Farro Crema,
222–23

    
Pappardelle with Veal Ragù and Peppers,
35

    
Pheasant Lasagna,
206
,
207

    
Pizzoccheri with Chard, Potato, and Bitto Cheese,
246

    
Polenta Caramelle with Raschera Fonduta and Black Truffle,
160
,
161

    
Polenta Gnocchi Stuffed with Taleggio Cheese,
122

    
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

    
Ribollita Ravioli with Borlotti Beans and Tuscan Kale,
137–38

    
Robiola and Fava Bean Francobolli,
120
,
121

    
Scarpinocc,
76
,
77

    
Spaghetti al Nero di Seppia with Shrimp,
104

    
Squash and Fontina Lasagnetta,
267

    
Squash Gnocchi with Amaretti and Mostarda,
139

    
Tagliolini with Ragù di Seppia,
184
,
185

    
Tomato Tortellini with Burrata and Basil,
268
,
269

    
Veal Liver Raviolini with Figs and Caramelized Onions,
142–43

    
Wild Hare Pappardelle,
226–27

Main dishes (seafood)

    
Fried Stuffed Softshell Crabs with Asparagus,
186

    
Fritto Misto de Pesce,
188

    
Grilled Halibut with Mussels and Chanterelles,
53

    
Grilled Stuffed Calamari with Meyer Lemon and Beets,
94
,
95

    
Halibut al Cartoccio with Ligurian Olives and Oregano,
102
,
103

    
Oil-Poached Black Bass with Fresh Peas and Baby Tomatoes,
144
,
145

    
Snail Spiedini with Celery Root Puree and Truffle Butter,
201

    
Swordfish Pancetta with Fennel Zeppole,
140
,
141

    
Wild Branzino with Fennel and Artichokes,
247–48
,
249

Mascarpone

    
Cake, Strawberry Zuppa Inglese with,
230

    
Claudia’s Limoncello Tiramisu,
84

    
Crema, Fried Huckleberry Ravioli with,
211–12
,
213

    
Gelato,
287

Mayonnaise, Asparagus,
186

Meat.
See
Beef
;
Game
;
Lamb
;
Pork
;
Veal

Meringata, Cherry, with Cherry Shortcake,
148
,
148–49

Meyer Lemon Tortas with Poppy Seed Gelato,
105

Milk-Braised Pork Cheeks with Porcini Polenta,
208

Mirepoix, about,
276

Moscato and Fresh Figs, Zabaione with,
128

Mushrooms

    
Apricot and Chanterelle Salad with Parmesan Crisps,
72
,
73

    
Crespelle della Mamma,
71

    
Fettuccine with Braised Rabbit and Porcini,
52

    
Grilled Halibut with Mussels and Chanterelles,
53

    
Porcini Béchamel,
281

    
Porcini Polenta,
281

    
Porcini Ravioli with Taleggio and Burro Fuso,
209

    
Porcini Zuppa with Bra Cheese Fonduta,
158
,
159

    
Roasted, Warm Beef Carpaccio with,
220
,
221

    
Sweet Onion Flan with Morels,
200

Mussels and Chanterelles, Grilled Halibut with,
53

N

Nut(s).
See also
Almond(s)
;
Chestnut(s)
;
Pistachio(s)

    
Blood Orange Crostata with Bitter Chocolate,
231–33
,
232

    
Pesto,
284

    
Walnut Pesto,
284

O

Oil, blended, about,
276

Oil-Poached Black Bass with Fresh Peas and Baby Tomatoes,
144
,
145

Olive Oil Panna Cotta with Summer Berries,
251

Olives

    
Ligurian, and Oregano, Halibut al Cartoccio with,
102
,
103