Eating Italy: A Chef's Culinary Adventure (57 page)
Read Eating Italy: A Chef's Culinary Adventure Online
Authors: Jeff Michaud
Taggiasca, and Celery Salad, Grilled Sardines with,
93
Onion(s)
Caramelized, and Figs, Veal Liver Raviolini with,
142–43
Pearl, Roasted, and Favetta, Grilled Lamb Rack with,
36
,
37
Red, Celery, and Olive Oil, Carne Salata with,
22
Sweet, Flan with Morels,
200
Orange(s)
Blood, Crostata with Bitter Chocolate,
231–33
,
232
Candied Citrus Peel,
288
Citrus Rum Babas alla Crema,
250
Oregano and Ligurian Olives, Halibut al Cartoccio with,
102
,
103
Osso Buco, Pork Shank, with Saffron Rice Crema,
54
,
55–56
Oven-Roasted Rabbit Porchetta with Peperonata,
166
,
167–68
P
Pancetta, Swordfish, with Fennel Zeppole,
140
,
141
Pancetta and Taleggio, Focaccia Stuffed with,
260
,
261
Pan-Fried Veal Tongue with Bagna Cauda and Leeks,
114–15
Panna Cotta, Olive Oil, with Summer Berries,
251
Pappardelle
with Veal Ragù and Peppers,
35
Wild Hare,
226–27
Parmesan
Baccalà Cannelloni with Cauliflower and Parmigiano,
182–83
Beef Tartare with Fried Egg Yolk and Parmigiano,
20
,
21
Crespelle della Mamma,
71
Crisps, Apricot and Chanterelle Salad with,
72
,
73
Crispy Sweetbreads with Parmigiano Fonduta and Grilled Treviso,
46
Rabbit Agnolotti with Pistachio Sauce,
118–19
Passion Fruit Curd, Coconut Latte Fritto with,
189
Pasta
Baccalà Cannelloni with Cauliflower and Parmigiano,
182–83
Bucatini with Pig Testina,
24
Candele, with Wild Boar Bolognese,
224
,
225
Corn Tortelli with Ricotta Salata,
239
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
Fried Huckleberry Ravioli with Mascarpone Crema,
211–12
,
213
Genovese Ravioli with Capon,
100–101
Guinea Hen Tortellini with Farro Crema,
222–23
Pappardelle with Veal Ragù and Peppers,
35
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
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
Pasta Dough
Buckwheat,
282
Candele,
283
Chestnut,
282
Egg,
282
Semolina,
283
Spaghetti,
283
Squid Ink,
283
Tagliolini,
282
Pastry Cream,
285
Peach(es)
Grilled, Salad, Veal Shoulder Roasted in Hay with,
26
,
27
Prosciutto Cotto with Stone Fruits,
242
,
242–43
Sorbet,
288
Tart, Rustic, with Goat Cheese Sorbet,
191–93
,
192
Pear and Treviso Salad with Taleggio Dressing,
70
Pea(s)
Fresh, and Baby Tomatoes, Oil-Poached Black Bass with,
144
,
145
Ragù and Lamb Breast, Fazzoletti with,
266
Pecorino Flan with Fava Beans and Artichokes,
264
,
265
Pepper(s)
Corzetti with Clams, Tomatoes, and Peperoncino,
96
,
97–98
Oven-Roasted Rabbit Porchetta with Peperonata,
166
,
167–68
Red Bell, Tonnato with Caper Berries,
116
,
117
roasting,
278
Salsa Rossa,
25
and Veal Ragù, Pappardelle with,
35
Persimmon, Chestnut Rice Pudding with,
58
Pesto
Nut,
284
Walnut,
284
Pheasant
Whole Roasted, with Barbaresco Sauce,
123
Pickled Vegetables, Whole Roasted Pork Shoulder with,
34
Pig’s Head, Whole Roasted,
30–31
,
32–33
Pig Testina, Bucatini with,
24
Pina’s Limoncello,
85
Pineapple, Caramelized, Sauce, Vanilla Crespelle with,
146
Pinzimonio with Tarragon Vinaigrette and Goat Cheese,
180
,
181
Pistachio(s)
Chocolate Flan,
57
Gelato,
286
Sauce, Rabbit Agnolotti with,
118–19
Pizzoccheri with Chard, Potato, and Bitto Cheese,
246
Plums
Fresh Prune and Almond Tart,
272
Prosciutto Cotto with Stone Fruits,
242
,
242–43
Polenta
,
281
Buckwheat,
281
Buckwheat, Whole Braised Beef Shanks with,
23
Caramelle with Raschera Fonduta and Black Truffle,
160
,
161
Cherry Shortcake with Cherry Meringata,
148
,
148–49
Ciareghi,
244–45
Gelato,
287
Gelato, Heirloom Apple Upside-Down Cake with,
190
Gnocchi Stuffed with Taleggio Cheese,
122
Porcini,
281
Porcini, Milk-Braised Pork Cheeks with,
208
Rabbit alla Casalinga,
74
Stuffed with Gorgonzola Dolce (Schisola),
240
,
241
Wild Boar Braised with Moretti Beer,
75
Poppy Seed
Gelato,
287
Gelato, Meyer Lemon Tortas with,
105
Porcini
Béchamel,
281
Polenta,
281
Ravioli with Taleggio and Burro Fuso,
209
Zuppa with Bra Cheese Fonduta,
158
,
159
Pork.
See also
Prosciutto
Bucatini with Pig Testina,
24
Canederli with Cabbage and Speck,
47
Cheeks, Milk-Braised, with Porcini Polenta,
208
Ciareghi,
244–45
Cotechino-Stuffed Quail with Warm Fig Salad,
164
,
165
Focaccia Stuffed with Taleggio and Pancetta,
260
,
261
Meat Grigliata with Mixed Bean Salad,
270
,
271
Neck Cannelloni with Heirloom Tomatoes and Basil,
28–29
Shank Osso Buco with Saffron Rice Crema,
54
,
55–56
Shoulder, Whole Roasted, with Pickled Vegetables,
34
Whole Roasted Pig’s Head,
30–31
,
32–33
Potato(es)
Chard, and Bitto Cheese, Pizzoccheri with,
246
Gnocchi with Castelmagno Fonduta and White Truffle,
163
Halibut al Cartoccio with Ligurian Olives and Oregano,
102
,
103
Poultry.
See
Capon
;
Guinea Hen
Prosciutto
Cotto with Stone Fruits,
242
,
242–43
Crespelle della Mamma,
71
Pudding, Chestnut Rice, with Persimmon,
58
Q
Quail, Cotechino-Stuffed, with Warm Fig Salad,
164
,
165
Quince
Brown Butter, and Sage, Duck Casoncelli with,
204–5
