Eating Italy: A Chef's Culinary Adventure (59 page)

Tarts

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

    
Fresh Prune and Almond,
272

    
Rhubarb Tartellette with Italian Meringue,
59–60
,
61

    
Rustic Peach, with Goat Cheese Sorbet,
191–93
,
192

    
Warm Quince Tortini with Cranberry and Orange,
126–27

3-2-1 Brine,
280

Tiramisu, Claudia’s Limoncello,
84

Tomato(es)

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

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

    
Heirloom, and Basil, Pork Neck Cannelloni with,
28–29

    
San Marzano, about,
277

    
Tortellini with Burrata and Basil,
268
,
269

    
Veal on a Stone,
124
,
125

    
Veal Tongue Salad with Escarole and Salsa Rossa,
25

Tongue, Veal

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

    
Salad with Escarole and Salsa Rossa,
25

Torrone Semifreddo with Candied Chestnuts and Chocolate Sauce,
172–73

Tortas, Meyer Lemon, with Poppy Seed Gelato,
105

Tortelli, Corn, with Ricotta Salata,
239

Tortellini

    
Guinea Hen, with Farro Crema,
222–23

    
Tomato, with Burrata and Basil,
268
,
269

Tortini, Warm Quince, with Cranberry and Orange,
126–27

Truffle(s)

    
Béchamel,
281

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

    
Butter and Celery Root Puree, Snail Spiedini with,
201

    
Corn Tortelli with Ricotta Salata,
239

    
and Eggs,
156

    
White, and Castelmagno Fonduta, Potato Gnocchi with,
163

    
White, and Shaved Artichokes, Veal Tartare with,
157

Tuna

    
Red Bell Pepper Tonnato with Caper Berries,
116
,
117

    
and Ricotta, Zucchini Flowers Stuffed with,
68
,
69

V

Vanilla Crespelle with Caramelized Pineapple Sauce,
146

Veal

    
Crispy Sweetbreads with Parmigiano Fonduta and Grilled Treviso,
46

    
Genovese Ravioli with Capon,
100–101

    
Liver Raviolini with Figs and Caramelized Onions,
142–43

    
Ragù and Peppers, Pappardelle with,
35

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

    
Stock,
279

    
on a Stone,
124
,
125

    
Sweetbread Saltimbocca with Squash Puree,
202
,
203

    
Tartare with Shaved Artichokes and White Truffle,
157

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

    
Tongue Salad with Escarole and Salsa Rossa,
25

Vegetables.
See also specific vegetables

    
Pickled, Whole Roasted Pork Shoulder with,
34

    
Pinzimonio with Tarragon Vinaigrette and Goat Cheese,
180
,
181

    
sweating,
278

Vinaigrettes, preparing,
277

Vin Santo

    
Cantucci Sundae,
229

    
Crema, Bomboloni with,
147

Vodka

    
Pina’s Limoncello,
85

W

Walnut Pesto,
284

Warm Beef Carpaccio with Roasted Mushrooms,
220
,
221

Warm Quince Tortini with Cranberry and Orange,
126–27

White Gelato Base,
287

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

    
Bolognese, Candele Pasta with,
224
,
225

    
Braised with Moretti Beer,
75

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

Wild Hare Pappardelle,
226–27

Y

Yellow Gelato Base,
286

Z

Zabaione with Moscato and Fresh Figs,
128

Zeppole, Fennel, Swordfish Pancetta with,
140
,
141

Zucchini Flowers Stuffed with Ricotta and Tuna,
68
,
69

Zuppa

    
Inglese, Strawberry, with Mascarpone Cake,
230

    
Porcini, with Bra Cheese Fonduta,
158
,
159