Table of Contents
Knack Italian Cooking
Contents
Introduction
Chapter 1: Your Italian Kitchen -- Tools and Equipment
Bowls, Assorted Sizes, Peppermill
Wooden Forks and Spoons with Long Handle
Colanders, Pasta Cooker
Food Processor, Meat Pounder
Cheese Grater, Pasta Machine
Pizza Pans, Sharp Knives
Chapter 2: Staple Ingredients -- Pantry Basics
Olive Oil, Assorted Beans, Dry Pasta
Dried Herbs- Oregano, Bay Leaves
Canned Tomatoes and Tomato Paste
Wine, Red and White, Balsamic and Other Assorted Vinegars
Formaggio- Pecorino Romano, Parmigiano Reggiano and Mozzarella,
Flour, Nuts and Olives
Chapter 3: Fresh Ingredients -- The Italian Market Basket
Garlic
Onions
Basil
Lemons
Peppers- Assorted Colors
Fresh tomatoes
Chapter 4: Antipasto
Bruschetta
Risotto Frittata
Insalata di Mare (Seafood Salad)
Prosciutto di San Daniele con Fichi
Fungi Misti (Mushroom Ragout)
Tuscan Artichoke Leaves
Chapter 5: Soups
Wedding Soup
Speedy Minestrone
Roasted Butternut Squash Soup
Three Onion Soup
Asparagus Soup with Lobster
Broccoli and Gorgonzola soup
Chapter 6: Salad
Arugula Salad
Caesar Salad
Insalata di Mozzarella e Pomodori Secchi
Insalata Tre Colori (Tricolor Salad)
Pear and Parmigiano Reggiano Salad
Roasted Mediterranean Vegetables
Chapter 7: Bread
Basic Recipe for Bread
Pitta con Pomodori
Savory Filled Croissants
Stuffed Filoncino (Baguette)
Calzone
Four-Cheese Stuffed Ciabatta Bread
Chapter 8: Pizza
Pizza
Pizza with Winter Squash and Smoked Bacon
Chicken Piadine with Baby Spinach
Grilled Eggplant Pizza
Pizza Napoletana
Pizza alle Vongole (Pizza with Clams)
Chapter 9: Dried Pasta
Rotelle Salad with Marinated Grilled Vegetables
Pasta Primavera
Spaghetti Carbonara
Farfalle Arrabiate
Rigatoni con Pomodori Secchi
Linguine with Shrimp and Lemon Sauce
Chapter 10: Fresh Pasta
Classic Pasta All’uovo
Pasta con Spinaci
Eggless Pasta
Rolling Pasta
Cutting Fresh Pasta
Tortelloni Ripieni
Chapter 11: Risotto
Risotto Alla Milanese
Risotto con Frutta
Risotto with Asparagus
Risotto con Ragu di Carne
Red Mini Baked Potatoes with Blue Cheese
Risotto con Quattro Formaggi
Chapter 12: Beef/Veal
Spezzatino di Vitello (Veal in Lemon Sauce)
Veal Marsala
Scaloppine alla Pizzaiola
Braciole Stuffed with Grilled Vegetables
Carbonade All’Uso Aostano (Beef Stew)
Costoletta alla Valdostana (Veal Cutlets with Fontina)
Chapter 13: Poultry
Faraona Ripiena (Stuffed Chicken with Juniper Berries)
Pollo in Potacchio (Roast Chicken with Onions and Chili Peppers)
Pollo alla Potentina (Potenza Style Chicken)
Chicken Saltinbocca
Anatra alla Scappi (Duck alla Bartolomeo Scappi)
Pan roasted Chicken with Tomatoes
Chapter 14: Pork/Ham
Salsicce al Vino
Arrosto di Maiale al Latte (Leg of Pork in Milk)
Maiale con Aceto Balsamico (Pork in Balsamic Vinegar)
Metballs with Fontina
Pork Chops with Smoked Cheese Sauce
Scallops Wrapped in Prosciutto
Chapter 15: Fish
Pesce in Carta (Fish in Carta)
Fish Fillets in Saffron Cream Sauce
Pesce con Peperoncino (Peppered Fish)
Salmone con Salsa di Peperoncino Dolce (Salmon with Sweet Pepper Sauce)
Fish Fillets with Lemon-Caper Butter
Tuna with Tarragon Mushroom Sauce
Chapter 16: Shellfish
Frutta di Mare (Seafood Salad)
Sauteed Scallops
Roasted Garlic Crab
Clams Steamed in Wine
Lobster with Chive-Tangerine Butter
Scampi a Zuppetta (Scampi with Tomato Sauce)
Chapter 17: Vegetables
Eggplant Pamigiana
Finocchio con Prosciutto
Spicy Grilled Potatoes
Broccoli with Cambonzola Cheese
Grilled Portobello Mushrooms
Sauteed Zucchini
Chapter 18: Sauces
Gorgonzola Mushroom Sauce
Homemade Pesto
Salsa di Pomodori Freschi e Basilico
Salsa di Peperoni and Cream
Salsa all’Alfredo
Ragu Calabrese
Chapter 19: Desserts
Presniz (Pastry Whorl Dessert)
Gelato al Caffe (Coffee Ice)
Tiramisu
Fichi Secchi Ripieni (Stuffed Dried Figs)
Cannoli
Sciumette (Floating Islands)
Chapter 20: Resources
