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The Italian Cook Book

The Italian Cook Book

  • Author: Gentile, Maria
  • Publisher: Cervantes Digital
  • Serie: Cocina
  • ISBN: 9791222410401
  • Place of publication:  Quito , Ecuador
  • Year of publication: 2023
  • Pages: 139

The dishes described are representative of the Cucina Casalinga of the peninsular Kingdom, which is not the least product of a lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense has been attained to a very high degree.

  • PREFACE
  • PART I. SOUP
    • 1. BROTH OR SOUP STOCK
    • 2. SOUP OF "CAPPELLETTI"
    • 3. BREAD SOUP
    • 4. GNOCCHI
    • 5. VEGETABLE SOUP
    • 6. QUEEN’S SOUP
    • 7. BEAN SOUP
    • 8. LENTIL SOUP
    • 9. VEGETABLE CHOWDER
    • 10. RAVIOLI
    • 11. PAVESE SOUP
  • PART II. PASTE
    • 12. TOMATO SAUCE
    • 13. BROWN STOCK
    • 14. ANCHOVY SAUCE
    • 15. SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE
    • 16. MACARONI WITH SAUCE
    • 17. MACARONI WITH ANCHOVY SAUCE
    • 18. MACARONI A LA CORINNA
    • 19. MACARONI "AU GRATIN"
    • 20. MACARONI NAPOLITAINE
    • 21. MACARONI FRIED WITH OIL
  • PART III. RISOTTO
    • 22. RISOTTO MILANAISE
    • 23. RISOTTO WITH CHICKEN GIBLETS
    • 24. RISOTTO WITH ONION
    • 25. RISOTTO WITH LOBSTER
    • 26. RICE WITH SAFFRON
    • 27. RICE CAKES
  • PART IV. ARTICHOKE
    • 28. FRIED ARTICHOKE
    • 29. STEAMED ARTICHOKES
    • 30. STEWED ARTICHOKES
    • 31. ARTICHOKES WITH BUTTER
    • 32. FRIED SQUASH
  • PART V. MAIN DISHES
    • 33. LAMB OMELET
    • 34. FRIED CHICKEN
    • 35. CHICKEN ALLA CACCIATORA
    • 36. CORN MEAL WITH SAUSAGES
    • 37. POLENTA PIE
    • 38. STUFFED ROLLS
    • 39. STEWED VEAL
    • 40. CHICKEN BONED AND STUFFED
    • 41. CHICKEN WITH TOMATOES
    • 42. CHICKEN WITH SHERRY
    • 43. CHICKEN WITH SAUSAGES
    • 44. CHICKEN WITH EGG SAUCE
    • 45. CHICKEN BREASTS SAUTÉS
    • 46. WILD DUCK
    • 47. STEWED SQUABS
    • 48. RAGOUT OF SQUABS
    • 49. SQUAB TIMBALE
    • 50. SALMI OF GAME
    • 51. STEWED HARE
    • 52. STEWED RABBIT
    • 53. GREEN SAUCE
    • 54. WHITE SAUCE
    • 55. YELLOW SAUCE
    • 56. SAUCE FOR BROILED FISH
    • 57. CAPER SAUCE
    • 58. GENOVESE SAUCE
    • 59. BALSAMELLA SAUCE
    • 60. CURLED OMELET
    • 61. VEAL KIDNEY OMELET
    • 62. PUFF PASTE
    • 63. PASTE FOR FRYING
    • 64. CHICKEN STUFFING
    • 65. MEAT STUFFING FOR VOL-AU-VENT
    • 66. PORK LIVER FRIED
    • 67. FRIED CROQUETTES, BOLOGNA STYLE
    • 68. ROMAN FRY
    • 69. ROMAN FRY
    • 70. RICE PANCAKE
    • 71. KIDNEY SAUTÉ
    • 72. LEG OF MUTTON IN CASSEROLE
    • 73. STEWED CUTLETS
    • 74. CUTLETS OF CHOPPED MEAT
    • 75. VEAL CUTLETS STEWED
    • 76. STUFFED CUTLET
    • 77. MEAT OMELETTE
    • 78. LAMB WITH PEAS
    • 79. SHOULDER OF LAMB
    • 80. BREAST OF VEAL STEWED
    • 81. VEAL WITH GRAVY
    • 82. TRIPE WITH GRAVY
    • 83. VEAL LIVER IN GRAVY
    • 84. MUTTON CUTLETS AND FILET OF VEAL
    • 85. TENDERLOIN WITH MARSALA
    • 86. MEAT GENOVESE
    • 87. RICE PUDDING WITH GIBLETS
    • 88. PUDDING GENOESE
    • 89. LIVER LOAF
    • 90. VEAL WITH TUNNY
    • 91. STUFFED ITALIAN SQUASH
    • 92. STRING BEANS AND SQUASHES SAUTÉ
    • 93. STRING BEANS WITH EGG SAUCE
    • 94. STRING BEANS IN MOLD
    • 95. CAULIFLOWER IN MOLD
    • 96. ARTICHOKES IN MOLD
    • 97. FRIED MUSHROOMS
    • 98. STEWED MUSHROOMS
    • 99. DRIED MUSHROOMS
    • 100. FRIED EGG-PLANTS
    • 101. STEWED EGG-PLANTS
    • 102. EGG-PLANTS IN THE OVEN
    • 103. DRESSING OF CELERY
    • 104. ARTICHOKES WITH SAUCE
    • 105. STUFFED ARTICHOKES
    • 106. ARTICHOKES STUFFED WITH MEAT
    • 107. PEAS WITH ONION SAUCE
    • 108. PEAS WITH HAM
    • 109. PEAS WITH CORNED BEEF
    • 110. STUFFED TOMATOES
    • 111. CAULIFLOWER WITH BALSAMELLA
    • 112. STUFFED CABBAGE
    • 113. SIDE-DISH OF SPINACH
    • 114. ASPARAGUS
    • 115. FISH WITH BREAD CRUMBS
    • 116. STEWED FISH CUTLETS
    • 117. WHITING WITH ANCHOVY SAUCE
    • 118. STEWED EEL
    • 119. EELS WITH PEAS
    • 120. MUSSELS WITH EGG SAUCE
    • 121. MUSSELS WITH TOMATO SAUCE
    • 122. CODFISH
    • 123. CODFISH
    • 124. FRIED CODFISH
    • 125. CODFISH CROQUETTES
    • 126. FRIED DOG-FISH
    • 127. STEWED DOG-FISH
    • 128. ROAST-BEEF
    • 129. ROAST VEAL
    • 130. POT ROAST
    • 131. POT ROAST WITH GARLIC AND ROSEMARY
    • 132. BIRDS
    • 133. ROAST OF LAMB
    • 134. LEG OF MUTTON
    • 135. ROAST OF HARE
    • 136. POT ROAST LARDED
    • 137. PIGEON SURPRISE
    • 138. STUFFED BEEF CUTLET
    • 139. STUFFED CHICKEN
    • 140. CHICKEN WITH SAUCE PIQUANTE
    • 141. CHICKEN WITH HAM
    • 142. CHICKEN SAUTÉ
    • 143. AFRICAN HEN
    • 144. TAME DUCK ROASTED
    • 145. TURKEY
    • 146. LOIN OF PORK ROASTED
    • 147. LEG OF LAMB
    • 148. BROILED PIGEON
    • 149. STEAK IN THE SAUCEPAN
    • 150. VEAL KIDNEY WITH ANCHOVY
    • 151. VEAL KIDNEY SLICED
    • 152. BROILED MUTTON KIDNEY
    • 153. MUTTON KIDNEY FRIED
    • 154. BEEF TONGUE BOILED
    • 155. BEEF TONGUE WITH OLIVES
    • 156. STEWED BEEF TONGUE
    • 157. VEAL SWEETBREADS
    • 158. TENDERLOIN WITH SPICES
    • 159. STUFFED ONIONS
    • 160. STEWED ONIONS
    • 161. VEAL LIVER
    • 162. FRIED LIVER
    • 163. POLENTA WITH SAUSAGES
    • 164. SAUSAGES WITH ONIONS
    • CELERY
    • 165. CELERY WITH BUTTER
    • 166. CELERY AU JUS
    • 167. SAUCE FOR CELERY AU JUS
    • 168. FRIED CELERY
    • 169. PUREE OF CELERY
    • 170. STEW
    • 171. SOUTHERN STEW
    • 172. STEW MILANAISE
    • 173. FRENCH STEW
    • 174. TROUT ALPINE
    • 175. TROUT LOMBARD
    • 176. FRIED TROUT
    • 177. TROUT WITH ANCHOVIES
    • 178. EGGS WITH ONION SAUCE
    • 179. EGGS WITH HAM
    • 180. EGGS WITH TOMATO SAUCE
    • 181. SCRAMBLED EGGS
  • PART VI. PASTRY, SWEETS, FROZEN DELICACIES
    • 182. PUDDING OF HAZELNUTS
    • 183. CRISP BISCUITS
    • 184. SOFT BISCUITS
    • 185. BISCUITS SULTAN
    • 186. MARGHERITA CAKE
    • 187. MANTUA TART
    • 188. CURLY TART
    • 189. ALMOND CAKE
    • 190. CORN MEAL CAKES
    • 191. BISCUIT
    • 192. CAKE MADELEINE
    • 193. ALMOND CRISP-TART
    • 194. WAFER BISCUITS
    • 195. QUINCE CAKE
    • 196. PORTUGUESE CAKE
    • 197. MACAROONS
    • 198. FARINA CAKES
    • 199. RICE TART
    • 200. FARINA TART
    • 201. PUDDING OF RICE MEAL
    • 202. BREAD PUDDING
    • 203. POTATO PUDDING
    • 204. LEMON PUDDING
    • 205. PUDDING OF ROASTED ALMONDS
    • 206. CRISP CAKE IN DOUBLE BOILER
    • 206. STUFFED PEACHES
    • 207. MILK GNOCCHI
    • 208. SABAYON
  • PART VII. SYRUPS
    • 209. RED CURRANT OR GOOSEBERRY SYRUP
    • 210. RASPBERRY SYRUP
    • 211. LEMON SYRUP
    • 212. HARD BLACK-BERRY SYRUP
    • 213. ORGEAT
  • PART VIII. PRESERVES
    • 214. APRICOT MARMALADE
    • 215. PRESERVE OF QUINCE
  • PART IX. ICES
    • 216. BISCUIT
    • 217. LEMON ICE
    • 218. STRAWBERRY ICE
    • 219. ORANGE ICE
    • 220. PISTACHE ICE CREAM
    • 221. TUTTI FRUTTI

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