The Italian Cook Book

Autor: Gentile, Maria
Editor: Cervantes Digital
Colección: Cocina
ISBN: 9791222410401
Lugar de publicación: Quito , Ecuador
Año de publicación: 2023
Páginas: 139

Descripción

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