Eating Italy: A Chef's Culinary Adventure (55 page)

    
Pasta Dough,
282

    
Rice Pudding with Persimmon,
58

Chiacchiere with Coffee and Chocolate Budino,
252–53

Chickpea Cakes with Warm Lemon Crema,
107

Chinotto

    
Affogato,
210

    
Gelato,
286

Chocolate

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

    
Bonèt,
170

    
Budino and Coffee, Chiacchiere with,
252–53

    
Flan,
57

    
Grappa Torta,
274

    
Pistachio Flan,
171
,
171

    
Sauce,
285

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

Ciareghi,
244–45

Citrus Rum Babas alla Crema,
250

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

Claudia’s Limoncello Tiramisu,
84

Cockles and Eggs with Bruschetta,
92

Coconut Latte Fritto with Passion Fruit Curd,
189

Cod

    
Fritto Misto de Pesce,
188

    
Smoked, Salad with Frisée and Soft-Cooked Eggs,
135
,
136

Coffee and Chocolate Budino, Chiacchiere with,
252–53

Corn Tortelli with Ricotta Salata,
239

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

Cotechino-Stuffed Quail with Warm Fig Salad,
164
,
165

Crabs, Softshell, Fried Stuffed, with Asparagus,
186

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

Crème Anglaise,
284

Crespelle

    
della Mamma,
71

    
Vanilla, with Caramelized Pineapple Sauce,
146

Crispy Sweetbreads with Parmigiano Fonduta and Grilled Treviso,
46

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

Cuttlefish

    
Tagliolini with Ragù di Seppia,
184
,
185

D

Desserts.
See also
Gelato

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

    
Bomboloni with Vin Santo Crema,
147

    
Bonèt,
170

    
Braised Blueberries with Sbrisoluna,
273

    
Cantucci Sundae,
229

    
Cherry Shortcake with Cherry Meringata,
148
,
148–49

    
Chestnut Rice Pudding with Persimmon,
58

    
Chiacchiere with Coffee and Chocolate Budino,
252–53

    
Chickpea Cakes with Warm Lemon Crema,
107

    
Chinotto Affogato,
210

    
Chocolate Flan,
57

    
Citrus Rum Babas alla Crema,
250

    
Claudia’s Limoncello Tiramisu,
84

    
Coconut Latte Fritto with Passion Fruit Curd,
189

    
Fig Strudel,
80
,
80–81

    
Fresh Prune and Almond Tart,
272

    
Fried Huckleberry Ravioli with Mascarpone Crema,
211–12
,
213

    
Grappa Torta,
274

    
Heirloom Apple Upside-Down Cake with Polenta Gelato,
190

    
Meyer Lemon Tortas with Poppy Seed Gelato,
105

    
Olive Oil Panna Cotta with Summer Berries,
251

    
Peach Sorbet,
288

    
Pistachio Flan,
171
,
171

    
Raspberry Sorbet,
288

    
Rhubarb Tartellette with Italian Meringue,
59–60
,
61

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

    
Strawberry Zuppa Inglese with Mascarpone Cake,
230

    
Sweet Ricotta Frittelle with Raspberry Preserves,
106

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

    
Vanilla Crespelle with Caramelized Pineapple Sauce,
146

    
Warm Quince Tortini with Cranberry and Orange,
126–27

    
Zabaione with Moscato and Fresh Figs,
128

Doppio Ravioli with Duck and Chestnut,
48
,
49–50

Duck

    
Casoncelli with Quince, Brown Butter, and Sage,
204–5

    
and Chestnut, Doppio Ravioli with,
48
,
49–50

    
Liver alla Fiorentina with Egg Yolk and Bruschetta,
219

    
Whole Roasted, with Muscat Grapes,
78
,
79

Dumplings.
See also
Gnocchi

    
Canederli with Cabbage and Speck,
47

E

Egg(s)
,
276

    
Ciareghi,
244–45

    
and Cockles with Bruschetta,
92

    
Pasta Dough,
282

    
Soft-Cooked, and Frisée, Smoked Cod Salad with,
135
,
136

    
Truffles and,
156

    
Yolk, Fried, and Parmigiano, Beef Tartare with,
20
,
21

    
Yolk and Bruschetta, Duck Liver alla Fiorentina with,
219

Endive

    
Beef Tartare with Fried Egg Yolk and Parmigiano,
20
,
21

    
Pear and Treviso Salad with Taleggio Dressing,
70

Equipment,
278

Escarole and Salsa Rossa, Veal Tongue Salad with,
25

F

Farro Crema, Guinea Hen Tortellini with,
222–23

Fazzoletti with Lamb Breast and Pea Ragù,
266

Fennel

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

    
Zeppole, Swordfish Pancetta with,
140
,
141

Fettuccine with Braised Rabbit and Porcini,
52

Fig(s)

    
and Caramelized Onions, Veal Liver Raviolini with,
142–43

    
Fresh, and Moscato, Zabaione with,
128

    
Strudel,
80
,
80–81

    
Warm, Salad, Cotechino-Stuffed Quail with,
164
,
165

Fiordilatte Gelato,
287

Fish.
See also
Anchovies

    
Baccalà Cannelloni with Cauliflower and Parmigiano,
182–83

    
Fritto Misto de Pesce,
188

    
Grilled Halibut with Mussels and Chanterelles,
53

    
Grilled Sardines with Taggiasca Olives and Celery Salad,
93

    
Halibut al Cartoccio with Ligurian Olives and Oregano,
102
,
103

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

    
Red Bell Pepper Tonnato with Caper Berries,
116
,
117

    
Smoked Cod Salad with Frisée and Soft-Cooked Eggs,
135
,
136

    
Stock,
279

    
Swordfish Pancetta with Fennel Zeppole,
140
,
141

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

    
Zucchini Flowers Stuffed with Ricotta and Tuna,
68
,
69

Flans

    
Chocolate,
57

    
Pecorino, with Fava Beans and Artichokes,
264
,
265

    
Pistachio,
171
,
171

    
Sweet Onion, with Morels,
200

Flour,
tipo
00, about,
277

Focaccia Stuffed with Taleggio and Pancetta,
260
,
261

Fontina

    
Crespelle della Mamma,
71

    
Pizzoccheri with Chard, Potato, and Bitto Cheese,
246

    
and Squash Lasagnetta,
267

Francobolli, Robiola and Fava Bean,
120
,
121

Fresh Prune and Almond Tart,
272

Fried Huckleberry Ravioli with Mascarpone Crema,
211–12
,
213

Fried Stuffed Softshell Crabs with Asparagus,
186

Frittelle, Sweet Ricotta, with Raspberry Preserves,
106

Fritto Misto de Pesce,
188

Fruits.
See also
Berries
;
specific fruits

    
Stone, Prosciutto Cotto with,
242
,
242–43

G

Game
.
See also
Duck
;
Rabbit

    
Candele Pasta with Wild Boar Bolognese,
224
,
225

    
Cotechino-Stuffed Quail with Warm Fig Salad,
164
,
165

    
Pheasant Lasagne,
206
,
207

    
Whole Roasted Pheasant with Barbaresco Sauce,
123

    
Wild Boar Braised with Moretti Beer,
75

Garlic,
276

Gelato

    
Base, White,
287

    
Base, Yellow,
286

    
Buttermilk,
287

    
Cantucci,
286

    
Cantucci Sundae,
229

    
Chinotto,
286

    
Fiordilatte,
287

    
Mascarpone,
287

    
Pistachio,
286

    
Polenta,
287

    
Polenta, Heirloom Apple Upside-Down Cake with,
190

    
Poppy Seed,
287

    
Poppy Seed, Meyer Lemon Tortas with,
105

Genovese Ravioli with Capon,
100–101

Gnocchi

    
Polenta, Stuffed with Taleggio Cheese,
122