Eating Italy: A Chef's Culinary Adventure (57 page)

    
Taggiasca, and Celery Salad, Grilled Sardines with,
93

Onion(s)

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

    
Pearl, Roasted, and Favetta, Grilled Lamb Rack with,
36
,
37

    
Red, Celery, and Olive Oil, Carne Salata with,
22

    
Sweet, Flan with Morels,
200

Orange(s)

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

    
Candied Citrus Peel,
288

    
Citrus Rum Babas alla Crema,
250

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

Osso Buco, Pork Shank, with Saffron Rice Crema,
54
,
55–56

Oven-Roasted Rabbit Porchetta with Peperonata,
166
,
167–68

P

Pancetta, Swordfish, with Fennel Zeppole,
140
,
141

Pancetta and Taleggio, Focaccia Stuffed with,
260
,
261

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

Panna Cotta, Olive Oil, with Summer Berries,
251

Pappardelle

    
with Veal Ragù and Peppers,
35

    
Wild Hare,
226–27

Parmesan

    
Baccalà Cannelloni with Cauliflower and Parmigiano,
182–83

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

    
Crespelle della Mamma,
71

    
Crisps, Apricot and Chanterelle Salad with,
72
,
73

    
Crispy Sweetbreads with Parmigiano Fonduta and Grilled Treviso,
46

    
Pheasant Lasagna,
206
,
207

    
Rabbit Agnolotti with Pistachio Sauce,
118–19

    
Scarpinocc,
76
,
77

Passion Fruit Curd, Coconut Latte Fritto with,
189

Pasta

    
Baccalà Cannelloni with Cauliflower and Parmigiano,
182–83

    
Bucatini with Pig Testina,
24

    
Candele, with Wild Boar Bolognese,
224
,
225

    
Corn Tortelli with Ricotta Salata,
239

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

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

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

    
Fazzoletti with Lamb Breast and Pea Ragù,
266

    
Fettuccine with Braised Rabbit and Porcini,
52

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

    
Genovese Ravioli with Capon,
100–101

    
Guinea Hen Tortellini with Farro Crema,
222–23

    
Pappardelle with Veal Ragù and Peppers,
35

    
Pheasant Lasagna,
206
,
207

    
Pizzoccheri with Chard, Potato, and Bitto Cheese,
246

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

    
Polenta Gnocchi Stuffed with Taleggio Cheese,
122

    
Porcini Ravioli with Taleggio and Burro Fuso,
209

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

    
Potato Gnocchi with Castelmagno Fonduta and White Truffle,
163

    
Rabbit Agnolotti with Pistachio Sauce,
118–19

    
Radicchio Ravioli with Balsamic Brown Butter,
187

    
Ribollita Ravioli with Borlotti Beans and Tuscan Kale,
137–38

    
Robiola and Fava Bean Francobolli,
120
,
121

    
Scarpinocc,
76
,
77

    
Spaghetti al Nero di Seppia with Shrimp,
104

    
Squash and Fontina Lasagnetta,
267

    
Squash Gnocchi with Amaretti and Mostarda,
139

    
Tagliolini with Ragù di Seppia,
184
,
185

    
Tomato Tortellini with Burrata and Basil,
268
,
269

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

    
Wild Hare Pappardelle,
226–27

Pasta Dough

    
Buckwheat,
282

    
Candele,
283

    
Chestnut,
282

    
Egg,
282

    
Semolina,
283

    
Spaghetti,
283

    
Squid Ink,
283

    
Tagliolini,
282

Pastry Cream,
285

Peach(es)

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

    
Prosciutto Cotto with Stone Fruits,
242
,
242–43

    
Sorbet,
288

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

Pear and Treviso Salad with Taleggio Dressing,
70

Pea(s)

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

    
Ragù and Lamb Breast, Fazzoletti with,
266

Pecorino Flan with Fava Beans and Artichokes,
264
,
265

Pepper(s)

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

    
Oven-Roasted Rabbit Porchetta with Peperonata,
166
,
167–68

    
Red Bell, Tonnato with Caper Berries,
116
,
117

    
roasting,
278

    
Salsa Rossa,
25

    
and Veal Ragù, Pappardelle with,
35

Persimmon, Chestnut Rice Pudding with,
58

Pesto

    
Nut,
284

    
Walnut,
284

Pheasant

    
Lasagna,
206
,
207

    
Whole Roasted, with Barbaresco Sauce,
123

Pickled Vegetables, Whole Roasted Pork Shoulder with,
34

Pig’s Head, Whole Roasted,
30–31
,
32–33

Pig Testina, Bucatini with,
24

Pina’s Limoncello,
85

Pineapple, Caramelized, Sauce, Vanilla Crespelle with,
146

Pinzimonio with Tarragon Vinaigrette and Goat Cheese,
180
,
181

Pistachio(s)

    
Chocolate Flan,
57

    
Flan,
171
,
171

    
Gelato,
286

    
Sauce, Rabbit Agnolotti with,
118–19

Pizzoccheri with Chard, Potato, and Bitto Cheese,
246

Plums

    
Fresh Prune and Almond Tart,
272

    
Prosciutto Cotto with Stone Fruits,
242
,
242–43

Polenta
,
281

    
Buckwheat,
281

    
Buckwheat, Whole Braised Beef Shanks with,
23

    
Caramelle with Raschera Fonduta and Black Truffle,
160
,
161

    
Cherry Shortcake with Cherry Meringata,
148
,
148–49

    
Ciareghi,
244–45

    
Gelato,
287

    
Gelato, Heirloom Apple Upside-Down Cake with,
190

    
Gnocchi Stuffed with Taleggio Cheese,
122

    
Porcini,
281

    
Porcini, Milk-Braised Pork Cheeks with,
208

    
Rabbit alla Casalinga,
74

    
Stuffed with Gorgonzola Dolce (Schisola),
240
,
241

    
Wild Boar Braised with Moretti Beer,
75

Poppy Seed

    
Gelato,
287

    
Gelato, Meyer Lemon Tortas with,
105

Porcini

    
Béchamel,
281

    
Polenta,
281

    
Ravioli with Taleggio and Burro Fuso,
209

    
Zuppa with Bra Cheese Fonduta,
158
,
159

Pork.
See also
Prosciutto

    
Bucatini with Pig Testina,
24

    
Canederli with Cabbage and Speck,
47

    
Cheeks, Milk-Braised, with Porcini Polenta,
208

    
Ciareghi,
244–45

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

    
Focaccia Stuffed with Taleggio and Pancetta,
260
,
261

    
Meat Grigliata with Mixed Bean Salad,
270
,
271

    
Neck Cannelloni with Heirloom Tomatoes and Basil,
28–29

    
Shank Osso Buco with Saffron Rice Crema,
54
,
55–56

    
Shoulder, Whole Roasted, with Pickled Vegetables,
34

    
Whole Roasted Pig’s Head,
30–31
,
32–33

Potato(es)

    
Chard, and Bitto Cheese, Pizzoccheri with,
246

    
Gnocchi with Castelmagno Fonduta and White Truffle,
163

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

Poultry.
See
Capon
;
Guinea Hen

Prosciutto

    
Cotto with Stone Fruits,
242
,
242–43

    
Crespelle della Mamma,
71

Pudding, Chestnut Rice, with Persimmon,
58

Q

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

Quince

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