Italian Family Cooking: Like Mamma Used to Make PDF
Preview Italian Family Cooking: Like Mamma Used to Make
A Fawcett Book Published by The Random House Publishing Group Copyright © 1984 by Anne L. Casale Illustration copyright © 1984 by Lauren Jarrett Silhouettes copyright © 1984 Heather Taylor Design by Beth Tondreau Cover design by James R. Harris Silhouette by Heather Taylor All rights reserved. Published in the United States by Fawcett Books, an imprint of The Random House Publishing Group, a division of Random House, Inc. New York, and simultaneously in Canada by Random House of Canada Limited, Toronto. Fawcett is a registered trademark and the Fawcett colophon is a trademark of Random House, Inc. www.ballantinebooks.com Library of Congress Catalog Card Number: 84-90841 eISBN: 978-0-345-54060-7 v3.1 Many years ago, my husband was asked by an inquisitive three-year-old to explain the meaning of the word “pal.” Patiently and lovingly he knelt down and explained, “A pal is your closest friend, someone you admire and love.” The child thought for a moment, looked up and beamed, saying, “Then that’s what you are to me—you’re my pal!” To this day my husband, John, is known as Pal to everyone in the family. It is to him, my husband and Pal, that this book is dedicated. Anne L. Casale Contents Cover Title Page Copyright Dedication Acknowledgments Preface Introduction Glossary: Ingredients APPETIZERS Marinated Artichoke Hearts Sicilian Eggplant Relish Belgian Endive with Prosciutto Marinated Mushrooms Roasted Pepper Salad Clam-Stuffed Mushrooms Fried Mozzarella Shrimp with Caper Dressing Garlic Bread Sausage Bread SOUPS Beef Broth Chicken Broth Carrot–Pancetta Soup Escarole, Rice and Tiny Meatball Soup Lentil Soup with Pennette Potato–Parsley Soup Tuscan Bean Soup Vegetable Soup PASTA AND SAUCES Cooking Pasta Egg Pasta Spinach Pasta Tomato-Based Sauces Preparing Sauces Bucatini with Plain Tomato Sauce Conchiglie with Tomato, Mozzarella and Fresh Herbs Fedelini with Tomato and Dried Mushroom Sauce Fusilli with Tomatoes and Olives Linguine with Tomato–Garlic Sauce Spaghetti with Tomato Sauce, Eggplant and Ricotta Spaghetti with Tomato and Chicken Sauce Spaghettini with Olive and Caper Sauce Ravioli with Tomato–Pancetta Sauce Vegetable and Cream Sauces Fettuccine with Artichoke Hearts Linguine with Broccoli Margherita with Fried Cauliflower Conchiglie with Broccoli, Cauliflower and Anchovies Green Noodles with Carrots and Mushrooms Ziti with Eggplant and Roasted Peppers Spaghetti with Lima Beans, Artichoke Hearts and Peas Penne with Mushrooms and Prosciutto Tagliatelle with Zucchini and Mushrooms Linguine with Fried Zucchini and Ricotta Pasta Primavera Tagliarini with Basil Pesto Sauce Farfalle with Spinach Pesto Linguine with Walnut Sauce Linguine with Bacon and Prosciutto Fettuccine with Salami and Mushrooms Rigatoni with Sausage Cream Sauce Fusilli with Four Cheeses Straw and Hay Seafood Sauces Conchiglie with White Clam Sauce Spaghettini with Crabmeat Fettuccine with Lobster Sauce Green Tagliatelle with Scallops Linguine with Shrimp Orecchiette with Shrimp and Scallops Pasta Specialties Baked Ziti Lasagne Ravioli Spinach–Ricotta Dumplings Five-Layer Pasta Pie Pasta Roll POLENTA Basic Recipe for Polenta Baked Polenta with Tomato and Dried Mushroom Sauce Polenta with Fontina Cheese RICE Basic Risotto Risotto with Mushrooms Risotto with Scallops Rice with Carrots Rice with Peas Rice with Zucchini Rice with Eggs and Cheese Baked Rice with Ricotta Rice Salad Stuffed Rice Balls MEATS Beef Breaded Steaks Filet Mignon with Wine and Caper Sauce Braised Beef with Wine and Mushroom Sauce Stuffed Flank Steak Preparing Round Steak for Stuffing Stuffed Beef Rolls Beef Rolls with Tomato Sauce Veal Veal Scallops with Carrots and Dried Sausage Veal Scallops with Mushrooms and Marsala Veal Scallops with Prosciutto and Peas Veal with Tomato–Lemon Sauce Veal Birds Baked Veal Chops with Potatoes Stuffed Veal Chops Roast Veal Amadeo Veal Shanks, Milanese Style Veal Stew Pork Pork Chops with Vinegar Herb-Stuffed Pork Chops Rolled Pork Cutlets Roast Pork with Herbed Butter Sautéed Sausage with Spinach Lamb Pan-Fried Lamb Chops Stuffed Boned Leg of Lamb Crusty Rack of Lamb Lamb Stew CHICKEN Boning and Filleting Chicken Breasts: Chicken Suprêmes Chicken Suprêmes with Piquant Caper Sauce Chicken with Artichoke Hearts and Mushrooms Stuffed Chicken Breasts Chicken Rolls with Tomato–Mint Sauce Braised Chicken with Tomato and Olives Butterflied Herbed Chicken Stuffed Chicken Legs Carving Method for Small Roast Chicken Roast Chicken with Dried Wild Mushrooms Roast Chicken with Rosemary FISH AND SEAFOOD Fillets of Sole Florentine Poached Fish Rolls in Tomato Sauce Baked Halibut Steaks Swordfish with Sweet and Sour Sauce Baked Swordfish Steaks Cod Stew Cleaning Mussels Mussels with Hot Tomato Sauce Cleaning Squid Fish Soup Seafood Salad VEGETABLES Artichoke Hearts with Peas Fried Artichoke Hearts Asparagus and Carrots with Sesame Seed Asparagus and Tomatoes Sautéed Beet Greens Broccoli with Chestnuts Sautéed Broccoli and Mushrooms Broccoli with Olives Brussels Sprouts with Fennel Baked Celery and Mushrooms Braised Celery, Carrots and Romaine Fried Celery Sautéed Cucumbers Sautéed Eggplant Eggplant Manicotti Curly Endive with Prosciutto Braised Escarole Stuffed Escarole Fennel and Mushrooms Sautéed Green Beans and Cherry Tomatoes Green Beans with Tomato Sauce Sautéed Mushrooms Parsnips and Carrots Fluffy Potato Pie Potatoes with Pancetta and Rosemary Parsleyed Potatoes Sautéed Pumpkin Swiss Chard with Tomatoes Baked Zucchini Zucchini with Garlic and Tomato Zucchini with Roasted Peppers SALADS Introduction to Salads Asparagus Vinaigrette Beet Salad Cauliflower–Tomato Salad Curly Endive–Spinach–Mandarin Salad Green Salad with Mustard Vinaigrette Green Bean and New Potato Salad Orange–Avocado Salad
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