Modern Italian Food and Wine [A Cookbook]: SPQR

Introduction  Ancient Information Highways     La Strada del Vino     La Strada della Cucina       Roman Roads Via Appia—Lazio     Via Salaria—Le Marche     Via Flaminia—Umbria     Via Postumia—Veneto and Friuli-Venezia Giulia     Via Claudia Augusta—Trentino–Alto Adige     Via Aemilia—Emilia-Romagna and Lombardia     Via Francigena—Piemonte and Valle d’Aosta     Via Aurelia—Liguria and Toscana    Resources Kitchen Road Map: Fundamental Techniques     Basic Recipes, and Ingredients        Acknowledgments     Index       Recipes   Via Appia—Lazio    Spiced Ricotta Fritters with Smoked Maple Syrup   Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise   Crispy Pig Ears with Pickled Green Tomatoes, Jalapeño, and Radish   Spring Vegetable Vignarola Salad   Bucatini with Nettles, Pancetta, and Black Pepper   Whole Wheat Fettuccine with Funghi Trifolati and Spring Garlic   Braised Oxtail in Cabbage Leaves with Cranberry Beans   Goat Cheese and Ricotta Crespelle with Orange-Caramel Sauce   Spring Lamb   Lamb Ragù with Semolina Gnocchi and Pecorino Pepato   Lamb Belly   Lamb Loin and Rack with Gaeta Olive Sauce   Leg of Lamb Wrapped in Lamb Mousse and Swiss Chard   Steamed Artichokes   Pickled Swiss Chard Stems     Via Salaria—Le Marche     Fluke Crudo, Sausage-Stuffed Olives, and Citrus   Fried Surf Clams with Agrodolce and Onion, Fennel, and Cherry Pepper Salad  Baked Anchovies   Passatelli en Brodo   Lasagna Vincisgrassi   Rabbit a la Villa Bucci   Dried Fruit and Nut Biscotti with Sweet Wine Granita      Via Flaminia—Umbria     Smoked Trout with Warm Potato Salad and Horseradish Gelatina   Chopped Chicken Livers with Wine Gelatina, Carrot Marmellata, and Grilled Bread   Fava Bean Agnolotti with Mashed Black Truffle   Tagliatelle d’Oro with Chicken Livers, Mushrooms, and Black Truffle   Linguine al Cocoa with Venison Ragù   Farro-Stuffed Quail with Chestnuts, Persimmons, and Dandelion Greens   Pistachio Torta with Meyer Lemon Curd, Pistachio Crema, and Brown Butter   Suckling Pig   Crocchette with Pickled Green Rhubarb and Apricots   Legs and Belly with Thyme, Lemon, and Fennel Pollen  Chops with Prosciutto Sauce   Blécs with Suckling Pig Ragù and Rapini   Pickled Rhubarb and Dried Apricots   Prosciutto Sauce     Via Postumia—Veneto and Friuli-Venezia Giulia     Spaghetti with Shrimp and Tomato Passatina   Sardines in Saor with Peperonata Jam   Asparagus with Lardo-Wrapped Rye Dumplings, Goat Cheese, and Sprouting Greens   Squid Ink Linguine with Braised Squid, Sea Urchin, Broccoli Crema, and Pan Grattato   Farro Pasta with Speck, Green Onions, and Poppy Seeds   Duck Ravioli with Sour Cherries and Candied Pecans   Chocolate Torta with Vanilla Mascarpone   Via Claudia Augusta—Trentino–Alto Adige     Chilled Asparagus Soup with Meyer Lemon Yogurt and Fish Roe   Mustard Spaetzle with Chanterelle Mushrooms and Stridoli   Rye Gnocchi with Savoy Cabbage, Potatoes, and Crispy Speck   Mushroom Risotto   Beer-Braised Pork Cheeks with Escarole   Venison Loin with Parsnips and Huckleberry Vinaigrette   Ricotta Bavarese with Verjus-Poached Rhubarb, Orange Confitura, and Powdered Olive Oil     Via Aemilia—Emilia-Romagna and Lombardia     Fritto Misto   Chestnut-Filled Pasta with Broccoli di Cicco, Guanciale, and Burnt-Orange Sauce   Squash Cappellacci with Medjool Dates, Rosemary Brown Butter, and Saba   Ricotta and Quail Egg Ravioli with Wild Greens and Fontina   Veal and Mortadella Tortellini en Consommé   Bolognese with Egg Noodles   Erbazzone Torta with Braised Greens, Prosciutto Cotto, and Eggs   Pork Milanese, Pickled Cabbage Salad, Anchovy, and Lemon Brown Butter   Buckwheat Polenta Taragna, Rabbit Stufato, Cherry Tomato, and Mimolette   Fried Quince Pies with Truffle Honey and Aged Balsamic      Via Francigena—Piemonte and Valle d’Aosta     Egg “in the Hole” with Mushrooms and Miner’s Lettuce   Bone Marrow Sformato with Stuffed Baby Artichokes   Fontina and Mushroom Tortelli with Black Truffle Fonduta   Risotto with Crayfish and Sweetbreads   Savoy Cabbage with Mushrooms, Lardo, and Crispy Prosciutto   Chestnut-Stuffed Veal Breast with Orzotto   Baked Polenta with Beef Cheek Ragù, Eggs, and Fontina   Barolo Beef with Carrots and New Potatoes   Chocolate Soufflés with Milk Chocolate Gelato     Via Aurelia—Liguria and Toscana     Baked Ricotta with Cherry Tomatoes, Saba, and Pignoli Granola   Scallop Crudo with Sunchokes, Hibiscus Agrodolce, Almonds, and Cherries   Albacore Tuna Confitura with Panzanella Salad and Anchovies   Beet and Ricotta Pansotti with Walnuts and Ricotta Salata   Tomato-Braised Abalone with Farinata   Smoked Linguine with Clams, Cherry Tomatoes, and Basil Pesto   Ramp Spaghetti with Crab and Sea Urchin Butter   Saffron Trofie with Veal Ragù   Passion Fruit Panna Cotta with Coconut Spuma