Foreword by Jamie Oliver. Introduction. Good for you . No plates, big tastes. Dressed cannellini beans, Fried mozzarella with saffron, Broad beans with anchovies, Pickled Vegetables, Tuscan-style pate, Rabbit tuna, Flatbread from Emilia-Romagna, Fried mushrooms with basil and anchovy mayonnaise, Braised shallots in tuna sauce, Marinated sardines, Grilled mussels with breadcrumbs and chilli Herb frittata with prosciutto and goat's cheese. Early stuff. Farro (spelt ) soup with vegetables, Pumpkin soup, Salmon carpaccio, Cabbage, crostini and fontina soup, Broccolini with mozzarella, cured lemon and anchovies, Mussel and clam soup, Homemade gravad lax, Onion soup with fontina and crostini, Squid stuffed with ricotta, breadcrumbs, chilli and majoram, Raw beef fillet with lemon, Parmesan, thyme and extra-virgin olive oil, Bresaola with Parmesan, lemon, horseradish and rye bread, Baked sardines with marjoram, Veal crudo (raw) with mushrooms, Pearly barley soup, Lobster carpaccio. Shapes and sauces. Tagliatelle with cherry tomatoes and sardines, Stracci with peas, broad beans, asparagus, herbs and lemons, Polenta gnocchi with marjoram, taleggio and prosciutto, Rigatoni with veal sauce, Sausage and fennel risotto, Buckwheat pasta with cabbage, fontina and potato, Corteccia with duck, sultanas and parsley, Squid ink risotto, Slow bologneses sauce, Rotolo of beetroot leaves and ricotta, Farfalle with smoked salmon, vodka and thyme, Potato gnocchi with prosciutto and sage butter. Field, farm and forest. Crumbed and fried veal with prosciutto and sage, Pan-roasted pork cutlets with balsamic vinegar and thyme, Roast chicken with fennel seeds, pancetta and capers, Pallard of beef with rocket and lemon, Beef poached in red wine, Christmas or anytime turkey, Braised rabbit with olives and rosemary, Roast duck with amaretti biscuits, Veal cutlets with fontina alla mountain style, Beef fillet rolled in herbs and wrapped in prosciutto, Quails roasted with pancetta and grapes, Slow-braised beef with red wine, orange zest and parsley. Under the sea. Crumbed swordfish with roseamary and chilli, Snapper baked in egg whites with fennel, mint and lemon, Baked lobster with parsley, rosemary and chardonnay, Whole snapper with fennel seeds, Roasted tuna with cherry tomatoes, vermouth and basil, Poached ocean trout, Venetian crabs, Red mullet cooked with saffron, fennel and black olives, Seafood broth. On the side. Rocket, fennel and blood orange salad, Cauliflower and bottarga salad, Mixed tomato salad with ricotta, marjoram and balsamic vinegar, Baked fennel with cream, pancetta and parmesan, Beetroot, horseradish, marjoram and creme fraiche salad, Potato rosti, Cabbage with garlic and anchovies, Mustard fruits, Mashed potatoes alla Tobie, Roasted potatoes with milk, rosemary and garlic, Warm spinach salad with pine nuts and balsamic vinegar. Sweet! Apple strudel, Ricotta fritters, Strawberries with balsamic vinegar, Almond custard, Crostoli, Battered and fried apple, Creme brulee, Peaches baked with amaretto, Zabaglione served chilled, Fresh fig and pecorino seadas, Cherry pie, Panettone, Bomboloni - the Italian doughnuts, Chocolate and olive tart. Bases and basics. Breadcrumbs, Green vegetables, braised, Egg-white batter, Mayonnaise, Pasta dough, Polenta, Olive oil, Parmesan cheese, Salasa dragoncella, Salsa verde, Sterilising jars, Stocks, Sweet pastry. Thanks. Index.
