Fresh Italian Cooking: Delicious Recipes for More than 100 Italian Favorites Book

SOUPS and SALADS
1.         Minestrone Italian Vegetable Soup
2.         Pappa Al Pomodoro Bread and Tomato Soup
3.         Seafood and Vegetable Salad
4.         Mackerel Salad,
5.         Fennel Salad,
6.         Warm Spelt Salad with Shrimp
7.         Anglerfish Salad with Pantellerian Capers and Traditional Modena Vinegar 8.        Artichoke Salad with Parmesan Cheese
9.         Italian Anchovy Salad with Fresh Vegetables
10.        Castellane Pasta Salad with Salmon, Fennel, and Lemon
11.        Cellentani Pasta Salad with Tuna and Peppers
12.        Conchiglie Pasta Salad with King Prawns, Cherry Tomato & Tropea Onion
13.        Christmas Salad
14.        Salad with Pink Grapefruit, Young Spinach, and Walnuts
15.        Orange Salad
16.        Panzanella, Bread Salad
17.        Panzanella
18.        Radicchio with Speck
19.        Fusilli Pasta Salad with Vegetables
 SMALL PLATES
20.        Citrus Marinated Anchovies
21.        Tomato Jelly with Burrata Cheese
22.        Bruchetta
23.        Calamari
24.        Eggplant Stuffed with Goat Cheese
25.        Savory Bread Pudding
26.        Crispy Flatbread with Grilled Vegetables and Buffalo Mozzarella
27.        Fried Stuffed Squash Blossoms with Zucchini, Oil, and Anchovies
28.        Caponata with Mackerel
29.        Caprese with Sauteed Vegetables with Thyme
30.        Sardinian Summer Nuraghe
31.        Stuffed Peppers
32.        Stuffed Onions
33.        Fried Vegetables
 CHAPTER TWO: PASTA
34.        Bavette Pasta with Swordfish, Cherry Tomatoes, and Wild Fennel
35.        Fettucine In Vegetable Ragu
36.        Trofie Pasta and Clams In Pesto Sauce
37.        Linguine with Fava Beans, Olives, and Hake
38.        Orecchiette Pasta with Umbrine, Mussels, Broccoli, and Marjoram
39.        Bavette with Tomato Pesto
40.        Bavette with Jumbo Shrimp, Marsala, Fresh Spring Onions
41.        Bucatini with Cuttlefish and Peas
42.        Penne with Asparagus
43.        Penne All’arrabbiata
44.        Pennette Rigate with Roasted Bell Peppers, Chicken, and Anchovies,
45.        Riccioli Di Sfoglia with Prosciutto, Peppers, and Peas
46.        Ruote with Bell Peppers
47.        Sedanini Rigati with Arugula Pesto and Salmon
48.        Spaghetti with Broccoli
49.        Whole Wheat Spaghetti with Creamy Asparagus and Caprino
50.        Cut Spaghetti with Broccoli Alla Romana
51.        Strozzapreti with Scallops and Pesto
52.        Salmon and Spinach Lasagna
53.        Ricotta Gnocchi with Arugula Pesto
54.        Spinach Gnocchi with Parmigiano-Reggiano
55.        Herbed Ricotta Gnocchi with Squash Blossoms, Zucchini & Black Truffles,
56.        Cavatielli with Tomatoes and Hard Ricotta
57.        Orechiette Con Broccoli
58.        Trenette with Pesto
59.        Cavatelli with Rocket and Potatoes
60.        Ligurian Pasta with Pesto
61.        Orechiette Pasta with Broccoli Rabe
62.        Spaghetti with Tomato Sauce
63.        Egg Pasta with Peas
 CHAPTER THREE:  VEGETABLES and MAIN COURSES VEGETABLES
64.        Broad Bean Fritters
65.        Vegetable Dumplings
66.        Asparagus with Hard-Boiled Egg Sauce
67.        Sweet and Sour Zucchini
68.        Marinated Fried Zucchini
69.        Ratatouille
70.        Stir-Fried Roman Chicory with Anchovy Sauce
71.        Treviso Style Radicchio
72.        Vegetables Au Gratin,
73.        Baked Stuffed Vegetables
74.        Marinated Zucchini
75.        Parma Style Asparagus
76.        Giadineria Pickled Vegetables
77.        Vegatable Caponata
78.        Jewish Style Artichokes
79.        Stir-Fried Broccoli Rabe
 MAIN COURSES
80.        Roasted Scallops with Pureed Peas, Oil, and Cuttlefish
81.        Roasted Vegetable Medley with Tuscan Pecorino
82.        Tomatoes Stuffed with Rice
83.        Ratatouille
84.        Risotto with Asparagus
85.        Risotto Giuseppe Verdi,  
86.        Grouper Matalotta Style
87.        Broad Beans with Anchovies
88.        Pizza Margherita
89.        Risotto with Porcini Mushrooms
90.        Ligurian Seafood with Vegetables
91.        Swordfish with Salmoriglio Sauce
92.        Sardinian Cabbage Rolls CHAPTER FOUR: BREADS                                                      CHAPTER FIVE: DESSERTS
93.        Olive Breadsticks                                                           95.        Moscato Jelly with Mixed Berries
94.        Extra Virgin Olive Oil Breadsticks                                96.        Orange Granita                          
                                                                                                        97.        Lemon Mousse with Extra Virgin Olive Oil
                                                                                                         98.        Peaches Stuffed with Amaretti Cookies
                                                                                                         99.        Strawberry Sorbet
                                                                                                         100.      Fresh Fruit Layer Cake  
                                                                                                         101.      Spicy Watermelon
                                                                                                          102.      Summer Fruit Salad  
                                                                                                          103.      Stuffed Peaches