| Contents |
Cooking the Italian way -- Cooking safety -- Equipment and utensils -- Techniques -- Lunches and snacks. Prosciutto and melon ; Tomato bruschetta ; Sausage crostini ; Pizzaiola toasts ; Panzanella salad ; Mozzarella and tomato salad ; Summer cannellini bean salad ; Tuna and bean salad ; Tuscan minestrone soup ; Tuna frittata and green beans with tomato -- Pasta and pizza. Pizza dough ; Pizza Margherita ; Pizza Napoletana, sausage pizza ; How to cook pasta ; Fresh pasta dough ; Ravioli Napoletana ; Tagiatelle with cream, peas, and ham ; Spaghetti with tomato sauce ; Spaghetti Amatriciana ; Linguine with pesto ; Baked macaroni with Parmesan ; Lasagna ; Rigatoni with meatballs -- Main courses. Risotto ; Potato gnocchi ; Polenta gnocchi ; Baked eggplant with tomato ; Beans with sausages ; Baked cod with vegetables ; Fish kabobs ; Chicken stew with olives ; Chicken breasts stuffed with mascarpone ; Beef stew ; Lamb chops and new potatoes with rosemary ; Roast leg of lamb in an herb crust with stuffed tomatoes -- Desserts and baking. Focaccia ; Marbled ring cake ; Orange cake ; Hazelnut cake ; Stuffed peaches ; Banana cream ; Fruits of the Forest ice cream. |
