recipe index r/c('cmbel' 200.rJ

I N THIS I SSUE appetizers, sides SFOGL.IETTE AL. PROSCIUTTO IN BROoO P 53 & small plates prosciu tto puffs in broth

CASTAGNE AL. MIEL.E "TAGL.IOlINI " CON Il GRANA AROMATICO P. 46 IN BROOD P. 54 chestnuts in spiced honey "tagliolini" with grana in broth CIPOL.L.E E ARANCIA P ,12 caramelized onion fish, meat & poultry and orange conserve COTECHINO CON L.ENTICCHIE COMPOSTA 01 PERE P.29 E ZENZERO P. 46 cotechino with lentils pear and ginger compote POllO AllA DIAVOlA CREMA 0 1 CAROTE AL. L.IMONE CON OLIVE P. 31 P 46 spicy chicken with olives carrot and lemon conserve aUAGLIE AllA olAVOlA GElATINA 01 MANGO CON AlBICOCCHE P. S9 Al MOSCATO P 42 spicy quail with apricots moscato and mango gelatin aUAGLIE BARoATE INSAlATA 01 CAVOL.O CON PANCETTA P. 60 ROSSO E VERDE P 31 pancetta·wrapped quail with red and green cabbage salad rosemary and balsamic vinegar

PERE E MANoARINI CINESI aUAGLIE CON PESTO 01 ROSE P 46 E PREZZEMOlO P 57 pear and candied kumquats quail with rose·parsley pes to SEDANO CON CEDRO P. 42 a UAGLIE CON POLENTA celer y and citron conserve E VERZA P. 61 ZUCCA ARROSTITA P. 42 quail with polenta roasted butternut sq uash and savoy ca bbage aUAGllE CON SAlSICCIA pastas, risottos, Al FORNO P. 57 soups & polenta roast quail with sausage aUAGLIE RIPIENE 01 RICOTTA BROoo 01 CAPPONE P 49 AL. FORNO P. 61 capon broth ricotta·stuffed quail BROoO 01 CARNE P. 49 m eat broth drinks & desserts BROoO 01 VERDURE P. 49 AL. TOPIAN I P 38 vegetable broth BIGNE AllE PERE CON CUBETTI 01 VERDURE IN BROoO -3 CIOCCOlATO P 33 ve getable cubes in broth pear cream puffs with chocolate sauce oAoOL.ATA 01 POllO IN BRODO P 50 CAFFE TROPEA p. B chicken and vegetables in bro th DOL.CE 01 BANANE, FAGOTTINI 01 MANZO NOCCIOL.E E MIELE E TARTUFO IN BROoO P. 50 P. 31 tenderloin and truffle rolls pur eed banana in broth with honey and hazelnuts

GNOCCHI 01 PANE FIGARO P 38 E CRESCIONE IN BRODO P. 54 MAPLE WALNUT NOG P 38 br ead and watercress dumplings in broth MIDNIGHT MASS P 38

MINI BIGNE SPEZIATI AllA PROSERPINA P. 38 FONoUTA IN BROOD P. 54 pastry croutons SORBO SERPICO P. 38 with fonduta in broth STRANGEL.OVE P 38

PASSATElL.101 ZUCCA THE FOURTH DAY P. 38 IN BROOD P 53 pumpkin passatelli in broth TOMASO E GERAlDO P. 37 recipe index novc rnber 20().

RAVIOLI 01 BACCALA P. 68 salt cod ravioli with herbed butter sauce

RISOTTO ALLA ZUCCA CON MOSTARDA 01 CREMONA, AMARETTI E SALVIA FRITTA P. 56 butternut squash r isotto vlith mostarda di cremona, amaretti cookies and fried sage leaves

SPAGHETTI CON BACCALA, UVETTA E PINOLI P. 67 spaghetti wit h salt cod, raisins and pine nuts

TORTELLI CAPRINI, ERBETTE E PORCINI P. 4 4 goa t cheese, ch ard and porcini mushroom tortelli

VELLUTATA 01 FINOCCHI CON MIRTILU E NOCCIOLE P. 55 roasted fennel soup with cranber­ r ies and hazelnuts

fish , meat & poultry BACCALA ALLA PORTOGHESE P. 6 7 portuguese-s t yle salt cod

BACCALA FRITTO E SALSA 01 PORRI P. 71 fried salt cod and le ek sauce

PACCHETTINIDI BACCALA E CASTAGNE P. 68 little packets of salt cod and chestnuts

PETTO D'ANATRA CON CHIODINI P. 47 duck breast with honey mushrooms

SCAMPI CON LARDO E VERDURE CROCCANTI P. 4 7 lardo-wrapped shrimp with crisp vegetables CANDIED TACCHINO ARROSTO ALL'AGUO, ORANGE PEEL SALVIA E ARANCIA CON SUGO P. 6 0 9arlic, sage and orange roast P.43 t urkey with gravy

IN THIS ISSUE GRANA PADANO 'CANNOLl' CRISPS TORTINE ALLE CAROTE E drinks & desserts WITH HONEY P. 43 PORRI P. 23 CROSTATA AI PINOLI P. 62 savor y leek and ca r rot tarts appetizers, sides HONEY WITH MIXED NUTS P. 43 pin e nut p ie

&small plates INSALATA 01 SCAROLA CON FRUTTA FLAMBE CON GELATO P. 21 AGRUMI E GRANA 21 pastas, risottos, fruit flambe with gelato APRICOT COMPOTE P. 43 P. esca role salad with citr us soups & polenta HONEY AND GINGER GRAPPA P. 43 CANDIED ORANGE PEEL P. 43 and grana padano BRODO P. 55 MINI MADELEINE CON PANNA COTTA CHOCOLATE-HAZELNUT SPREAD RICOTTA FRESCA CON CROSTINI homemade meat broth E MIELE P. 47 :> .!3 P. 44 mini m adeleines with panna cotta fresh r icotta with toas ted bread CONCHIGLIE CON VERDURE ME 01 RAPA At PEPERONCINO E PESCATRICE P. 21 and hone y E AC LIO - 5 ': RIPIENO 01 PORRI E SALVIA P. 56 pasta sh ells with autumn PERE E UVA, SBRISOLONA E : -: _: : - ~ u = .VI h ~ hi/' aoo garlic ca ra melized leek and sage stuffing vegetables and monkfish CASTAGNACCIO P. 48 CART OCCIO ~ 6tJ SFORMATO 01 CAVOLFIORE P. 60 CREMA 01 ZUCCA CON BACCALA P 67 trio of honeyed pear and grapes, caullf/olVer sformato butternut squash soup with salt cod nut cookie and ch estnut ca ke • Ipes ,july/august 2009

S I S SU E

OME LETTE ALLE VERDURE SARDINE CON IMPANATURA SARDINE A VAPORE SU P. 33 vegetable omelets AROMATICA SULLA PASTA INSALATA 01 CETRIOLI P. 49 herb and breadcrumb E RAVANELLI PESTO ALLA GENOVESE crusted sardines on pasta P 5 0 steamed sa rdines traditional N PESTO 01 P 66 with cucumber and radish salad SPAGHETTI AI DUE POMODORI :: ~RA NA p, 70 carpaccio genovese'style pesta P 65 spaghetti with two tomatoes SARDINE IMPANATE , , ;; " - : ~ s t o and cheese PESTO ALLE ERBETTE SU LETTO 01 VERZA P. 68 mixed herb pesta TRENETTE ALLE SARDE P 49 almond' crusted P 54 trenette pasta with sardines SARDINE MARINATE AL LIME sardines with savoy cabbage ~,orJ C} reen bean soup IN BRUSCHETTA VELLUTATA 01 ASPARAGI SARDINE IN PADELLA p. lime'marinated sa rdine E FIORI 01 ZUCCA 4 9 CON RISO PILAF bruschetta P 33 asparagus puree P. 53 pan' cooked sardines with zucchini blossoms SFORMATIN I 01 RICOTTA E RUCOLA with rice pilaf P 69 ricotta and arugula sfor matini SOGLIOLA CON FIORI 01 ZUCCA fj~h, lllPHt & ponltry lemon pesta VERDURE D'ESTATE p, 30 sole with zucchini blossoms p, 21 summer vegetables : ~ . :-C-"o ALLA SCAMORZA PESCE IN CARPI ONE SPIEDINI 01 V ITELLO - - 'lSSO(n S P 61 fried fish in car pione sauce CON SALSA 01 PORRO P. 21 veal skewers with leek sauce I>H:-,ia~. l"i~ot to'J' SARDE IMPANATE CON FINOCCHI _, : '.~: c A A LL 'ORTOLANA P 34 ~OUp~ & P01Clltc.1 P. 49 breaded sardines with fennel .. ~ 5 with vegetables dpl-ist,rts PASTA FREDDA CON MOZZARELLA, SARDINE AL CARTOCCIO : ·" : ':A f ARCITI 01 RICOTTA POMODORINI E ORIGANO CON CIPOLLOTTI, SEDANO GRANITA 01 MELONE AL PROFUMO ~ , ssoms stuffed p, 23 pasta salad with mozzarella, E CAROTE P 54 sardines baked 01 LIME P 21 melon granita with lime cherry tomatoes and oregano in parchment with onions, celery and carrots SORBETTO ALL'ANANAS : '!1: (: A FRITTI AI GAMBERI PENNETTE CON ZUCCHINE, CON PESTO 0 1 SEDANO P. 71 i blossom s FIORI E RICOTTA SARDINE AL CARTOCCIO SU SPINACI pineapple sorbet with celery pesto p, 34 pennette with ZUCChini, P 50 baked sardines with spinach zucchini blossoms and ricotta SORBETTO 0 1 LlMONE E BASILICO _ :'?::.... R1PIENI 01 BRANZINO SARDINE ALLA GRIGLIA SU LETTO 01 PESCHE ~ - C:5 soms stuffed RAVIOLONI 01 PESCATRICE CON PEPERONATA P. 53 p, 23 lemon and bas il sorbet P 25 monkfish ravioloni grilled sardines with pepero nata with peaches • rec pes June.200D

I N THI S ISS UE

sandwiches with mushroom broth P 69 strawberry gelatin INSALATA 01 FARRO E CARCIOFI and pistachio cake CON PECORINO TOSCANO ZUPPETTA CON LA SEMOLA P 34 farro and artichoke salad pel st Hi-; L'isott ~l P 65 vegetable soup CHOU X ALLE FRAGOLE with pecorino tosca no with malfattini P. 70 pastry puffs v/ith :-;()lIP~ & lloil'u1 (1 strawberries and cream INSALATA FRESCA CON ZUPPETTA 01 FARRO CON CILINDRETTI VERDI AL PESTO IL PECORINO FUNGHI PORCINI E COZZE P. 66 spinach pasta "cylin ders" CROSTATINA 01 FARRO CON P. 27 bibb and arugula salad P. 34 farro soup with porcini with porcini and pesto CREMA, FRAGOLE AL BALSAMICO with pecorino toscano and mussels E SALSA AI PISTACCHI P. 38 strawberry tart PANINI ALLA RICOTTA FUSILLI LUNGHI CON RICOTTA with pistachio sauce and P. 56 fresh ricotta. slow·roasted E SEDANO P. 29 long fusilli with D.-h, JllL'at farro flour crust tomato and zucchini sandwiches ricotta and celery

PANINI CON LASAGNETTE 01 FARINA 01 FARRO ~ pOllltl',\' FRAGOLE CON ZABAIONE CON POMODORI, BURRATA E PESTO P. 69 strawberries with zabaione COTOLETTE "VERDI" BIANCHETTO 01 VITELLO P. 37 littfe lasagnas with tomato, P 54 "green" ALLOYOGURT burrata and pesta FRUTTI 01 BOSCO MARINATI veal cutlet sandwiches P. 2 7 sauteed veal with P. 29 berries in PANINI CON FRITTATA MALLOREDDUS AL SUGO yogurt-chive sauce vanilla-Citrus syrup E SCAMORZA P. 3! malloreddus with sardinian FARRO SALTATO CON iLES FLOTTANTES P. 56 basil omelet and meat sa uce CAPESANTE, GAMBERETTI CON FRAGOLE E MENTA scamorza sandwiches PACCHERI IMBOTTITI AL POMODORO E SALSA 01 ZAFFERANO P. 70 "floating islands" PANINI CON GAMBERI IE CAROTE P. 62 paccheri stuffed with tomato P. 37 farro with scallops, rOCK with strav;berries and mint P. 56 shrimp and carrot shrimp and saffron sauce LlaUORE ALLA FRAGOLA sandwiches with curry mayonnaise RISOTTO AL FORNO P. 64 oven·baked risotto PORKEDDU KIN MURTA P. 73 strawberry liqueur PANINI CON PETTO 01 POLLO P. 5 1 roast suckling pig P. 58 barbecue chicken sandwiches SPAETZLE AL MAIS CON RISO AL LATTE CON SCAMPI E CREMA 01 PORRO TRIGLIE IN BIANCO LE FRAGOlE PANINI CON TONNO E POMODORO P. 67 corn flour spaetzle P. 29 whole mullet roasted ",i th P. 27 rice pudding with P. 58 tuna and tomato sandwiches with shrimp and leek cream white wine, shallots and rosemar y strawberries • dex may200D

IN T HI S ISS UE

SPAGHETTI ALL'OLIO PICCANTE P. 25 spaghetti with spicy oil

GELATINA 01 MENTA ZUPPA DEI PESCATORI E F'RUTTI 01 BOSCO f- :s DELL' ADRIA TICO mint gelatin with fresh berries P. 36 adriatic fish soup INSALATA 01 PANTELLERIA potato salad with anchovy-caper dressing fish 11 t at

INSALATA 01 POLPO E CALAMARO &; pOIIHIY octopus and squid salad SPEZZATINO 01 CONIGLIO INSALATA MISTA CON MELoNE CON LEGUMI P . 15 ,r mixed melon salad rabbit with leglJmeS pasta " "j:jotlo:-;, fJ Ips &. poll ni ( ELBA CACCIUCCO P 6t! ~ t'/ spicy fish soup GARGANO CORZETTI CON RICOTTA .P <.... -. ,, 5 corzetti with ricotta LIST OF' UNIQUE PAPPARDELLE AL RAGU 01 HOTELS IN ITALY CONIGLIO E F'UNGHI PORCINI , pappardelle with rabbit and porcil1iragu ORVIETO P. 6 9 SPAGHETTI ALLA NURSINA ·1 umbrian spaghetti PANTELLERIA with black tfuffles " • reel pes 1narch & april ,2009

THIS ISSUE

1Il'( iZl'1'-; RAVIOLI 01 ZUCCA PETTO O'ANATRA ARROSTO GELATO E CREMA FRITTA P. 26 pumpkin ravioli P 27 roasted duck ALLO ZENZERO P. 66 gelato and fried ginger cream will pIHte~ ' SARTU P. 49 neapolitan rice timbale POLPO CON PATATE P 24 octopus with potatoes PASTIERA .,SALATA 01 FINOCCHIO, SPAGHETTI AL CARTOCCIO P. 50 neapolita n cake "~R E E TREVISANA P. 49 spaghetti baked in foil SCAMPI CON SALSA - _ ~. '-:n nel. pea r AL PREZZEMOLO SOUFFLE CON. LA GOCCIA ZUPPETTA SPEZIATA 01 CAROTE ..: - 3~i cchio salad P. 17 prawns wit h pa rsley sauce P 70 vanilla souffle with chocolate P. 17 spiced carrot soup _~ IoI OSTAROA 01 AGRUMI TOURNEOOS ALL'ANANAS E TEGOLINE CROCCANTI .- : ·trus mostar da fish, meat MANOORLE P. 38 veal tournedos CON PANNA with pineapple and almonds P. 69 pine nut and almond tuiles ~ O STAROA 01 ANANAS E PERA & p()lllil'~' with cream ~ : '1eapple and pear mostarda ANATRA ALL' ACETO BALSAMICO tlcs~erts VANILLA COFFEE • "'OSTAROA P. 37 duck with balsamic vinegar P 62 -; :AROTA E SEOANO BAVARESE MORBIOA CON FRAGOLE P. 70 soft bavarian cream with VANILLA MERINGUES =-= -ro t and celery mostarda ANATRA CON ZEN ZERO strawberry puree P 62 38 WOSTAROA 01 ZUCCA P. duck with ginger BUOINETTI 01 MANOORLA VANILLA SUGAR - cmpkin mostarda CARRE PANATO ALLE ERBE CON SALSA 01 CIOCCOLATA P. 6 5 P. 62 l ALLA PIASTRA P 29 herb-crusted rack of lamb bread pudding cakes with toasted VANILLA SYRUP :;;3r ed cheese FEGATO IN PAOELLA almonds and chocolate sauce P. 62 P. 3 7 pan-fr ied liver '. ri:-;o1 i ()~ CIALOE CROCCANTI CON VANILLA WHIPPEO CREAM FILETTO 01 ROMBO E OAIKON MELA E MANGO P. 17 crispy wafers P 62 & polenta P. 38 fillet of tur bot with daikon with apple and mango VERTIGO -:'5, CCI0 01 ZITI FUSI ALLA PAPRICA CREMA CON BANANE AL RUM P 72 amar o cocktail ~- e d ziti P 20 chicken legs wi t h paprika P. 20 vanilla pudding with bananas in rum VOL-AU-VENT RIPIENI 01 " MOUSSE" ... GUANCIALE 01 MANZO CREMA 01 RISO CON LE PERE P 6 9 puff pastr y r ounds -· :~ a and sauce P 25 braised beef cheeks P. 65 rice pudding with poached pears with vanilla "mousse"

__=~ S-J ALLA NAPOLETANA ORATA AL VAPORE " FONOUTA" OOLCE E SP1EOINI WARM VANILLA MILK - ~ 3:Jo li ta n ragu P 37 steamed orata P 66 sweet fondue and skewers P.62 • reel pes january & fe7n'uary .20().9

IN T HI S ISSUE

(\1)1> ' tiZC' I'R & SlilelII ph \ '

BITTO FRITTO Al SESAMO P. 60 fried bitto cheese with sesame

CAVOlO E INOIVIA AllO ZENZERO P 42 frisee and cabbage salad with ginger

CITRUS BUTTER P.34

CITRUS CUBES P 34

CITRUS SALT P. 34

DRESSING FOR VEGETABLES P. 34

GINGER TONIC APERITIVO P. 34 lE PATATINE FRITTE P 30 twice-fried potatoes

ORTAGGI E SALSA All' ARANCIA P 4 1 vegetables and orange sauce

SAVORY CITRUS MARMALADE P. 34 p(\~tas, l'isottl)~, ~(HlllS & 1Ok'll i:I "CARBONARA" CON CONIGL IO P. 37 "carbonara" with rabbit fish, ll11'ut BIGNOlE CREMA Al T ARTUFO & l)(l1Lltl~ ' P. 53 potato and leek soup Al CIOCCOlATO ch ocolate wIth truffles BRANZINO CON MANDARINO P 70 P. 42 branzino with mandarin cream puffs CRESPEllE IN BROOO OATTERI FRESCHI CON TARTUFO "COMPOSTA" 01 E CREMA Al CAFFE 1-'. 52 crepes in broth PESCE SPADA with truffle P 37 swordfish composition P 26 fresh dates with coffee cream PIZZOCCHERI. BROCCOlETTI FllETTO 01 MAIAlE FRITTEllE 01 FICHI E PATATE E POMPElMO E ARANCE CANOITE: P. 60 pizzoccheri with broccoli P. 41 roast pork loin fig and and potatoes with grapefruit P 65 candied orange fritters POLENTA CON UOVO E TARTUFO GROSSI SCAMPI AROMATICI MEZZI GUSCI CON P. 5 2 polenta with poached P 25 prawns in aromatic MOUSSE Al CAFFE egg and tru f fle cream sauce P. 26 chocolate shells POlENTA E OSEI POllO CON with m ocha mousse P. 19 polenta and game bird CUSCUS AROMATICO P 42 chicken with TORTA GlASSATA RAVIOLI AllA RICOTTA Al CAFFE citrus couscous P. S3 ricotta ravioli P. 2S chocolate ROTOLO 01 CONIGLIO Al CAFFE espresso cake with RAVIOlONE CON TUORlO E P. 22 rabbit rolled with coffee coffee glaze ROBIOlA P. 52 large ravioli with egg yolk SPIEOINI 01 AGNEllO TRIANGOLI AllA and robiola P 22 lamb skewers FRUTT A SECCA P. 66 dried fruit triangles RISOTTO CON BRESAOlA E TORTINO 01 TANGERINO VAlTElLiNA CASERA E ANATRA MARINATA SGONFIOTTI P 60 risotto with bresaola and P. 41 tangerine tart and 01 CASTAGNE vallellina casera marinated duck P. 69 chestnut puffs r RECIPE INDEX DECEMBER 2010

IN THIS ISSUE

APPETLZERS, CAPPELLETTI IN RISOTTO AI FUNGHI STINCHI 01 MAIALE SIDES & BRODO E NOCCIOLE AL FINOCCHIO SMALL PLATES P.70 cappelletti in P.82 risotto with E GAROFANATO broth mushrooms and P 45 braised pork BOCCONCINI 01 CASUNZIEI hazelnuts shanks with fennel ASTICE CON CECI and peppercorns EARANCIA AMPEZZANI RISOTTO CON P.79 casunziei from P.37 lobster. chickpea ZUCCA E SCAROLA DRINKS the dolomites P.39 squash and and orange salad & DESSERTS ClALZONS 01 escarole risotto CAPESANTE CON BISCOTTI 01 MAIS LE MANDORLE PAULARO TAGLIOLINI ALLO P.77 cialzons from CON ZABAGLIONE P.S5 scallops with ZAFFERANO CON ALCALVADOS paularo (friuli) almonds PESTO 01 PISTACCHI P.37 corn cookies CRESPELLE CON P.S5 saffron tagliolini with calvados CAVOLFIORE, CARNE IN BRODO with pistachio pesto INDIVIA zabaglione E SALSA ASPRETTA PA9 buckwheat » TORTELLI » DOLCE MORBIDO P.39 cauliflower crepes with beef CREMASCHI in broth ALL'AMARENA and endive salad P.78 tortelli from P.39 pound cake with tarragon CULINGIONES cremona with cherry jam dressing CON SUGO TORTELLINI filling 01 POMODORO IN BRODO TORTINE 01 P.74 culingiones LATTE E POLENTA LATTUGA E PANE P.70 tortellini with tomato sauce CARAMELLATA P.41 lettuce and in broth P.54 milk and bread quiches PASTA E FAGIOLI caramelized polenta P.49 pasta and beans FISH , MEAT "TURBANTINI" 01 & POULTRY MISTO GOLOSO LATTUGA ROMANA PASTICCIO 01 01 CROCCANTE P.3? lettuce PANE. RAGU, VERZA BOCCONCINI 01 P.82 trio of nut E ROBIOLA with onions and MANZO ALLA BIRRA brittles anchovies P,45 pasticcio with P.53 beer· braised meat ragu. cabbage beef and onions SPONGATA PASTAS, and robiola cheese with smashed P.86 spiced nut tart RISOTTOS, SOUPS POLENTA CREMOSA potatoes » TORTINE AL & POLENTA CON VERDURE CIOCCOLATO MISTO 01 MAIALE. AGNOLOTTI P,45 creamy polenta CAVOLO E PATATE P.54 mini chocolate AL RAGU 01 MAIALE with julienned P.53 roasted cakes in chocolate P.75 agnolotti vegetables and pork shoulder. slab sauce with pork ragu brown butter bacon and sausage ANOLINI IN BRODO RAVIOLI AI CARCIOFI with cabbage and P.7l anolini in broth P.?2 artichoke ravioli potatoes !RECIPE INDEX AN OFF­ NOVEMBER 2010 BROADWAY HIT SINCE 1944!

Authentic Neapolitan Cuisine from the landmark restaurant made fomo lls by Fran k Sinatra

IN THIS ISSUE )}

APPETIZERS, CIOCCOLATO BIANCO GELATINA GELATO CON PISTACCHI AL MIELE E ARANCIA SIDES & SMALL P.39 white chocolate gelato P.39 honey-citrus gelatin PLATES with toasted pistachios with black pepper CARPACCIO 01 PORCINI COOKIES 01 GELATINA AI PINOLI E ERBE CASTAGNE E UVETTA CON MOSCATO E ANICE Po33 porcini carpaccio P.67 chestnut and rai sin PoS9 m oscato-star anise with pine nuts and herbs cookies gelatin PORCINI E RAOICCHIO CREMA FREOOA SPEZIATA MATTONELLE ALLO P.3l porcini mushrooms P.46 spiced chocolate cream CIOCCOLATO E MANOORLE and radicchio P.46 chocolate and almond "CROCCANTE" cakes CON MOUSSE 01 RICOTTA FISH, MEAT P.45 chocolate· nut crisps MELE sCIROPPATE & POULTRY with ricotta mousse ALLA CANNELLA P.3S poached spiced apples BOCCONCINI 01 MAIALE CROsTATA ALLA CREMA with grapefruit CON CAVOLO E PANCETTA 01 CIOCCOLATA CON PoSI pork tenderloin PISTACCHI SICILIANI NUVOLETTE PATSY'S ITALIAN RESTAURANT with cabbage and pancetta P.61 chocolate cu stard tart 01 RICOTTA FRITTA Po39 ricotta puffs with fried ali llfilid I/S tit only one New Yorl? LOCfltio11 CONIGLIO ALLA with sicilian pistachios orange zest CACCIATORA CROSTATINE RIPIENE Po35 hunter's wife's rabbit 01 MARMELLATA SIGARETTE 01 CIALOA AL CACAO 236 W. 56 Street MEOAGLIONI 01 TONNO P.70 little marmalade b~ tw t: cn Broadway and Eighth Avenue) CON GIAROINIERA tarts P.67 chocolate wafer Poss tuna with sauteed cigarettes New York. NY 1001 9 CRUMBLE 01 PERE, vegetables SORBETTO (212) 247-3491 ZUCCA E ZENZERO PoSI sweet pear. butternut CON PANNA MONTATA DRlNKS squash and ginger crumble P.45 chocolate sorbet with ,mri 1/01 /1 ;1/ Atlantic Cil)\ Nj whipped cream and sugar T he Hil to n Casin o Resorr & DESSERTS FIAMMIFERI rose petals ARANCE MARINATE 01 SFOGLIA GLASSATI Boston & T he Boardwalk CON CARAMELLO P.70 glazed puff pastry sTECCHIOI (609 ) 340-7585 BALSAMICO E MERINGHE matchsticks FRUTTA MISTA RICOPERTI P.S8 macerated orange P.42 chocolate covered fruit slices with balsamic-caramel FICHI sCIROPPATI AL skewers LAMBRUSCO CON E'\, lOY TH E HOMEMADE TASTE and meringue GRANITA E ZABAGLIONE TORTA 01 PERE E MIELE 01 EUCALIPTO CON CREMA ARANCINI OOLCI CON Po5S lam brusco-poac hed fig s OF PATSY 'S AT HOME 01 RICOTTA MARMELLATA ALL'UVA with granita and zabagli one P.64 eucalyptus P.62 sweet arancini fill ed FROLLINI honey and pear cake with with concord grape jam ALLA CANNELLA ricotta crema BISCOTTI AI OATTERI P.67 cinnamon-almond P.67 date cookies shortbread BISCOTTI FARCITI GANACHE NERA ALLA NUTELLA E MERINGHE ,ul-.:\arural Pasta Sau e P.62 nutell a cookie Po42 ganache-fill ed chocol ate rur grOtc'"S lJ.7nol1.11l) sa d'Niches cups with meringue

·opatsys.com Glass. The eeo food storage. o o

Ii" Ti l l S ISSeI':

APPETIZERS. SIDES PANSOTTI CON ORECCHIETTE ALLE & SMALL PLATES SALSA DI NOCI CIME DI RAPA P.5T P.45 pansotti orecchiette with broccoli rabe INSALATA CON with walnut sauce UVA E PINOLI SPAGHETTI CON P.27 chicory salad PENNETTE CON CIPOLLA E VERNACCIA with grapes and pine nuts SALSA DI OLIVE P .56 spaghetti with onions P.43 pennette with olive pes to and vernaccia ZUCCHINE ALFORNO TROFIE CON STRASCINATI AI CON PANCETTA PESTO ALLA GENOVESE BROCCOLI P .29 baked zucchini P.42 trofie with genovese P.SS strascinati with broccoli pesto with pancetta TAGLIATELLE AI CARCIOFI E PREZZEMOLO PASTA RECIPES » P.S9 tagliatelle with » '1\ ,:: BUCATINI ALLA GRiCIA artichokes and parsley LINGUINE AL LIMONE P .52 bucatini with guanciale P.34 linguine with lemon BUCATINI FISH. MEAT PENNECON ALL'AMATRICIANA & POULTRY SALSICCIA E 1'.51 bucatini with tomato MERLUZZO o ZAFFERANO and guanciale sauce CON VONGOLE P.35 penne with MALLOREDDUS CON P.27 cod with clam frlgoverre* sausage and saffron SALSICCIA and tomato sauce TAGLIATELLE P.49 malloreddus with POLLO ALLA MENTA CON ASPARAGI sausage P.29 chicken with mint Many benefits to be discovered P.36 tagliatelle SPAGHETTI ALLA pesto. green beans and with asparagus CARBONARA cherry tomatoes TAGLIATELLE P .50 spaghetti carbonara Dishwasher safe 'PAGLIA E FIENO' CON TAGLIATELLE FRESCHE DRINKS & DESSERTS PROSCIUTTO E FUNGHI AL PROSCIUTTO CRUDO CREMA AL KIRSH CON Lid is BPA FREE p .38 'straw and hay' P,48 fresh taglia telle PESCHE CARAMELLATE tagliatelle with prosciutto with prosciutto crudo P.29 kirsch creme anglaise Microwave safe and mushrooms with caramelized peaches SEDANINI AL FORNO » . , , Ikr~ CROSTATA Stackable P.3? baked sedanini with FUSILLI CON DI YOGURT E PERE pancetta and peas CARCIOFI IN ROSSO P.27 yogurt and pear tart ... and more to be discovered ... P.60 fusilli with artichoke THE ROSATO » W,Tri ''t. TO and tomato sauce P.l8 LINGUINE CON MALFADINE CON SALSA DI ACCIUGHE BROCCOLO ROMANESCO P."" linguine P.61 malfadine with with anchovy sauce romanesco caulif10wer and spicy tomato sauce ~Bormioli FATTI IN CASA Rocco Make these four fresh pastas at home and use them in our recipes above.

FRESH "STRAW AND HAY' SWISS CHARD MALLOREDDUS Italian passion. Since 1825. TAGLIATELLE P.62 TAGLIATELLE P.62 PANSOTI'I P.63 P.63

www.bormioliroccousa.com recipe index ./lIly/. JIIUII :> { ;lO}()

IN T HIS ISSUE

Appetizers, Sides POMOOORI SECCHI & Small Plates p. 69 preserved sun·dried tomatoes CAPRESE 01 MELONE POMOOORI VEROI E CETRIOLI CON PESTO LEGGERO p. 67 pickled gree n tomatoes p.4/ melon caprese with and cucumbers a light pesto PRUGNE E MElE CON CANNELLA CARPACCIO 01 MELONE 1'.67 savory plum and apple ALLO YOGURT compote p. 4 1 melon carpaccio with celery and yogurt sauce ROTOLINI 01 MElANZANE p. 68 preserved pepperoncini. CHUTNEY 01 PESCHE E PRUGNE eggplant and zucchini Guarnieri Villa - in the hilh ofFlorence. lhis attractive p. 71 peach and prune chutney SALSA 01 POMOOORO E MANGO 11th century mill house consists ofa 2-story Villa CIPOLLA ROSSA p. 68 savory tomato-mango sauce (320 square meters) with basement and attic; a 2-)·tOl)1 E PEPERONE VEROE p. 66 preserved red onion SALSA PICCANTE 01 POMOOORI gatehouse; and an outbuilding. lhe Villd is renowned for and green pepper p. 69 spicy tomato sa uce its ji-escoes and stones ofRoman origin. Until recent!J I, it CONFETTURA VEROURE MISTE wrlS owned b)1 well-known prlinter Lucifll10 Gt/amieri. 01 MELONE E ZENZERO p. 68 preserved mixed vegetables p. 70 melon and ginger preserves Pastas, Risottos, Soups CURO 01 AGRUMI p. 70 citrus curd &Polenta FARFAllE Al POMOOORO CRUOO FUNGHI PORCINI SOTT'OllO p.25 farfal/e salad ~'/ith fresh p. 68 preserved porcini mushrooms tomatoes

GElATINA 01 MIRTllLi E GRAPPA PACCHERI AllO SPAOA p. 71 blueberry and grappa jelly p.29 swordfish·filled paccheri Vli tll a tomato and herb sauce INSALATA 01 FAGIOLlNI, PISElll E CRESPELLE p. 3.3 green salad with green beans. Fish, Meat peas and crepes & Poultry BRANZINO FARCITI CON INSALATA 01 LINGUA ZUCCHINE E SCAMPI E CIPOllE p.25 sea bass stuffed p. 36 tongue and r ed onion salad ,vith zucchini and shrimp INSAlATA 01 PESCE SPAOA FllETTO 01 MANZO Al PESTO lEGGERO E POMOOORI MISTI p. 27 beef fillet with a light pesta p. 36 swordfish and mixed tomato salad SPIEOINIO'AGNEllO p. 56 lamb skewers INSALATA 01 POllO ARROSTO E PEPERONI GIALll SPIEOINI 01 GAMBERI Historic Florentine Castle. 7his 2,142-squdre­p.36 roast chicken and yellow p 5/ shrimp. prosciutto pepper salad and scallion skewers meter properfJ' is sUITotlllded ~y 1 hectdre oflrlnd Situdted on the slopes dbove Florence, it overlooks the INSALATA 01 SCAMPI, SPIEOINI 01 PESCATRICE PAPAIA E MANGO p. 51 monkfis h skewers with Chidnti mountains, Tuscan sed, and the Arno river p.33 shrimp. papaya and sm oked paprika and parsley /lalley. PrelJiolts owners include Galileo GaMei. mango salad SPIEOINI 01 POllO MElANZANE SAPO RITE CON BATTUTO Al CETRIOlO *prices available upon request p. 67preserved eggplant with p. 51 chicken skewers with chopped olives. capers and parslev cucumber. arugula and olives

MELONE A PAlllNE CON SALSA SPIEOINI 01 SAROE 01 MORE E PISTACCHI p. 56 sardine skewers R.E.Portal ;s a real estate agency specializing p. 4/ melon balls in luxury & historical properties, farmhouses, hotels, with a blackberry and SPIEOINI 01 TONNO MARINATO pistachio sauce p. 56 marinated tuna skewers castles, villas & golf courses. We deliver unsurpassed market intelligence and insight to help you MOSTAROA 01 FICHI p. 70 fig mostarda Drinks & Desserts buy and sell your properties. GHIACCIOLI 01 ANANAS • Exctuslve properties in Florence, Rome, Venice & other cities. MOSTAROA 01 POMOOORI p. 25 pineapple popsicles • Castles in Italy and France. p. 69 tomato mostarda SORBETTO 01 MELONE • Luxury villas and prestigious homes in Italy, France, Spain, PANZANELlAINTEGRAlE AL PEPE NERO New York, Caribbean (Antigua), Costa Rica, Egypt, Cape Verde. p.27 whole'grain bread salad p. 41 melon sorbet with • 4 to S star hotels in Florence, Rome, Venice, Milan, Spain. black pepper • Commercial developments in Milan and Rome. PESCHE Al TEROlOEGO p. 71 peach preserves SUMMER CUP p.22 with teroldego wine ZUPETTE 01 PESCHE Al PEPE Studio d'intermediazione PESCHE SCIROPPATE p. 27 poached peaches in syrup R.E. Immobiliare p. 70 canned peaches in syrup with black pepper [:iii POMOOORI PElATI Al BASILICO Pa olo Tomasini p. 66 preserved tomatoes Via di Montereggi,4 50014 Fiesole (F I)- Ita ly with basil t: +39 05 5 548615 c: +39 346 72 92 506 www.reportaLit info@reportaLit redpe index .lillie :1010

IN THIS ISSUE

appetizers, sides F"RUTTI 01 MARE CON CECI E F"AGIOLINI p.41 & small plates shellfish with chickpeas COZZE IN SALSA and green beans 01 POMOOORO pAO m uss els on POLPETTE CON the half shell with COMPOSTA 01 MIRTILLI tomato sauce p. 3/ meatballs with blueberry compote INSALATA 01 CEREALI ~'ifrrienee tile Jn~,(}• •• INTEGRALI E VERDURE SLOW-ROASTED p.27 whole gra in and PORK SHOULDER vegetable salad p.65 Bm \ IETRI onlinl: 1~ (-9!fO-- ~ 6 INSALATA 01 CRUOITA TROTA CON INOIVIE, p.2S crudite salad CATALOGNA E CA'RCIOF"I p,47rainbow t rout ;V.pIUl1puddingkitchen.COlTI INVOLTINIOI with endive, dandelion SCAROLA CON CAPPERI greens and artichokes E ACCIUGHE P. 50 escarole rolls with VONGOLE CON cap ers and anchovies F"INOCCHIO .E POMOOORINI pastas, risottos, p.44 clams with fenn el soups &polenta and cherry tomatoes CREMA 01 SCAROLA drinks &desserts CON MOZZARELLA CRESPELLE AI P. 47escarole puree with mozzarella LAMPONI E MELE p. 68 raspberr y and CORZETTI CON apple crepes PESTO 01 CICORIA CROSTATA 01 P 48 corzetti with LAMPONI E BANANE Welcome to a New Generation chicory p es to p_72 raspberry and banana tart RISOTTO CON LE • Pro-Ceramic Quality Cookware Since 1875 VONGOLE F"IORI 01 GRAPPA RUTA p. 40 risotto with clams COCKTAIL p_28 F"RAGOLE GELATINATE • Non-Teflon exclusive CERAMIC@ coating SPAGHETTINI IN E GELATO F"IOR 01 LA TTE CREMA 01 F"AVE p. 27 strawberry gelatin p. 25 spaghettini with and fior di lalle gelato fava bean puree MARMELLATA 01 ZUPPETTA 01 COZZE LAMPONI ALLA PUGLIESE p. 71 raspberry j am p. 44 apulian capunti wi t h mussels in a SORBETTO AL CAF"F"E tomato'saffron broth IN COUPELLE p. 25 coffee sorbet fish, meat in tuile cups

&poultry SORBETTO 01 F"RAGOLE CALAMARI RIPIENI CON SALSE 01 F"RUTTI ALLA GRIGLIA 01 BOSCO p. 27 grilled st uffed p. 68 strawberr y sorbet ca lamari with berry sauces

COSCIA 01 CONIGLIO SOUF"F"LES AI LAMPONI RIPIENA p, 6B raspberry souffles p. 47 chicory and apr icot stuffed rabbit le gs TARTELLETTE AI LAMPONI COZZE ALLA MARINARA p.67 small Available at: www.GOCOOKWARE.COM Tel: 631-235-2424 p. 44 mussels marinara raspberry tarts Exclusive U.S. Representative: GoCookware, Ltd. Division of Nova Marketing, LLC recipe index lHay .'2011!

IN THIS ISSUE

appetizers, sides TAGLIATELLE CON &smal l plates CARCIOFINI E GAMBERI p. 36 tagliatelle with baby ANTIPASTO 01 artichokes and shrimp RICOTTA OVINA E NASTRI01 VEROURA fish, meat p.23 sheep's milk ricotta and vegetable ribbons & poul try GALLINA AL MARSALA CARCIOFINI CON p. 64 cornish hens with GRANA PAOANO marsala p. 36 baby artichokes with grana GAMBERI AL SALTO padano cheese E POMOOORINI AI PI NOLI P. 23 sauteed shrimp CARCIOFINI FRITTI with cherry tomatoes p. 34 fried baby and pine nuts artichokes PISCI SPATA A'GHIOTTA TREVISANA GRIGLIATA p. 64 sicilian swordfish p. 47 grilled treviso Bu , VIET RI online 1-8 8-940-7586 radicchio TAGLIATA 01 MANZO AL SALE CON TREVISANA pastas, risottos, P 44 salt-baked www.plumpuddingkitchen.com beef tagliata with soups & polenta treviso radicchio PACCHERICON GAMBERI E LENTICCHIE trave l listings p, 7! paccheri CONEGLIANO­ with shrimp and lentils OUR REN OWN CO VALOOBBIAOENE TAGLIATELLE p,20 COOKING SCHOOL ALLA TREVISANA GALLI POll P. 44 tagliatelle p.56 PRESENTS A CO MPREHENSIVE with treviso radicchio MARSALA ENGLISH LANGUAGE CULINARY TAGLIATELLE ALL'UOVO p. 64 CON PEPERONI ROSSI EXPE RIE NCE IN MIL ANI p.23 tagliatelle PONZA with red peppers p. 73

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IN THIS IS SUE

appetizers, sides VELLUTATA DI ASPARAGI p. 59 & small plates asparagus soup ASPARAGIAL with fried eggs CARTOCCIO p. 59 asparagus ZITI AL GRATIN in parchment CON CIME DI RAPA p. 27 baked ziti ASPARAGI CON CAPRINI with broccoli rabe E SALSA DI RUCOLA p. 5 9 asparagus fi sh, meat with goat cheese and arugula sauce & poultry ABBACCHIO - -· 1 ASPARAGIDIBASSANO ALLA ROMANA p. 33 white asparagus p. 29 roman -style with hard-boiled roast lamb egg sauce AGNELLO AGLI AROMI ~,'te1'jgllee tIw macfiB. ·· INSALATA DI CRESCIONE p. 71 roast lamb CON PANCETTA with herbs E UOVA 01 QUAGLIA p. 27 watercress salad CARRE DI MAIALE -Vn U\ VIETRl online j.R8 ·9-10.7586 with pancetta MARINATO p. 68 and quail eggs marinated rack of pork WvAv.plumpuddingkitchen.com POLPETTE DI fAGIOLI CONIGLIO ARROTOLATO ROSSI IN SALSA p. 72 roasted rabbit with PICCANTE p. 52 rabbit liver, prosciutto red bean mea tballs and marjoram with spicy sauce GALLO CON RIPIENO POLPETTE DI VERDURE DI FEGATINI p. 68 roast CON FONDUTA p. 52 liver-stuffed chicken vegetable croquettes with fonduta MANZO LARDELLATO p_68 lardo-studded POLPETTE DI ZUCCA roast beef CON TRITO DI PISTACCHI p_56 pumpkin balls POLPETTE DI AGNELLO with chopped pistachios E DOPPIA CREMA p. 52 lamb meatballs QUICHE INTEGRALE with double cream Gourmet P 60 asparagus quiches with whole-wheat crust POLPETTE DI MANZO Cheese p_56 meatballs with fen­ RADICCHIO, CAVOLFIORE nel and radicchio salad Club E SALSA DI ACCIUGHE p. 25 radicchio and POLPETTE DI VITELLO cauliflower with CON CARCIOFI E CAROTE anchovy dressing p. 51veal meatballs with artichokes and carrots pastas, risottos, SPINACINO DI soups & polenta VITELLO FARCITO p. 7f stuffed veal roast CREMA 01 ASPARAGI BIANCHI CON BIGNE TRIGLIE TRIFOLATE FRITTl p.34 CON LE COZZE p. 25 white asparagus soup red mullet with mussels, with parmigiano­ garlic and parsley reggiano fritters

PENNE ALLA RICOTTA drinKs & desserts CON ASPARAGI BANANE GLASSATE CON p_64 penne with GELATO E CIOCCOLATO ricotta and asparagus PICCANTE p. 27 caramelized bananas RAVIOLONI CON with vanilla gelato and CONIGLIO p. 37 spicy chocolate sauce rabbit ravioloni GELATINA DI TANGELO RISOTTO CON VONGOLE p.25 tangelo gelatin E ASPARAGI p. 64 risotto with NEGRONI SBAGLIATO clams and asparagus p.23 "mistaken" negroni recipe index jllr/.IIIII·.lj/ji'/J I'IIIII"Y .:Wf()

IN THIS ISSUE

appetizers, sides & small plates INSALATA OIINOIVIE CON SALSA 01 NOCI p. 29 endive salad with walnut sauce MISTO TIEPIOO 01 F'ARRO CON VERDURE p.31 warm farro with winter vegetables pastas, risottos, soups &polenta CREMA 01 F'AGIOLI E ORZO p. 50 cannel/ini bean puree with barley F'ARF'ALLE AL LIMONE CON ROSMARINO E SCAMORZA p.34 farfal/e with lemon, rosemary and scamorza F'USILLI AGLI AGRUMI p.33 fusilli with citrus LENTICCHIE IN VELLUTATA CON CROSTINI E SCAROLA p. 49 pureed lentils c:rajmJtiertee tIte ~... with croutons and escarole SPAGHETTI ALL'AROMA 01 ARANCIA p.34 spaghetti scented with orange -Vsu VIETRlonline J-888-9411-T, , TAGLIATELLINE AL CACAO E NOC I p.37 cocoa and walnut tagliatelline vw.plumpuddingkitchen.conl TRENNEALSALMONEEARANC~ p.33 trenne with salmon and orange VELLUTATA 01 CAROTE CON POLPETTINE 01 PESCE p. 52 carrot puree with monkfish meatballs VELLUTATA 01 CAVOLF'IORE p. 50 cauliflower puree VELLUTATA 01 PATATE E CRESCIONE p. 50 potato and watercress soup VELLUTATA 01 ZUCCA CON COZZE p. 52 pumpkin puree with mussels flsh, meat & poultry ROMBO SU SALSA AL POMOOORO p. 31 turbot with tomato sauce STUF'ATO 01 VITELLO E VERDURE p. 29 veal stew with vegetables drinks &desserts CANTUCCI ALLE MANOORLE CON VIN SANTO p.29 crisp tuscan almond cookies with vin santo F'ILLO TRIANGOLI p. 69 pear and pistachio phyllo triangles F'R ITOLE 01 RISO p. 70 rice fritters F'RITTELLE RUSTICHE p. 66 rustic fritters LUNETTE RIPIENE p. 69 marmalade-filled "little moon" fritters MELE IN CATAIF'I p. 66 apples in kataifi PERE CON ROBIOLA E MIELE p. 31 pears with fresh robiola and honey SGONF'IOTTI p. 69 cornmeal puffs SPAETZLE OOLCI p.73 sweet spaetzle SPIEOINI FRITTI p. 70 fried fruit skewers ------

IRECIPE INDEX DECEMBER 2011

LA CU Cl NA ITALIANA - STATEMENT OF OWNERSHIP

10 • DECEMBER 2011 fRECIPE INDEX NOVEMBER 20ll

APPETIZERS, PASTAS, STINCO AFFUMICATO SIDES & RISOTTOS, ARROSTO IN SMAll PLATES SOUPS & SALSA BOURBON POLENTA P.45 braised smoked BIANCHI 01 SPAGNA pork shank in IN PURE CON BUCATINI Al bourbon sauce TUORlO. TARTUFO RAGU 01 MAIALE E NERO E FUNGHI FINOCCHIETTO TRANCETTI 01 P.GO butter beans P.34 bucatini with SAlMONE CON with egg yolk. pork and fennel ragu SALSA AlLA VODKA black truffle and PAZ salmon with mushrooms GNOCCHI 01 PANE vodka sauce and E PRUGNE CON caviar BORlOTTIOI MAIALE E SliVOVITZ LAMON CON P,4S bread and DRJNKS AGRUMI E MEtA prune gnocchi & DESSERTS P.G3 cranberry beans with plum brandy with citrus and apple CAPPUCCINO 01 and pork CIOCCOLATA CALDA CANNElliNI RISOTTO CON Al PROFUMO 01 IN FONOUTA UVA MARINATA CAROAMOMO CON ROBIOLA AlPORTO P.71 hot dark P.60 cannellini beans P.S6 risotto with chocolate with in fonduta with port-soaked grapes cardamom robiola cheese CIALDINE 01 trancetti SFOGLIA CON di salmone SPUMA 01 con salsa FEGATINI Al alia vodka COGNAC P.42 P.42 chicken liver mousse with cognac FAG lOll NERI CON RAGU 01 ANATRA P.64 black beans with duck ragu FONOUTA 01 FORMAGGI AlLA GRAPPACON PANE ALlE NOCI P.42 cheese fondue with grappa and walnut bread GRATIN 01 PANE. LATTE E FONTINA F.69 bread gratin TORTELLI 01 FLAN DOLCE with fontina cheese CONIGLIO 01 CANNElLINI E SPINACI CON RICOTTA INSALATA 01 P.3 rabbit and ECACAO FINOCCHI spinach tortelli P.64 sweet torte E CIPOLLA ROSSA of cannellini beans. P.30 shaved fennel. FISH, ricotta and cocoa red onion and celery MEAT & powder salad with salami POULTRY GELATO AL RUM RAGU 01 CARRE CON MANGO NEI CASTAGNE E 01 MAIAlE GUSCI 01 BRISEE FINFERLI AL LATTE P,4S rum gelato P.29 chestnut 01 CAPRA and caramelized and chanterelle P.69 pork mango in a mushroom ragu roast braised in hazelnut tart shell goat's milk SARTU POLENTA P.27 neapolitan FILETTIOI CREMOSA rice timbale ORATACON CON LATTE VONGOLE FREOOO VELLUTATA OILATTE P.32 sea bream P.7! creamy sweet CON VERDURE with clams polenta with P.69 creamy cold milk vegetable soup LOSANGHE 01 SGOMBRO RISO E LATTE ZOLFINI CON CON SALSA CREMA 01 CARCIOFI 01 MELEAL P.71 rice pudding E GRISSINI CALVAOOS SFOGLIATINE ALLA P.63 zolfini beans P.45 mackerel CREMACOTTA with artichoke puree with apple and P.71 cooked cream and breadsticks calvados sauce pastries r RECIPE INDEX CHECK IT OUT SEPTEMBER/ OCTOBER 2011 oin La Cucina Italiana t the aratoga Wine F d and Ferrari Festival APPETIZERS. SIDES RIGATONI CON CREMA Editor in chief Michael Wilson, wine and spirits editor Ian Wolff, and New York City & SMAU PLATES 01 MELANZANE restaurateur and sommelier Joe Campanale are hosting a one-of -a kind wine INSALATA CON UVA P.81 rigatoni with eggplant puree P.3 I arugula salad tasting seminar, Wonders from the Andent World: Anfora Wine, Adventurous with grapes RISOTTO CON INolVIA E MELA ROSSA Italian winemakers are rediscovering the art of aging wine in anfora vessels, "PARMIGIANA" 01 PORCINI P.38 risotto with frisee and red apple a craft that dates to the dawn of winemaking, Made in an entirely natural process P.'12 porcini mushroom parmesan SPAGHETTI AGUO, OLIO that uses no machinery E PEPERONCINO or additives, anfora wines PASTAS. RISOTTOS. P.58 spaghetti with garlic. SOUPS & POLENTA olive oil and chile pepper are worlds apart, capturing BIGOLI CON t:ANATRA SPAGHETTI CON P.88 bigoli with duck ACCIUGHE. aromas and flavors ERBE E LlMONE ElICHE CON lost by conventional SALSA 01 SAN MARZANO P74 spaghetti E ORTAGGI AROMATICI with anchovies, herbs techniques, Join us on P.65 pasta w ith fresh and lemon Saturday, September10th plum tomato sauce SPAGHETTI CON FARFALLE CON RAGU I PEPERONI in Saratoga Springs, New VEGETARIANO P.II0 spaghetti with York,for a presentation P.S3 farfalle with peppers vegetable ragu SPAGHETTONI CON and guided tasting of FUSILLI CON MOLLICA E POMOoORO SPADA E MELANZANE P,56 spaghettoni with these beguiling and truly P.75 fusilli with breadcrumbs and tomato swordfish and eggplant SPAGHETTI CON LASAGNETTE POMOoORI AL FORNO FRESCHE CON TOCCO P.66 spaghetti with oven 01 PORCINI roasted tomatoes P.S2 fresh lasagna TAGLIATELLE AL with a touch of porcini BURRO E SALVIA LlNGUINE P.5!) butter and CON LE COZZE sage tagliatelle P.GO linguine TAGLIATELLE AL with mussels RAGU 01 aUAGUE LINGUINE CON P.87 tagliatelle with POLPA FRESCA quail ragu IN oAoOLATA P.69 linguine with fresh TAGLIOLINI AL chopped tomatoes BURRO TARTUFATO P.57 tagliolini with LlNGUINE CON truffle butter SAN MARZANO E ERBE TAGLIOLINI ALL'UOVO P.72 linguine with plum CON PASSATA tomatoes and herbs FRESCA CASALINGA P.64 fresh egg tagliolini MAFALolNE with homemade AL RAGU 01 CONIGLIO tomato sauce PSg mafaldine with rabbit ragu TORTIGLIONI CON SALSA 01 PELATI MALLOREoDUS P.68 tortiglioni with CON ORTAGGI MISTI tomato sauce .n, p.n malloreddus with mixed vegetables TROFIE CON FAVE bPI (5 of authen tic fRESCHE E BOTTARGA I p . ted Italian MEZZIPACCHERICON P.77 trofie with fresh fava POMOoORINI ClLlEGIA coHee & espresso ALLA MARINARA beans and bottarga avolJable; promptl)' P.67 mezzi paccheri FISH. MEAT & ,hipoed right (0 with cherry tomato POULTRY marinara sauce yow home or office. BOCCONI 01 SALMONE !'\Iealso (eo[Ure an PAPPAAL CON BROCCOLETTI POMODORO exten,IVe online 1'.33 salmon bites P.41 tomato and with broccoli cotolog ofespresso bread soup CONIGLIO machines. PAPPARDELLE CON CIPOLLINE u... cod. LCM 0 15 &nd stove top pots. AL RAGU 01 BORETTANE save 15% coHee grinders, CINGHIALE P.36 rabbit with new cups, accessories P.86 pappardelle with potatoes and cipollini off Miscela d'Oro wild boar ragu onions and much more! Italian espresso PENNE CON ClME DRINKS 01 RAPA E STRACCHINO beans, grinds & DESSERTS P.34 penne with broccoli or pods. rabe and stracchino CRESPELLE ALLA Oft .jJ.itbtough lO:1fflOll RICOTTA E PENNE CON PEPERONI FRUTTA SECCA ARROSTITI 1'.38 crepes filled P.76 penne with with sweet ricotta roasted peppers and pistachio r RECIPE INDEX JULY/ AUGUST 2011

IN THIS ISSUE

APPeTIZERS, FISH, MEAT "ROSE" 01 & NASEllO Al VAPORE SIDES & POULTRY CON ARUGULA SMALL PLATES CANNOllCCHI E P.30 steamed hake AlBICOCCHE CREMA 01 FAG IOU "roses" with arugula All'AGRO P.37 razor clams with P.66 pickled apricots roasted tomatoes SPIEOINI 01 COZZE and bean puree E CAPESANTE BRESAOLA P.38 mussel and All'OllO CONTROFllETTO scallop skewers AROMATICO CON SALSA 01 MElE P.28 bresaola with E CIPOllE FRITTE SPIEOINI 01 SEPPIE E herbed olive oil P.45 grilled sirloin FINOCCHI with golden delicious P.32 squid and fennel BURGHUL skewers TIEPIDO CON apple sauce POMOOORI E OLIVE and onion rings TARTUFI MARINATI SUlLA PASSATA P.29 warm bulgur ENTRECOTE, MINI Pallini Limoncello is made from with tomatoes VERZE RIPIENE P.37 marinated venus and olives E SALSE 01 clams with fresh CIPOlLE ROSSE tomato puree the finest lemons in the world, MARMELLATA 01 grilled rib-eye AlBICOCCHE CON P.50 UMICO 01 MOLLUSC HI grown on the lush hillsides of lE MANOORLE with stuffed cabbage ECUSCUS P.66 apricot and and red onion confit PAO shellfish with Italy's picturesque Amalfi Coast. almond marmalade FllETTO 01 MANZO, couscous MOSTAROA SFORMATO 01 BROCCOLI E SALSA DRINKS 01 AlBICOCCHE & DESSERTS A premium liqueur, with a smooth P.71 apricot OLANOESE mostarda P.46 grilled beef BAVARESE citrus taste - Pallini Limoncello tenderloin w ith 01 AlBICOCCHE PANINI RIPIENI broccoli sformato P.65 apricot is delicious served alone (neat ARROTOLATI and hollandaise sauce bavarian cream P.34 fresh tomato rolls and chi lled) or used to impress spinaci gratinati PATATINE FRITTE con pecorino guests, as a unique ingredient in P.49 thick cut fries e pinali P.29 creative cocktails. PESTO AI DUE POMOOORI P.20 two-tomato www.pallini.us pesto PESTO 01 L1MONE E OLIVE P.20 lemon, basil and olive pesto PESTO 01 PEPERONI P.20 red pepper pesto FIORENTlNA, CREME SPINACI GRATINATI VERDURE GRIGlIATE CARAMEL 01 CON PECORINO E SALSA 01 AlBICOCCHE "------­ E PINOLI FINOCCHIO P. 6~ apricot creme P.29 spinach gratin PA5 grilled caramel with pecorino porterhouse steak and vegetables with " CASTAGNOlE" toscano and pine nuts 01 AlBICOCCHE fennel sauce PASTAS, P.72 apricot fritters RISOTTOS, SOUPS FLANK STEAK ( y; /~ . CON TORTINO CROSTATA 11''''' & POLENTA 01 ZUCCHINE E AlLA RICOTTA l/lI0/I(fl((1 FUSILLI Al BAGNET ROSS CON AlBICOCCHE P.7l ricotta tart /),N/!IY PECORINO E MENTA P.46 grilled flank P.29 fusilli with two steak with zucchini with apricots I 1""1'i,lIl, /IfIll pecorinos and mint tortino and GELATO 01 ,q/ 6/1,,,,/N I"Nllh " ;It MALLOREOOUS, piedmontese ALBICOCCHE ~# ;'/IIIt~'F/ 1(0//l1/t11l'''11 SEPPIE E BOTTARGA tomato sauce NEI MEZZI FRUTTI AL 1"'''1{, ~//(""Ih /uwf/ P.33 malloreddus GRATIN 01 CIOCCOLATO with squid and CAPESANTE P.72 ohocolate­ bottarga P.38 sca llop gratin dipped apricots PASTA CON RAGU NOOINO 01 VITELLO with apricot gelato 01 SCAMPI AllE ERBE MISTE P.3l pasta with P.30 veal chops with L1MONCELlO langoustine ragu fresh herbs and P.22 SPAGHETTI tomatoes lIQUORE 01 ALBICOCCHE AlLE VONGOlE PESCE SPADA CON P.37 spaghetti POMOOORI E COZZE P.65 apricot with clams P 33 swordfish with liqueur tomatoes and mussels

Pallini Limoncello. 26%ABV, Imported by Ca lie Bmnds. NewYo rk. NY. Drink fasl1lonably Dri nk • ':: DER ICK WILDMAN 8< SONS. LTD

r RECIPE INDEX MAY/JUNE 2011

IN THIS ISSUE

APPETIZERS. PASTAS. SIDES & RISOTTOS. SOUPS SMALL PLATES & POLENTA INSALATA 01 JOTA CARCIOFI CON P.29 friulian bean PESTO 01 OLIVE and sauerkraut soup P.32 artichoke salad with green TAGLIATELLE ALSUGO olive pesto AROMATICO SALSA AGROOOLCE 01 RABARBARO OIRABARBARO P.39 tagliatelle P.50 PER FORMAGGI with rhubarb P.4-2 savory rhubarb and fresh dill compote for cheese CANNOLICCHI CREMA BRULEE ZUPPETTA AGLI AGRUMI CON CON FIT 01 SALSA AGROOOLCE P.54 razor clam crudo RABARBARO AGROPICCANTE OIRABARBARO with citrus and chile PA5 rhubarb OIRABARBARO P.39 sweet and creme bri:J!ee with PERARROSTI sour rhubarb soup CAPESANTE rhubarb confit P.42 spiced CRUDE CON OLIO rhubarb chutney ZUPPETTA 01 TANGERINO CROSTATA CREMOSA for roast pork FRUTTIOI P.50 diver sca llop OIRABARBARO MARE E ASPARAGI crudo w ith P.46 rhubarb SALSA OELICATA P.32 shellfish and tangerine oil layer cake OIRABARBARO asparagus soup PER VERDURE FARAONA BRASATA KAISERSCH MARREN P.42 rhubarb dip FISH. MEAT CON RABARBARO BRUNO CON UVETTA for vegetables & POULTRY E ClPOLLE ROSSE P.72 chocolate-raisin P.42 braised guinea kaiserschmarren SALSA DUO 01 BRANZINO hen with rhubarb PROFUMATA and red onions MATTONELLA OIRABARBARO CRUOO CON I;IISCOTTI PER OOLCI P.54 black bass crudo FLUKE CRUOO CON SABLEE P.42 rhubarb-ginger with sunflower seeds ALGA SPAGHETTI P.72 chocolate. nut compote for desserts and with pine nuts P.50 fluke crudo and butter cookie loaf with haricot de mer MERINGHE E CREMA GAMBER I TANDOORI 01 CIOCCOLATO CON RISO P71 floating islands ERABARBARO in chocolate cream P.44 tandoori shrimp with crispy MOUSSE 01 RISO rice and rhubarb CON FRAGOLE P.32 vanilla rice TARTARA 01 mousse with SGOMBRO strawberries CON CAVIALE P.50 mackerel PICCOLI ROMBI tartare with caviar ALGIANOUIA P.6S chocolate- TRIGLIE E hazelnut diamonds FRITTELLINE 01 FAVE P.34 pan-fried mullet TORTARICCA with potato and CON FRUTTA SECCA fava bean pancakes E OISIORATATA P.6S rich chocolate DRINKS cake with nuts and & DESSERTS dried fruit BISCOTTI E GELATO AL CIOCCOLATO P.6S chocolate- orange gelato sandwiches

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IN THIS ISSUE

APPETIZERS, VERDURE E SALSA TROFIE OLIVE NELL'UMIDO SIDES & YOGURTNEL E SFILACCI 01 SEPPIE SMAll PLATES CARTOCCIO 01 CONIGLIO P.64 stewed squid P.68 vegetables in P.40 trofie with and olives with fava BARZOTTE, parchment with shredded rabbit SU VERDURE bean puree yogurt sauce COTTE E CRUDE, ZUPPETTA POLPETTE 01 PESCE EUOVA 01 BIETOLE NEL CARTOCCIO P.23 romaine salad PASTAS, E OLIVE TAGGIASCA E RISO BASMATI with grilled onion. RISOTTOS, SOUPS P.63 swiss chard and P.67 monkfish balls potatoes and gently & POLENTA taggiasca olive soup with tomatoes and boiled eggs olives in parchment LlNGUINE FRITTATE CON IN ZUPPA 01 MARE FISH, MEAT ROMBO E ZUCCHINE ZUCCHINE ALLA P.32 linguine with & POULTRY P.35 pan-seared MENTA clams in seafood » AGNELLO ARROSTO turbot with zucchini P.23 individual broth ALLA VIOLETTA ROTOLO 01 frittatas with zucchini P.37 roasted lamb and mint salad MINESTRA 01 FARRO CONIGLIO FARCITO E CAVOLFIORE w ith edible violets AGLI ASPARAGI FRITTO MISTO P.35 cauliflower soup COSCE 01 P.46 rabbit roll 01 OLIVE RIPIENE with farro CONIGLIO CON FIT stuffed with P.59 mixed olives. P.40 rabbit confit asparagus stuffed and fried OLIVE CON SAUTE 01 FEGATO FUSI 01 POLLO SOGLIOLE IN SAOR INSALATA P.64 ~auteed liver ALLIMONE P.31 sweet and AROMATICO w ith olives over NEL CARTOCCIO sour sole CON CONIGLIO polenta P.67 chicken with Introducing ... P.45 rabbit and lemon and OLIVE NELLE herb salad » parmigiano-reggiano DRINKS ORECCHIETTE CON & DESSERTS La Cucina Italiana's TORTINO BROCCOLI E RICOTTA in parchment 01 FAVE P.63 orecchiette ETNA'S REVENGE CON OLIVE GAMBERI, CALAMARI with broccoli. olives EASPARAGI P.lS monthly P.59 fava bean and ricotta salata NEL CARTOCCIO FLAN 01 LATTE tortino with warm P.6 shrimp. squid CON FRUTTA FRESCA olives "QUASI sweepstakes! CARBONARA" and asparagus in P.24 vanilla custard UOVA AL TEGAMINO CON BRESAOLA parchment with fresh fruit CON GELATINA P.24 pasta carbonara 01 AGRUMI HAMBURGER MACEDONIA made with bresaola 01 CONIGLIO P.23 pan fried ESOTICA E GUANCIALE CON RICOTTA Visit our website regularly RISOTTO CON eggs with celery P.46 rabbit and AL PEPE and citrus salad RAGU 01 CONIGLIO for exciting new prizes. ALCOLTELLO guanciale burgers P.35 papaya, UOVA IN CAMICIA, P,4S risotto with pineapple and mango SU CREMA FREDDA zucchini and rabbit salad with spiced GO TO 01 MELANZANA ragu fresh ricotta P.24 eggplant puree WWW.LCIMAG.COM with poached eggs TORTELLI GIALU MELA E LAMPONI CON ZUCCHINE NEL CARTOCCIO TO REGISTER. NEL CARTOCCIO CON GELATO P.72 saffron tortelli P.72 apples in with scamorza parchment with , 0 chase necessary. Void where prohibited. Open to legal and zucchini in raspberries and residents 0 ti'e fifl United States and D.C. age 18 or older. parchment gelato

http:// Visit LClMAG.COM to sign up for our RECIPE OF THE WEEK. . and a different La Cueina recipe will be delivered straight to your inbox every week. for free. RECIPE INDEX1 JANUARY / FEBRUARY 2011 AN OFF­ BROADWAY HIT SINCE 1944!

PASTA FRESCA CON DRINKS Authentic Neapolitan Cuisine PISELLI E MANDORLE & DESSERTS » P.51 fresh pasta with chiles. peas and ARANCE fi'0171 the landmark restaurant CON RISO DOLCE almonds ALLATTE made fiwwus by Frank Sinatra PENNE INTEGRALI E VANIGLIA CON BROCCOLO P.39 vanilla rice ROMANO pudding with P.45 whole-wheat sweet orange slices penne with and orange syrup romanesco broccoli ARANCE RISOTTO NEL SORBETTO MANTECATO E CON CIALDA TOPINAMBUR CROCCANTE P.45 jerusalem P.40 fresh orange artichoke risotto sorbet with almond lace cookies TAGLIOLINI CON VONGOLE E ARANCIA BROCCOLI CARAMELLATA P.3S tagliolini with CON MANDORLE clams and broccoli P.33 caramel-dipped J1II T HIS ISSUE oranges with ~> FISH, MEAT & toasted almonds POULTRY PETIZERS. FRITTATA "FRITTATA" DI PAN ES& DI RISOTTO CON ARANCE NEL PETTO BRIOCHE ZUCCA E ZOLA D'ANATRAAI P.72 baked brioche LLPLATES P.71 risotto frittata CARCIOFI with butternut squash >P.39 orange FRITTATADI and gorgonzola marinated duck with RICOTTA, artichokes PERE E CANNELLA INSALATA TIEPIDA P.72 ricotta, pear DI FARRO ARANCE SUI and cinnamon frittata P.35 warm farro GAMBERI A VAPORE salad with vegetables CON COSTE STU FATE GIANDUjA and chives P.40 steamed shrilTlP P.lS chocolate­ with wilted swiss hazelnut spread "MOSTARDA" DI chard and fresh MOUSSE CON PERA SEDANO E CAROTE oranges PA.5 ce lery and EVINO COTTO carrot mostarda INVOLTINI DI LONZA P.46 grana padano CON ERBETTE E mousse with TORTELLI FRITTI ClPOLLOTTI pear and vi no cotto ALLA FRUTTA P.51 pork involtini P.26 fried apple and with chard and spring MOUSSE DI pear tortelli CIOCCOLATO onions PICCANTE PATSY'S ITALIAN RESTAURANT PASTAS, PESCATRICE CON NOCCIOLE RISOTTOS. SOUPS GRATINATA P,51 spicy You 'if find liS rtt on6' olle New YO/·k location & POLENTA EASPARAGI chocolate mousse P.5l spicy herbed with hazelnuts ARANCE NEL monkfish with RISOTTO RICOTTA DOLCE 236 W. 56 Street MANTECATO asparagus AL LlMONE (ber'wee ll Broadway and Eigh rh AYl:llue) CON BISCOTTINI ALL'OLIO DI SALMONE New York , NY 1001 9 ROSMARINO CON ORTAGGI P.35 sweet ricotta P.39 risotto with IN CARPIONE with lemon orange zest and P.SS salmon with and cats' tongues (212) 247-3491 rosemary oil vegetables in carpione cookies nlld now ill Atlantic Cit)'. N/ FUSILLI (:OL BUCO ALRAGU The Hilton Casino Resort NAPOLETANO Boston & The Boardwalk P.lO fusilli col buco with neapolitan ragu (609) 340-7585 LASAGNE CON RAGU DI VERDURE P.46 lasagna with ENJOY THE HOMEMADE TASTE vegetable ragu OF PATSY'S AT HOME "MARGHERITE" CON CREMA DI CECI P 52 spicy spinach­ ·cotta ravioli with 'ckpea puree

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APPETIZERS, SIDES PASTA AL SUGO FISH, MEAT & & SMALL PLATES TOMATE POULTRY DOLCE E PICCANTE FILETTO DI CERVO E PURE ANTIPASTO DI P.36 pasta with sweet PICCIONE AL ROSA, and spicy tomato sauce DI RAPE AL LlMONE FINOCCHI E ARANCE P.53 venison tenderloin P.47 squab in PENNE CON SEPPIA with turnip puree currant sauce with E FAGIOLI and fried lemon zest fennel and orange P.36 penne with POLPETTINE DI squid and beans CINGHIALE CON pATE DI aUAGLIE P.64 quail pate INSALATA D'INVERNO, RAVIOLI DI MORTADELLA CASTAGNE E MELAGRANA SALMONE MARINATO E PISTACCHI P.50 boar meatballs with CON ARANCE, P.66 mortadella and winter salad. chestnuts INDIVIA E LITCHI pistachio ravioli and pomegranate P.65 cured salmon RISOTTOAL salad with endive. ROMBO E BROCCOLO NEBBIOLO CON orange and Iychees CON ARACHIDI LOMBATA DI CERVO P.34 turbot with broccoli TRIANGOLI CON P.47 red wine risotto and chopped peanuts COTECHINO. with venison tenderloin SPINACINO DI VITELLO MELA E CAVOLO RIPIENO DI CAPPUCCIO TRENETTE CON SALSICCIA E ZUCCA P.64 cotechino GUANCIALE. CIPOLLE E P.70 squash-and-sausage- sausage. apple and stuffed veal roast cabbage triangles BROCCOLO ROMANO P.40 trenette DRINKS & PASTAS, RISOTTOS, with guanciale. DESSERTS SOUPS & PIZZA onion and broccoli BOMBARDINO CAPPELLETTI DI VELLUTATA DI P.24 FAGIANELLA IN CAVOLFIORE GUAZZETTO DI UVA SEMIFREDDO DI CON CAVOLINI P.47 pheasant cappelletti CIOCCOLATO CON FRUTTI P.38 cauliflower puree with savory grape sauce DI BOSCO E PISTACCHI with brussels sprouts CRISTALLIZZATI GARGANELLI CON P.73 chocolate semifreddo CREMA DI ZUPPA DI CODA with berries and SCAROLA. BROCCOLI DI BUE CON sugared pistachios E PROSCIUTTO GNOCCHETTI P.69 garganelli with DI PANE STRUDEL DI MELE escarole. broccoli P.43 oxtail soup P.33 apple strudel with and prosciutto with gnocchetti raisins and pine nuts

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P.53 venison tenderloin with turnip puree and fried lemon zest f RECIPE INDEX NOVEMBER 2012

APPETIZERS, SIDES ,r.JJ.' · & SMALL PLATES i" ~ - ,­ CALAMARI STUFATI CON FAGIOLI CANNELLINI P.38 braised squid and beans L1NGUINE CON ARROSTO 01 GOUJON 01 DRINKS FINOCCHI ARROSTITI UMIDO 01 MERLUZZO STORIONE ALLE ERBE SOGLIOLA OORATI & DESSERTS E GRANA PAOANO ALPOMOOORO CON FINFERLI AL MAIS P.37 pan-roasted P.37 linguine with P.74 roast sturgeon P.7 4 fried sole CROSTATA 01 fennel with grana tomatoes and cod with herbs with artichoke puree PERE E CREMA padano cheese and chanterelles and crispy leeks AL CARAMELLO TORTELLI 01 ZUCCA P.78 pear and PETTO 01 SCORZONERA CON CREMA 01 BOCCONCINI 01 caramel cream tart ANATRA WRAPPEO IN CRISP FONTINA E SPINACI MAIALE CON FAGIOLI E PERE ARROSTITE PROSCIUTTO P.40 squash tortelli E RAOICCHIO FRITTELLE 01 P.16 with spinach P.39 duck breast P.77 pork with beans with roasted pears MELE E MIELE and fontina cream and radicchio P.38 apple fritters PASTA, RISOTTO, with honey SOUP & POLENTA FISH, MEAT STINCO 01 VITELLO CREMA 01 CECI ALFORNO BUCATINI ALLA & POULTRY CON GAMBERI CON TOPINAMBUR WARM LATUR RICOTTA CON CAPPERI ARROSTO 01 CONIGLIO E PATATE E CASTAGNE IN PARCHMENT E OLIVE CON PERE E ALMARSALA P.70 braised WITH CHOCOLATE­ P.36 bucatini SALSA AL BARBERA P.70 chickpea puree veal shanks with OLIVE OIL with ricotta, capers P.77 roast rabbit with with shrimp jerusalem artichokes SAUCEANO and olives pear and barbera sauce and marsala potatoes and chestnuts CHARREO BREAO P.34

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!'lease fIIICY Respo nsi bly. luxordo Amoreno @ m. akl val r54 proof). Imported by Anc nor Distilling Compony. Son froncilco, CA. © 20 12 ',w"". Ancno rDil tilling.com IRECIPE INDEX SEPTEMBER/ OCTOBER 20J 2

APPETIZERS, FRESH PIZZOCCHERI SIDES & MALLOREOOUS CON BROCCOLETTI SMALL PLATES P.65 E SALSICCIA PA2 pizzoccheri INSALATA 01 FRESH ORECCHIETTE with broccoli, FINOCCHIO CON P.67 sausage and cheese PERE E FICHI P.30 fennel salad FRESH PIZZOCCHERI RICOTTA with pears and figs PA2 CARAMELLE PASTAS, PAl RISOTTOS. FRESH QUAORUCCI P.55 TAGLIATELLE AL SOUPS & RAGU 01 CINGHIALE POLENTA FRESH TAGLIATELLE P.56 tagliatelle with BURNT FLOUR & TAGLIOLINI wild boar ragu ORECCHIETTE P.56 TAGLlOLlNI AL WITH FRESH CAVOLFIORE TOMATO SAUCE FRESH TROFIE PA5 P.56 tagliolini with P.18 cauliflower and CAPUNTI E GARGANELLI cloves POLPETTINE CON FONOUTA E TROFIE CON P.69 capunti with TARTUFI SALSA AL BASILICO veal meatballs PA7 garganelli E FAGIOLINI and basil with fond uta and truffles PA5 trofie with CARAMELLE green beans, ALLE ERBE MACCHERONI smoked scamorza EMILIA-ROMAGNA ALFERRO CON and basil cream , . PAl emilia-romagna • POMOOORO FISH, MEAT & style caramelle FRESCO E TIMO POULTRY P.62 maccheroni CORZETTI CON al ferro with SPIEOINO 01 ERBETTE tomato and thyme PESCATRICE E CAPESANTE E MELANZANE P.48 corzetti with MACCHERONI ALLE ERBE chard and scallops ALLA CHITARRA P.32 monkfish and ALLA "CARBONARA" eggplant skewers FARFALLE with fresh herbs ALL'UOVO CON 01 VERDURE MELANZANE P.52 maccheroni P.70 fresh alia chitarra egg farfalle vegetable with eggplant. carbonara tomatoes and basil MALLOREOOUS AL CONIGLIO FRESH CAPUNTI P.65 malloreddus P.67 with roasted rabbit. tomato and FRESH CORZETTI olives P.48 MINESTRA 01 FRESH EGG LENTICCHIE CON I FARFALLE P.70 QUAORUCCI P.55 lentil soup with FRESH quadrucci GARGANELLI PA7 ORECCHIETTE AL TONNO FRESH P.68 orecchiette MACCHERONI with tuna sauce AL FERRO P.62 PASSATO 01 CECI CON GAMBERI Fatto a mano in Italia dal 1895. FRESH P.28 creamy MACCHERONI chickpea soup Made by hand illlta~I' sillce 1895. ALLA CHITARRA with shrimp and P.52 tomatoes EXCLUSIVELY FOR 'lATCH MATCH199S . COM· 201792944 4

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APPETIZERS. SPAGHETII SIDES & SMALL CON CREMA PL :TF 01 PEPERONE, RUCOLA BRAISED E SPECK SUNFLOWERS P.37 spaghetti with WITH HERBED bell pepper puree, RICOTIA arugula and speck P.16 UMIDO 01 MOSAICO DI VONGOLE CON PEPERONI AL SPAGHETIINI GRANA E POMODORINI P.35 marinated P.33 spaghettini in roast peppers clam broth with with grana padano cherry tomatoes cheese J • MEAT & SOUPS J T I BRANZINO PIZZA CON AL FINOCCHIO BUFALA E P.67 grilled CAPOCOLLO branzino with PICCANTE fennel and herbs P.52 pizza with mozzarella di CALAMARI bufala and spicy ALLA GRIGLIA capocollo CON COTIO E ASIAGO PIZZA CON P.67 grilled squid PATATE, CIPOLLA, with prosciutto PORCHETIA cotto and asiago E FONTINA cheese P.55 thick-crust pizza with GAMBERONI potatoes, onion. GRIGLIATI CON porchetta and DUO DI PISELLI fontina P.67 grilled prawns with peas two ways PIZZA CON POMODORINI, PESCE SPADA SEPPIA CON BELGA ESALMONE E CIPOLLE P.51 pizza with P.67 swordfish f njqy the fi nest with endive, onion brand, ofau thentic cherry tomatoes. bitter greens. and capers I te(./ Italian squid and salmon coffee & espresso SPIEDINI avai!able, promptly DI PESCE PIZZA CON CON SCALOGNO shipped right to POMODORI, ETIMO your home or office. VERDURE STUFATE P.70 mixed fish We also feature an EGAMBERETII e,x ten sive online P.52 pizza with skewers with shallot cata log of espresso tomatoes, and thyme oil machines, vegetables and K U.ecade stove top pots, shrimp D SF ITALIAN1hnd coffee grinders, save 15% cups, accessories PIZZA GELATO DI YOGURT and much m(5re! VEGETARIANA E MIELE CON offall Italian coffee D'ESTATE ALBICOCCHE beans. grinds, pods P,48 late summer P.35 honey-yogurt and capsules. garden pizza gelato with fresh OftOf' ""ltd ttlrol.lgh S""'....bof 30, 20 I< apricots SAME-DAY PIZZA DOUGH STREGA SWIZZLE P.51 P.26 1 IRECIPE INDEX MAY/ JUNE 2012

Fatto a mano in ltalia dal l895 . .Il ade ny hand in Italy since J895.

EXCLUSIVELY FO R M ATC H MATCH1995 . COM ·201792 9444

TO PURCHASE , PLEASE VISIT DIDRlkS . COM/ BERTI - f(NIVES IRECIPE INDEX MARCH/APRIL 2012

PASSATA 01 CEOEPOLPO CON PASTA BUDlNIDI CARClOFI CON NAPOLETANA POLENTAE FONDUTA P.26 chickpea OOCCOLATO BIANCO DI CRESCENZA puree with octopus CON CASTAGNE P.58 artichokes and and pasta P.67 white chocplate beets with aescenza and patenta budini PASTAZUPPA with caramelizled fondue CON RADICCHIO. ~ CARCIOfIIN UOYOEGRANA INSALATA CON NOO P.27 radicchio. CARPANO snNG E INOIVIA BaGA egg and grana P.20 P.80 artichoke. endive paclanosoup and walnut salad CASADIlLD RAViOU P.71 ~ cream tart CAROOFI RlPiENI CON BURRO DI PANE, CAPPERI ALTIMO COMHEm P'OO fresh ravIOli RIPIENlDI~ EACCIUGHE creII'n-fiIred P.59 stuffed artichoIces with shallot-thyme­ p.n with capers and poppy seed butter pastry anchovies seAMONE CRESPB.LE DI RI50 INSALATA DI RISO E ZUCCA ROSOLAn ~ALCOCCO VENERE E SEPPIA SURISOTTO PMbasmati P.54 black rice and VERDE AU:ONDA rice crepes squid salad P.48 risotto FRAPPlDl with C':enderloln AlSO E CACJft,D SPlEDINI DI and sauteed squash CROCCHETTE ALLO Po. rice mIlkshake SPECK CON andaxoe SALSA DI RENETTA GBAlO AI. FORNO P.52 skewered rice CARCIOR CONMENNGA and speck croquettes P.68 baked alaska with savory applesauce CONPOLLO EOPOLLE with raspberry sauee P.81 stewed artichokes and chicken RAVIOU FIUT'n RlPIENI DlIUCOTTA DEGUSTAZIONE CARClOFI AU:ARANCIA 01 FORMAGGI CON GRA11NATI CON P.68 fried sweet RlSO AL SALTO RAG(! DI VITELLO ravioli w1th fresh P.48 cheese tasting P.82 artichoke rIcotta and citrus and veal gratin on aispy risotto RISO AL LAnE GNOCCHETTI 01 POLPElTEAL EPANDI CEO CON CALAMARI CiRUftAE CON SPEZIECON P.36 chickpea PEPERONE E OUVE vaLUTATA ALLE gnocchetti with squid NOCOOLE P.32~mea Iswith P.51rlce~ MACCHERONONI peppers and olives with spice cake and ALRAGUDI hazelriut cream CAMPOFILONE SALTIMBOCCA P.35 maccherondni ALLAROMANA ZABAlONE and ragU from P.28 roman-style veal QASSlCO campofiIone sattimbocca P.07 classic zabaione

Fatto a mana in Italia dal 1895. \I.we b.' halld i/l Italy si/lce 1895 .

E X C L U SIVELY FOR :\fAT C H •.. :..~ Cn~ ~ 95 . COM ·2 0 17 9 2 9 44 4

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APPETIZERS, LlNGUINE CON FISH. MEAT & FRITTELLE Al I fUSO SIDES & CAVOLFIORE E TIMO POULTRY UMONE E ZENZERO DILAMPONI 'iMALl PLATES P.31 ling "f! ... : P.72 lemon and E BASILICO CAPESANTE BRUSCHETTE cauliflower ­ ',me ginger fritters P 40 raspberry and GRATINATE SU PURE :resn basil tisane ALLE NOCI POLENTA BIANCA 01 SEDANO RAPA FRITTELLE E FORMAGGIO CON SALAMELLE P.30 broiled scallops CON UVETTA I FUSO 01 01 CAPRA E MOZZARELLA and celery root puree E MOSCATO LlMONE P.26 walnut bruschette P.71 raisin and E MANDARINO COTOLETTA with radicchio moscato doughn 3 P . lemon and ALLA MILANESE .w and goat cheese c. ementine tisane P.35 'eal chops FRITTELLE INSALATA DIANANAS POLENTA ilanese INfUSO DI DICAVOLO CON MIELE CON LE COZZE MELISSA CAPPUCCIO CON MERLUZZO FRESCO P.72 pineapple fmters P.47 po enta E FINOCCHIO SPECK E PERE ALPOMODORO with rhododendro with mussels PA 1 lemon balm P.28 cabbage salad P.27 cod with tomato honey fennel tisane with beet puree. POLENTA CREMOSA a SCALOPPINE DI speck and pear "ERBORINATA" FRITTELLE DI MELA LATTE AL MAIALE ALL'ARANCIA P.49 creamy P.72 app e ers COGNAC INSALATA P.32 pork scaloppine polenta. gorgonzola FRITTELLE DI PERA E CARAMELLO DI PUNTARELLE and fried onions with orange and lentils P.41 warm AU'ARANCIA P.71 pear ..~ milk with cognac POLENTA E BACCALA DRINKS P.28 puntarelle and GRATIN 01 POLENTA and caramel orange salad ALLE CIPOLLE & DESSERTS DOLCE CON CREMA P.46 polenta and salt CIOCCOLATA P.49 swee­ POLENTA PANINI CON ERBE cod w ith onions ALL'ANICE polenta gra­ DOLCE IN SALSA AROMATICHE P.41 rich anise-seed DI MELE POLENTA IN lemon crea P.33 herb bread rolls infused hot chocolate P,50 fried sweet CUBOTTI NEL BRODO INFUSO CO polenta with PASTAS, P.49 polenta cubes CRITERIUM LlMO NE E ALLORO applesauce RISOTTOS SO in broth P.24 P.40 1em ... & POLE 1': bay leaf tlSa.'lE PUNCH POLENTA TARAGNA DOPPIO LATTE ALRUM "CANEDERLI" DI PASTICCIATA CON AMARETTI INFUSO DI P.40 rum punch POLENTA AUO SPECK E ROSTISCIADA P.40 warm ANANAS E SEDA 0 P.45 polenta P,45 polenta taragna milks with chocolate P.40 pinea pp e VIN BRULE dumplings with speck with stewed pork and amaretti and celery tisane P.41 mulled wine

12 • J \ \ l.\I0/ FEllltL.\I0 2C l 2 IRECIPE INDEX JAJ.'WAllY/ FEBRUARY 2012

10 • .fA \T.\ RY/ FEIIIU!.\ RY 201:3

IRECIPE INDEX MAY/ JUNE 2013

co OIMENTS. BREAD PRIMIZIE VERDI MINESTRA 01 TAGLIATELLE CON MALL PLATES & SAL 0 CON SCAMORZA PISELLI. ZUCCHINE FAVE E SALSICCIA E OLIO PICCANTE E BORRAGINE P.32 tagliatelle with ALiCI FARCITE 01 SALVIA P.70 green spring P.4S pea. zucchini fava beans and sausage ANANAS E PINOU salad with scamorza and borage soup with FISH.. MEAT & POULTRY P.42 crispy fresh anchovies and spicy olive oil mint oil w ith sage and pine nuts "BRACIOLE" 01 PESCE SALE PROFUMATO RAVIOLI 01 SPINACI P.30 sole "braciole" with FRITTATA 01 ZUCCHINE celery-herb salt P.51 E PREZZEMOLO almond-biscuit crumbs E NEPITELLA P.42 spinach and P.42 zucchini and nepitella SCIROPPO AL BASILICO parsley ravioli with HONEY LACQUERED frittata P.51 basil simple syrup parmigiano-reggiano ROAST DUCK WITH HONEYSUCKLE PASTA RI OTTO and sage ROAST POTATOES AND HONEY PINZIMONIO SOUP & POLENTA SHALLOTS SPAGHETTI SENZA P.60 P.64 CANNELLONI GLUTINE CON INSALATA 01 CODA VERDI CON SALSA PICCANTE SPIEDINI 01 POLLO 01 MANZO CON FAGIOLI BIANCHI P_16 spicy gluten-free MARINATO ALLE ERBE PATATE E PISELLI E ZUCCHINE spaghetti with pancetta P.46 herb marinated P.73 oxtail salad with P.70 spinach cannelloni an d sun-dried tomatoes chicken skewers potatoes and peas with white beans and zucchini SPAGHETTONI o ERT & CO AILS LIQUORI MENTINO CAPPELLETTI VERDI CON SALSA GELATO 01 DRAGONCELLO P.51 mint liqueur CON ASPARAGI DIZUCCHINE P.46 tarragon gelato EERBETTE P.70 green spaghettoni OLIO ALLA MENTA P.37 cappelletti with with zucchini puree LAMPONI CRUSH PIPERITA asparagus and fresh herbs COCKTAIL P.51 peppermint oil SWISS CHARD AND P.20 CREMA VARIEGATA RICOTTA TORTELLI PANINIAl CRESCIONE 01 FAVE, PISELLI WITH SAGE, CHESTNUT SORBETTO AL LlMONE P.68 watercress and E PATATE HONEY AND AGED CON LAMPONI pine nut rolls P.67 fava bean and BALSAMIC P.34 lemon-basil sorbet with raspberries PIZZA FARCITA 01 potato soup P.60 CARCIOFI CON SUNFLOWER HONEY ERBE 01 CAMPO PANNA COTTA WITH P.68 artichoke-stuffed SALTED HONEY CARAMEL pizza with bitter greens P.64

P.70 spring salad with scamorza and spicy olive oil

10 • )IA),/ JUNE 2013 r'iN CUCINA I .R~Y, .-\ CGCST 2013

APPETIZERS. SALADS SALSA DELICATA FISH, MEAT & POULTRY PANINI DI POLLO CON ANDSAUas AI CETRIOLI E BRANZINO IN CREMA ALLE ARACHIDI POMODORI VERDI CAPONATA ZUPPETTA DI FINOCCHIO E POMODORINI P.48 grilled green tomato P.3 3 EZAFFERANO P.52 grilled chidren p i and cucumber salsa P.73 branzino in w ith peanut sauce and burst CREMA 0 1 BASILICO cherry tomatoes CON BRUSCHETTA E SALSA 01 VERDURE fennel-saffron broth GRIGLIATE FORMAGGIO DI CAPRA CAPOCOLLO DI MAIALE SARAGO IMBOTTI P.48 grilled vegetable salsa P.38 ba$il puree with MARINATO E PERONI DI VERDURE MISTE bruschetta and goat cheese P.55 grilled er P.68 roasted sea bream ...~tI'~ mixed INSALATA DI PEPERONr with sweet peppe vegetables. AUA BRACE CON CULINGIONIS DALLA TEGUA DI CALAMARI CAPPER!. OLIVE E AROMI I SALMONE SARDEGNA CON SUGO RIPIENI E CIPOLLE 82 grilled peppers with MA :n E INSALATA DI POMODORO FRESCHI P.73 stuffed squid capers. olives and herbs DI PERE ECURIOU P.44 sardinian culingionis P.52 marinated salmoll with and ol1lons INSAlATA DI SPINACI (potato-filled pasta dumplings) pear and cucumber salad DESSERTS tNDIVIA BELGA with fresh tomato sauce & COCKTAILS P ROSCIUTTO FILETTO DI MAIALE AL MANDILLI DI SETA ••34 spinach and endive salad ROSMARINO E PESCHE BISCOTTONI DI AL PESTO GENOVESE w ith crisped prosciutto ALL'ACETO BALSAMICO NOCCIOLE E COCCO P.30 silk handkerchief P.40 pork tenderloin with CON YOGURT E PESCHE MOZZARELLA CON pasta with genovese balsamic peaches P.42 hazelnut-coconut cookies VERDURE GRIGLIATE basil pesto with yogurt and peaches P.36 grilled eggplant and IMPEPATA DI VONGOLE tomato with fresh mozzarella RISOTTO AL PESTO CON GAMBERI AL FINOCCHIETTO BLOOD ORANGE PEsTa ALLA GENOVESE P.68 risotto with pesto P.73 steamed clams P.20 P.29 genovese basil pesto and shrimp with fennel PISCHE, LAMPON I E SALSA AROMAnCA DI STRASClNAn MORMORE ALLE ERBE CRUMBLE AL PISTACCHIO P.OMODORO E CIPOLLA CON SEPPIA CON BURRO AROMAnCO .57 grilled peaches with P.4I fresh tomato and P.68 strasd nati with P.48 grilled sea bream with raspberries and pistachio squid and tomatoes potatoes and anchovy butter cookies

10 • J ULY/ ALGlJST2013 fiN CUCINA I SEPTEMBER/ OCTOBER 2013

MINESTRA 01 BROCCOLI STRACCI CON POllO, E SEDANO RAPA CON RICOTTA E FINOCCHIETTO STRACCETTI AI CECI P.66 stracci with chicken ragu P.64 broccoli and celery root and ricotta FUSllLi AlLA SALSA 01 soup with fresh chickpea TOMATO SOUP AND INSALATA CON F GAMBERI E llMONE straccetti E FRUTTA SECCA P.58 fusilli with lemon cream SPICY ZUCCHINI PUREE P.34 salad with mushrooms and shrimp MINESTRONE 01 P.89 and nuts SCAROLA, CIME 01 RAPA, LASAGNE AllO ZUPPETTA 01 ZUCCA PATATE E COZZE CON PASTA SAlTATA INSALATA 01 ZAFFERANO, CON RAGU P.64 escarole and broccoli POMODORI DIVERSI OIOSSOBUCO P.64 butternut squash puree rabe soup with ditalini pasta with pasta and leeks P.32 mixed tomato salad P.73 lasagne with saffron pasta and mussels and ossobuco ragu INSALATA NOSTRANA FISH, MEAT & POULTRY P.86 PAPPAROEllE CON LASAGNE Al PROSCIUTTO, PATATE E GRillED PORTERHOUSE MARINATED ROASTED PREZZEMOlO, CON PESCE PARMIGIANO-REGGIANO STEAK WITH BONE PEPPERS WITH ANCHOVY E CARCIOFI P.67 pappardelle with MARROW GREMOLATA AND BASil P.74 parsley lasagne with prosciutto. potatoes and P.89 P.86 salmon. shrimp and artichokes parmigiano-reggiano MERLUZZO SU CIPOlLE CARAMElLATE E PARMIGIANO FRIED LASAGNE CON PESTO PICI E RAGU BIANCO POMODORO CAULIFLOWER WITH DIZUCCHINE,SPECK CON VERDURE SALSA VERDE ESCAMORZA P.3S cod with tomato and P.69 pici with veal caramelized red onion P.86 P.70 lasagne with zucchini and vegetable ragu pesto. speck and scamorza TAGLIATA 01 MANZO CON ROASTED POTATOES PLiN 01 POllO E AND FENNEL SEDANO AlL:ACETO LASAGNE 01 CRESPEllE, SAlSICCIA IN ZUPPA 01 BAlSAMICO P.90 CON, ASPARAGI E BIETOlE P.36 grilled sirloin with celery TAlEGGIO P.60 swiss chard soup with PASTAS, RISOTTOS and balsamic vinegar P.70 crepe lasagne with chicken and sausage plin & SOUPS asparagus and taleggio DESSERTS BuCATJNI CON RAVIOLI 01 MELANZANA & COCKTAilS POlPETTINE LASAGN,ETTE SARACENE, IN ZUPPETTA 01 AlPOMODORO Al RAGU 01 CONIGLIO POMODORO A.C.D. COCKTAil P;6.a bucatini with tomato P.74 buckwheat and rabbit P.44 eggplant "ravioli" in P.22 sauce !'HId meatballs lasagnette tomato soup GELATO 01 FICHI P.40 fig gelato FARFAllE' CON BIETOlE LASAGNEVEROr. CON SPAGHETTI CON SALSA E GRANA PAOANO SPINACI E RICOTTA DIZUCqilNE E 'NDUJA RICOTTA AND BERRY P.57 farfalle with chard P.57 spaghetti with zucchini JAM STRUDEL an~ 9[ana,pacIanc? , and 'nduja P.90 \ " r.... f ( , , ~ ~\ \ \11 : I .... fi' \1 • ;/ ll ,','1 II , ~ 1

12 • LACUCl i\A ITALIANAMAG.COM LA CUCINA ITALIANA

EDITOR IN CHIEF Mich ael Wilson

CREATIVE DI RECTOR FOOD EDITOR Gigi Fava Mindy Fox SENIOR EDITOR Corina Quinn WINE & SPIRITS EDITOR Ian Wolff ASSOCIATE ART DIRECTOR Mikhail !liatov WEB EDITOR Cameron Kane SPECIAL PROJECTSEDITOR Marisa Huff KITCHEN ASS ISTANT Janine Desiderio

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PUBLISHER & CHIEF REVENUE OFFICER Greg Slattery

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LA CUCINA ITALIANA S.R.l. PRESIDENT Lapo Niccolini BRAND DIRECTOR Anna Prancloni

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AuClI! B:...reatJ of CJ«uI

ANTIPASTI SALADS, FISH, MEAT, POULTRY CROSTATINE CON SMALL PLATES & SAUCES &CONTORNI CREMA DI PERA E GELATO AL TE VERDE GAMBERONI IN GRANELLA BACCALA MANTECATO CON MAIONESE ALLO CONTARTUFI P.44 pear tartlets with green tea gelato YOGURT E ARANCIA P.36 baccala mantecato P.69 walnut-crusted shrimp with truffles FROLLINI DELICATI with ci lrus mayonnaise GRATIN DI COSTE ALLA CREMA DI MIRTIUO TARTELETTE FRIABILI CON ETALEGGIO P.SS pine nut shortbread GORGONZOLA E SPINACI P.71 swiss chard and and blueberry creijm P.71 spinach and taleggio gratin sandwich cookies gorgonzola tartlets STINCO DI VITELLO CON GELATO CON ARANCIA TRUFFLE BUTTER SALSA DI TARTUFO CANDITA VARIEGATO P.40 P.40 braised veal shank with AL CIOCCOLATO P.73 walnut gelato with candied PASTA, RISOTTO, truffle sauce. roasted apples orange and dark cho«llate SOUP & OTHER PRIMI and cauliflower FETTUCCINE "ALFREDO" DESSERTS AL TARTUFO & COCKTAILS P.36 fettuccine "alfredo" BISCOTTINI with truffles AL CIOCCOLATO RAVIOLI DI POLLO, CON GANACHE MINI CAKE AL TE NOCI E DATTERI AL GELSOMINO AFFUMICATO P.67 ravioli with chicken. P.SS chocolate crinkles with P.63 mini lapsang south walnuts and dates white chocolate-jasmine ganache tea cakes with apples and RISOTTO CON SEDANO CANTUCCI L1MONE ROTOLINI AL E RASPADURA E PISTACCHIO TE MATCHA P.58 P.67 celery and shaved P.62 candied lemon and P.60 matcha tea jelly chocolate crinkles cheese risotto pistachio cantucci roll cakes with white chocolate-jasmine ganache

We dIdn't spend the last 136 years perfecting our provolone just to make delicious sandwiches. There are so many more creative ways to enjoy Auricchio Provolone. Shred it over pasta and in soup. Chop it in a salad. Bake it in broccoli quiche. Or enjoy it as a healthy snack. Auricchio Provolone can be enjoyed in as many ways as your imagination allows. The Auricchio family has been crafting provolone in Italy since 1877 from the "secret recipe" of Gennaro Auricchio and is still handmade by our expert cheese makers today. RECIPE INDEX IJAN ARY/ FEBRUARY 2014

APPETIZERS, GNOCCI-li CON BURRO FISH, MEAT & POULTRY SEMIFREDDO SALADS AND SAUCES NOCCIOLA, LlMONE FllETTO AllE NOCI CON AI TRE CIOCCOLATI FONDUTA SOTTO SALE E RICOTTA RADICCHIO CARAMEllATO P.52 three-chocolate P.43 P.36 gnocchi with P.72 pork tenderloin with semifreddo brown butter, preserved walnuts and sweet radicchio INSALATA 01 PENNE lemon and ricotta SFOGLIATA CON E SAlMONE ORATA IMPANATA Al MARZAPANE 01 P.29 penne with salmon trout. GNOCCHI 01 PATATE PROFUMO 01 ARANCIA NOCI E MANDORlE fennel and dill P.36 potato gnocchi P.28 citrus·breaded flounder P.51 nut and cocoa with cauliflower pastry with chocolate sauce INSALATA SAPORITA MINESTRA 01 ORZO CON 01 PATATE, CAVOlFIORE POllO E PANCETTA SOPRACOSCE 01 SOUFFLE MORETTO I BROCCOLI P.32 barley soup with chicken POllO BARDATE CON LAMPONI P.26 potato. cauliflower and pancetta P.27 stuffed chicken thighs P.46 chocolate souffle and broccoli salad PASTA E CECI CON SCAMPI wrapped in pancetta with raspberries RADICCHIO E DATTERI E OLIO Al ROSMARINO DESSl:RTS & COCKTAILS TORTA MORBIDA INTEGOlE 01 P.24 chickpeas. pasta and CON AMARENE PARMIGIANO-REGGIANO shrimp with rosemary oil 2000 MilES COCKTAil IN GUSCIO FRIABllE P.19 P.68 radicchio. artichoke and P.46 chocolate and sour RAVIOlONIDI date salad in cheese crisps CROCCANTINO CON cherry torta MARE Al RADICCHIO FRUTTA SECCA TORTA ROVESCIATA CON P.68 seafood ravioloni VOL-AU-VENT P.51 chocolate nut·and· RADICCHIO E PATATE with radicchio CON CREMA fruit crisps P.72 upside-down radicchio. GlANDUlA E RISOTTO AllE PATATE pancetta and potato tart ROSMARINO SPRITZ PRUGNE SCiROPPATE CON SALAMEllE COCKTAil P.51 gianduia cream P.30 risotto with sausage. PASTAS, RISOTTOS P.18 & SOUPS marsala and potatoes GNOCCHETTI CON RISOTTO Al PROSECCO POMODORO SECCO E RADICCHIO E CIME 01 RAPA TARDIVO 01 TREVISO P.38 gnocchetti with dried P.72 prosecco risotto and tomatoes and broccoli rabe late· harvest treviso radicchio GNOCCHI Al GAMBERI SAUTE 01 STRANGOLAPRETI IN BRODO 01 PATATE E FUNGHI MISTI P.38 gnocchi with shrimp P.40 strangolapreti gnocchi in broth with mushrooms and mint

10 • ./AN Ll AllY/ FE BRU,\HY 20 14