Fine cooking Italian

photo credits

© Matthew Benson: p. 178 © Alan Richardson: p. 166
Suzanne Roman, © The Taunton Press, Inc.: p. 236, 237
Amy Albert, © The Taunton Press, Inc.: p. 39 © France Ruffenach: p. 72
© Judi Rutz: p. 51, 100
© Noel Barnhurst: p. 23, 94 © Ellen Silverman: p. 41, 42, 86, 173, 241
© Holly Stewart: p. 88 (bottom left, bottom center,
© Grey Crawford: p. 29 (top), 111, 112 bottom right)
© Mark Thomas: p. 32, 180, 182, 193, 217
© Faith Echtermeyer: p. 216

© Mark Ferri: p. 186, 187

© Beth Galton: p. 226, 227

© Gentl & Hyers: p. 87

© Leo Gong: p. 138

© Dennis Gottlieb: p. 183, 184

© Alexandra Grablewski: p. 222

© Brian Hagiwara: p. 56, 64, 65 (top right), 149, 150, 167, 239

Martha Holmberg, © The Taunton Press, Inc.: p. 17, 29
(bottom left, bottom center, bottom right), 172

Steve Hunter, © The Taunton Press, Inc.: p. 74 (all), 133
(top), 156

Susan Kahn, © The Taunton Press, Inc.: p. iii, 13, 135

© Rita Maas: p. iv, 88 (top), 89, 95, 211

Scott Phillips, © The Taunton Press, Inc.: p. 2, 4, 5, 6, 7, 8, 10,
12, 14, 16, 18, 19, 20, 21, 22, 25, 26, 28, 30, 34 (left and right),
36, 37, 38, 45, 46, 48, 50, 53, 54 (top and bottom), 55, 57,
58, 59, 60 (top and bottom), 61, 62, 63, 65 (left top and
bottom), 66, 68, 69, 73, 76, 77, 79, 81, 82, 83, 84, 90, 91, 92,
97, 98, 99, 101, 102, 103, 104, 105, 107, 108, 109, 110, 113, 114,
115, 117, 118, 119, 120, 122, 123, 124, 125, 126, 127, 128, 130,
131, 133 (bottom), 134, 137, 140, 141, 142, 143, 144, 145, 146,
147, 152, 154, 155, 157, 158, 159, 160, 161, 162, 163, 164, 165,
169, 170, 174, 175, 176, 177, 179, 188, 189, 190, 191, 194, 195,
196, 197, 198, 200, 201, 202, 204, 205, 206, 207, 208, 209,
212, 213, 214, 215, 218, 219, 221, 225, 229, 231, 233, 234, 235

246

index

A Cannellini Beans with Lemon, Roasted Butternut Squash Risotto with Bacon and
Red Peppers & Bacon, 221 Sage, 197
Acini di Pepe Pasta with Zucchini and
Peppers, 217 Cannellini Beans with Tuna and Pickled C
Cipollini Onions, 207
Almonds Cabbage and White Bean Soup, 31
Linguine with Roasted Asparagus and Tuscan White Bean Salad, 23
Almond Pesto, 46, 70 White Bean Soup with Sautéed Shrimp Calzone, 36
Nougat Glacé, 238–39
and Garlic Croutons, 24–25 Campanelle
Anchovies Campanelle with Sausage and Leeks, 100
Braised Red Snapper Puttanesca, 179 Beef Pasta with Pumpkin, Sausage & Cavolo
Grilled Eggplant with Olive, Orange & Beef and Pork Ragù Lasagna, 122–23 Nero, 105
Anchovy Vinaigrette, 208 Bollito Misto, 172
Orecchiette with Broccoli Raab and Pan-Seared Steak Pizzaiola, 174 Cantaloupe
Anchovies, 148–49 Rotini with Spiced Tomato and Black Olive Prosciutto-Wrapped Melon with Mint and
Pasta Puttanesca, 143 Meat Sauce, 126 White Balsamic Vinegar, 16
Penne alla Puttanesca and Shrimp, 147 Short Rib and Porcini Mushroom Ragù, 129
Spaghetti and Meatballs, 124–25 Capellini pasta
Angel Hair Pasta with Mussels and Spicy Tagliata con Rucola (Sliced Steak with Capellini and Kale Soup, 28
Tomato Sauce, iii, 135 Arugula), 173 Capellini with Shellfish, Haricots Verts &
Tortellini en Brodo, 138–39 Tomatoes, 136
Artichokes, 195 Spicy Capellini, 56
Artichoke Risotto with Lemon and Parsley, Biscotti, 237
194 Gingerbread Biscotti, 235 Capers, 71
Cavatappi with Artichokes and Three Triple-Chocolate Biscotti, 236 Chicken Piccata with Fried Capers, 158
Cheeses, 110 Cool Penne with Olives, Capers & Feta, 71
Fettuccine with Artichokes, Hazelnuts & Blueberries, 227 Fettuccine with Tomatoes, Capers &
Cream, 66–67 Lemon Sabayon with Blueberry Sauce and Olives, 88
Penne with Tomatoes, Artichokes & Black Shortbread Cookies, 226–27 Fettuccine with Tuna, Lemon & Fried
Olives, 77 Capers, 134
Bread Pasta Shells with Chicken, Mushrooms &
Arugula Crostini, 7 Capers, 137
Cavatelli with Arugula and Ricotta Salata, Garlic-Parmesan Bread, 125
89 Grilled Garlic Bread, 10–11 Carrots, 210
Eggplant Parmigiana Rolls with Pine Nuts Glazed Carrots with Marsala, 210
and Baby Arugula, 8–9 Broccoli, 218
Gratin of Polenta with Greens, 185 Orecchiette with Caramelized Garlic, Cauliflower, 206
Orecchiette with Peas, Arugula & Sausage & Broccoli, 114 Cauliflower Sformato, 219
Prosciutto, 119 Roasted Broccoli with Lemon and Gemelli with Cauliflower, Scallions &
Orecchiette with Roasted Cauliflower, Pecorino, 218 Green Olives, 102
Arugula & Prosciutto, 103 Giardiniera, 216
Pizza with Prosciutto and Arugula, 41 Broccoli raab, 204 Gratin of Sautéed Cauliflower, Tomato,
Spaghetti with Arugula, Tomato & Ricotta Broccoli Raab and Cannellini Beans on Pine Nuts & Saffron, 206
Salata, 86 Garlic Bread, 4 Orecchiette with Roasted Cauliflower,
Tagliata con Rucola (Sliced Steak with Orecchiette with Broccoli Raab and Arugula & Prosciutto, 103
Arugula), 173 Anchovies, 148–49
Risotto of Sweet Sausage and Broccoli Cavatappi with Artichokes and Three
Asparagus, 106, 107 Raab, 186 Cheeses, 110
Asparagus Ravioli with Brown Butter Sausage and Broccoli Raab Ravioli with
Sauce, 106–7 Roasted Tomato Sauce, 96–98, 97 Cavatelli with Arugula and Ricotta Salata, 89
Baked Fettuccine with Asparagus, Lemon, Sautéed Broccoli Raab with Balsamic
Pine Nuts & Mascarpone, 61 Vinegar, 204 Celery
Gemelli with Asparagus and Caramelized Tubettini with Celery Sauce, 87
Onions, 76 Bruschetta & crostini
Linguine with Roasted Asparagus and Broccoli Raab and Cannellini Beans on Cheese
Almond Pesto, 46, 70 Garlic Bread, 4 Cavatappi with Artichokes and Three
Bruschetta with Grilled Eggplant and Cheeses, 110
B Vidalia Onion, 18 Double-Cheese Penne with Sausage and
Bruschetta with Herbed Tomatoes, 2, 19 Hot Cherry Peppers, 120–21
Bacon. See Pancetta & bacon Crostini, 7 Frico (Cheese Crisps), 12
Grilled Garlic Bread, 10–11 Grilled Mushroom, Onion & Fontina Pizzas,
Barley Risotto with Mushrooms and Grilled Goat Cheese Crostini with a Tangle 44–45
Gremolata, 180, 192–93 of Marinated Roasted Peppers, 10–11 Pickled Mushroom and Gruyère Pizza, 38
Pear, Cranberry & Blood Orange Mostarda, See also Feta cheese; Goat cheese;
Basil, 64, 65 7 Gorgonzola; Parmigiano-Reggiano

Beans Brussels sprouts, 209 Chicken, 156
Basic Beans, 25 Balsamic-Glazed Brussels Sprouts with Bollito Misto, 172
Bolognese Borlotti Beans, 94 Pancetta, 202, 209 Braised Italian Chicken with Green Beans,
Broccoli Raab and Cannellini Beans on Orecchiette with Brussels Sprouts, Tomatoes & Olives, 160
Garlic Bread, 4 Gorgonzola and Brown Butter Pecans, Chicken Breasts Stuffed with Prosciutto,
Cabbage and White Bean Soup, 31 52–53 Parmesan & Sun-Dried Tomatoes, 156
Cannellini Bean and Kale Soup with Chicken Milanese, 161
Sausage, 30 Bucatini in a Spicy Tomato Sauce with Chicken Piccata with Fried Capers, 158
Crisped Pancetta, 128 Chicken Saltimbocca, 159
Chicken with Marsala, Mushrooms &
Gorgonzola, 154

247

index (continued)

Grilled Pizza with Tomato-Balsamic Eggplant Parmigiana Rolls with Pine Nuts Spaghetti with Garlic, Hot Pepper &
Sauce, Chicken & Eggplant, 42–43 and Baby Arugula, 8–9 Pecorino, 82

Herbed Farfalle and Grilled Chicken, 140 Grilled Eggplant with Olive, Orange & Spaghetti with Green Garlic and Olive Oil,
Pasta Shells with Chicken, Mushrooms & Anchovy Vinaigrette, 208 108

Capers, 137 Spaghetti with Grilled Eggplant, Tomato & Gemelli
Pollo Agrodolce, 162 Onion, 111 Gemelli with Asparagus and Caramelized
Quick Chicken Parmesan, 157 Onions, 76
Tortellini en Brodo, 138–39 Escarole, 214 Gemelli with Cauliflower, Scallions &
Tuscan Grilled Chicken, Sausage & Sage Sautéed Escarole with Raisins, Pine Nuts & Green Olives, 102
Capers, 214–15
Skewers, 162 Gnocchi, 117
F Gnocchi with Brown Butter, Sage &
Chocolate Parmigiano, 69
Gianduia Mousse, 230–31 Farfalle Gnocchi with Creamy Gorgonzola Sauce,
Triple-Chocolate Biscotti, 236 Farfalle in a Broth of Wild Mushrooms and 62–63
Browned Shallots, 104 Gnocchi with Sausage and Leek Ragù,
Clams Herbed Farfalle and Grilled Chicken, 140 116–17
Capellini with Shellfish, Haricots Verts & Potato Gnocchi, 63
Tomatoes, 136 Fava Beans with Prosciutto, Mint & Garlic,
Linguine with Clams and Lemon-Garlic 212 Goat cheese, 11
Oil, 145 Cavatappi with Artichokes and Three
Spicy Clams and Sausage in Marinara, 175 Fennel bulbs, 60 Cheeses, 110
Fennel and Orange Salad with Red Onion Goat Cheese Polenta, 182
Condiments & pickled vegetables and Olives, 20 Grilled Goat Cheese Crostini with a Tangle
Giardiniera, 216 Pasta Shells with Chickpeas, Fennel, of Marinated Roasted Peppers, 10–11
Pear, Cranberry & Blood Orange Mostarda, Tomatoes & Prosciutto, 95 Pizza with Goat Cheese, 32, 40
7 Rigatoni with Sun-Dried Tomato and Rigatoni with Summer Squash, Spicy
Pickled Cipollini Onions with Chile and Fennel Sauce, 60 Sausage & Goat Cheese, 113
Cloves, 207 Spaghettini with Roasted Fennel and Tomato and Olive Pizzettas with Aged
Pickled Mushrooms with Garlic and Herbs, Mozzarella, 111 Goat Cheese, 14–15
38
Feta cheese Gorgonzola
Cookies Cool Penne with Olives, Capers & Feta, 71 Chicken with Marsala, Mushrooms &
Lemon Sabayon with Blueberry Sauce and Shells with Arugula, Feta & Sun-Dried Gorgonzola, 154
Shortbread Cookies, 226–27 Tomatoes, 83 Gnocchi with Creamy Gorgonzola Sauce,
Orange-Hazelnut Olive Oil Cookies, 234 62–63
Fettuccine Gorgonzola Polenta, 184
Corn, 191 Baked Fettuccine with Asparagus, Lemon, Orecchiette with Brussels Sprouts,
Orecchiette with Caramelized Onions, Pine Nuts & Mascarpone, 61 Gorgonzola & Brown Butter Pecans,
Green Beans, Fresh Corn & Jalapeño, 58 Bolognese Borlotti Beans, 94 52–53
Risotto with Corn, Spicy Sausage & Wilted Fettuccine with Artichokes, Hazelnuts &
Arugula, 190 Cream, 66–67 Green beans
Fettuccine with Creamy Sage Sauce, 49 Braised Italian Chicken with Green Beans,
Cranberries Fettuccine with Green Beans and Walnut- Tomatoes & Olives, 160
Pear, Cranberry & Blood Orange Mostarda, Parsley Pesto, 54 Capellini with Shellfish, Haricots Verts &
7 Fettuccine with Tomatoes, Capers & Tomatoes, 136
Olives, 88 Fettuccine with Green Beans and Walnut-
Crostini. See Bruschetta & crostini Fettuccine with Tuna, Lemon & Fried Parsley Pesto, 54
Capers, 134 Green Beans and Radicchio with Shaved
D Parmigiano, 205
Figs Long-Cooked Green Beans with Oregano,
Desserts Grilled Fresh Figs with Ice Cream and 216
Creamy Orange-Ricotta Tart, 232–33 Honey, 225 Orecchiette with Caramelized Onions,
Gianduia Mousse, 230–31 Rustic Fig and Raspberry Mini Crostatas, Green Beans, Fresh Corn & Jalapeño, 58
Grilled Fresh Figs with Ice Cream and 222, 224 Roasted Green Beans with Lemon, Pine
Honey, 225 Nuts & Parmigiano, 213
Lemon Curd Fruit Souffles, 240–41 Fish
Lemon Sabayon with Blueberry Sauce and Braised Red Snapper Puttanesca, 179 Guanciala, 118
Shortbread Cookies, 226–27 See also Tuna
Nougat Glacé, 238–39 H
Polenta Pudding, 184 Fregola with Grill-Marinated Red Peppers
Press-In Cookie Crust, 232–33 and Zucchini, 220 Hazelnuts, 67
Rustic Fig and Raspberry Mini Crostatas, Fettuccine with Artichokes, Hazelnuts &
222, 224 G Cream, 66–67
Strawberry-Balsamic Granita, 225 Gianduia Mousse, 230–31
Tiramisù, 228–29 Garlic, 109 Hazelnut Butter, 231
See also Biscotti; Cookies Garlic-Parmesan Bread, 125 Orange-Hazelnut Olive Oil Cookies, 234
Linguine with Clams and Lemon-Garlic
E Oil, 145 Herbs, 183
Orecchiette with Caramelized Garlic,
Eggplant, 178 Sausage & Broccoli, 114
Bruschetta with Grilled Eggplant and Rosemary-Garlic Oil, 19
Vidalia Onion, 18 Spaghetti with Creamy Braised Garlic and
Eggplant Parmigiana, 176–77 Leeks, 68

248 inde x

K Risotto-Style Pasta with Peas and Orecchiette with Roasted Cauliflower,
Mushrooms, 55 Arugula & Prosciutto, 103
Kale
Cannellini Bean and Kale Soup with Sautéed Fresh Porcini, 211 Orecchiette with Romesco Sauce and
Sausage, 30 Short Rib and Porcini Mushroom Ragù, 129 Roasted Red Peppers, 72–73
Capellini and Kale Soup, 28 Spaghetti with Mushroom Cream Sauce,
Pasta with Pumpkin, Sausage & Cavolo Orecchiette with Tomatoes, Basil &
Nero, 105 57 Ricotta Salata, 64–65
Spaghetti with Portabellas, Sage &
L Orzo with Shiitakes, Caramelized Onions &
Walnuts, 50 Spinach, 84
Lamb Shank and Sweet Pepper Ragù over Stuffed Mushrooms with Pancetta,
Pappardelle, 127 P
Shallots & Sage, 6
Lasagna, 75, 79 Pancetta & bacon, 119
Beef and Pork Ragù Lasagna, 122–23 Mussels, 13, 135 Balsamic-Glazed Brussels Sprouts with
Classic Meat Lasagna, 132–33 Angel Hair Pasta with Mussels and Spicy Pancetta, 202, 209
Fresh Zucchini Lasagna, 85 Tomato Sauce, iii, 135 Bucatini in a Spicy Tomato Sauce with
Polenta Lasagna, 183 Mussels Stuffed with Spinach and Crisped Pancetta, 128
Sicilian Vegetable Lasagna, 74–75 Parmesan, 13 Butternut Squash Risotto with Bacon and
Spinach and Ricotta Lasagna, 78–80, 79 Orecchiette with Mussels and Mint, 150–51 Sage, 197
Cannellini Beans with Lemon, Roasted
Leeks, 68 O Red Peppers & Bacon, 221
Campanelle with Sausage and Leeks, 100 Fresh Spinach and Pancetta Pizza, 39
Gnocchi with Sausage and Leek Ragù, Olives Gemelli with Asparagus and Caramelized
116–17 Braised Red Snapper Puttanesca, 179 Onions, 76
Linguine with Leeks, Prosciutto & Lemon, Cool Penne with Olives, Capers & Feta, 71 Linguine with Shrimp, Caramelized Onion,
99 Grilled Eggplant with Olive, Orange & Pancetta & Peas, 146
Spaghetti with Creamy Braised Garlic and Anchovy Vinaigrette, 208 Parsnip Risotto with Pancetta and Sage,
Leeks, 68 Pasta Puttanesca, 143 200–201
Pasta with Tuna, Tomato & Green Olives, Spaghetti alla Carbonara, 118
Lemons and lemon juice, 140 144 Stuffed Mushrooms with Pancetta,
Lemon Curd Fruit Souffles, 240–41 Penne alla Puttanesca and Shrimp, 147 Shallots & Sage, 6
Lemon Sabayon with Blueberry Sauce and Rotini with Spiced Tomato and Black Olive
Shortbread Cookies, 226–27 Meat Sauce, 126 Pantry ingredients, 89
Linguine with Clams and Lemon-Garlic Tomato and Olive Pizzettas with Aged
Oil, 145 Goat Cheese, 14–15 Pappardelle
Pork Scaloppine with Prosciutto, Sage & Lamb Shank and Sweet Pepper Ragù over
Caramelized Lemon, 152, 168 Onions Pappardelle, 127
Cannellini Beans with Tuna and Pickled Pappardelle with Shrimp and Zucchini, 141
Linguine Cipollini Onions, 207 Ragù alla Bolognese, 114
Linguine with Clams and Lemon-Garlic Caramelized Onions, 76
Oil, 145 Gemelli with Asparagus and Caramelized Parmigiano-Reggiano, 133
Linguine with Leeks, Prosciutto & Lemon, Onions, 76 Chicken Breasts Stuffed with Prosciutto,
99 Grilled Mushroom, Onion & Fontina Pizzas, Parmesan & Sun-Dried Tomatoes, 156
Linguine with Roasted Asparagus and 44–45 Double-Cheese Penne with Sausage and
Almond Pesto, 46, 70 Orecchiette with Caramelized Onions, Hot Cherry Peppers, 120–21
Linguine with Shrimp, Caramelized Onion, Green Beans, Fresh Corn & Jalapeño, 58 Eggplant Parmigiana, 176–77
Pancetta & Peas, 146 Pickled Cipollini Onions with Chile and Frico (Cheese Crisps), 12
Cloves, 207 Garlic-Parmesan Bread, 125
M Gnocchi with Brown Butter, Sage &
Oranges Parmigiano, 69
Mushrooms Creamy Orange-Ricotta Tart, 232–33 Mussels Stuffed with Spinach and
Barley Risotto with Mushrooms and Fennel and Orange Salad with Red Onion Parmesan, 13
Gremolata, 192 and Olives, 20 Quick Chicken Parmesan, 157
Chicken with Marsala, Mushrooms & Orange-Hazelnut Olive Oil Cookies, 234 Rigatoni with Red Pepper and Parmigiano
Gorgonzola, 154 Pear, Cranberry & Blood Orange Mostarda, Cream Sauce, 81
Farfalle in a Broth of Wild Mushrooms and 7 Roasted Green Beans with Lemon, Pine
Browned Shallots, 104 Nuts & Parmigiano, 213
Grilled Mushroom, Onion & Fontina Pizzas, Orecchiette
44–45 Basic Orecchiette, 65 Parsnip Risotto with Pancetta and Sage,
Mushroom Salad with Lemon, Thyme & Orecchiette with Broccoli Raab and 200–201
Parmigiano, 21 Anchovies, 148–49
Orzo with Shiitakes, Caramelized Onions Orecchiette with Brussels Sprouts, Pasta, 27, 29, 51, 101
& Spinach, 84 Gorgonzola & Brown Butter Pecans, Acini di Pepe Pasta with Zucchini and
Pasta Shells with Chicken, Mushrooms & 52–53 Peppers, 217
Capers, 137 Orecchiette with Caramelized Garlic, Baked Ziti with Tomato, Mozzarella &
Pickled Mushroom and Gruyère Pizza, 38 Sausage & Broccoli, 114 Sausage, 92–93
Pickled Mushrooms with Garlic and Herbs, Orecchiette with Caramelized Onions, Minestra di Pasta e Piselli, 29
38 Green Beans, Fresh Corn & Jalapeño, 58 Pasta e Fagioli, 26
Orecchiette with Mussels and Mint, Pasta with Tuna, Tomato & Green Olives,
150–51 144
Orecchiette with Peas, Arugula & Risotto-Style Pasta with Peas and
Prosciutto, 119 Mushrooms, 55

inde x 249

index (continued)

Spring Vegetable Ragoût with Fresh Pasta, Polenta, 185 Risotto with Corn, Spicy Sausage & Wilted
91 Creamy Polenta, 182 Arugula, 190
Goat Cheese Polenta, 182
See also specific types of pasta Gorgonzola Polenta, 184 Risotto with Peas, Mint & Lemon, 196
Gratin of Polenta with Greens, 185 Saffron and Shrimp Risotto with Scallions,
Pasta water, tips for using, 58 Polenta Lasagna, 183
Polenta Pudding, 184 198–99
Pear, Cranberry & Blood Orange Mostarda, 7
Pork Ricotta
Peas Beef and Pork Ragù Lasagna, 122–23 Classic Meat Lasagna, 132–33
Linguine with Shrimp, Caramelized Onion, Neapolitan Rib and Sausage Ragù, 130 Creamy Orange-Ricotta Tart, 232–33
Pancetta & Peas, 146 Pork Braciole with Ragù, 167 Spinach and Ricotta Lasagna, 78–80, 79
Orecchiette with Peas, Arugula & Pork Scaloppine with Prosciutto, Sage & White Pizza, 35
Prosciutto, 119 Caramelized Lemon, 152, 168
Risotto-Style Pasta with Peas and Spaghetti and Meatballs, 124–25 Ricotta salata
Mushrooms, 55 Tortellini en Brodo, 138–39 Cavatelli with Arugula and Ricotta Salata,
Risotto with Peas, Mint & Lemon, 196 Tuscan-Style Roast Pork with Rosemary, iv, 89
Sage & Garlic, 170–71 Fettuccine with Creamy Sage Sauce, 49
Pecorino romano, 82 Orecchiette with Tomatoes, Basil &
Cavatappi with Artichokes and Three Potato Gnocchi, 63 Ricotta Salata, 64–65
Cheeses, 110 Spaghetti with Arugula, Tomato & Ricotta
Roasted Broccoli with Lemon and Prosciutto Salata, 86
Pecorino, 218 Chicken Breasts Stuffed with Prosciutto,
Spaghetti with Garlic, Hot Pepper & Parmesan & Sun-Dried Tomatoes, 156 Rigatoni
Pecorino, 82 Fava Beans with Prosciutto, Mint & Garlic, Rigatoni with Red Pepper and Parmigiano
212 Cream Sauce, 81
Penne Linguine with Leeks, Prosciutto & Lemon, Rigatoni with Summer Squash, Spicy
Cool Penne with Olives, Capers & Feta, 71 99 Sausage & Goat Cheese, 113
Double-Cheese Penne with Sausage and Orecchiette with Peas, Arugula & Rigatoni with Sun-Dried Tomato and
Hot Cherry Peppers, 120–21 Prosciutto, 119 Fennel Sauce, 60
Pasta with Tuna, Tomato & Green Olives, Orecchiette with Roasted Cauliflower,
144 Arugula & Prosciutto, 103 Rosemary-Garlic Oil, 19
Penne alla Puttanesca and Shrimp, 147 Pasta Shells with Chickpeas, Fennel,
Penne with Sausage, Chard & Pine Nuts, Tomatoes & Prosciutto, 95 Rotini with Spiced Tomato and Black Olive
101 Pizza with Prosciutto and Arugula, 41 Meat Sauce, 126
Penne with Tomatoes, Artichokes & Black Pork Scaloppine with Prosciutto, Sage &
Olives, 77 Caramelized Lemon, 152, 168 S
Prosciutto-Wrapped Melon with Mint and
Peppers, 73, 217 White Balsamic Vinegar, 16 Salads
Cannellini Beans with Lemon, Roasted Breaded Veal Scaloppine with Tricolor
Red Peppers & Bacon, 221 Pumpkin Salad, 166
Double-Cheese Penne with Sausage and Pasta with Pumpkin, Sausage & Cavolo Fennel and Orange Salad with Red Onion
Hot Cherry Peppers, 120–21 Nero, 105 and Olives, 20
Fregola with Grill-Marinated Red Peppers Grilled Sourdough Panzanella, 22
and Zucchini, 220 R Mushroom Salad with Lemon, Thyme &
Giardiniera, 216 Parmigiano, 21
Grilled Goat Cheese Crostini with a Tangle Radicchio, 205 Tuscan White Bean Salad, 23
of Marinated Roasted Peppers, 10–11 Green Beans and Radicchio with Shaved
Involtini of Roasted Bell Peppers, 17 Parmigiano, 205 Salt, in pasta water 57
Lamb Shank and Sweet Pepper Ragù over
Pappardelle, 127 Raspberries Sauces
Orecchiette with Romesco Sauce and Raspberry Coulis, 238 Basic Cream Sauce, 80, 122
Roasted Red Peppers, 72–73 Rustic Fig and Raspberry Mini Crostatas, Béchamel, 85
Rigatoni with Red Pepper and Parmigiano 222, 224 Celery Sauce, 87
Cream Sauce, 81 Creamy Sage Sauce, 49
Ravioli, 98 Gorgonzola Sauce, 62
Pizza, calzone & stromboli Asparagus Ravioli with Brown Butter Grilled Vegetable Sauce, 112
Better Than Pepperoni Pizza, 35 Sauce, 106–7 Marinara Sauce, 125, 174
Calzone, 36 Ravioli Pasta Dough, 98 Neapolitan Rib and Sausage Ragù, 130
Classic Margherita Pizza, 35 Ravioli with Grilled Vegetable Sauce, 112 No-Cook Tomato Sauce, 35
Fresh Spinach and Pancetta Pizza, 39 Sausage and Broccoli Raab Ravioli with Quick Tomato Sauce, 80
Grilled Mushroom, Onion & Fontina Pizzas, Roasted Tomato Sauce, 96–98, 97 Ragù, 122
44–45 Ragù alla Bolognese, 114
Grilled Pizza with Tomato-Balsamic Rice, 187, 189 Red Pepper and Parmigiano Cream Sauce,
Sauce, Chicken & Eggplant, 42–43 Artichoke Risotto with Lemon and Parsley, 81
Pickled Mushroom and Gruyère Pizza, 38 194 Roasted Tomato Sauce, 96
Pizza Dough, 34, 45 Butternut Squash Risotto with Bacon and Romesco Sauce, 72–73
Pizza with Goat Cheese, 32, 40 Sage, 197 Short Rib and Porcini Mushroom Ragù, 129
Pizza with Prosciutto and Arugula, 41 Parsnip Risotto with Pancetta and Sage, Spiced Tomato and Black Olive Meat
Stromboli, 37 200–201 Sauce, 126
Tomato and Olive Pizzettas with Aged Risotto alla Milanese, 188–89 Summer Tomato Sauce, 48–49
Goat Cheese, 14–15 Risotto of Sweet Sausage and Broccoli Tomato-Balsamic Sauce, 43
White Pizza, 35 Raab, 186 Turkey Bolognese, 131
Walnut-Parsley Pesto, 54
250 inde x

Sausage, 121 Spaghettini with Roasted Fennel and Pasta with Tuna, Tomato & Green Olives,
Baked Ziti with Tomato, Mozzarella & Mozzarella, 111 144
Sausage, 92–93
Bollito Misto, 172 Spaghetti with Arugula, Tomato & Ricotta Penne with Tomatoes, Artichokes & Black
Cabbage and White Bean Soup, 31 Salata, 86 Olives, 77
Campanelle with Sausage and Leeks, 100
Cannellini Bean and Kale Soup with Spaghetti with Creamy Braised Garlic and Quick Tomato Sauce, 80
Sausage, 30 Leeks, 68 Ragù alla Bolognese, 114
Double-Cheese Penne with Sausage and Rigatoni with Sun-Dried Tomato and
Hot Cherry Peppers, 120–21 Spaghetti with Garlic, Hot Pepper &
Gnocchi with Sausage and Leek Ragù, Pecorino, 82 Fennel Sauce, 60
116–17 Rotini with Spiced Tomato and Black Olive
Neapolitan Rib and Sausage Ragù, 130 Spaghetti with Green Garlic and Olive Oil,
Orecchiette with Caramelized Garlic, 108 Meat Sauce, 126
Sausage & Broccoli, 114 Sausage and Broccoli Raab Ravioli with
Pasta with Pumpkin, Sausage & Cavolo Spaghetti with Grilled Eggplant, Tomato &
Nero, 105 Onion, 111 Roasted Tomato Sauce, 96–98, 97
Penne with Sausage, Chard & Pine Nuts, Spaghetti with Arugula, Tomato & Ricotta
101 Spaghetti with Mushroom Cream Sauce,
Rigatoni with Summer Squash, Spicy 57 Salata, 86
Sausage & Goat Cheese, 113 Spaghetti with Pine Nuts, Tomato & Garlic
Risotto of Sweet Sausage and Broccoli Spaghetti with Pine Nuts, Tomato & Garlic
Raab, 186 Breadcrumbs, 59 Breadcrumbs, 59
Risotto with Corn, Spicy Sausage & Wilted Spaghetti with Summer Tomato Sauce,
Arugula, 190 Spaghetti with Portabellas, Sage &
Sausage and Broccoli Raab Ravioli with Walnuts, 50 48–49
Roasted Tomato Sauce, 96–98, 97 Tomato and Olive Pizzettas with Aged
Spicy Clams and Sausage in Marinara, 175 Spaghetti with Spicy Shrimp, Cherry
Tuscan Grilled Chicken, Sausage & Sage Tomatoes & Herbed Breadcrumbs, 142 Goat Cheese, 14–15
Skewers, 162 Tomato-Balsamic Sauce, 43
Spaghetti with Summer Tomato Sauce,
Shell pasta 48–49 Tortellini
Pasta Shells with Chicken, Mushrooms & Tortellini en Brodo, 138–39
Capers, 137 Spinach Tortellini in Broth with Roasted
Pasta Shells with Chickpeas, Fennel, Fresh Spinach and Pancetta Pizza, 39 Vegetables, 90
Tomatoes & Prosciutto, 95 Gratin of Polenta with Greens, 185
Shells with Arugula, Feta & Sun-Dried Mussels Stuffed with Spinach and Tubettini with Celery Sauce, 87
Tomatoes, 83 Parmesan, 13
Orzo with Shiitakes, Caramelized Onions Tuna
Shrimp & Spinach, 84 Cannellini Beans with Tuna and Pickled
Linguine with Shrimp, Caramelized Onion, Spinach and Ricotta Lasagna, 78–80, 79 Cipollini Onions, 207
Pancetta & Peas, 146 Fettuccine with Tuna, Lemon & Fried
Orecchiette with Romesco Sauce and Squash, summer Capers, 134
Roasted Red Peppers, 72–73 Rigatoni with Summer Squash, Spicy Pasta with Tuna, Tomato & Green Olives,
Pappardelle with Shrimp and Zucchini, 141 Sausage & Goat Cheese, 113 144
Penne alla Puttanesca and Shrimp, 147
Saffron and Shrimp Risotto with Scallions, Strawberry-Balsamic Granita, 225 Turkey, 165
198–99 Roasted Turkey Breast, Porchetta Style,
Spaghetti with Spicy Shrimp, Cherry Stromboli, 37 164–65
Tomatoes & Herbed Breadcrumbs, 142 Turkey Bolognese, 131
White Bean Soup with Sautéed Shrimp T
and Garlic Croutons, 24–25 V
Tomatoes, 88
Soups, 27, 29 Angel Hair Pasta with Mussels and Spicy Veal
Cabbage and White Bean Soup, 31 Tomato Sauce, 135 Bollito Misto, 172
Cannellini Bean and Kale Soup with Baked Ziti with Tomato, Mozzarella & Breaded Veal Scaloppine with Tricolor
Sausage, 30 Sausage, 92–93 Salad, 166
Capellini and Kale Soup, 28 Braised Italian Chicken with Green Beans, Quick Veal Cacciatore, 155
Creamy Tomato-Basil Soup, 23 Tomatoes & Olives, 160 Slow-Cooker Osso Buco, 169
Minestra di Pasta e Piselli, 29 Bruschetta with Herbed Tomatoes, 2, 19
Pasta e Fagioli, 26 Bucatini in a Spicy Tomato Sauce with Vegetables
Tortellini en Brodo, 138–39 Crisped Pancetta, 128 Giardiniera, 216
White Bean Soup with Sautéed Shrimp Cherry Tomatoes Stuffed with Mozzarella Ravioli with Grilled Vegetable Sauce, 112
and Garlic Croutons, 24–25 & Basil, 5 Sicilian Vegetable Lasagna, 74–75
Creamy Tomato-Basil Soup, 23 Spring Vegetable Ragoût with Fresh Pasta,
Spaghetti Fettuccine with Tomatoes, Capers & 91
Pasta Puttanesca, 143 Olives, 88 Tortellini in Broth with Roasted
Spaghetti alla Carbonara, 118 Gratin of Sautéed Cauliflower, Tomato, Vegetables, 90
Spaghetti and Meatballs, 124–25 Pine Nuts & Saffron, 206
Grilled Pizza with Tomato-Balsamic Z
Sauce, Chicken & Eggplant, 42–43
Grilled Sourdough Panzanella, 22 Zucchini, 220
Marinara Sauce, 125, 174 Acini di Pepe Pasta with Zucchini and
No-Cook Tomato Sauce, 35 Peppers, 217
Orecchiette with Romesco Sauce and Fregola with Grill-Marinated Red Peppers
Roasted Red Peppers, 72–73 and Zucchini, 220
Orecchiette with Tomatoes, Basil & Pappardelle with Shrimp and Zucchini, 141
Ricotta Salata, 64–65 Rigatoni with Summer Squash, Spicy
Pasta Shells with Chickpeas, Fennel, Sausage & Goat Cheese, 113
Tomatoes & Prosciutto, 95
inde x 2 5 1

Try these other delicious recipe collections from Fine Cooking.

Fine Cooking Fresh Fine Cooking Appetizers
Product #071261 Product #071323
ISBN 978-1-60085-109-4 ISBN 978-1-60085-330-2
$19.95 $19.95

200 best-ever recipes Fine Cooking Comfort Food
Product #071361
for cookies, brownies, bars & more ISBN 978-1-60085-408-8
$19.95
Fine Cooking Cookies
Product #071338
ISBN 978-1-60085-369-2
$19.95

To order, visit www.taunton.com.
For more information about Fine Cooking, go to finecooking.com.

COOKING

Authentic Italian Home Cooking
for Every Night of the Week

Let Fine Cooking help you put dinner on the table with

these mouthwatering, everyday dishes from some of the best Italian
chefs and culinary experts across the country. Fine Cooking’s triple-
tested recipes, along with step-by-step photos to help cooks master
techniques, ingredient profiles, and handy kitchen advice, make this
the best collection of authentic Italian food.

Includes recipes from:
• Lidia Bastianich
• Biba Caggiano
• Rosetta Constantino
• Tony Mantuano
• Domenica Marchetti
• Clifford Wright

Look for other Taunton Press books ALSO AVAILABLE:
wherever books are sold or visit our
website at www.tauntonstore.com.

The Taunton Press
63 South Main Street, P.O. Box 5506
Newtown, CT 06470-5506
www.taunton.com

Explore the delicious world of Fine
Cooking, which includes the magazine
and its website, books, videos, and spe-
cial issue publications. There’s always
something good cooking. For more
information, visit finecooking.com.

pP Taunton Product #077639