مترجم سایت

TWO MINUTE CALAMARI SICILIAN LIFEGUARD STYLE
Serves 4

4 tablespoons extra virgin olive oil
2 tablespoons pine nuts
2 tablespoons currants
1 tablespoon hot chili flakes
4 tablespoons caper berries
2 cups basic tomato sauce (see Simple Italian Food, Clarkson Potter 1998)
1 cup Israeli couscous, blanched two minutes and refreshed
1 ½ lbs cleaned calamari, tubes cut into ¼ inch rounds, tentacles halved
Salt and pepper to taste
3 scallions, thinly sliced

INSTRUCTIONS

• In a 12-14 inch saute pan, heat oil until just smoking. Add pine nuts, currants and chili flakes and saute until nuts are just golden brown, about 2 minutes. Add caper berries, tomato sauce, and couscous and bring to a boil. Add calamari, stir to mix and simmer two to three minutes, or until calamari is just cooked and completely opaque. Season with salt and pepper, pour into a large warm bowl, sprinkle with scallions and serve with warm Panelle

A • AGNOLOTTI DI VERZA
• AGRETTI ALLA ROMANA
• APPLES OF THE VAL DI NON
• ANISE AND LEMON TARALLI
• ASPARAGUS AND RICOTTA RAVIOLI
• AUTUMN VEGETABLE SALAD WITH FRICCO

B • BACCALA ALLA VICENTINA
• BARBECUED OCTOPUS WITH SPICY TANGERINE CITRONETTE
• BARBECUED SQUAB AL MATTONE WITH PORICINI MUSTARD
• BIGOLI CON SALSA
• BISCOTTI
• BISCOTTI DI FARRO
• BLACK SPAGHETTI WITH ROCK SHRIMP AND SPICY SOPPRESSATA
• BOLLITO MISTO
• BOLLITO MISTO WITH CRANBERRY MOSTARDA
• BONET ALLA PIEMONTESE
• BRAISED FENNEL SALAD WITH PEARS AND GORGONZOLA
• BRAISED LEEK AGNOLOTTI WITH SWEET CORN AND CASTELMAGNO
• BRUSCHETTA WITH FAVAS AND NEW YORK STATE RICOTTA
• BRUSCHETTE AL'INFERNO
• BUCATINI ALL'AMATRICIANA
• BUDINO DI CASTAGNE
• BURISCHIO WITH LENTILS AND SABA

C • CALAMARI - TWO MINUTE SICILIAN LIFEGUARD STYLE
•CAPRETO CACIO E UOVA
• CARCIOFI ALL ROMANA
• CARPACCIO DI ZUCCHINI CON ANGURIA E TARANTELLO
• CASUNZEI
• CASTAGNACCIO
• CAVATELLI CON CIMA DI RAPE
• CAVATELLI CON PESTO ERICINO
• CHEESES OF LE MARCHE
• CHEESES OF PIEMONTE AND THE BRA CHEESE FESTIVAL
• CHEESES OF SALERNO
• CHESNUT FLOUR OF GARGAGNANA
• CHESTNUT RAVIOLI WITH WILD HARE RAGU
• CHICORY AND EGG SOUP WITH PECORINO
• CIAUSCULO WITH WATERCRESS AND CHERRIES
• CITRUS FRUITS
• CORZETTI
• COCKLES -STEAMED IN A HABANERO CHIVE BROTH
• COPPA WITH PUMPKIN IN SCAPECE
• COPULETTAS
• COTECHINO WITH LENTILS
• COZZE ALA TARANTINA
• CRISPY TROUT WITH INSALATA CRUDA AND HEIRLOOM TOMATO SEED VINAIGRETTE
• CULATELLO WITH FIGS
• CULINGIONIS

D • DUCK BRESAOLA WITH CANNELLINI AND RED ONION JAM
• DUCK W/ SAVOY, SPECK & BROVADA
• DUCK EGG WITH GUANCIALE, FETT'UNTA AND WHITE TRUFFLES
E
F
• FIG & WALNUT BISCOTTI
• FREGOLOTTA
• FRUITS OF FRIULI
• FUSILLI WITH BRAISED RABBIT - ISCHIA STYLE
G • GNOCCHI ALLA CIOCIARIA
• GORGONZOLA
• GORGONZOLA WITH MINT, WALNUTS, & SOUR CHERRY JAM
• GRILLED RADICCHIO TREVISANO WITH ASIAGO & HORSERADISH
• GRILLED GUINEA HEN WITH FREGULA AND BLACK TRUFFLE VINAIGRETTE
• GUBANA

H • HAZELNUT CAKE
• HONEY AND HONEY COOKIES
I • INSALATA DI CARNE CRUDA
J
K • KIWI FROM VERONA
L • LAGANNE ALLA MOLSANA
• LAMB WITH EGG AND CHEESE SAUCE
• LAMB HEART SPIEDINO WITH CARDOONS, POTATOES AND SWEET PEPPER VINAIGRETTE
• LEMONS OF SORRENTO AND THE AMALFI COAST
• LONZA WITH CARDOONS AND PECRORINO DI FOSSA
• LUGANEGA WITH SOFT POLENTA AND ASIAGO
M • MACCHERONI DI FUOCO
• MALLOREDDUS WITH ARTICHOKES AND SALSICCIA DI MIRTO
• MARZOLINO WITH RAMP BRUSCHETTA
• MODENESE CRUMBLY CAKE
N • NECI CON FUNGHI MISTI
O • OCTOPUS WITH SPICY TANGERINE CITRONETTE
• OLIVE OIL & POLENTA CAKE
• ORECCHIETTE WITH RAPINI AND SWEET SAUSAGE
• ORZOTTO WITH FUNGHI
P • PALACINCHE (Sweet crepes of Friuli Venezia-Giulia)
• PAN DI SPAGNA
• PANSOTI WITH WALNUT SAUCE
• PARROZZO ABRUZZESE
• PEAR & CHESTNUT CAKE
• PEARS OF MANTOVA
• PANE FRATTAU
• PANZANELLA SALAD
• PAPARDELLE WITH BUTTER, PARMESAN AND WHITE TRUFFLES
• PASTA ALA NORMA
• PASTA CON LE SARDE
• PERCH WITH WATERCRESS PESTO AND PEPERONATA
• PIZZOCHERI WITH CABBAGE AND BITTO
• POLENTA (SOFT) WITH MONTE VERONESE CHEESE & WALNUTS
• PORK BRACIOLONA
• PORK LOIN ALLA PORCHETTA
• PROSCIUTTO SAN DANIELE WITH BLACK PEPPER FETTUNTA AND FIGS
• PUMPKIN LUNE WITH BUTTER AND SAGE
• PUNTARELLA IN SALSA
• PUPPUZELLA
• PURSLANE SALAD WITH SMOKED TROUT
Q
R • RABBIT -BRAISED WITH FUSILLI - ISCHIA STYLE
• RADICCHIO TREVISANO - GRILLED WITH ASIAGO AND HORSERADISH
• RAVIOLI CILENTANI
• RHUBARB
• RHUBARB PANNA COTTA
• ROASTED PINEAPPLE
• ROASTED BEET FARROTTO
S • SAFFRON PANNA COTTA
• SCUNGILLI ALLA SORRENTINA
• SEA SCALLOPS CRUDO - WITH SHAVED FENNEL AND OLIO NUOVO
• RAW SCALLOPS WITH MARINATED LEMON, POPPY SEEDS AND MOSTO COTTO
• SMACAFAM; POLENTA AND SAUSAGE "HUNGER KILLER"
• SMOKED TROUT - WITH PURSLANE SALAD
• SPAGHETTI ALLA PANTELLERIA
• SPAGHETTINI CON FIORE DI ZUCCA
• SPAGHETTINI WITH BLACK TRUFFLES
• SPAGHETTI WITH RAMPS
• SPAGHETTI WITH CARDOONS
• SPAGHETTI WITH SNAILS - LE MARCHE STYLE
• STINGING NETTLE PAPPARDALLE WITH BOAR RAGU
• STINGING NETTLE AND RICOTTA TORTELLI
• STRANGOZZI WITH SPRING LAMB AND RAMPS
• STRANGULAPRETI ALLA SORRENTINA
• STINGING NETTLE PAPPARDELLE WITH WILD BOAR RAGU
• STRAWBERRIES
• SWEET ALMONDS FROM PUGLIA

T • TAGLIATELLE WITH ANCHOVIES & MORELS
• TAGLIATELLE WITH RADICCHIO CASTELFRANCO, PANCETTA AND CAPRINO
• TARALLI
• TARALLI WITH ANISE AND LEMON
• TORRONE
• TORTA SACHER
• TOZZETTI
• TWO MINUTE CALAMARI SICILIAN LIFEGUARD STYLE

U
V • POPPY SEED TAGLIATELLE WITH TRENTINO-STYLE VENISON RAGU
• VEAL BREAST WITH SHISHITO PEPPERS & TREVISO
• VENISON (GRILLED) WITH ACORN SQUASH CAPONATA

W • WALNUT AND ORANGE SPICE CAKE FOR LENT
X
Y
Z • ZABAIONE
• ZALETTI
• ZUCCHINI CARPACCIO WITH SICILIAN SEA SALT & BOTTARGA