The Cooking of Italy: Recipes

Antipasti Chapter 1
Anguilla Marinata (MARINATED EEL)
Bagna Cauda (HOT ANCHOVY AND GARLIC DIP)
Funghi Marinati (MARINATED MUSHROOMS)
Melanzane Marinate (MARINATED EGGPLANT)
Caponata (COLD EGGPLANT APPETIZER)
Fagioli Toscanelli con Tonno (WHITE BEAN AND TUNA SALAD)
Soups Chapter 2
Zuppa di Vongole (FRESH CLAM SOUP)
Zuppa di Pesce (FISH SOUP)
Zuppa di Cozze (MUSSEL SOUP)
Stracciatella (CHICKEN SOUP WITH FLAKES OF EGGS AND CHEESE)
Zuppa alla Pavese (CHICKEN SOUP WITH POACHED EGGS)
Minestrone (VEGETABLE SOUP)
Zuppa di Fagioli con la Pasta (BEAN SOUP WITH PASTA)
Egg and Cheese Dishes Chapter 3
Fonduta (HOT MELTED CHEESE WITH TOAST)
Mozzarella in Carozza (DEEP-FRIED CHEESE SANDWICHES)
Mozzarella in Carozza Anchovy Sauce (DEEP-FRIED CHEESE SANDWICHES ANCHOVY SAUCE)
Calzone (DEEP FRIED PROSCIUTTO-AND-CHEESE TURNOVERS)
Tortino di Carciofi (BAKED ARTICHOKE HEART OMELET)
Frittata alla Sardegnola (ZUCCHINI OMELET)
Pizza Dough
Cheese Pizza
Pasta Chapter 4
Risotto alla Milanese (BRAISED RICE WITH SAFFRON)
Risotto con Scampi (BRAISED RICE WITH SHRIMP)
Riso al Limone (BOILED RICE WITH LEMON)
Suppli al Telefono (DEEP-FRIED RICE-AND-CHEESE BALLS)
Risi e Bisi (BRAISED RICE AND PEAS)
Polenta (CORN-MEAL PORRIDGE)
Polenta Pasticciata (POLENTA WITH CREAM SAUCE AND MUSHROOMS)
Lasagne Pasticciate (BAKED LASAGNA WITH MEAT AND CREAM SAUCES)
Pasta Fresca con Uova (HOMEMADE EGG NOODLES)
Vegetables Chapter 5
Sauces Chapter 6
Salsa Pizzaiola (PIZZA SAUCE)
Salsa Verde (PIQUANT GREEN SAUCE)
Salsa di Pomodori (TOMATO SAUCE)
Ragu Bolognese (NORTH ITALIAN MEAT SAUCE)
Ragu Bolognese (Lasagna - No Liver) (NORTH ITALIAN MEAT SAUCE)
Pesto alla Genovese (BASIL, GARLIC AND CHEESE SAUCE)
Seafood Chapter 7
Poultry Chapter 8
Meats Chapter 9
Salads Chapter 10
Desserts Chapter 11