Cucina Povera

CONTENTS Introduction The Italian Pantry Vegetables: Cooking from the Garden Roasted Pepper Rolls Stuffed with Tuna and Capers Vegetable Soup Onion Soup from Calabria Rice and Pea Soup Roasted Squash Risotto Orecchiette with Broccoli Rabe Foraged Herb Tortelli with Walnut Pesto Rice-Stuffed Tomatoes Potato-and-Mushroom–Stuffed Zucchini Bread-and-Cheese–Stuffed Eggplant Bread-and-Anchovy–Stuffed Green Sweet Peppers Artichoke, Fava Bean, Pea, and Lettuce Stew Summer Vegetable Stew Vegetable Stock Beef, Pork, and Lamb: Offal and Affordable Cuts of Meat Beef Stock and Boiled Beef Veal Tongue with Parsley Sauce Oxtail Stew with Rigatoni Stewed Tripe Milanese-Style Braised Veal Shank with Saffron Risotto Florentine Beef Stew Onion-Stewed Calf’s Liver Pork Stew with Savoy Cabbage Pork Stew Braised in White Wine Roasted Pork Liver Skewers Stewed Lamb with Eggs and Cheese Savory Swiss Chard and Parmigiano-Reggiano Pie Poultry and Rabbit: Recipes from the Farmyard Chicken Liver Spread Rabbit Preserved in Olive Oil Chicken Stock Roman Egg Drop Soup Boiled Chicken Salad Chicken Cacciatore Frittata Cooked in Tomato Sauce Flatbread with Tomato Sauce and Poached Eggs Chicken and Pork Lasagne Stuffed Turkey Breast Roulade Roasted Squab Fish and Seafood: Italian Pesce Povero Anchovy and Garlic Dip Sweet-and-Sour Sardines with Onions Potato and Dried Stockfish Puree Pasta with Anchovy, Onion, and Black Pepper Sauce Squid Ink Risotto Mussel, Potato, and Rice Gratin Fish Soup Baked Salt Cod with Potatoes Grilled Mackerel with Salmoriglio Sauce Sea Bream Stewed with Tomatoes Milk and Cheese: Dairy-Based Meals Pecorino and Pear Crostoni Cheese-and-Egg Balls Stewed in Tomato Sauce Fried Mozzarella Sandwiches Cheese and Potato Cake Nettle and Ricotta Gnudi Hand-Pulled Pici Pasta with Cheese and Black Pepper Buckwheat Pasta with Cabbage and Cheese Passatelli with Parmigiano-Reggiano Sauce Fontina and Savoy Cabbage Bread Casserole Ligurian Spinach and Ricotta Pie Beans, Chickpeas, Fava Beans, and Lentils: Plant-Based Proteins Bean and Tuna Salad Tuscan Chickpea Cake Chickpea Flour Fritters in Sesame Seed Buns Fava Bean Puree with Chicory Pasta and Bean Soup Fresh Pasta and Chickpea Soup Umbrian Lentil Stew Chickpea and Chard Stew Bean and Lacinato Kale Soup Kale and Borlotti Polenta Bake   Potatoes, Corn, and Chestnuts: Staples from the Mountain Regions Pasta with Potatoes and Provolone Cheese Savoy Cabbage and Barley Soup Baked Gnocchi with Tomato Sauce and Mozzarella Chestnut and Potato Gnocchi with Gorgonzola and Walnut Sauce Sardinia Potato and Cheese Tortelli Beet Tortelli with Poppy Seed Sauce Summer Borlotti Bean and Corn Soup Polenta with Butter and Cheese Potato, Chestnut, and Porcini Soup Chestnut Flour Maltagliati with Porcini Sauce Leftovers: Making the Most of What You’ve Got Roman Fried Rice Balls Sicilian Fried Rice Balls Sausage and Cheese Bake Tomato Bread Soup Tomato Bread Salad Bitter Greens and Semolina Bread Soup Bread Dumplings Spinach Bread Dumplings with Butter and Sage Sauce Ricotta Pasta Parcels Fried Beef and Mortadella Meatballs Beef Stew with Onions and Tomatoes Spaghetti Frittata Desserts: Making Do for Cakes, Tarts, Puddings, and Cookies Too Apple Olive Oil Cake Bread Pudding Cake Grape Focaccia Chestnut Flour Cake Short-Crust Pastry Tart with Jam Pumpkin Tart Amaretti and Milk Pudding Pastry Cream and Chocolate Trifle Sicilian Almond Milk Pudding Sicilian Watermelon Pudding Elderflower Fritters Polenta Cookies with Dried Elderflowers Nut Biscotti Wine and Olive Oil Cookies Preserves: Saving the Seasons Tuscan Fresh Herb Salt Dried Salt-Cured Black Olives Baby Artichokes Preserved in Olive Oil Mixed Pickled Vegetables Pickled Peppers in Vinegar Garlicky Tomato Sauce Blackberry Jam Quince Paste Quince, Pear, and Fig Compote Almond-Stuffed Dried Figs Spiced Green Walnut Liqueur Lemon Liqueur Bread: Our Daily Loaves Tuscan Bread Semolina Bread Potato Bread Chestnut Flour Bread Olive Oil Focaccia Ring-Shaped Crackers with Fennel Seeds Twice-Baked Ring-Shaped Bread Thin Flatbread from Romagna