Eataly: Contemporary Italian Cooking

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Desserts (pp 436-481): Chocolate Mousse w/ Hazelnut Brittle; Making Ice Cream Without an Ice Cream Maker; Strawberry Fruit Salad w/ Chantilly Cream; Citrus Fruit Panna Cotta; Cherry & Soft Fruit Pudding; Cherries w/ Almond Flavor Ice; Fruity Mascarpone Mousse w/ Coffee Caramel Sauce; Summer Fruit Cups w/ Grand Mariner; The Importance of Tempering; Lemon Custards in Chocolate Cups; Butterscotch Chocolate Cups; and Chocolate Galettes w/ Mascarpone Cheese Savory Tarts & Pies (pp 192-219): Shortcrust Pie w/ Vegetable Whirls; Savory Tarts & Pies: basic Pie & Pastry Dough; Mediterranean Stuffed Pastry Roll; Pesto & Cherry Tomato Pie (I'll pass); Asparagus & Pecorino Cheese Puff Pastry Pie; Radicchio, Walnut & Smoked Cheese Strudel; Filling Combinations for All Tastes; and Pumpkin, Leek & Sausage Tart Cheese; One of my Favorite Foods (pp 417-433): Broccoli Roulade w/ Cheese; Ricotta & Semi-dried Tomato Cheesecake; Crepes w/ Gorgonzola & Pancetta; The King. Parmigiano Reggiano; Flatbread Millefeuilles w/ Mozzarella, Tomatoes, & Pesto; How to Serve Cheese; and Pecorino w/ Grapes, Dried Figs & Walnuts But REMEMBER THIS: the title states "CONTEMPORARY" and that is just what this book is about; Contemporary Recipes.... There is nothing Old School about this collection of recipes, not at all.

While ‘pasta and pizza’ are just the tip of the Italian (and Eatalian) iceberg, there’s a reason these two culinary staples are the most beloved exports of the Italian peninsula. From our dough leavened for 50 hours in total, to traditional pasta served perfectly al dente, we guarantee the experience will be deliciously unforgettable.Vegetables & Legumes (pp 294-341): Panzanella Salad; Vegetable Couscous w/ Roasted Bell Pepper Sauce; The Health Benefits of Vegetables; Tomato Salad w/ Salt Cod; Artichoke Parcels; Condiments & Dressings; Egg-Free Spinach & Carrot Frittata; Brussels Sprouts w/ Sesame Seeds; Polenta w/ Cheese, Baked Radicchio, & Leek; Cabbage Millefeuille w/ Potatoes, Pesto, Cooking Time w/ Legumes; Deep-fried Zucchini Flowers Filled w/ Mozzarella & Anchovies; & Cheese; and Cannellini Beans Pecorino Cheese Salad w/ Balsamic Vinegar Dried Pasta (pp 116-153): Mezzi Paccheri w/ Artichokes & Cream Sauce; Sedani w/ rabbit & Mushrooms; Caserecce w/ Sage & Pancetta; Clamarata w/ Swordfish & Peas; Spaghetti w/ Mussels, Clams, Shrimp & Bell Pepper Puree; Cold Fusilli w/ Tuna, Eggplant & Cheese; Ziti w/ Cheese, Crisp Pancetta & Asparagus; and Bravette with Smoked Pancetta & Caramelized Onion Shows an active session of the visitor. If the cookie isn’t present, the session has finished over 30 minutes ago and it was counted in a pk_id cookie.

Fresh Pasta (pp 94-113):Runner Beans & Shrimp; How to Store Fresh Pasta; pappardelle w/ Rabbit; Fresh Egg Pasta and the Length of the Sfogline; Gnocchi w/ Broccoli, Rabe, Mussels & Clams; Fun of Colored Fresh Pasta; Lidia's Agnolotti Pasta; and Garganelli Pasta w/ Sausage & Zucchini