Table Of ContentA Fawcett Book
Published by The Random House Publishing Group
Copyright © 1984 by Anne L. Casale
Illustration copyright © 1984 by Lauren Jarrett
Silhouettes copyright © 1984 Heather Taylor
Design by Beth Tondreau
Cover design by James R. Harris
Silhouette by Heather Taylor
All rights reserved.
Published in the United States by Fawcett Books, an imprint of The Random House Publishing Group, a
division of Random House, Inc. New York, and simultaneously in Canada by Random House of Canada
Limited, Toronto.
Fawcett is a registered trademark and the Fawcett colophon is a trademark of Random House, Inc.
www.ballantinebooks.com
Library of Congress Catalog Card Number: 84-90841
eISBN: 978-0-345-54060-7
v3.1
Many years ago, my husband was asked by an inquisitive three-year-old to
explain the meaning of the word “pal.” Patiently and lovingly he knelt down and
explained, “A pal is your closest friend, someone you admire and love.” The
child thought for a moment, looked up and beamed, saying, “Then that’s what
you are to me—you’re my pal!” To this day my husband, John, is known as Pal
to everyone in the family. It is to him, my husband and Pal, that this book is
dedicated.
Anne L. Casale
Contents
Cover
Title Page
Copyright
Dedication
Acknowledgments
Preface
Introduction
Glossary: Ingredients
APPETIZERS
Marinated Artichoke Hearts
Sicilian Eggplant Relish
Belgian Endive with Prosciutto
Marinated Mushrooms
Roasted Pepper Salad
Clam-Stuffed Mushrooms
Fried Mozzarella
Shrimp with Caper Dressing
Garlic Bread
Sausage Bread
SOUPS
Beef Broth
Chicken Broth
Carrot–Pancetta Soup
Escarole, Rice and Tiny Meatball Soup
Lentil Soup with Pennette
Potato–Parsley Soup
Tuscan Bean Soup
Vegetable Soup
PASTA AND SAUCES
Cooking Pasta
Egg Pasta
Spinach Pasta
Tomato-Based Sauces
Preparing Sauces
Bucatini with Plain Tomato Sauce
Conchiglie with Tomato, Mozzarella and Fresh Herbs
Fedelini with Tomato and Dried Mushroom Sauce
Fusilli with Tomatoes and Olives
Linguine with Tomato–Garlic Sauce
Spaghetti with Tomato Sauce, Eggplant and Ricotta
Spaghetti with Tomato and Chicken Sauce
Spaghettini with Olive and Caper Sauce
Ravioli with Tomato–Pancetta Sauce
Vegetable and Cream Sauces
Fettuccine with Artichoke Hearts
Linguine with Broccoli
Margherita with Fried Cauliflower
Conchiglie with Broccoli, Cauliflower and Anchovies
Green Noodles with Carrots and Mushrooms
Ziti with Eggplant and Roasted Peppers
Spaghetti with Lima Beans, Artichoke Hearts and Peas
Penne with Mushrooms and Prosciutto
Tagliatelle with Zucchini and Mushrooms
Linguine with Fried Zucchini and Ricotta
Pasta Primavera
Tagliarini with Basil Pesto Sauce
Farfalle with Spinach Pesto
Linguine with Walnut Sauce
Linguine with Bacon and Prosciutto
Fettuccine with Salami and Mushrooms
Rigatoni with Sausage Cream Sauce
Fusilli with Four Cheeses
Straw and Hay
Seafood Sauces
Conchiglie with White Clam Sauce
Spaghettini with Crabmeat
Fettuccine with Lobster Sauce
Green Tagliatelle with Scallops
Linguine with Shrimp
Orecchiette with Shrimp and Scallops
Pasta Specialties
Baked Ziti
Lasagne
Ravioli
Spinach–Ricotta Dumplings
Five-Layer Pasta Pie
Pasta Roll
POLENTA
Basic Recipe for Polenta
Baked Polenta with Tomato and Dried Mushroom Sauce
Polenta with Fontina Cheese
RICE
Basic Risotto
Risotto with Mushrooms
Risotto with Scallops
Rice with Carrots
Rice with Peas
Rice with Zucchini
Rice with Eggs and Cheese
Baked Rice with Ricotta
Rice Salad
Stuffed Rice Balls
MEATS
Beef
Breaded Steaks
Filet Mignon with Wine and Caper Sauce
Braised Beef with Wine and Mushroom Sauce
Stuffed Flank Steak
Preparing Round Steak for Stuffing
Stuffed Beef Rolls
Beef Rolls with Tomato Sauce
Veal
Veal Scallops with Carrots and Dried Sausage
Veal Scallops with Mushrooms and Marsala
Veal Scallops with Prosciutto and Peas
Veal with Tomato–Lemon Sauce
Veal Birds
Baked Veal Chops with Potatoes
Stuffed Veal Chops
Roast Veal Amadeo
Veal Shanks, Milanese Style
Veal Stew
Pork
Pork Chops with Vinegar
Herb-Stuffed Pork Chops
Rolled Pork Cutlets
Roast Pork with Herbed Butter
Sautéed Sausage with Spinach
Lamb
Pan-Fried Lamb Chops
Stuffed Boned Leg of Lamb
Crusty Rack of Lamb
Lamb Stew
CHICKEN
Boning and Filleting Chicken Breasts: Chicken Suprêmes
Chicken Suprêmes with Piquant Caper Sauce
Chicken with Artichoke Hearts and Mushrooms
Stuffed Chicken Breasts
Chicken Rolls with Tomato–Mint Sauce
Braised Chicken with Tomato and Olives
Butterflied Herbed Chicken
Stuffed Chicken Legs
Carving Method for Small Roast Chicken
Roast Chicken with Dried Wild Mushrooms
Roast Chicken with Rosemary
FISH AND SEAFOOD
Fillets of Sole Florentine
Poached Fish Rolls in Tomato Sauce
Baked Halibut Steaks
Swordfish with Sweet and Sour Sauce
Baked Swordfish Steaks
Cod Stew
Cleaning Mussels
Mussels with Hot Tomato Sauce
Cleaning Squid
Fish Soup
Seafood Salad
VEGETABLES
Artichoke Hearts with Peas
Fried Artichoke Hearts
Asparagus and Carrots with Sesame Seed
Asparagus and Tomatoes
Sautéed Beet Greens
Broccoli with Chestnuts
Sautéed Broccoli and Mushrooms
Broccoli with Olives
Brussels Sprouts with Fennel
Baked Celery and Mushrooms
Braised Celery, Carrots and Romaine
Fried Celery
Sautéed Cucumbers
Sautéed Eggplant
Eggplant Manicotti
Curly Endive with Prosciutto
Braised Escarole
Stuffed Escarole
Fennel and Mushrooms
Sautéed Green Beans and Cherry Tomatoes
Green Beans with Tomato Sauce
Sautéed Mushrooms
Parsnips and Carrots
Fluffy Potato Pie
Potatoes with Pancetta and Rosemary
Parsleyed Potatoes
Sautéed Pumpkin
Swiss Chard with Tomatoes
Baked Zucchini
Zucchini with Garlic and Tomato
Zucchini with Roasted Peppers
SALADS
Introduction to Salads
Asparagus Vinaigrette
Beet Salad
Cauliflower–Tomato Salad
Curly Endive–Spinach–Mandarin Salad
Green Salad with Mustard Vinaigrette
Green Bean and New Potato Salad
Orange–Avocado Salad
Description:Anne Casale invites you into her kitchen to share the special secrets behind hundreds of home-style recipes that have been part of her family's heritage for years and years.A second-generation Italian American and the head of her own cooking school, she takes you by the hand and shows you how to mak
