My Kitchen in Rome: Recipes and Notes on Italian Cooking

Abbachio al Forno con le Patate (Roast Lamb with Potatoes)

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Affogato al Caffe (Gelato Drowned in Coffee)

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Agnello alla Scottadito (Grilled Lamb Chops)

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Alici Marinate (Marinated Fresh Anchovies)

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Arance Caramellate (Caramel Oranges)

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Asparagi in Tre Modi (Asparagus in Three Ways)

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Baccala in Guazzetto (Salt Cod with Tomatoes, Raisins and Pine Nuts)

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Biscotti di Mandorle e Pinoli (Almond, Pine Nut and Fennel Seed Biscotti)

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Braciole di Maiale con Finocchio e Ginepro (Broiled Pork Chops with Fennel and Juniper)

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Braised Lettuce with Scallions

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Bruschetta con Aglio e Olio(Bruschetta with Garlic and Olive OIl)

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Bruschetta con Cannellini e Olio con Rosmarino (Bruschetta with White Beans and Rosemary Oil)

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Bruschetta con Pomodoro e Basilico (Bruschetta with Tomatoes and Basil)

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Bruschetta con Ricotta e Fave Fresche (Bruschetta with Ricotta and Fava Beans)

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Bucatini all'Amatriciana (Bucatini with Tomato and Cured Pork)

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Caffe

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Candied Orange Peel

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Carciofi alla Giudea (Deep Fried Artichokes)

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Carciofi alla Romana (Roman-Style Artichokes)

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Cauliflower withHard-Boiled Egg, Black Olives and Anchovy-Lemon Dressing

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Ciambelline al Vino (Ring Cookies with Wine and Fennel Seeds)

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Ciambellone di Ricotta e Limone (Ricotta and Lemon Bundt Cake)

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Cipollne in Agrodolce alla Romana (Roman Style Sweet and Sour Onions)

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Coda alla Vaccinara (Oxtail with Tomatoes and Celery)

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Confettura di Ciliegie (Cherry Jam)

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Cotogne in Composta (Spiced Quinces in Syrup)

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Cozze in Tegame (A Pot of Mussels)

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Crocchette di Patate e Parmigiano (Potato and Parmesan Croquettes)

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Crostata di Visciole o Ciliegie (Cherry Jam Tart)

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Fagiolini Corallo in Umido (Flat Green Beans with Tomatoes and Onions)

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Fave e Pecorino (Fava Beans and Pecorino)

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Fettuccine al Ragu (Fettuccine with Rich Meat Sauce)

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Fettuccine con Burro e Alici (Fettuccine with Butter and Anchovies)

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Figs and Pizza Bianca

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Finocchio al Tegame (Braised Fennel with Olive Oil)

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Finocchio alla Parmigiana (Fennel Baked with Parmesan)

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Fiori di Zucca in Pastella Fritti (Deep Fried Squash Blossoms)

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Frappe (Angel Wings)

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Frittata di Patate (Frittata with Potato

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Frittata di Ricotta e Menta (Frittata with Ricotta and Mint)

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Gnocchi di Patate (Potato Dumplings)

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Gnocchi di Patate con Ragu con le Spuntature (Potato Gnocchi with Pork Rib Ragu)

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Granita di Caffe (Coffee Grantia)

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Granita di Melone (Melon Granita)

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Insalata di Polpo e Patate (Octopus and Potato Salad)

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Insalata di Puntarelle (Puntarelle with Anchovy and Lemon Dressing)

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Involtini al Sugo (Beef Rolls in Tomato Sauce)

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Kitty's Vanilla Ice Cream Scented with Citrus

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L'Orato con le Patate di Miriam (Miriam's Sea Bream Baked with Potatoes)

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Lesso o Allesso (Boiled Beef and Carrots)

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Lingua con Salsa Verde (Tongue with Green Sauce)

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Linguine con Zucchine (Linguine with Zucchini, Eg and Parmesan)

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Maritozzi (Sweet Yeasted Buns)

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Mela o Pera Fritta in Pastella con Pecorino (Deep Fried Apple or Pear with Pecorino)

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Midollo con Insalata di Prezzemolo e Bruschetta (Roast Bone Marrow, Parsley Salad and Toast

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Minestrone (The Big Soup)

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Mozzarella con Pomodori al Forno (Mozzarella with Oven-Roasted Tomatoes)

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Negroni

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Pane, Burro e Alici con Ravanelli (Bread or Toast, Butter, Anchovies and Radishes)

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Pangiallo (Spiced Fruit Cake with Saffron)

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Panna Cotta

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Panzanella (Bread and Tomato Salad)

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Pasta all'Uovo (Fresh Egg Pasta)

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Pasta e Broccoli (Pasta and Broccoli)

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Pasta e Ceci (Pasta and Chickpea Soup)

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Pasta e Ceci 2 (Pasta and Chickpea Soup 2)

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Pasta e Fagioli (Pasta and Bean Soup)

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Pasta e Lenticchie (Pasta and Lentil Soup)

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Pasta e Patate (Pasta and Potato Soup)

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Pastella (Batter)

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Pasticcini di Mandorle (Soft Almond Cookies)

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Patate al Forno con Rosmarino, Aglio e Limone (Roast Potatoes with Rosemary, Garlic and Lemon)

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Patate e Fagiolini Conditi (Potatoes and Green Beans)

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Peperonata (Bell Pepper and Tomato Stew)

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Pere al Forno con Marsala e Cannella (Baked Pears with Marsala and Cinnamon)

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Pesce al Forno o Sulla Griglia (Whole Fish Baked in the Oven or Grilled)

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Pesche Ripiene (Baked Peaches with Butter and Almonds)

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Pine Nut, Rosemary and Sea Salt Caramel Brittle

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Pinzimonio di Ceci (Chickpeas with Greens)

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Piselli al Prosciutto (Sauteed Peas with Prosciutto)

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Pizza Bianca (Pizza with Olive Oil and Salt)

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Poached Apricots in Spiced Syrup

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Pollo alla Romana con Peperoni (Chicken with Tomatoes and Sweet Red Peppers)

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Pollo o Coniglio alla Cacciatora (Chicken or Rabbit, Hunter's Style)

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Polpette al Sugo (Meatballs in Tomato Sauce)

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Polpette di Ricotta e spinaci (Ruicotta and Spinach Fritters)

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Pomodoro al Riso (Tomatoes Stuffed with Rice)

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Porchetta

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Pressed Potatoes

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Prosciutto, Melone e Fichi (Prosciutto, Melon and Figs)

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Rather-Like-Ricotta Curd Cheese

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Ravioli di Ricotta e Spinaci (Ricotta and Spinach Ravioli)

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Rich Tomato Sauce with Canned Tomatoes

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Roasted Tomato Sauce

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Rough Fresh Tomato Sauce

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Salame di Cioccolato (Chocolate Salami)

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Salame e Olive Marinate (Salami and Marinated Olives)

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Salsa Verde (Green Sauce)

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Salsicce con Fagioli (White Beans with Sage and Sausage)

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Saltimbocca all Romana (Veal Rolls with Prosciutto and Sage)

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Salvia Fritta in Pastella (Deep-Fried Sage Leaves)

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Sausage and Cabbage Cake

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Shepherd's Pie (of Sorts)

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Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Olive Oil, Garlic and Chile)

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Spaghetti all Puttanesca (Spaghetti with Tomatoes, Anchovies, Capers and Olives)

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Spaghetti alla Carbonara (Spaghetti with Cured Pork, Eggs and Cheese)

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Spaghetti alle Vongole (Spaghetti with Clams)

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Spaghetti con Pomodorini (Spaghetti with Cherry Tomatoes

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Spaghetti con Ricotta e Pepe Nero (Spaghetti with Ricotta and Black Pepper)

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Spezzatino di Vitello (Braised Veal with Celery)

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Spinaci in Padella con Pinoli e Uva Sultana (Spinach with Pine Nuts and Raisins)

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Straccetti di Manzo con Rughetta e Parmigiano (Sauteed Beef with Arugula and Parmesan)

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Sugo di Pomodoro (tomato Sauce)

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Suppli al Telefono (Rice Croquettes Filled with Mozzarella)

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Tiramisu

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Trippa alla Romana (Roman-Style Tripe)

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Una Ricetta per Lenticchie (A Recipe for Lentils)

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Uova con la Salsa (Eggs in Sauce)

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Verdura Strascinata o Ripassata (Greens with Garlic and Chile)

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Vignarola (Spring Vegetable stew)

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Zucchine al Tegame (Zucchini Cooked in Olive Oil)

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Zucchini alla Scapece (Marinated Zucchini with Mint)

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