Cucina Povera

]Erbazzone Reggiano (Savory Swiss Chard and Parmigiano-Reggiano Pie)

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A Quick Tomato Sauce made with Passata

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Agnello Cacio e Ova (Stewed Lamb with Eggs and Cheese)

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Arancine (Sicilian Fried Rice Balls)

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Baccala al Forno con le Patate (Baked Salt Cod with Potatoes)

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Bagna Cauda (Anchovy and Garlic Dip)

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Biancomangiare di Latte di Mandorla (Sicilian Almond-Milk Pudding)

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Bigoli in Salsa (Pasta with Anchovy, Onion and Black Pepper Sauce)

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Biscotti con la Frutta Secca (Nut Biscotti)

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Bonet Bianco alla Monferrina (Amaretti Pudding)

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Brandacujun (Potato and Dried Stockfish Puree)

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Brodetto Marchigiano (Fish Soup)

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Brodo di Carne (Beef Stock)

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Brodo di Pollo (Chicken Stock)

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Brodo Vegetale (Vegetable Broth)

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Canaderli in Brodo (Bread Dumplings)

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Cassoeula (Pork Stew with Savoy Cabbage)

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Castagnaccio (Chestnut Flour Cake)

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Casunziei all'Ampezzana (Beet Tortelli with Poppy Seed Sauce)

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Ceci in Zimino (Chickpea and Chard Stew)

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Ciambotta (Summer Vegetable Stew)

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Concentrato di Pomodoro

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Confettura

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Crostata alla Marmellata (Short-Crust Pastry Tart with Jam)

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Culurgiones (Sardinian Potato and Cheese Tortelli)

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Farinata con le Leghe (Kale and Borlotti Polenta)

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Fave e Cicorie (Fava Bean Puree with Chicory)

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Fegato alla Veneziana (Onion-Stewed Calves' Liver)

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Francesina (Beef Stew with Onions and Tomatoes)

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Frico Friulano (Cheese and Potato Cake)

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Frittata di Spaghetti

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Frittata Trippata (Frittata Cooked in Tomato Sauce)

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Frittelle di Fieri di Sambuco (Elderflower Fritters)

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Gelo di Mellone (Sicilian Watermelon Pudding)

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Gnocchi alla Sorrentina (Gnocchi Baked with Tomato Sauce and Mozzarella)

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Gnocchi di Patate e Castagne con Sugo di Gorgonzola e Noci (Chestnut and Potato Gnocchi with Gorgonzola and Walnut Sauce)

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Gnudi di Ricotta e Ortiche (Nettle and Ricotta Gnudi)

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How to Cook Beans and Chickpeas)

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How to Make Almond Milk

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Insalata di Pollo Lesso (Boiled Chicken Salad)

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Insalata di Tonne e Fagioli (Tuna and Bean Salad)

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Lagane e Ceci (Fresh Pasta and Chickpea Soup)

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Lasagne Bastarde con Sugo di Porcini (Chestnut Flour Maltagliati with Porcini Sauce)

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Licurdia (Onion Soup from Calabria)

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Lingua con Salsa Verde )Veal Tongue with Parsley Sauce)

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Maiale Ciffe e Ciaffe (Pork BraIsed in White Wine)

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Melanzane Ripieni alla Calabrese (Bread-and-Cheese-Stuffed Eggplant

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Minestrone di Verdure (Vegetable Soup)

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Mondeghili (Fried Beef and Mortadella Meatballs)

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Mozzarella in Carrozza (Fried Mozzarella Sandwiches)

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Orata all'Acqua Pazza (Sea Bream Stewed with Tomatoes)

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Orecchiette con le Cime di Rapa (Orecchiette with Broccoli Rabe)

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Ossobuco alla Milanese con Risotto alla Zafferano (Milanese-Style Braised Veal Shank with Saffron Risotto)

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Pallotte Cacio e Ova (Cheese-and-Egg Balls Stewed in Tomato Sauce)

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Pancotto Pugliese (Bitter Greens and Semolina Bread Soup)

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Pane di Grano Duro (Semolina Bread)

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Pane e Panelle (Chickpea Flour Fritters in Sesame Seed Buns)

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Pane Frattau (Flatbread with Tomato Sauce and Poached Eggs)

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Pane Sciocco Toscano (Tuscan Bread)

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Pansoti con Salsa di Noci (Foraged-Herb Tortelli with Walnut Pesto)

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Panzanella (Tomato and Bread Salad)

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Papa al Pomodoro (Tomato and Bread Soup)

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Passata

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Passatelli Asciutti con Crema di Parmigiano Reggiano (Passatelli with Parmigiano-Reggiano Sauce)

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Pasta e Fagioli (Pasta and Bean Soup)

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Pasta, Patate e Provola (Pasta with Potatoes and Cheese)

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Pate di Fegatini (Chicken Liver Spread)

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Peperoni Ripieni alla Lucana (Bread-and-Anchovy-Stuffed Sweet Green Peppers)

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Petto di Tacchino Ripieno (Stuffed Turkey Breast Roulade)

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Pici Cacio e Pepe (Hand-Puled Pici Pasta with Cheese and Black Pepper)

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Pizzocheri (Buckwheat Pasta with Cabbage and Cheese)

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Polenta Concia (Polenta with Butter and Cheese)

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Pollo alla Cacciatora (Chicken Cacciatore)

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Pomoarola

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Pomodori Pelati

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Pomodori Ripieni di Riso alla Romana (Rice-Stuffed Tomatoes)

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Pomodori Secchi

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Ribolllita (Bean and Lacinto Kale Soup)

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Rigatoni alla Vaccinara (Oxtail Stew with Rigatoni)

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Risi e Bisi (Rice and Pea Soup)

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Riso al Nero (Squid Ink Risotto)

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Risotto alla Zucca (Roasted Squash Risotto)

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Saffron Risotto

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Sarde in Saor (Sweet-and-Sour Sardines with Onions)

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Schiacciata con l'Uva (Grape Focaccia)

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Sgombro al Salmoriglio (Grilled Mackerel with Salmoriglio Sauce)

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Smacafam (Sausafe and Cheese Bake)

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Stracciatella in Brodo (Roman Egg Drop Soup)

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Strangolapreti (Spinach Bread Dumplings with Butter and Sage Sauce)

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Strocotto di Manzo alla Fiorentina (Florentine Beef Stew)

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Sugo di Pomodoro

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Sugo di Pomodoro all'Aglio (Garlicky Tomato Sauce)

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Suppli al Telefono (Roman Fried Rice Balls)

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Tiella di Patate, Riso e Cozze (Mussel, Potato and Rice Gratin)

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Tonno di Coniglio (Rabbit Preserved in Olive Oil)

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Torta di Ceci (Tuscan Chickpea Cake)

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Torta di Mele all'Olio(Apple Olive Oil Cake)

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Torta di Pane (Bread Pudding Cake)

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Torta di Zucca Gialla (Pumpkin Tart)

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Torta Pasqualina (Ligurian Spinach and Ricotta Pie)

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Trippa al Sugo (Stewed Tripe)

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Vignarola (Artichoke, Fava Bean, Pea and Lettuce Stew)

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Vincisgrassi Marchigiani (Chicken and Pork Lasagne

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Zucchini Ripieni alla Ligure (Potato-and-Mushroom Stuffed Zucchini)

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Zuppa alla Valpellinese (Fontina and Savoy Cabbage Bread Casserole)

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Zuppa d'Orzo Trentino (Savoy Cabbage and Barley Soup)

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Zuppa di Lenticchie Umbra (Umbrian Lentil Stew)

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Zuppa di Patate, Castagne e Porcini (Potato, Chestnut and Porcini Soup)

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Zuppa Inglese (Pastry Cream and Chocolate Trifle)

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Involtini di Peperoni alla Piemontese (Roasted Pepper Rolls Stuffed with Tuna and Capers)

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