The Barbuto Cookbook

Pizza Dough

Page 30

Biga

Page 31

Pizza Uovo (Baked Farm Eggs, Ricotta and Pancetta)

Page 32

Clam Pizza (Potato, Creme Fraiche and Parmesan)

Page 34

Eggplant Pizza (Tomato, Ricotta and Parsley)

Page 35

Sweet Potato Pizza (Sweet Potato, Onion and Mozzarella)

Page 36

Pizza Bambini (Tomato Sauce, Mozzarella and Basil)

Page 37

Wild Mushroom Pizza (Basil Oil and Gruyere)

Page 39

Asparagus Pizza (Shaved Asparagus, Prosciutto and Goat Cheese)

Page 41

Brussels Sprout Pizza

Page 42

Chorizo and Kale Pizza

Page 44

Black Truffle Pizza (Creme Fraiche and Chanterelle Mushrooms)

Page 45

Ribollita (Butternut Squash, Kale, Leeks and Canned Tomato

Page 51

Jerusalem Artichoke Soup (Peas abd Carrots)

Page 52

Vegetable Broth

Page 53

Zuppa de Cozze (Mussels, Fennel and Couscous)

Page 55

Oxtail Soup (Spaetzle, Autumn Vegetables and Savory)

Page 56

Cauliflower Soup

Page 58

Chicken Soup (Peas, Carrots, Radishes, Yellow Beans and Basil Oil)

Page 59

Sole Crudo (Blood Orange, Pistachios and Fresno Chile)

Page 61

Chicken Livers (Pear Mostarda, Upland Cress and Croutons)

Page 62

Pea and Ricotta Bruschette

Page 66

Blue Crab Bruschetta

Page 68

Wild Mushroom, Ricotta and Parsley Bruschetta

Page 69

Tuna Tonnato Bruschetta

Page 70

Fontina and Ramp Bruschetta

Page 71

Crespelle with Chestnut Honey

Page 72

Asparagus and Prosciutto

Page 74

Zucchini Caiar

Page 75

Beef Carpaccio and Truffles

Page 76

Squash Blossoms`

Page 76

Plancha Shrimp

Page 81

Meatballs and Polenta

Page 82

Rosemary Focaccia

Page 84

Porcini and Garlic

Page 86

Socca

Page 87

Bread Sticks (Parmesan and Balsamic Vinegar)

Page 88

Fonduta

Page 91

Kale Salad (Anchovy Vinaigrette and Pecorino)

Page 97

Baby Gem Salad (Green Goddess Dressing)

Page 99

Brussels Sprouts Salad

Page 101

Melon and Prosciutto Salad

Page 102

Citrus Salad

Page 104

Heirloom Panzanella

Page 105

Calamari Salad

Page 106

Red Goddess Salad

Page 108

Caesar Salad

Page 110

Frisee, Radicchio and Pear Salad

Page 113

Shaved Veg Salad (Carrots,Watermelon Radishes, Celery and mint)

Page 114

Bucatini with Pesto (SwissChard)

Page 119

Little Fish Risotto (Onions, Parsley, Saffron and Chenin Blanc)

Page 120

Pasta Carbonara

Page 122

Pasta Cacio e Pepe

Page 127

Clams Linguini

Page 129

Pasta Pomodoro

Page 130

Pasta, Sausage and Broccoli di Ciccio

Page 133

White Truffle Ravioli

Page 134

Wild Boar Pasta

Page 136

Delicata Gnocchi (Broccoli Rabe and Pepitas)

Page 139

Corn and Tomato Gnocchi

Page 142

Gnocchi with Asparagus. and Morels

Page 145

Pasta Bolognese

Page 147

Roock Shrimp Pasta

Page 149

Lemon Pasta (Edamame, Meyer Lemon and Breadcrumbs)

Page 150

Collard Greens and Farro (Leeks, Fennel and Leaf Parsley)

Page 151

Shrimp Risotto

Page 152

Sausage Ragu Pasta (Fresh Herbs, Spinach and Ricotta)

Page 153

Spare Rib Ragu Pasta

Page 155

Bucatini all'Amatriciana

Page 156

Whole Sea Bream (Olive Tapenade)

Page 162

Cioppino or Fisherman's Stew

Page 164

Pan-Roasted Tilefish (Corn, Tomatoes, Edamame and Red Onion)

Page 167

Grilled Soft-Shell Crab

Page 169

Swordfish with Tomato-Cucumber Salsa

Page 171

Red Snapper (Black and Red Lentils)

Page 172

Striped Bass Steak (Broccolini, Anchovy and Brown Butter)

Page 174

Parchment Baked Cod (Heirloom Tomatoes)

Page 177

Baked Hake

Page 178

Capesante (Sea Scallops, Cranberry Beans, Sungold Tomatoes and Chives)

Page 180

Broiled Char with Chanterelles

Page 181

Trout with Toasted Hazelnuts

Page 183

Sally's Birthday Paella

Page 184

Whole Steelhead (Greens and Lemon)

Page 185

JW Chicken (Salsa Verde)

Page 191

Duck, Peas and Morels (Ramps)

Page 195

Duck Breast (Radishes, Bacon and Scallions)

Page 197

Chicken Richard Olney (Zucchini and Herb Stuffing)

Page 198

Skirt Steak Romesco

Page 203

Pork Chops and Mostarda

Page 205

Lamb Chops with Mint Butter

Page 206

Hanger Steak with Salsa Picante

Page 209

Pork Chop Milanese al Ouvo (Wilted Swiss Chard, Bacon and Cream)

Page 210

St. John Lamb

Page 212

Leg of Lamb

Page 215

Porcetta

Page 216

Pork Stew (Roasted Hatch Chiles)

Page 218

Rib-Eye Steak (Grilled Lemon and Grilled Spigarello)

Page 219

Venison with Braised Cardoons

Page 220

Hanger Steak and Arugula

Page 222

Mashed Potatoes

Page 227

Pan-Roasted Vegetables

Page 229

Sauteed Greens (Garlic and Pecorino)

Page 230

Sunchokes with Paprika Aioli

Page 231

Wilted Chard and Hazelnuts

Page 232

Succotash

Page 234

Roasted Beets (Fresh Farmer's Cheese and Pistachio)

Page 236

Cauliflower Souffle

Page 238

Roasted Romesco

Page 239

Barbuto Potatoes

Page 240

Brussels Sprouts Barbuto

Page 243

Roasted Turnips (Anchovy Butter)

Page 244

Ratatouille

Page 246

Aioli

Page 249

Heirloom Tomato Salsa

Page 249

Mostarda

Page 249

Romesco Salsa

Page 249

Salsa Verde

Page 249

Tomato Sauce

Page 249

Basil Oil

Page 250

Salsa Picante

Page 250

Hazelnut Pesto

Page 251

Mint Pesto

Page 251

Winter Pesto

Page 251

1919

Page 254

JW Margarita

Page 254

Rose Sangria

Page 254

Turmmeric Honey

Page 254

Aqua Fresca

Page 257

Bank Street Buck

Page 257

Negroni Cativa

Page 257

Rosemary Syrup

Page 257

The Poppet

Page 257

Watermelon Juice

Page 257

Fennel Salt

Page 258

Ginger Syrup

Page 258

Paloma Milano

Page 258

Passion Fruit Syrup

Page 258

Tempestoso (Dark and Stormy)

Page 258

The Fennel Countdown

Page 258

The Flats

Page 258

Biscotti

Page 263

Peach and Blueberry Crostata

Page 264

Gianguja Souffle

Page 267

Strawberry Pavlovas

Page 269

Shortcake with Berries

Page 271

Budino

Page 272

Lemon Pistachio Cake

Page 274

Caramel Ice Cream

Page 277

Chocolate Brown Butter Tart

Page 279

Chocolate Shortbread

Page 282

Milk Chocolate Spritz

Page 284

Coconut Nut Teacakes

Page 285

Strawberry Layer Cake

Page 287

Chocolate Meringue Cookies

Page 289

Tiramisu

Page 290

Apricot Charlotte

Page 293

Limoncello Granita with Berries

Page 295

Hazelnut Coffee Mascarpone Layer Cake

Page 296

Cannolis

Page 300

Caramel Panna Cotta

Page 303

Affogato

Page 304

Dr. Mcconnick's Magical Tonic

Page 2554