Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food

Bottega's Limoncello

Page 8

Cellotini

Page 8

Sparkling Limoncello

Page 8

Bellini

Page 12

Classic Negroni

Page 13

Dry Vodka Negroni

Page 13

Mirtillo (Blueberry) Martini

Page 13

Tegatini

Page 13

Lemonade

Page 14

Pink Magnolia

Page 14

Strawberry Fields

Page 14

Southside

Page 17

Fennel and Parmigiano

Page 22

Marinated Olives

Page 22

Charred Onion Dip

Page 23

Vegetables a la Greque

Page 23

Day-Boat Fish with Caper Berries and Olive Oil

Page 24

Sardines with Skordalia and Arugula

Page 24

Antipasto for Two

Page 25

Beef Carpaccio

Page 28

Tuna Carpaccio

Page 30

Farm Eggs with Tapenade

Page 31

Grilled Mozzarella Wrapped in a Lemon Leaf

Page 31

Figs and Prosciutto

Page 32

Roasted Peppers Stuffed with Goat Cheese

Page 32

Baked Feta with Focaccia

Page 37

Parmesan Souffles

Page 40

Roasted Beet Crostini

Page 41

Tomato Tapenade Crostini

Page 41

Cauliflower Crostini

Page 43

Scallop Crostini with Tapenade and Basil

Page 43

Scallop Crostini with Salsa Verde

Page 44

Tuna Crostini

Page 44

Chicken Liver Crostini

Page 46

Crabmeat and Avocado Bruschetta

Page 47

Crushed Sweet Pea and Ricotta Bruschetta

Page 47

Grilled Tomato Soup with Fruity Olive Oil

Page 54

Spring Minestrone

Page 55

Tuscan White Bean Soup with Wilted Escarole

Page 55

Summer Minestrone

Page 58

Butter Bean, Lamb and Orzo Soup with Escarole

Page 59

Lentil and Chickpea Soup

Page 61

Fennel with Blood Oranges, Pistachios, Endive and Gorgonzola

Page 65

Italian Cobb Salad

Page 65

Bottega Caesar Salad

Page 68

Capri Lunch Salad

Page 68

Tuscan Egg Salad with Young Lettuces

Page 69

Arugula, Charred Onion and Mushroom Salad

Page 71

Tomato Salad with Mozzarella, Basil and Fruity Olive Oil

Page 71

Balsamic Sherry Vinaigrette

Page 72

Balsamic Vinaigrette

Page 72

Caesar Dressing

Page 72

Blue Cheese Dressing

Page 73

Parmesan Dressing

Page 73

Red Wine-Sherry Vinaigrette

Page 73

Sherry Vinaigrette

Page 73

Basic Pizza Dough

Page 75

Pizza with Wild Mushrooms, Butternut Squash and Wilted Greens

Page 76

Roasted Sweet Pepper and Tomato Chutney Pizza

Page 76

Grilled Chicken, Pesto, Mozzarella and Aged Provolone Pizza

Page 77

Smoked Salmon Pizza with Red Onions, Capers and Mascarpone

Page 77

Caffe Sport Seafood Pizza

Page 78

Flatbread with Smoked Salmon

Page 79

Chicken Marinara Piadine

Page 80

Persian Piadine

Page 80

Focaccia

Page 82

Muffaletta with Cured Meats and Olive Relish

Page 83

Capellini Bottega

Page 89

Penne Salad with Sweet Peas, Mint and Pesto

Page 90

Trenette Genovese

Page 90

Pardis's Pasta or Penne with Spicy Tomato-Fennel Sauce

Page 91

Garganelli with Spring Onions, Asparagus and Peas

Page 94

Spring Vegetable Lasagna

Page 95

Baked Shells with Ricotta and Fennel Sausage

Page 96

Cafe Macaroni and Cheese

Page 96

Capellini Gratin

Page 98

Bucatini with Clams, Pancetta, Hot Chile and Rapini

Page 99

Pasta with Venison Bolognese

Page 101

Puttanesca with Shrimp and Linguini

Page 102

Penne with Chicken Meatballs

Page 103

Pappardelle with Rabbit, Porcini and Parmesan

Page 104

Pasta Dough

Page 109

Silk Handkerchief Pasta with Pesto

Page 110

Tortellini Salad with Chicken, Pine Nuts, Sultanas and Balsamic

Page 110

Tortelloni with Crabmeat, Ricotta and Brown Butter

Page 113

Ravioli with Pumpkin and Sage Butter

Page 114

Potato Ravioli with Crawfish, Candied Lemon and Tabasco

Page 117

Gnocchi with Prosciutto and Sage

Page 119

Crespelle

Page 120

Bottega Salad Nicoise

Page 127

Shrimp Salad Portofino

Page 128

Capri Seafood Salad

Page 130

Shrimp, Crab and Shell Bean Salad

Page 131

Mussels Corfu

Page 132

Scallops with Porcini Vinaigrette

Page 132

Lobster Adriatic Style

Page 134

Shrimp and Tuna with Venetian Agropolce

Page 135

Grilled Calamari on Polenta with Hot Chiles

Page 136

Roast Monkfish with Scallops, Capers, Grilled Lemons and Brown Butter Vinaigrette

Page 137

Flounder with Little Shrimp, Asparagus, Sweet Peas and Bulb Onions

Page 140

Skate Wing Pantellaria with Capers, Marjoram and Brown Butter

Page 141

Tuna with Ligurian Walnut Sauce

Page 141

Wild Striped Bass with Fennel, Artichokes and Bay Leaves

Page 142

Red Snapper in Cartoccio

Page 144

Roast Grouper with Artichokes, Shell Beans, Fennel and Grilled Lemons

Page 145

Salmon with Orzo Salad

Page 147

Roasted Trout with Dill and Lemon

Page 148

Grilled Trout with Cherry Tomatoes, Herbs and Torpedo Onions

Page 149

Simple Syrup

Page 151

Chicken Paillards with Watercress and Tomato Chutney Vinaigrette

Page 154

Chicken under a Brick

Page 154

Chicken Saltimbocca

Page 155

Bottega Chicken Scallopine

Page 157

Guinea Hen with Pancetta and Dolcetto

Page 158

Duck with Peaches and Moscato

Page 159

Braised Rabbit Legs or Chicken Thighs

Page 160

Rabbit Cacciatore

Page 161

Rabbit Torino

Page 162

Roast Pork with Venetian Spinach and Tomato Chutney Aioli

Page 165

Pork Scallopine with Greens and Polenta

Page 166

Veal Scallopine with Asparagus, Spring Onions and Sweet Peas

Page 166

Veal Milanese

Page 168

Veal Cheeks with Butternut-Sweet Potato Puree

Page 170

Veal Breast Genoese

Page 171

Veal Liver Venetian Style

Page 173

Pistachio-Crusted Lamb Loin

Page 174

Lamb Shoulder with Porcini, Pine Nuts and Cannellini Puree

Page 175

Lamb Spiedini with Sicilian Couscous and Yogurt Sauce

Page 176

Lamb Ragu with Artichokes, Oven-Roasted Tomatoes and Basil

Page 178

Lamb Shanks with Sweet Peas and Mint

Page 179

Beef Flatiron with Panzanella

Page 182

Tuscan Porterhouse with Lemon, Olive Oil and Arugula

Page 183

Short Ribs and Oxtail with Gremolata and Green Olives

Page 184

Grilled Venison with Farro, Pomegranate and Parsley Salad

Page 185

Roasted Butternut Squash and Balsamico

Page 190

Zucchini Ribbon Saute

Page 190

Jumbo Asparagus with Shaved Parmigiano

Page 191

Venetian Spinach

Page 191

Bottega Caponata

Page 194

Cooked Shell Beans

Page 195

Cannellini Bean Puree with Roasted Garlic

Page 196

Roasted Fingerling Potatoes with Herbs

Page 196

Mashed Potatoes

Page 197

Potato and Fontina Gratin

Page 197

Basic Risotto

Page 201

Risotto with Shrimps and Clams

Page 203

Butter Bean and Mint Pilaf

Page 204

Rice Pilaf

Page 204

Farro with Butter Beans

Page 205

Risi Bisi

Page 205

Creamy Polenta

Page 206

Panna Cotta

Page 215

Tiramisu

Page 215

Lemon Semifreddo

Page 216

Strawberry Ice Cream Parfait

Page 221

Warm Cream Cheese Tart with Cinnamon and Almonds

Page 221

Aurora Tart

Page 223

Almond Dacquoise

Page 224

Apple Crostata

Page 226

Zabaglione Meringue Cake

Page 229

Polenta Pound Cake

Page 230

Zabaglione with Summer Fruit and Vanilla Ice Cream

Page 231

Coconut Pecan Cake

Page 232

Biscotti

Page 233

Braised Artichokes

Page 238

Charred Red Onion

Page 238

Oven-Roasted Tomatoes

Page 238

Bread Crumbs

Page 239

Wilted Greens

Page 239

Sauteed Mushrooms

Page 240

Chicken Stock

Page 241

Bechamel Sauce

Page 242

Rum Creme Anglaise

Page 242

Basic Tart Shell

Page 243

Sweet Pastry Tart Shell

Page 243

Brown Butter

Page 244

White Wine Butter Sauce

Page 244

Aioli

Page 245

Homemade Mayonnaise

Page 245

Bottega Tartar Sauce

Page 246

Horseradish Sauce

Page 246

Marinara Sauce

Page 246

Romesco Sauce

Page 247

Pesto

Page 248

Salsa Verde

Page 248

Fig Relish for Fish

Page 249

Parsley and Orange Zest Gremolata

Page 249

Mint Oil

Page 250

Tapenade

Page 250

Rosemary Sauce

Page 251