Intro -- COVER -- TITLE -- PREFACE -- CONTENTS -- IL BÀ CARO & -- I CICHETI -- creamed dried cod -- crostini with dried cod three ways -- dried cod salad -- fried dried cod -- hard-boiled egg & -- anchovies -- fried sardines -- crostini, panini & -- tramezzini -- panino with tuna & -- horseradish -- crostino with casatella & -- radicchio tardivo -- crostino with cured meats -- crostino with smoked trout & -- asparagus -- tramezzino with tuna, egg & -- tomato -- tramezzino with artichoke & -- ham -- tramezzino with egg & -- anchovy -- croque-monsieur from Harry's bar -- musky octopus -- baked queen scallops -- stuffed squid on black polenta -- capsicum stuffed with creamed umbrine -- fried sage -- cotechino & -- polenta -- meatballs -- green frittata -- fried seafood cone -- ombra di vino -- Bellini -- spritz -- ANTIPASTI -- antipasto of raw fish -- Venetian-style a ntipasto -- carpaccio served Cipriani style -- Venetian-style -- baked Saint James sca llops -- Venetian-style razor clams -- Venetian-style mantis prawns -- pan-fried caramote prawns -- deep-fried soft-shell crabs -- crab claws with rosemary -- sautéed shellfish -- sweet & -- sour sardines -- grilled squid -- marinated anchovies -- polenta & -- lagoon prawns -- PRIMI PIATTI -- fresh home-made pasta -- bigoli with anchovy sauce -- pasta with clams -- spaghettoni with scampi -- black tagliolini with prawns, asparagus & -- peas -- bigoli with seafood & -- sweet spices -- rigatoni with dried cod & -- onions -- pappardelle with chicken livers -- lasagne with market vegetables -- crepe lasagne with mushrooms -- lasagne with radicchio tardivo -- ravioli with sautéed artichokes -- ravioli with prawns & -- crisp vegetables -- potato gnocchi -- small gnocchi with crustaceans, tomatoes & -- herbs -- cuttlefish ink gnocchi.

large gnocchi with duck sauce -- il risotto, the basic recipe -- risotto with peas -- seafood risotto -- potato risotto -- risotto with sausage -- pumpkin risotto -- cuttlefish ink risotto -- white asparagus risotto -- minestrone -- bean & -- barley soup -- fish soup -- baked pigeon soup -- SECONDI PIATTI E CONTORNI -- dried cod in sauce Vicenza style -- cuttlefish in ink & -- polenta -- mixed fried seafood & -- vegetables -- Venetian-style grilled eel -- fillets of sole with artichoke -- turbot with herbs -- baked sea bream -- sea bass & -- fennel -- grilled monkfish tail -- john dory with mushrooms -- stuffed duck -- roast goose with apples & -- chestnuts -- roast guinea fowl with peverada sauce -- pan-roasted chicken -- braised rabbit with to mato -- Venetian pot-au-feu -- sausage & -- mashed potatoes -- pork in milk -- Venetian-style liver -- veal tongue -- tripe in tomato sauce -- polenta -- polenta & -- mushrooms -- polenta & -- sausages -- artichokes -- raw artichoke salad -- deep-fried artichokes -- sautéed artichokes -- braised artichoke hearts -- braised peas -- radicchio tardivo -- radicchio tardivo & -- bean salad -- salad greens -- wild greens -- cooked greens -- savoy cabbage -- roast pumpkin -- pumpkin flan -- chioggia beetroot -- fennel in milk -- cardoon gratin -- zucchini -- stuffed zucchini flowers -- sautéed eggplant -- stewed capsicum -- eggs & -- asparagus -- DOLCI -- tiramisù -- polenta cake with dried fruit -- ricotta tarts -- Venetian polenta biscuits -- Venetian biscuits -- almond shortbread tarts -- Venetian crostoli -- Venetian doughnuts -- baked apples -- Venetian brioche -- chilled zabaione cream -- lemon sorbet, prosecco & -- grappa digestif -- raisins in grappa -- INDEX -- BIBLIOGRAPHY -- COPYRIGHT -- BACK COVER.