A Book of Mediterranean Food

(ff) #1
with calf’s liver, 106

cauliflower al stracinati, 133
celeriac farci, 133


cèpes à la bordelaise, 136
dried: note on, 123 ;
in sauce for spaghetti, 185
à l’italienne, 136


chick peas, 132
with mutton, 105
with tahina, 152
courgettes fritters, 129


with tomatoes, 129
fasoūlia (haricot beans), 137


fennel, 132
haricot beans. See Fasoūlia


above; Ta’amia opposite
Free download pdf