Here is the complete recipe index of Rustico: Regional Italian Country Cooking by Micol Negrin, Clarkson N. Potter, 2002.

Abruzzo

• Cinnamon-Scented Pie Stuffed with Prosciutto, Cheese, and Eggs
• "Guitar Pasta" in Lamb and Sweet Pepper Ragù
• Scamorza Ravioli in Saffron Cream Sauce
• Polenta Topped with Sausages in Spicy Tomato Sauce
• Delicate Cheese-Filled Crêpes in Broth
• Fried Skate in Aromatic Vinegar Marinade
• Chicken with Roasted Peppers and Onions
• Lamb Scaloppine with Black Olives and Lemon
• Tuna-Filled Artichokes
• Chocolate-Covered Almond Cake

Basilicata

• Soaked Bread with Sweet Onion, Tomato, and Basil
• Vegetable- and Cheese-Stuffed Focaccia from Matera
• Bucatini in Fiery Chili-Garlic Paste
• Wheat Berries in Savory Pork Ragù
• "Almond Sliver" Pasta with Garlicky Broccoli Raab
• Short Pasta Strips in Spicy Chickpea Broth
• Escarole, Fennel, and Sausage Soup Dusted with Pecorino
• Roasted Lamb and Oyster Mushrooms
• Baked Potatoes, Onions, and Tomatoes with Oregano and Bread Crumbs
• Plump Wheat with Pomegranate, Chocolate, and Nuts

Calabria

• Roasted Tomato Spread on Grilled Bread
• Cornmeal, Fennel, and Olive Flatbread
• Broccoli Raab and Sausage Pitta
• Golden Pasta Pancake with Melting Cheese
• Bucatini in Chunky Eggplant Sauce
• Long-Simmered Onion Soup
• Tuna in Herbed Olive Oil Bath
• Pork Loin in Honey-Chili Glaze
• Braised Sweet Peppers and Onions
• Chocolate-Covered Roasted Figs

Campania

• Lemon-Soaked Seafood Salad
• The Classic Pizza with Tomatoes and Mozzarella
• Layered Eggplant Pie
• Spaghetti with Tuna, Anchovies, and Olives from Capri
• Herb-Speckled Pasta with Clams, Garlic, and Cherry Tomatoes
• Ricotta Cannelloni from Sorrento
• Sea Bass in "Crazy Water"
• Pork Braciole with Pine Nuts and Capers
• Stuffed Escarole Bundles
• Coffee Custard over Ladyfingers

Emilia-Romagna

• Parmigiano "Ice Cream"
• Greens-Stuffed Pastry Half-Moons
• Griddle Bread from Romagna
• Garganelli with Creamy Ragù
• Ricotta-Filled "Ears" in Tomato Sauce
• Tiny Gnocchi with Beans
• Braised Sturgeon from Ferrara
• Veal Scaloppine alla Bolognese
• Veal Roast Stuffed with Spinach, Pancetta, and Frittata
• Honey and Nut Pie

Friuli-Venezia Giulia

• Crisp Montasio Cheese Pancake
• Chocolate- and Spinach-Filled Pasta with Smoked Ricotta
• Potato Gnocchi with Cocoa, Golden Raisins, and Cinnamon
• Polenta "Bombe" with Beef Ragù
• Cranberry Bean and Sauerkraut Soup
• Broiled Scallops and Oysters with Watercress
• Pork-Stuffed Savoy Cabbage Bundles
• Spinach, Leek, and Basil Frittata
• Cinnamon-Almond Pie
• Ricotta Strudel

Lazio

• Folded and Stuffed Flour and Water Pancakes
• Bucatini in Chili-Pancetta Sauce
• Baked Semolina Gnocchi
• The Roman Legionnaire's Farro Soup Revisited
• Pike in Velvety Egg-Lemon Sauce
• The Cowmen's Braised Oxtail with Celery
• Egg Ribbons in Tomato Sauce with Pecorino and Fresh Mint
• Spring Peas with Diced Prosciutto
• Anise Taralli
• Sweet Polenta and Ricotta Cake

Liguria

• Cheese-Stuffed Focaccia from Recco
• Herbed Rice Tart
• Griddle-Baked Pasta Diamonds in Basil Pesto
• Greens-Stuffed Pasta in Creamy Walnut Sauce
• Fresh Marjoram Soup
• Towering Seafood Salad
• Breaded Saddle of Rabbit with Almonds and Mustard
• String Bean "Torta"
• Luciano's Focaccia
• Signora Baj's Apricot Jam Cookies

Lombardy

• Fried Eel Marinated in Medieval Spices
• Gorgonzola-Topped Pizza with Sweet Onions
• Buckwheat Flour Ribbons with Wilted Cabbage, Potatoes, and Mountain Cheese
• Sausage and Cheese Pasta Horns from Brescia
• Butternut Squash Gnocchi in Rosemary Butter
• Saffron Risotto from Milan
• Thinly Sliced Veal in Cold Tuna Sauce
• Braised Veal Shanks with Gremolata
• Slipper-Shaped Bread
• Panettone Bread Pudding

the Marches

• Stuffed and Fried Olives from Ascoli Piceno
• Flaky Griddle Bread with Greens
• Truffled Lasagna
• Baked Mussels Topped with Prosciutto and Parsley
• Seafood Stew from Porto Recanati
• Baked Red Mullet Wrapped in Prosciutto
• Roasted Rabbit Stuffed with Pancetta and Fennel
• Deep-Fried Cauliflower in White Wine Batter
• Easter Cheese Bread
• Ricotta Tart

Molise

• "Thirsty" Pizza
• Ricotta, Provolone, and Prosciutto Fritters
• Hand-Cut Pasta Squares in Asparagus Cream
• Ricotta Ravioli in Country Ragù
• Pasta-Stuffed Crêpes
• Bean, Cabbage, and Potato Soup with Garlic-Pancetta-Chili Oil
• Seafood Pot from Termoli
• Grilled Rabbit and Sausage Skewers
• The Shepherd's Celebratory Meat
• Sweet Chestnut Fritters

Piedmont

• Spicy Robiola Cheese and Scallion Spread
• Roasted Peppers in Bagna Caôda
• Custard Croquettes with White Truffles
• Egg Yolk Pasta in Veal Roast Sauce
• Three-Meat Agnolotti
• Risotto Cooked in Barolo
• Baked Trout in Wine-Butter Sauce
• Salami- and Scallion-Stuffed Veal
• Almond Macaroons from Borgomanero
• Decadent Hazelnut-Chocolate Pudding

Puglia

• Tomato- and Cheese-Topped Potato Pie
• Stuffed Focaccia Roses
• Orecchiette with Wilted Arugula and Tomatoes
• Cavatelli and Bean Soup with Mussels
• Peppery Mussels with Lemon
• Lamb and Baby Onions Baked in Foil Packets
• Bread Crumb and Mint Frittata
• Zucchini Coins in Garlic Marinade
• Apulian Bread
• Ricotta Fritters

Sardinia

• Cherry Tomato, Celery, and Bottarga Salad
• Smoked Eggplants in Mint-Basil Oil
• Saffron-Tinted Dumplings in Wild Boar Ragù
• Eggplant-Walnut Ravioli in Tomato Sauce
• Fregola Soup with Cockles
• Roasted Lobster with Parsley and Bread Crumbs
• Gray Mullet Baked in Sea Salt
• Myrtle-Infused Hen
• Roasted Lamb with Fennel
• Mint- and Lemon-Laced Cheese Pillows in Warm Chestnut Honey

Sicily

• Marinated Olives
• The Silversmith's Grilled Cheese
• Fennel, Blood Orange, and Olive Salad
• Salami, Cheese, and Chive Flatbread
• Hollow Pasta in Rich Pork Ragù
• Twice-Cooked Swordfish in Tomato, Pine Nut, and Caper Sauce
• The Aeolian Islands' Herb-Stuffed Tuna Bundles
• Braised Chicken with Prosciutto and Fried Eggplants
• "Simple" Caponata
• Almond Paste Cookies

Trentino-Alto Adige

• Grated Potato Pancakes
• Asparagus in Egg-Horseradish Sauce
• Rye Pasta Squares Filled with Spinach and Caraway Seeds
• Speck and Chive Bread Dumplings in Aromatic Butter
• Fresh Egg Dumplings in Poppy Seed Butter
• Swiss Chard and Bread Crumb Gnocchi
• Pork and Apple Strudel
• Beef, Potato, Onion, and Paprika Stew
• Braised Goat with Blueberry Compote
• Plum-Stuffed Buns

Tuscany

• Deep-Fried Sage Leaves
• Summer Bread and Tomato Salad
• Cannellini Beans and Tuna
• Wide Pasta Ribbons in Duck Sauce
• "Nude" Ravioli
• Chestnut Flour Polenta with Sausage and Scallions
• Braised Squid with Chili, Greens and Tomatoes
• Pork Chops with Olives and Fennel Seeds
• Florentine Flatbread with Grapes
• Giulio's Sweet Swiss Chard Tart

Umbria

• Greens and Sausage Bundle from Panciolle
• Pasta with Asparagus, Herbs, and Cherry Tomatoes
• Tagliatelle in Bubbling Tomato Broth
• Castelluccio Lentil Soup
• A Medley of Sweetwater Fish with Rosemary over Garlic-Rubbed Bread
• Trout Bathed in Black Truffle Sauce
• Hunter-Style Chicken
• Pan-Fried Sausages and Juicy Grapes
• Pork Scaloppine in Caper and Red Wine Glaze
• Nut-and-Fruit "Snake" of the Capuchin Nuns

Val D'Aosta

• Creamy Fonduta over Fried Polenta
• Fontina Fritters with Wilted Spinach
• Wine-Macerated Raspberries over Polenta
• Cabbage and Whole Wheat Bread Soup from Valpelline
• Bread, Rice, and Fontina Soup from Cogne
• Fontina-Stuffed Breaded Veal Chops
• Braised Venison in Creamy Grappa Sauce
• Young Greens in Warm Bacon Dressing
• Raisin-Studded Sweet Bread
• The Cup of Friendship

Veneto

• Sardines in Sweet-and-Sour Sauce
• Garlic Cod over White Polenta
• Whole Wheat Spaghetti in Wilted Onion-Anchovy Sauce
• Beet-Filled Ravioli with Poppy Seeds
• Scampi Risotto
• Rice with Fresh Spring Peas
• Pasta and Bean Soup over Slivered Radicchio
• Roasted Turkey with Pomegranate Sauce
• Crumbly Cornmeal Cookies
• Lemony Tagliatelle Cake