Adele’s Gruyere Sformato
A light savoury Gruyere ring made with folded egg whites, filled after baking with chicken giblets and sweetbreads in a delicate jus.
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Almond Croccante
A thin crisp almond brittle, pressed into a lightly greased mould while warm and unmoulded when fully cold.
Almond Marzipan Puff-Pastry Pie
Two scalloped rounds of homemade puff pastry enclose a thin almond and candied-orange filling, finished with egg glaze and icing sugar.
Almond Milk Gelato
A delicate gelato of freshly extracted sweet almond milk and cream, scented with orange blossom.
Almond Rice Cake Diamonds
A firm milk-rice cake with ground almonds and tiny candied-citron pieces, chilled overnight and cut into diamonds before a light sugar dusting.
Almond Tart with Fine Noodle Topping
A shortcrust tart filled with almond paste, topped with a light layer of very fine egg noodles and finished with candied citron and vanilla icing sugar.
Almond and Chocolate Cake Diamonds
A gently baked chocolate-almond filling thickened with potato starch and milk, set over a thin plain pastry base and served cold in diamonds.
Almond and Citrus Mini Cakes
Lemon and orange flesh supply juice to an almond-and-oat batter. The quick-cooking flakes are rested before flour is folded in, then the mixture is baked in small square moulds.
Almond and Maraschino Balls
Small almond-and-sugar sweets scented with maraschino and rolled in finely grated chocolate.
Amaretti Gelato
A cooked milk-and-yolk gelato with finely ground amaretti biscuits.
Amaretti I
Light almond biscuits made by working egg whites with sugar before adding finely chopped almonds, baked into rounded shells with an airy interior.
Amaretti II
Fine almond biscuits formed from almonds ground with unwhipped egg white and icing sugar added in stages, lightly dusted with icing sugar before a hot bake.
Amaretti Ring Pudding with Zabaione
A baked ring pudding of crushed amaretti, milk and potato starch, filled and covered with a warm Marsala zabaione.
Anchovy-Filled Fried Dough Lozenges
Thin fried dough made by rolling two layers together around small salted anchovy pieces, then cutting the sheet into lozenges.
Anchovy-Stuffed Eggs with Mayonnaise
Hard-boiled egg halves filled with yolk, anchovy, parsley, a little onion and butter, then covered with mayonnaise.
Anise Cornmeal Biscuits
Golden cut-out biscuits made with fine cornmeal, wheat flour, butter, lard and anise seeds, egg-glazed and finished with icing sugar.
Anise Rosolio
A sweet filtered anise-seed liqueur made by Artusi’s two-stage alcohol infusion.
Anise and Lemon Castagnole
Firm egg dough flavoured with anise liqueur and lemon, kneaded with a little olive oil and gently fried into small pieces, then dusted with sugar.
Anolini alla Parmigiana
Small scalloped half-moon pasta filled with toasted breadcrumbs, Parmesan and concentrated beef jus, served in broth.
Apple Charlotte
A round shell of butter-dipped bread enclosing a freshly cooked cinnamon-scented apple filling.
Apple Strudel
A thin homemade pastry roll filled with sliced apples, sultanas, lemon zest and cinnamon, curved to fit a round baking pan.
Apple and Cinnamon Offelle
Scalloped sweet pastry rounds filled with thick apple compote, candied peel and cinnamon, glazed before baking and lightly dusted with icing sugar.
Apricot Compote
Whole pitted apricots gently poached and served cold in their reduced cooking syrup.
Apricot Preserve for the Fridge
Smooth apricot preserve made by weighing the cooked fruit purée before adding sugar. Makes one variable-size batch. Weigh the cooked, sieved fruit first and use 800 g sugar per kilogram of purée; the ingredient quantities depend on that weight.