Eel with Peas
Tender skin-on eel and green peas in a light onion-parsley braise, with the peas cooked in the eel juices.
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Egg Batter for Fried Meats
A flowing egg-and-flour batter with a little oil, used to coat suitably prepared meat before frying.
Egg Bread Soup
Light baked egg bread cut into small pieces and served in clear broth with Parmesan on the side.
Egg-White and Sultana Cake
A simple butter cake using whipped egg whites, with sultanas folded in last and a plain lightly golden surface.
Egg-Yolk Canapes under Balsamella
Thick butter-fried bread squares with hollow centres holding egg yolks, covered in Parmesan milk sauce and lightly browned.
Egg-Yolk-Bound Rice for Boiled Chicken
Rice partly cooked in water, finished in chicken broth and bound with a little butter, Parmesan and two egg yolks, with a spinach and moulded version.
Elderflower Cornmeal Biscuits
Thin round cornmeal biscuits with dried culinary elderflowers, two yolks and fine fork markings.
English-Style Apple Pie
Thin apple rings with cinnamon and candied citrus under a sweet shortcrust lid, served hot.
English-Style Currant Cake
A rich cake with dried currants and candied peel, using the weight of five whole eggs to measure its flour and sugar.
Fallow Deer Chops with Sage and Marsala
Thin fallow-deer loin chops cooked quickly with butter, olive oil, a whole garlic clove, sage and Marsala.
Family Milk Biscuits
Thin grooved milk biscuits made with baker’s ammonia and baked until dry and crisp.
Fave dei Morti Almond Biscuits
Small bean-shaped almond biscuits scented with lemon, with two further versions giving a higher proportion of almonds or a fine almond-and-egg-white dough.
Fennel Braised with Broth and Parmesan
Blanched fennel wedges sautéed in butter, finished in broth and lightly bound with flour and Parmesan.
Fennel Sformato
Tender fennel pieces in a light egg and Parmesan mould, served hot after gentle cooking in a water bath.
Fennel and Artichoke Salad
Fennel, artichoke hearts and mushrooms are tossed with rosemary, parsley and a balsamic vinaigrette. Lemon wedges are served alongside.
Fennel and Mushroom Salad with Basil
Fennel, mushrooms and tomato are distributed over a serving dish with rocket and lettuce. Basil and oregano are included, with dressing spooned around the plate at the finish.
Fennel with Balsamella
Tender fennel wedges cooked in butter and milk, then covered with Parmesan and balsamella and browned on top.
Fine Veal Dumpling Soup
Delicate small veal and prosciutto dumplings bound with bread, egg and Parmesan in clear broth.
Firm Lentil Purée
Sieved lentils flavoured with a strained butter, vegetable and broth reduction, served as a firm side dish.
Firm Quince Preserve
A thick quince preserve made with peeled fruit and a separately prepared sugar syrup.
Fish Gratin in Scallop Shells
Six small shell-shaped servings of chopped cooked fish in béchamel enriched with Parmesan and egg yolks, lightly browned in the oven.
Fish in Sweet-Sour Marinade
Fried sole dressed with a hot sweet-sour marinade of vinegar, grape-must syrup, sage, pine nuts, currants and candied peel, then chilled.
Fish, Rice and Vegetable Pie
A closed savoury pastry pie with rice layers enclosing fish, mushrooms, peas and artichokes in a toasted pine-nut sauce.
Florentine Baked Eel
Skinned eel pieces marinated in olive oil, salt and pepper, rolled in breadcrumbs and baked with garlic and sage.