Fried Fresh Anchovies in Egg and Flour
Fresh anchovies coated in flour, salted beaten egg and flour again, then fried until lightly golden.
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Fried Lamb Head Meat
Prepared lamb head meat, simmered until tender, coated in a light egg batter and fried, with lemon to serve.
Fried Lamb in Tomato and Butter Sauce
Small lamb loin pieces fried in lard, drained and finished in tomato sauce with butter, following Artusi’s preceding offal method.
Fried Lemon Custard with Starch
Firm lemon-scented custard made with starch, cut into lozenges, coated in breadcrumbs and fried to serve hot alongside other fried foods.
Fried Mantis Shrimp in Egg and Flour
Poached mantis shrimp meat cut into short pieces, coated in flour and salted egg, then fried in olive oil.
Fried Mutton Testicle Strips
Mutton testicles boiled in salted water, trimmed, cut into thin strips and fried with a flour and egg coating.
Fried Pastry Parcels with Fruit Mostarda
Thin paired pastry discs filled with thick Italian fruit mostarda, fried and dusted with sugar.
Fried Pastry Parcels with Sweetbread Filling
Small paired pastry discs filled with a cooled sweetbread mixture, sealed and fried until golden.
Fried Porcini Mushrooms
Thick slices of firm porcini lightly coated in flour, fried in oil and seasoned while hot with salt and pepper.
Fried Pork Liver and Pancreas with Lemon
Thin pork liver slices and small pieces of edible pork pancreas fried in fresh lard and finished hot with salt, pepper and lemon.
Fried Rabbit in Tomato Sauce
Jointed rabbit fried in lard, drained and finished with butter and tomato sauce.
Fried Semolina Lozenge Cakes
Sweet milk semolina set in a thick layer, cut into small lozenges, coated with egg and crumbs and fried.
Fried Vanilla Custard with Flour
Firm vanilla custard thickened with flour, chilled, cut into lozenges and crumbed before frying.
Frog Risotto
Rice cooked in a strained frog and vegetable sauce with boneless leg meat, butter and Parmesan.
Frog Soup with Toasted Bread
A finely strained frog and vegetable broth with boneless leg meat, dried mushrooms and large toasted bread cubes.
Frozen Coffee and Milk
A sweet coffee-and-milk granita served in small cups or glasses.
Frozen Fruit Mosaic
A solid frozen mould of finely cut seasonal fruits with sugar and lemon.
Frozen Tea Mousse
A frozen mould of strong tea custard, gelatine and whipped cream.
Frozen Vanilla Biscuit
A light frozen mould of whipped cooked egg cream and whipped dairy cream, stabilised with gelatine.
Game Birds in Salmì
Part-roasted game birds finished immediately in a strained sauce of roasted bird meat, prosciutto, shallot, broth and Marsala, served over toast.
Garisenda Fried Bread Sandwiches
Small thin sandwiches layered with prosciutto, truffle and Gruyère, lightly soaked in milk, coated twice in egg and crumbs, then fried.
Garlic Toast with Vinegar and Sugar
Bread toasted on both sides, rubbed with garlic while hot and dressed with salt, olive oil, vinegar and sugar.
Genoese Meat and Offal Ravioli
Small hat-shaped egg-pasta parcels filled with capon, lamb brain, sweetbreads, chicken liver, prosciutto and spinach, cooked in broth.
Genoese Pine Nut and Anchovy Sauce
A smooth sieved sauce of pine nuts, capers, anchovy, firm egg yolk and herbs, with vinegar-soaked bread and olive oil.