Genoese Sponge Diamonds
A thin buttery sponge made with potato starch, twelve yolks and seven whipped whites, cut into diamonds and dusted with icing sugar.
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Gently Grilled Salt Cod
Desalted cod cooked gently on an oiled support to retain moisture, with olive oil, pepper and optional rosemary.
Gently Simmered Ferrara Salama da Sugo
A purchased round Ferrara salama da sugo gently cooked in water, supported in a thin food-safe cloth and served hot with its own juices.
German Almond Cake with Coffee Buttercream
An almond-rich butter cake with a soft pale coffee-butter covering, made with eight yolks and five whites.
German Bread Pudding
A delicate warm pudding made from milk-soaked bread crumb pressed through a sieve, butter and eggs.
German Rye-Crust and Almond Cake
A light almond cake containing finely grated rye-bread crust and cognac, finished with a soft chocolate coating.
German-Style Breadcrumb Sponge
A light breadcrumb sponge with sultanas, small pieces of candied citrus peel and lemon zest, finished with icing sugar.
German-Style Butter Cake
A plain butter-and-vanilla cake lightened with whipped egg whites and baking powder, cooled before serving.
Girello Cooked in Its Own Juices
Bolognese eye-of-round beef cooked very slowly in a covered casserole with only salt and pepper, allowing its own juices to collect and then reduce.
Glass Eel Fritters with Sage
Finely chopped stewed glass eels bound with egg, Parmesan and a little breadcrumb, fried by the spoonful and served with lemon.
Golden Breaded Chicken Pieces
Young chicken pieces coated in flour and egg, rested cold, crumbed and gently shallow-fried, with lemon wedges.
Golden Egg-Coated Chicken
Small bone-in chicken pieces coated with flour and beaten egg, fried until golden and served with lemon.
Golden Fish-Broth Sauce
A gently thickened fish-broth sauce finished with olive oil, pasteurized egg yolk and lemon, served cold or warm.
Golden Salt Cod Cutlets
Small crisp cutlets made from finely chopped poached salt cod, anchovies, Parmesan and softened bread, served with lemon.
Goose Liver and Heart with Lemon
Thick goose liver slices and wedges of heart cooked in their own rendered fat, drained and served simply with lemon.
Goose Liver with Marsala Sauce
Thick goose liver slices cooked in their own fat with the heart, drained and finished in a browned butter, flour and Marsala sauce.
Green Bean Frittata
A frittata made with tender green bean pieces sautéed in butter and oil until slightly wrinkled.
Green Bean Sformato
Whole tender green beans bound with white sauce, beaten eggs and Parmesan, gently set in a smooth mould and served hot.
Green Beans Sautéed in Brown Butter
Partly boiled green beans finished in lightly browned butter with a little salt and pepper; zucchini can be prepared in the same simple style.
Green Beans in Lemon and Egg Sauce
Green beans cut into thirds and finished with a light flowing sauce of egg yolk, lemon, flour and defatted broth.
Green Beans with Cream Sauce and Fried Bread
Tender green beans lightly sautéed in butter, covered with a modest cream-based white sauce and bordered with pointed oval pieces of fried bread.
Green Beans with Vanilla
Tender whole green beans stewed in strained vegetable and tomato juices, finished with a little vanilla sugar.
Green Pepper and Tomato Sauce
Long strips of peeled green pepper gently cooked with garlic, olive oil, butter and tomato sauce.
Green Ravigote Sauce
A finely chopped herb, caper and anchovy sauce enriched with pasteurized egg yolk, olive oil and vinegar.