Green Tagliatelle with Butter and Parmesan
Long spinach and egg pasta ribbons, simply dressed with butter and Parmesan, with three traditional sauce alternatives.
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Grilled Aubergine Halves
Unpeeled aubergine halves gently cooked skin-side down on a covered grill until the scored flesh is soft.
Grilled Caesar’s Mushroom Caps
Open Caesar’s mushroom caps brushed with oil, salt and pepper and cooked gently on a grill.
Grilled Cardoon Ribs
Long cardoon ribs boiled until tender, thoroughly dried and grilled with a generous coating of oil, salt and pepper.
Grilled Grey Mullet
Whole grey mullet grilled with salt and pepper, briefly rested between warm dishes and served with lemon.
Grilled Prawns with Lemon and Olive Oil
Large sea prawns grilled in their shells without seasoning, then peeled and dressed with olive oil, lemon, salt and pepper.
Grilled Red Mullet alla Marinara
Whole red mullet with garlic in the cavity, rosemary, olive oil and a fine breadcrumb coating, grilled and served with lemon wedges.
Grilled Sole with Lard and Breadcrumbs
Large whole sole lightly coated in fresh pork lard and breadcrumbs, grilled and basted until golden.
Grilled Striped Red Mullet with Lemon-Parsley Butter
A large striped red mullet grilled over strong heat and spread while piping hot with butter, finely chopped parsley and lemon juice.
Grilled Stuffed Mantis Shrimp
Whole mantis shrimp opened along the back, filled with parsley-garlic breadcrumbs and grilled with olive oil.
Grilled Stuffed Squid
Squid filled with finely chopped tentacles, parsley, a little garlic and generous breadcrumbs, seasoned with olive oil and grilled.
Grilled Tuna Belly with Breadcrumbs
Thin tuna belly slices seasoned with olive oil, salt and pepper, lightly coated with breadcrumbs and grilled, with lemon wedges to serve.
Grilled Veal Kidney with Anchovy Butter
Opened veal kidney marinated with butter, grilled and finished hot with a small ball of anchovy butter.
Gruyère and Mortadella Puffs
Savoury fried puffs made from a cooked flour-and-Gruyère paste, worked with eggs and finished with chunky mortadella dice.
Ham Tea Sandwiches
Small crustless sandwiches of thin white or rye bread, fresh butter and cooked ham, with a cooked tongue variation.
Hard-Boiled Yolk and Anchovy Sauce
A smooth sauce of sieved hard-boiled egg yolk and anchovy, loosened with olive oil and lemon for grilled fish.
Hare Stew with Mushrooms
Jointed hare browned with onion, garlic, rosemary and prosciutto, then slowly stewed with wine, mushrooms, stock and tomato.
Hazelnut Pudding
A chilled baked pudding of finely ground hazelnuts, milk and savoiardi, lightened with whipped egg whites.
Hazelnut and Almond Rice-Flour Cake
A tall, close-textured cake made with finely ground hazelnuts and almonds, rice flour, whole eggs and butter.
Hollandaise Sauce
A freshly whisked sauce of pasteurized egg yolks, gently melted butter and lemon, served immediately.
Hunter-Style Pasta with Teal
Short pasta cooked in teal broth, then layered with finely chopped bird meat and giblets, butter and Parmesan.
Iced Whole Peaches with Lemon Sugar
Peeled whole peaches coated in sugar, scented with lemon and deeply chilled.
Insalata Russa in a Jelly Mould
A chilled mould of finely diced cooked vegetables, lettuce, anchovy and egg, bound with olive-oil mayonnaise and a thin clear jelly layer.
Italian-Style Almond Cake
A rich lemon-scented cake with finely ground sweet almonds mixed into the flour before a long beating and a refrigerated batter rest.