Juniper-Scented Veal Rolls
Thin veal slices filled with chicken liver, anchovy and juniper, wrapped in pork fatback and sage, then browned and braised almost dry over toast.
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Kidneys Sautéed with Reduced White Wine
Thinly sliced kidneys briefly blanched, drained in a hot pan, then sautéed with butter, reduced white wine and parsley.
Kidneys on Toast with Lemon and Parsley
Thinly sliced veal kidneys sautéed quickly in butter with parsley and garlic, finished with lemon and broth and spooned over toast.
Krapfen
Smooth round yeasted doughnuts filled with fruit preserve before frying and finished with icing sugar.
Kugelhupf
A light yeasted cake with sultanas and lemon zest, baked in a smooth mould and dusted with icing sugar after cooling.
Lamb Chops Wrapped in Puff Pastry
Butter-sautéed lamb chops coated on both sides with a firm savoury white sauce, individually wrapped in homemade puff pastry with the bones exposed, then baked.
Lamb Liver and Lung in Tomato Sauce
Thin lamb liver slices and small pieces of lamb lung, fried in lard, drained and finished with butter and tomato sauce.
Lamb Loin with Gently Set Eggs
Small pieces of lamb loin fried in a little lard, then folded through beaten eggs until just set.
Lamb Shoulder with Browned Onions
Thin pieces of lamb shoulder cooked with deeply browned young onions, a little flour-enriched butter and gradually added stock.
Lamb with Garlic, Parsley and Lemon Eggs
Small fried lamb-loin pieces finished with garlic and parsley, then lightly bound with eggs, Parmesan and lemon.
Langues de Chat Biscuits
Thin finger-length butter biscuits piped from a smooth paste and baked until the edges are golden.
Larded Beef Braised with Soffritto
A small piece of beef larded with cured pork fatback, browned over coarsely chopped vegetables and gently braised, with a little butter added to the strained juices.
Larded Beef Tongue in Meat Jus
A whole beef tongue larded with pork fatback, braised in meat jus and served sliced with buttered cooked greens.
Larded Veal Braised with Marsala
A tied piece of veal threaded with seasoned pork fat, gently cooked with herbs, then browned and finished with a strained Marsala jus.
Latte Brûlé
A cold oval custard with reduced milk and dark caramel mixed into the custard itself.
Latte alla Portoghese
A pale reduced-milk custard scented with vanilla and unmoulded from a thin caramel-lined oval mould.
Latteruolo Custard Diamonds
A delicate pale reduced-milk custard baked on thin pasta matta and cut cold into diamonds.
Layered Almond Taglierini Cake
A round cake of very fine fresh egg noodles layered with almonds, candied citrus and sugar, brushed with butter and baked until crisp.
Layered Bread and Vegetable Soup with Beef Jus
Toasted bread, seasonal vegetables and Parmesan layered with a slowly made beef jus, then rested until moist but almost dry.
Layered Milk Polenta with Veal Ragù and Balsamella
Thin slices of firm milk polenta layered with a tomato-free diced-veal ragù, a light white sauce and Parmesan, then baked until lightly browned.
Layered Polenta with Sausages
Soft cornmeal polenta cut into lozenges and layered with sausage, tomato, Parmesan and small pieces of butter.
Layered Veal Patties with Potatoes and Prosciutto
Twelve small finely minced veal patties layered with thin potatoes, prosciutto and Parmesan, then gently finished together in a baking dish.
Layered Veal Tortino on Buttered Spinach
Very thin veal escalopes layered with Parmesan and parsley inside a lining of pork fatback, cooked until the outer fat browns and turned out over buttered spinach.
Le Tazzine
Tiny cups of dense toasted-almond and egg-yolk cream, scented with orange blossom and finished with a central pinch of cinnamon.