Leftover Meat Croquettes
Cooked meat mixed with prosciutto, Parmesan and a soft bread panade, shaped into small spool-like croquettes, crumbed and fried.
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Lemon Custard and Savoiardi Dessert
A cold layered dessert of savoiardi and a tangy cooked lemon cream made with yolks and unwhipped egg whites.
Lemon Potato-Starch Cake
A small buttery lemon sponge made with potato starch, whipped egg whites and two traditional baking leaveners.
Lemon Sorbet
A simple churned lemon sorbet made with a fragrant lemon-peel syrup.
Lemon Syrup
A concentrated lemon syrup made with peeled lemon flesh and a brief infusion of zest, to dilute with cold water.
Lemon and Orange Cinnamon Cake
A long loaf of lemon and orange cake with ground cinnamon. The citrus flesh and juice are folded into the batter; baking in a loaf tin requires checking the deeper centre before the cake rests and is sliced.
Lemon-Scented Sponge Cake
A light egg sponge made with wheat flour and potato starch, scented with lemon zest.
Lemon-Zest Rosolio
A sweet filtered lemon-zest liqueur with a separately prepared sugar syrup.
Lenten Spaghetti with Walnuts and Sweet Spices
Spaghetti with olive oil and pepper, coated in a sweet walnut, breadcrumb and warm-spice mixture.
Lentil Soup with Toasted Bread
Lentils and their broth flavoured with an olive-oil soffritto and tomato, served over toasted bread.
Light Rice Fritters with Whipped Egg Whites
Very tender milk rice rested cold with yolks, flour and rum, then lightened with whipped whites just before frying.
Light Semolina Puffs
Firm milk semolina worked with one whole egg and then two yolks and whipped whites, fried gently into light rounded puffs.
Liver Cacciatora with Onions
Thin liver slices cooked with browned onions and a little red wine.
Liver with White Wine
Thin slices of liver fried in oil and butter, finished with a light white-wine sauce thickened with flour.
Livornese Clams on Toast
Small clams cooked with browned onion, parsley and tomato, served with their sauce over toasted bread.
Lodi-Style Fried Polenta and Gruyère Parcels
Thin discs of milk polenta paired around Gruyère, dipped in egg and breadcrumbs and fried until golden.
Long Macaroni with Egg-Bound Balsamella
Long macaroni finished in milk, mixed with white sauce enriched off the boil with egg yolk and Parmesan, then lightly browned while remaining moist.
Luisetta’s Almond Soufflé
A delicate almond and vanilla soufflé made from a sweet milk-and-flour cream.
Maccheroni alla bolognese
Sturdy short pasta with finely diced veal, pancetta and a moist, tomato-free pan sauce.
Maddalena Sponge Diamonds
Thin golden sponge diamonds made with four yolks, three whipped whites and a little butter, with separate moulded and jam-sandwich options.
Malfattini in Brodo
Very fine handmade egg-pasta crumbs simmered in broth, with optional breadcrumb and vegetable variations.
Mantis Shrimp in Tomato Sauce on Toast
Whole mantis shrimp simmered with garlic, parsley and tomato, served over lightly toasted bread.
Marena Sour Cherry Syrup
A clear sour cherry syrup scented with cinnamon, for mixing with cold water.
Marena with Whole Sour Cherries
Wrinkled sour cherries in a rich cinnamon-scented syrup, served with clear marena.