Marietta’s Quick Panettone
A tall, chemically leavened fruit cake with sultanas, candied peel and a rounded cracked top.
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Italian recipes
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Marzipan Offelle
Scalloped half-moon pastries filled with finely ground sweet almond paste and orange, lightly glazed and dusted with icing sugar.
Maître d’Hôtel Butter Sauce
Gently warmed butter with finely chopped parsley, lemon, salt and pepper, served with grilled steak or fried cutlets.
Meat Passatelli in Brodo
Fine beef, breadcrumb and Parmesan strands pressed into broth and gently simmered.
Meat-Filled Potato Balls
Soft potato, egg and Parmesan dough enclosing a small cooked-meat filling, rolled into eighteen balls and fried.
Migliaccio di Romagna
A traditional sweet pork-blood and chocolate pudding with almonds, candied citrus and spices, baked on thin pasta matta and cut cold into diamonds.
Milanese Chocolate and Beef Pie
A historical sweet pie of finely minced cooked beef, chocolate, pine nuts, sultanas and candied citron enclosed in a wheat-and-cornmeal shortcrust.
Milanese Risotto with Marrow and White Wine
Saffron risotto enriched with beef bone marrow, white wine, butter and Parmesan.
Milanese Risotto with Marsala
Golden risotto cooked with onion, Marsala and broth, with saffron, butter and Parmesan added at the end.
Milanese Risotto with Saffron
Golden saffron rice cooked with onion and broth, finished with butter and Parmesan.
Milk Custard Soup Squares
Tender milk, egg and Parmesan custard squares made from a lightly cooked roux and served in broth.
Milk Semolina Fritters with Rum
Cold milk-cooked semolina mixed with three whole eggs and rum, fried in spoonfuls and dusted with icing sugar.
Milk-Cooked Rice Sformato with Giblets
A delicate rice, milk and Parmesan ring gently set with eggs and served hot with chicken giblets in its centre.
Milk-Soaked Fried Crescent Bread Slices
Slices of delicate crescent bread rolls lightly soaked in sweetened milk, chilled, coated in egg and breadcrumbs and fried.
Milk-Soaked Grilled Herring
Salted herring mellowed in milk, dried and grilled, then dressed simply with olive oil and a little vinegar.
Millefanti Soup
Tiny egg, flour and Parmesan drops scattered through clear broth.
Minestra del Paradiso
Airy egg, breadcrumb and Parmesan dumplings gently cooked in clear broth.
Minestra di Krapfen
Tiny savoury yeast-raised fritters served in hot clear broth just before eating.
Minestrone
A thick rice minestrone with beans, shredded greens and vegetables, flavoured with prosciutto and Parmesan.
Mixed Fish Baked with Lemon and White Wine
Small fish and thin sole pieces baked in olive oil, lemon and white wine with finely chopped garlic and parsley.
Mock Quail Veal Rolls with Sage and Toast
Small stuffed veal rolls wrapped in thin cured fatback and spit-roasted between pieces of bread with sage.
Moulded Savoiardi and Fruit Preserves
A cold fluted dessert of liqueur-moistened savoiardi layered with fruit preserves, made without custard.
Mullet Broth Soup with Toasted Bread
Strained mullet broth flavoured with a tomato soffritto, small vegetables and dried mushrooms, poured over toast.
Mushroom and Cannellini Sauce
Cannellini beans are soaked and fully cooked from dry, then cooled and blended with raw button mushrooms. Rosemary, dried oregano and a little garlic season the thick bean sauce, with red wine vinegar cutting through it.