Mushroom and Fennel Sauce with Garlic
Sautéed button mushrooms are blended with finely sliced raw fennel, garlic and basil. Fresh lemon juice and red wine vinegar brighten the mushroom base, while water loosens it into a pourable sauce.
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Mushroom, Pine Nut and Anchovy Pasta Sauce
Strained tomato sauce enriched with butter-toasted pine nuts, thin mushroom slices and anchovies, with spaghetti serving instructions.
Mushroom-Stuffed Eggs on Mashed Potatoes
Hard-boiled egg halves filled with yolk, cooked mushrooms, butter, bread and Parmesan, warmed over smooth mashed potatoes.
Mutton Loin Chops alla Finanziera
Mutton loin chops braised with chicken giblets, sweetbreads and mushrooms, finished with separately reduced white wine and strained, defatted juices.
Mutton Loin Stuffed with Veal and Prosciutto
Mutton loin wrapped around a finely minced veal, prosciutto, Parmesan and egg filling, then braised with Marsala and vegetables.
Mutton Shoulder Braised with Brandy and Clove
A tightly rolled mutton shoulder cooked slowly with a clove-studded onion, butter, broth and brandy, served with its strained pan juices.
Mutton Spleen and Anchovy Crostini
Gently dried buttered bread with finely chopped mutton spleen and anchovy, moistened with meat jus.
Neapolitan Custard Layer Cake
Thin sponge layers filled with vanilla custard, coated in white lemon-sugar glaze containing almond slivers and crowned with upright almond halves.
Neapolitan Macaroni with Braised Beef Sauce
Long pasta dressed with tomato and beef-braising juices and sharp cheese, with the larded beef served separately.
Neapolitan Macaroni with Tomato and Butter
Long pasta in a rich tomato and basil sauce, made with onion-infused fat and finished with butter and Parmesan.
Neapolitan Ricotta and Almond Pie
A covered shortcrust pie filled with ricotta, finely ground sweet almonds and lemon-scented custard, served cold.
Neapolitan Semolina and Preserve Pie
A closed sweet shortcrust pie filled with three layers of soft semolina and small pockets of mixed fruit preserves, served cold with icing sugar.
Nocino with Green Walnuts
Green walnuts steeped with lemon peel, cinnamon and cloves to make a dark liqueur.
Oil-Packed Tuna with Bolognese Vegetable Sauce
Thin slices of oil-packed tuna gently layered with finely chopped vegetables, olive oil and butter, then heated and finished with lemon juice.
Olive Oil Mayonnaise
A thick hand-whisked mayonnaise made with pasteurized egg yolks, olive oil and lemon juice.
Orange Preserve with Rum
Thin strips of whole orange cooked with lemon and sugar, with rum added after cooling to lukewarm.
Orange Sorbet
Orange and lemon sorbet made with a simple boiled syrup.
Orange and Alchermes Jelly
A chilled citrus jelly coloured ruby pink by alchermes and flavoured with rum. Weigh the gelatin after measuring the finished liquid; see the setting ratio in the method.
Orange and Almond Cake with Coffee Ripple
An orange butter cake carries a dark coffee, almond and brown sugar ripple. Sliced almonds finish the top of this cake baked and served in a skillet.
Orange and Almond Cocoa Cake Bites
Baked cocoa squares hold small orange pieces and ground almonds. Sliced almonds and a measured dusting of cocoa finish the top after cooling.
Orange and Rum Punch
A filtered rum and orange punch with lemon-zest infusion, served without a flame.
Orange and Saffron Rosolio
A sweet filtered orange-zest liqueur coloured with a small pinch of saffron.
Orzata
Concentrated sweet almond syrup scented with orange-blossom water, for diluting into a cold drink.
Osso Buco
Veal shanks gently braised with vegetables and tomato, served with strained juices finished with finely cut lemon peel and parsley.