Pale Pumpkin and Almond Cake Diamonds
Grated pumpkin squeezed dry and cooked in milk, combined with almonds and eggs and baked gently over a thin plain pastry base.
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Pale Ricotta and Almond Cake Diamonds
A delicate pale ricotta and almond cake baked gently over a thin water-and-flour pastry base, then chilled and cut into diamonds.
Palermo-Style Baked Hake
A whole butterflied hake with anchovy oil and breadcrumbs, baked until lightly crisp and served with anchovy-butter crostini.
Pan-Fried Chicken with Tomatoes
Small uncoated chicken pieces fried in lard, drained of excess fat and finished with chopped tomatoes.
Pan-Roasted Beef Steak with Potatoes
A large beef steak gently cooked with whole garlic and rosemary, with potato chunks finished in its strained pan juices.
Pan-Roasted Lamb with Garlic and Rosemary
Lamb leg gently roasted with a whole garlic clove and rosemary in the pan, served with its strained reduced juices.
Pan-Roasted Turkey with Potatoes
Turkey hindquarters studded lightly with garlic and rosemary, cooked with cured pork, butter and tomato, with potatoes in the same juices.
Pan-Roasted Veal Loin with Kidney
Veal loin rolled around its attached kidney, browned in a little oil and butter and gently finished with scant broth.
Panata
Soft clusters of bread, egg and Parmesan gently set in clear broth, with a little nutmeg.
Pane Angelico Dumpling Soup
Small soft bread dumplings with prosciutto, marrow and Parmesan, simmered in clear broth.
Pappardelle with Hare and Rich Meat Jus
Wide egg noodles with small diced hare, kidneys and pancetta in a rich meat-jus sauce finished with butter and nutmeg.
Pappardelle with Hare and Tomato Gravy
Wide pasta with coarsely chopped braised hare and kidneys in a buttery tomato gravy thickened with a pale roux.
Pappardelle with Rabbit Braising Sauce
Wide noodles dressed with the tomato-rich juices of rabbit braised with liver, pancetta and vegetables; the rabbit is served separately.
Parisian Egg Punch
A warm foamy punch of egg yolk, sugar, cognac and hot water.
Parmesan and Artichoke Pita Bites
Grated Parmesan and ricotta bind finely chopped artichoke, shaved fennel, cucumber, oregano and basil. Serve the topping on crisp pita triangles.
Parmesan and Courgette Rice Bake
White and brown rice are combined with courgette, onion, garlic and balsamic vinegar, then baked with Parmesan.
Parsley and Anchovy Crostini
Small buttered white-bread shapes decorated with parsley leaves and curved anchovy strips.
Passatelli in Brodo
Tender breadcrumb, Parmesan and egg strands scented with nutmeg or lemon and served in clear broth.
Pasta Frolla Sweet Shortcrust
A rich sweet pastry made with finely powdered sugar, butter, fresh lard and eggs, mixed briefly and chilled before rolling.
Pasta Margherita Lemon Sponge
A light round sponge made with potato starch and lemon juice, cooled before a vanilla-sugar finish.
Pasta Matta: Plain Flour-and-Water Dough
A simple flour, water and salt dough, kneaded until it can be rolled into a sheet for another preparation.
Pasta and Fennel Soup with Parmesan
Pasta and fennel simmer with sage, oregano and onion. Finely grated Parmesan is stirred into the finished soup, with the rest served alongside.
Pasta and Fennel with Ricotta
Fennel and onion soften with rosemary before ricotta is stirred in. Pasta and couscous are folded through the creamy vegetables and finished with parsley.
Pasta sfoglia
A layered butter pastry dough, prepared with repeated folds and rested between turns.