Rested Frying Batter with Whipped Egg White
A flour batter with oil, brandy and ice-cold water, rested before a whipped egg white is folded in just before frying.
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Ricciarelli di Siena
Soft orange-scented almond biscuits made with whipped egg whites and baked on thin edible wafer bases.
Rice Bomboline in Brodo
Small fried rice, milk and Parmesan dumplings scented with nutmeg and served in broth.
Rice Croquettes with Chicken Giblets
Firm Parmesan rice mixed with small pieces of cooked chicken giblets, chilled, shaped into cylinders, crumbed and fried.
Rice Ring with Fruit Compote
A cold caramel-coated milk-rice ring with apple compote and kirsch in its centre.
Rice Sformato with Chicken Giblets
A firm rice and Parmesan mould flavoured with meat jus, glazed with sauce and surrounded by tender chicken giblets.
Rice Soufflé
Very soft milk-cooked rice lightened with whipped egg whites, scented with vanilla and rum, and baked until puffed.
Rice Soup in Sieved Garden Greens
Rice cooked in a thin smooth purée of chard, spinach, lettuce, cabbage, tomato and potato, with Parmesan offered separately.
Rice and Artichoke Soup
Rice and instant polenta simmer with garlic and onion to make a thick soup. Artichoke hearts are warmed through and balsamic vinegar is added at the finish.
Rice and Cannellini Soup with Polenta
Rice, cannellini beans and lentils form a thick soup with instant polenta, garlic and onion. Parsley is added before serving.
Rice and Courgette with Potato
Potato, courgette and onion cook until tender, then rice, pasta and couscous are folded in. Parsley and basil finish the dish.
Rice with Zucchini
Rice in a little broth with small buttery zucchini pieces that stay intact.
Rice-Flour Pudding
A smooth milk pudding thickened with rice flour, enriched with eggs and vanilla, then baked in a mould.
Rich Almond and Fruit Biscotti
Twice-baked biscuits with whole almonds and pine nuts, sultanas, candied citron and a little anise.
Rich Cornmeal Raisin Biscuits
Tender cornmeal biscuits with butter, rendered lard and large raisins, mixed briefly like shortcrust pastry without yeast or added water.
Ricotta Fritters with Lemon and Brandy
Small lightly sweetened ricotta fritters, rested before frying and dusted with sugar while hot.
Ricotta Soup Cubes
Delicate ricotta and Parmesan custard cubes scented with lemon and nutmeg, served in clear broth.
Ricotta Tortelli with Butter and Parmesan
Large hat-shaped pasta filled with ricotta, Parmesan, egg and parsley, served with butter and cheese.
Ricotta and Almond Pudding
A cold ricotta pudding with finely ground almonds and lemon zest, baked in a buttered breadcrumb-coated mould.
Ricotta and Capon Dumpling Soup
Soft ricotta, Parmesan and finely minced capon dumplings, poached directly in broth.
Risi e Luganighe
Rice simmered in broth with crumbled pork sausage and buttery turnip, finished with Parmesan.
Riso alla Cacciatora
Rice cooked with browned chicken pieces, pork fatback, garlic, parsley and Parmesan until moist but not soupy.
Risotto in Aromatic Fish Broth
Rice cooked in a gently aromatic fish broth with a tomato soffritto, butter and Parmesan.
Risotto with Small Clams
Rice cooked in filtered clam liquor with shelled clams, a vegetable soffritto and small pieces of dried mushroom.