Sicilian Macaroni with Sardines and Fennel
Layered long pasta with fried sardines and an anchovy, fennel and tomato sauce, briefly browned in the oven.
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Simple Family Ring Cakes
Two plain lemon-scented ring cakes, shaped from a firm dough and finished with an egg-yolk glaze.
Simple Lemon Latteruolo
A plain family milk-and-egg custard scented with a strip of lemon peel, baked without a pastry base.
Simple Rice Croquettes
Firm milk-cooked rice with butter, Parmesan and one egg, chilled, shaped into cylinders, coated in egg and breadcrumbs and fried.
Simple Tomato Passata
Ripe tomatoes cooked and passed through a sieve to make a plain, versatile tomato base.
Simply Fried Glass Eels
Prepared glass eels lightly dusted with flour and quickly fried in small batches.
Simply Spit-Roasted Veal
Veal loin roasted on a spit with only olive oil and salt.
Slow-Braised Stockfish with Potato
Rehydrated dried cod gently simmered with garlic, parsley and a little tomato sauce, with potato added for the final hour.
Slow-Braised Veal with Strained Tomato Jus
A whole piece of veal slowly braised with cured pork belly, butter, vegetables and tomato, giving both tender meat and strained sauce for pasta or rice.
Small Filled Beignet Pastries
Light baked choux-style pastries made with a cooked flour paste and whipped whites, filled with fruit preserve and dusted with icing sugar.
Small Fluted Brioches
Small rich egg-and-butter brioches, individually risen in fluted moulds and baked with a golden glaze.
Small Marzipan Pastry Pies
Small closed sweet-shortcrust pies filled with almond marzipan and candied orange, baked in individual fluted moulds and dusted with icing sugar.
Small Onions for Cotechino
Small onions browned in butter and glazed with defatted cotechino cooking broth, a little vinegar and sugar.
Small Rice and Candied-Peel Cakes
Individual rice cakes enriched with butter, eggs and rum, with tiny candied-peel pieces, baked in breadcrumb-lined moulds and served warm.
Small Semolina and Pine-Nut Cakes
Tender individual semolina cakes with finely ground pine nuts and lemon, baked in buttered breadcrumb-lined moulds and finished with icing sugar.
Smooth Calf and Chicken Liver Pudding in Aspic
A fine calf-and-chicken-liver pudding with Marsala, bread and Parmesan, set in a water bath and enclosed in clear amber meat jelly.
Smooth Hare Pudding in Clear Aspic
A finely sieved hare and milk-sauce pudding set with egg yolks and Parmesan, chilled and enclosed in a continuous clear amber jelly.
Smooth Mashed Potatoes
Floury potatoes passed through a sieve while hot, then worked with butter and milk until smooth.
Smoothhound Braised with Wine and Tomato
Large smoothhound pieces browned with garlic, parsley and a little onion, then simmered with wine and tomato.
Smoothhound Steaks in Tomato Sauce
Thin breaded smoothhound steaks, fried and briefly turned in a light tomato-parsley sauce, finished with a little Parmesan.
Snow Eggs with Vanilla Custard
Soft poached egg-white ovals piled on a platter and covered with cold vanilla custard.
Soft Cocoa and Egg-Yolk Puddings
Four small spoonable cocoa-and-yolk desserts gently baked in supported paper moulds without forming a crust.
Soft Cornmeal and Raisin Buns
Small spindle-shaped cornmeal buns raised with fresh yeast, studded with raisins and lightly marked with a diamond pattern.
Soft Polenta Gnocchi with Tomato and Cheese
Rough spoon-shaped pieces of thick cooked cornmeal, layered hot with tomato sauce, butter and cheese.