Soft Quince Preserve
A pourable, spreadable quince preserve made with the skins and cooking liquid.
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Soft Ricotta Patties in Tomato Sauce
Twelve soft ricotta and Parmesan patties lightly floured, browned in butter and finished with tomato sauce.
Sole Fillets with White Wine
Thin breaded sole fillets fried and briefly simmered with dry white wine, butter and parsley, finished with a pinch of Parmesan and lemon wedges.
Sorrel and Lettuce Soup
Tender strips of sorrel and lettuce in a lightly egg-enriched broth, with fried bread cubes and Parmesan on the side.
Sour Cherry Jelly
A clear cold sour-cherry jelly with cinnamon and rum.
Sour Cherry Sorbet
Deep red sour cherry sorbet with whole syruped cherries and cinnamon.
Spaghetti alla rustica
Spaghetti in a strained fresh tomato sauce with gently cooked garlic, parsley and Parmesan. Serve immediately while the sauce is still juicy.
Spaghetti with Anchovies and Butter
Medium spaghetti dressed in a gently warmed anchovy, olive-oil, butter and light tomato sauce.
Spaghetti with Filippini Tomato Sauce
Spaghetti tossed with long-simmered tomato sauce, butter and grated cheese.
Spaghetti with Hake and Marsala Sauce
Spaghetti in a smooth sieved hake and tomato sauce, finished with butter, Marsala, nutmeg and Parmesan.
Spaghetti with Light Béchamel
Spaghetti first dressed with butter and Parmesan, then covered with a very light milk béchamel.
Spaghetti with Stuffed Cuttlefish Braising Sauce
Spaghetti dressed with the tomato juices from slowly braised bread-stuffed cuttlefish; the cuttlefish is served separately.
Sparkling Sugar-Coated Currants
Fresh redcurrant clusters coated with a thin edible gum solution and fine sugar crystals.
Spezie Fini
A finely ground blend of Ceylon cinnamon, allspice, cloves, nutmeg and sweet almonds.
Spinach Crescioni with Sapa and Raisins
Thin fried half-moon pastries filled with spinach cooked with garlic and parsley, sweetened with grape-must syrup and raisins.
Spinach Frittata
A frittata with coarsely chopped spinach, cooked in butter on both sides.
Spinach Ring with Veal and Mushrooms
A smooth spinach ring with eggs, Parmesan, cinnamon and raisins, gently cooked in a water bath and filled with a delicate veal and mushroom stew.
Spinach Side Dish Four Ways
Finely chopped cooked spinach finished in butter, with separate onion, Parmesan and tomato variations.
Spinach-Tinted Frittata Ribbons
Paper-thin green egg crêpes cut into fine ribbons, briefly sautéed in butter and Parmesan as a side dish.
Spiny Lobster Cutlets
Ten small breadcrumb-coated cutlets made from chopped cooked spiny lobster and a firm béchamel mixture, fried until golden.
Spit-Roasted Beef Roll with Veal and Tongue Stuffing
A thin beef steak rolled around veal, chicken liver, prosciutto, cured tongue, bread, egg and Parmesan, then roasted on a spit.
Spit-Roasted Beef with Its Juices
A substantial bone-in beef loin roasted on a spit, finished with broth and served in juicy pink-centred slices.
Spit-Roasted Duck with Fatback
A whole domestic duck with thin cured fatback wrapped over the breast, spit-roasted and brushed with olive oil.
Spit-Roasted Eel with Bread and Sage
Skewers of peeled eel pieces, bread and sage roasted gently in their own fat, then browned and served with lemon.