Three-Coat Sugared Almonds
Whole sweet almonds coated with sugar in three successive pan treatments.
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Three-Colour Spinach and Egg Crostini
Fried crescent-bread rounds topped with finely chopped spinach, rings of hard-boiled egg white and pieces of golden yolk.
Thrushes Braised with Olives
Small game birds braised with sage and prosciutto, with brined olives added during cooking and lemon-scented juices soaked into toast.
Tiny Cheese Puffs in Brodo
Small hollow Gruyère choux fritters served in hot broth immediately after frying.
Tiny Semolina Dumplings in Brodo
Hazelnut-sized semolina, milk and Parmesan dumplings gently poached in clear broth.
Toasted Almond Roschetti
Ridged shortcrust biscuits with finely chopped toasted sweet almonds, cut into scalloped rounds.
Toasted Almond and Savoiardi Pudding
A cold custard pudding of finely ground toasted almonds and sieved savoiardi, with a thin caramel coating.
Tomato Risotto
Buttery risotto with a freshly cooked and sieved tomato, onion and herb sauce, finished with Parmesan.
Tomato Sauce with Basil and Parsley
Tomatoes and chopped aromatics cooked together, then sieved into a smooth, lightly flowing sauce.
Tomato and Artichoke Sauce with Basil
Boiled artichoke hearts are cooled and blended with raw tomato, yogurt and fresh basil. Dried oregano, lemon juice and red wine vinegar give this pourable vegetable sauce a bright, herbaceous finish.
Tomato and Egg Tortino with Fried Bread
Reduced strained tomato sauce gently stirred with beaten eggs and a little Parmesan, served with almond-shaped pieces of fried bread.
Tomato and Mushroom Rice Salad
Chilled brown rice, tomato, mushrooms, courgette and cucumber are tossed with parsley and a balsamic and red wine vinaigrette.
Tomatoes Stuffed with Mushrooms
Ripe tomato halves with a gently mounded mushroom, milk-bread and Parmesan filling, with two simpler preparations included.
Tondone Pancake Fritters
A pale flour-and-water pancake pounded with eggs and lemon zest, then fried in spoonfuls into puffed round fritters.
Torrone Gelato
Vanilla gelato with candied pumpkin and citron, toasted almonds and unroasted pistachios.
Torta Mantovana
A low buttery cake with chopped almonds and pine nuts on top, cooled before a light icing-sugar finish.
Tortellini alla Bolognese
Small egg-pasta rings filled with prosciutto, mortadella, beef marrow and Parmesan, served in clear broth.
Tortellini all’Italiana
Tiny folded egg pasta with a fine pork, lamb-brain, beef-marrow and Parmesan filling, served in clear broth.
Tripe Polpette in Tomato Sauce
Finely minced boiled tripe, prosciutto, marrow and Parmesan made into small fried polpette, then simmered briefly in onion-butter tomato sauce.
Tripe in Meat Jus
Boiled beef tripe cut into narrow strips, sautéed in butter and slowly finished in meat juices with a little Parmesan.
Tripe with Eggs, Lemon and Parmesan
Narrow strips of boiled beef tripe cooked in garlic-parsley butter and bound with eggs, lemon juice and Parmesan.
Truffle Crostini
Lightly toasted buttered bread topped with thin truffle slices and their warm butter, oil and meat-jus sauce.
Truffle-Studded Spit-Roasted Beef Loin
A large beef loin joint studded with pointed truffle pieces and butter, then spit-roasted with a little oil and salt.
Truffle-Stuffed Roast Capon
A small capon filled with walnut-sized truffle pieces, butter and Marsala, roasted in a buttered wrapper and browned uncovered.