Veal Loin Chops with Sage and Marsala
Six thin bone-in veal loin chops quickly browned in sage butter and finished with a small amount of Marsala and flour-thickened pan juices.
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Veal Roll with Parsley Omelette
A thin veal cutlet rolled tightly around a Parmesan and parsley omelette, browned in butter and gently finished in stock.
Veal Rolls with Artichokes
Thin veal cutlets wrapped around artichoke wedges coated in finely chopped prosciutto and butter, then braised in tomato sauce.
Veal Rolls with Marrow and Prosciutto
Thin veal cutlets rolled around finely minced veal, prosciutto, marrow, Parmesan and egg, then gently braised in a tomato soffritto.
Veal Rolls with Olives, Capers and Anchovy
Thin veal rolled around finely chopped brined olives, vinegar-pickled capers and anchovy, then cooked gently in butter and tomato sauce.
Veal Shank Stew on Toast
Small pieces of gelatinous veal shank gently stewed with unpeeled garlic, tomato and butter, served with their sauce over toasted bread.
Veal Tongue in Dolce-Forte Sauce
Tender whole veal tongue, including its tender throat portion, braised and finished with a sweet-sour currant, chocolate, pine-nut and candied-peel sauce.
Veal and Giblet Stuffing for Chicken
A finely chopped veal, giblet and mushroom stuffing bound with bread, Parmesan and eggs, cooked inside a chicken.
Veal-Wrapped Cotechino
Fresh cotechino wrapped in a thin veal slice, gently braised with coarse vegetables and dried mushrooms, then sliced and served with its strained juices.
Viareggio-Style Cacciucco
Mixed fish cooked briefly with garlic, red chilli, wine and tomato, served with the cooking juices and bread in a separate dish.
Vinegar-Braised White Cabbage
Very finely sliced white cabbage steeped in diluted vinegar, then braised with finely chopped prosciutto and broth.
Vitello Tonnato with Anchovy and Lemon
Thin cold veal slices marinated in a loose tuna, anchovy, olive-oil and lemon sauce, finished with capers and lemon wedges.
Walnut and Chocolate Cake
A low walnut and chocolate cake lightened with whipped egg whites, with finely chopped candied citron folded in last.
Warm Caper Butter Sauce for Fish
A lightly thickened butter and fish-broth sauce finished with whole and chopped capers and a little vinegar.
Warm Caper and Anchovy Sauce
Finely chopped capers and anchovy gently warmed in olive oil, traditionally spooned over a freshly grilled steak.
Warm Prosciutto, Caper and Anchovy Sauce
Finely chopped lean prosciutto and aromatics gently cooked in olive oil, finished off the heat with anchovy and lemon.
Warm Rice Pudding with Currants and Rum
A moulded milk-rice pudding with small dried currants, candied peel and rum, baked and served warm.
Warm Semolina Pudding with Currants and Rum
A warm moulded semolina pudding with small dried currants, rum and lemon zest.
Warm Sweet Pudding of Potato
A sweet moulded pudding of ordinary floury potatoes, enriched with milk, eggs and butter and lightened with whipped whites.
Warm Truffle and Marsala Sauce
A lightly thickened butter and Marsala sauce with finely chopped aromatics and very thin truffle slices.
Warm-Whisked Almond Sponge
A plain almond sponge made by gently warming nine yolks with sugar, then folding in flour, ground almonds and nine whipped whites.
Water-Based Hot Chocolate
A rich drinking chocolate made with water and whisked between two brief boils.
Whipped Ricotta and Polenta Filo Bites
Smooth ricotta is folded with warm polenta, Parmesan, feta, sage and parsley. Spoon the creamy topping onto golden baked filo squares just before serving.
Whipped Vanilla Custard Mould
A light whipped yolk-and-water custard set with gelatine in a decorative mould.