Caramelised Almond and Egg-White Pudding
A cold moulded pudding of powdered almond brittle folded into whipped egg whites and set in a water bath.
CookEat Recipe collection
Italian recipes
Explore Italian recipes and find inspiration for your next meal.
recipe discovery
803 recipes
Page 6 of 34
Cardoon Sformato
Small tender cardoon pieces cooked in butter and milk, bound with eggs, Parmesan and white sauce, then gently set and served hot.
Cardoons with Cream and White Sauce
Tender cardoons cooked in butter and cream, lightly bound with white sauce and finished with Parmesan off the heat.
Cardoons with Eggs in a Baking Pan
Short cardoon pieces lightly floured and browned in oil before beaten eggs are poured around them and gently set.
Castagnaccio: Chestnut-Flour Cake with Pine Nuts
A simple chestnut-flour and water cake with whole pine nuts and olive oil, with the walnut, raisin, rosemary and fried-batter variations explained separately.
Castagnole with Butter and Anise
Anise-flavoured fried dough made with separated eggs, butter and a little sugar, kneaded and shaped into small balls.
Caul-Wrapped Pork Liver for Freezing
Seasoned pork liver parcels cooked in caul fat and packed with lard for chilled or frozen storage, then reheated to serve.
Cauliflower Sformato
Small cauliflower pieces cooked in butter and milk, bound with white sauce, eggs and Parmesan, then gently set in a smooth mould.
Cauliflower with Balsamella
Boiled cauliflower wedges seasoned with butter, lightly sprinkled with Parmesan and browned beneath a complete coating of creamy balsamella.
Cauliflower, Romagna Style
Small cauliflower wedges cooked from raw in garlic and parsley oil, then stewed with diluted tomato paste and finished with Parmesan.
Cavallucci di Siena
Pale flour-dusted walnut biscuits scented with anise, candied orange and warm spices, bound with a lightly cooked sugar syrup.
Caviar and Anchovy Crostini
Small squares of white bread spread with smooth caviar, anchovy and butter, with simpler caviar or anchovy variations.
Cavolo Nero in Meat Jus
Finely chopped Tuscan kale warmed in rich meat juices and butter, with a separate garlic-toast preparation included.
Celery with Butter and Meat Jus
Tender pale celery ribs cooked in butter and meat jus, with Parmesan added just before serving.
Celery with Thick White Sauce
Short pieces of tender pale celery cooked in butter and coated in a fairly thick white sauce with Parmesan.
Cenci Fried Pastry Ribbons
Thin strips of firm egg dough, slit and twisted into loose shapes, deep-fried and dusted with icing sugar after cooling slightly.
Certosina Fish Soup with Egg and Parmesan
Strained mixed-fish broth enriched with egg and Parmesan, served with small toasted bread cubes.
Cherry and Lemon Dessert Bites
Stoned cherries and peeled lemon and orange flesh are baked into small dessert squares. Baking powder is mixed with the flour, and the egg-containing batter is cooked fully before cooling.
Cherry, Rye and Almond Pudding
A light baked cherry pudding made with rye breadcrumbs, whipped egg whites and finely chopped almonds.
Chestnut Gelato
A simple chestnut-and-milk gelato served as a frozen mould.
Chestnut Souffle
A warm chestnut and milk souffle, lightened with beaten egg whites and flavoured with maraschino and vanilla.
Chestnut and Chocolate Ring with Whipped Cream
Sweet cooked chestnuts and chocolate pressed into fine strands in a loose ring around a centre of whipped cream.
Chestnut-Flour Ring Pudding with Cream
A very cold chestnut-flour and chocolate ring pudding containing almonds, pistachios and candied citron, filled with vanilla whipped cream.
Chicken Braised with Fresh Sausages
Whole chicken gently braised with softened onion, prosciutto and whole fresh sausages, with plenty of savoury pan juices.