Classic Egg Sponge Cake
A plain six-egg sponge made with flour and sugar, with a separate warm-whisked whole-egg method.
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Clear Meat Aspic
A delicate amber meat jelly, slowly simmered and clarified for serving cold. Makes one variable-size batch, starting from about 1 litre of reduced broth before clarification.
Cloth-Wrapped Boiled Chicken
A whole chicken gently simmered in a thin cooking cloth, with the broth retained and three further preparations for boiled meat.
Clove-Studded Braised Beef
A lean piece of beef marinated overnight in wine, larded and studded with four cloves, then slowly braised with onion and served with strained, defatted juices.
Coffee and Almond Ramekin Cakes with Lime
Small coffee and almond cakes bake in individual ramekins. Lime zest in the batter and on top gives them a fresh citrus note.
Cold Calf Tongue with Sharp Green Sauce
Thin slices of tender calf tongue covered with a loose anchovy, caper and parsley sauce, softened by finely chopped cooked celery and carrot.
Cold Chicken with Green Tuna Sauce
Skinless poached chicken pieces dressed in olive oil and covered with a green tuna, anchovy, caper and parsley sauce.
Cold Cured Beef Tongue
Professionally cured beef tongue slowly simmered with onion, cloves and herbs, peeled while hot and chilled for thin slicing.
Cold Hare Pie with Truffle and Cured Tongue
A pastry-enclosed hare pie with a fine hare-and-veal filling layered with meat strips, cured tongue, prosciutto and black truffle.
Cold Liver and Truffle Pie
A closed pastry pie with fine calf and chicken liver filling, Marsala and black truffle, served cold in thin slices.
Cold Mixed Meat Pie with Truffle
A pastry pie lined with thin cured pork fat and filled with fine meat paste, tender meat dice, cooked ham, cured tongue and truffle.
Cold Partridge Pie with Truffle
A closed pastry pie with fine partridge and chicken-liver filling, breast and cured-tongue strips, and pieces of black truffle, served cold.
Cold Roast Pork Arista
A bone-in pork loin sparingly studded with garlic, rosemary and cloves, roasted without added fat and served cold.
Cold Veal Roulade with Chicken and Mortadella
A thin veal wrapper encloses alternating chicken and cured-meat strips held in fine veal stuffing, slowly braised and served in cold slices.
Comacchio Eel Stew
Skin-on eel gently simmered with chunky vegetables in its own fat, finished with vinegar and tomato paste and served over dried bread.
Concentrated Beef Broth
A clear, deeply concentrated broth made by gently simmering thin slices of beef for six hours.
Cornmeal Cake with Raisins and Halved Pine Nuts
The richer version of Artusi’s cornmeal cake, with measured raisins, crosswise-halved pine nuts, a little sugar and lard.
Cotognata Quince Paste Tablets
Smooth quince and sugar paste, spread thinly and dried into small firm tablets, with an optional fine sugar coating.
Country-Style Chicken with Potatoes
Whole chicken studded with rosemary and garlic, braised with tomatoes and served with potato wedges browned separately and finished in its juices.
Courgette and Artichoke Sauce with Rosemary
Boiled artichoke hearts and gently softened courgette are puréed with raw tomato and shallot. Chopped rosemary leaves and dried oregano give the vegetable sauce a pronounced herbal flavour.
Courgette and Artichoke with Potato
Courgette, potato and aubergine cook with onion and oregano until tender. Artichoke hearts, spinach and basil finish the dish.
Courgette and Cannellini Cups with Pita
Mashed cannellini beans bind softened courgette and fennel with garlic, sage and finely diced cucumber. Serve in small cups with crisp pita triangles.
Courgette and Tomato Salad with Balsamic Vinegar
Thinly sliced courgette and fennel join tomato and rocket in a parsley, oregano and balsamic vinaigrette. A teaspoon of the measured olive oil is reserved for the final drizzle.
Cream-Basted Spit-Roasted Hare
Hare hindquarters marinated in a cooled vinegar and shallot infusion, studded with cured fatback and slowly roasted with cream.