Creamy Savoy Cabbage with Parmesan
Finely chopped Savoy cabbage finished in butter and milk, then bound with a firm balsamella and Parmesan.
CookEat Recipe collection
Italian recipes
Explore Italian recipes and find inspiration for your next meal.
recipe discovery
803 recipes
Page 9 of 34
Creamy Scrambled Eggs on Buttered Toast
Eggs gently stirred with butter and cream, served on thick crustless buttered toast with Parmesan.
Crema alla Francese
A cold vanilla custard ring set with gelatine, made with milk, one whole egg and four additional yolks.
Crisp Matchstick Sole Strips
Very fine sole strips firmed in lemon juice, dipped in milk and flour, then fried separately until crisp as an accompaniment to fried sole.
Crisp Rolled Cialdoni
Thin plain wafers made with flour, light brown sugar and rendered lard, rolled into hollow tubes while warm.
Crostata with Fruit Preserve
A sweet shortcrust tart with fruit preserve, a crossed pastry lattice and a neatly sealed rim, with complete custard and alternative pastry options.
Crunchy Almond and Anise Biscotti
Twice-baked biscuits with whole almonds, a few pine nuts and a little anise, sliced from four lightly baked loaves.
Crunchy Lemon Biscuit Sticks
Thin buttery biscuit sticks scented with lemon zest and baked until crisp.
Cured Tongue and Ham in Clear Aspic
Ten pairs of round cured-tongue and ham slices filled with truffle butter and enclosed in softly set clear amber meat jelly.
Cuscussù with Veal and Vegetables
Hand-moistened semolina steamed over veal broth, served with small meatballs, vegetables and egg.
Custard and Sponge Tart with Meringue
A rich shortcrust tart with liqueur-moistened sponge, vanilla custard and a pale baked meringue top.
Custard, Currant and Pine Nut Pie
A covered shortcrust pie with a thick custard filling containing whole pine nuts and small dried currants.
Cuttlefish with Peas
Tender cuttlefish strips and peas simmered in strained aromatic oil.
Delicate Almond Cake
A shallow almond and potato-starch cake lightened with whipped egg whites and finished with icing sugar.
Dolce Firenze
A warm baked milk-and-egg dessert over thin buttered toast, with sultanas and lemon zest left in layers.
Dolce Roma: Apples with Custard and Meringue
Whole cored apples poached in white wine, covered with vanilla custard and a lightly browned meringue, then brushed with reduced apple-wine syrup.
Dolce Torino
A small square three-layer savoiardi dessert moistened with rosolio and alchermes and covered with a smooth chocolate-butter cream.
Domestic Duck Braised with Tomato
Domestic duck braised with prosciutto, aromatic vegetables and tomato, served with greens finished in its strained juices.
Donzelline Sweet Fried Diamonds
A simple butter-and-milk dough rolled thin, cut into small diamonds and fried until puffed, then dusted with icing sugar.
Dried Artichoke Hearts for Cooking
Artichoke hearts briefly blanched in lemon water and dried in thin strips for later rehydrating and cooking.
Dried Pea Purée Soup with Butter Croutons
Sieved dried peas with a buttery vegetable base and a little tomato, served with small fried bread cubes.
Dried Porcini Mushrooms
Firm porcini dried in a controlled dehydrator, then stored in small dry portions for later cooking.
Eel Braised with Wine and Sage
Skin-on eel pieces browned with garlic, sage and lemon peel, then gently braised with tomato, dry wine and water.
Eel in Tomato Sauce on Toast
Short skin-on eel pieces simmered with browned onion, parsley and tomato, with plenty of sauce for toasted bread.