Boiled Eggs: Firm and Soft Variations
Shell eggs timed from immersion in boiling water, with immediate cold-water cooling; the main version has fully firm whites and yolks.
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Butter-and-Milk Crust for Cold Meat Pies
An unbaked flour and butter crust brought together with milk and rested before lining a meat-pie mould.
Chocolate Glaze and White Icing
Artusi’s cooked chocolate glaze, with complete white, pink and butter-icing variations.
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.
Dried Artichoke Hearts for Cooking
Artichoke hearts briefly blanched in lemon water and dried in thin strips for later rehydrating and cooking.
Egg Batter for Fried Meats
A flowing egg-and-flour batter with a little oil, used to coat suitably prepared meat before frying.
Pasta Frolla Sweet Shortcrust
A rich sweet pastry made with finely powdered sugar, butter, fresh lard and eggs, mixed briefly and chilled before rolling.
Pasta Matta: Plain Flour-and-Water Dough
A simple flour, water and salt dough, kneaded until it can be rolled into a sheet for another preparation.
Pasta sfoglia
A layered butter pastry dough, prepared with repeated folds and rested between turns.
Pastry Crust for Game Pies
A flour and butter pie crust with egg yolks, a little sugar, lemon juice and a small amount of drinking spirit.
Puff Pastry with Half-Weight Butter
Laminated pastry using butter equal to half the flour weight, plus a small extra piece worked into the initial dough.
Rested Frying Batter with Whipped Egg White
A flour batter with oil, brandy and ice-cold water, rested before a whipped egg white is folded in just before frying.
Simple Tomato Passata
Ripe tomatoes cooked and passed through a sieve to make a plain, versatile tomato base.
Sweetbread Filling for Puff Pastry
Small cooked sweetbread pieces bound with a little milk sauce, prosciutto and Parmesan, ready to fill puff pastry.