Main course recipes

Fried Pompano Horly with Tomato Sauce

Breadcrumb-coated pompano fillets fried until golden, with lemon and hot tomato sauce.

Fried Porgies

Six small pan-fried porgies with browned butter, lemon and parsley.

Fried Pork Liver and Pancreas with Lemon

Thin pork liver slices and small pieces of edible pork pancreas fried in fresh lard and finished hot with salt, pepper and lemon.

• 35 min

Fried Rabbit in Tomato Sauce

Jointed rabbit fried in lard, drained and finished with butter and tomato sauce.

• 75 min

Fried Scallops with Bacon

Golden breaded scallops served with crisp bacon.

Fried Smelts with Parmesan

Whole smelts lightly coated with grated Parmesan and fried, served with lemon quarters.

Fried Smelts with Tartare Sauce

Twelve small breaded smelts fried golden and served with separate tartare sauce.

Fried Smelts with Tomato Sauce

Fresh smelts in a crisp breadcrumb coating, served with warm tomato sauce in a separate bowl.

Fried Soft Clams with Bacon

Breaded soft clams fried and topped with thin broiled bacon; lemon alongside.

Fried Soft-Shell Crabs on Toast

Whole soft-shell crabs fried in a light milk-and-flour coating, served on toast with lemon and parsley.

Fried Soft-Shell Crabs with Bacon

Flour-coated soft-shell crabs on toast with gently boiled bacon, lemon and parsley.

Fried Sweetbreads Montebello

Butter-fried breaded sweetbreads with lemon, parsley and a tomato Béarnaise sauce.

Fried Sweetbreads and Eggs with Tomato Sauce

Lemon-seasoned crumbed sweetbreads fried golden, served with separate fried eggs and tomato sauce.

• 70 min

Fried Whiting, Frost Fish Style

Whole whiting coated in seasoned milk and flour, pan-fried with lemon and parsley.

Frog Risotto

Rice cooked in a strained frog and vegetable sauce with boneless leg meat, butter and Parmesan.

• 90 min

Frogs’ Legs Provençale

Flour-dusted frogs’ legs sautéed in garlic-scented olive oil with shallots and parsley.

Frogs’ Legs Sauté Meunière

Milk-and-flour-coated frogs’ legs sautéed in butter and finished with lemon, parsley and browned butter.

Frogs’ Legs with Parmesan

Wine-marinated frogs’ legs fried in a Parmesan coating and served with cold tartare sauce.

Game Birds in Salmì

Part-roasted game birds finished immediately in a strained sauce of roasted bird meat, prosciutto, shallot, broth and Marsala, served over toast.

• 105 min

Genoese Meat and Offal Ravioli

Small hat-shaped egg-pasta parcels filled with capon, lamb brain, sweetbreads, chicken liver, prosciutto and spinach, cooked in broth.

• 120 min

Gently Grilled Salt Cod

Desalted cod cooked gently on an oiled support to retain moisture, with olive oil, pepper and optional rosemary.

• 40 min

Gently Simmered Ferrara Salama da Sugo

A purchased round Ferrara salama da sugo gently cooked in water, supported in a thin food-safe cloth and served hot with its own juices.

• 780 min

German Lemon-Stewed Fish with Celery

Large fish slices gently stewed with onion, celery, parsley and lemon in a butter-flour sauce.

• 55 min

German Spiced-Vinegar Beef Pot Roast

Beef roast marinated cold overnight in warm spiced vinegar, then onion-braised with a tangy gravy.

• 280 min