Main course recipes

Swiss Veal and Potato-Topped Pie

Cooked veal in beef gravy under browned creamy mashed potato.

• 90 min

Tagliatelle di Romagna

Long ribbons of fresh egg pasta tossed with strained tomato sauce and butter.

• 85 min

Tagliatelle with Prosciutto

Fresh egg tagliatelle dressed with prosciutto, carrot, celery, tomato and Parmesan.

• 75 min

Tench Risotto

Rice cooked in a finely strained tench and vegetable sauce, with seasonal pea or mushroom alternatives.

• 80 min

Tench in Tomato Sauce with Chard

Headless whole tench bodies gently cooked in a strained tomato and fish-head sauce, with chard finished in the same juices.

• 90 min

Thin Cauliflower Frittata

Finely chopped cooked cauliflower in a thin frittata with butter and Parmesan, cooked without turning.

• 25 min

Thin Frittata and Artusi Variations

A thin plain frittata cooked gently from one side, with separately described vegetable, cheese, pea and fruit-preserve variations.

• 15 min

Thin Minced Beef Cutlets in Tomato Sauce

Finely minced beef and Parmesan rolled thinly between breadcrumbs, cut into flat squares and browned in butter before a short tomato finish.

• 35 min

Thin Veal Cutlets with Sage and Lemon

Tenderized thin veal cutlets quickly cooked in oil and butter with whole sage leaves and finished with lemon juice.

• 25 min

Thrushes Braised with Olives

Small game birds braised with sage and prosciutto, with brined olives added during cooking and lemon-scented juices soaked into toast.

• 100 min

Tofu and Cucumber with Prawns and Potato

Tofu, cucumber and prawns join tender potato and onion. Spring onion and cilantro finish the dish.

• 40 min

Tofu and Fish with Potato

Tofu and white fish cook gently with potato, cabbage, tomato and ginger. Fresh mint finishes the dish after a brief rest.

• 50 min

Tomato Risotto

Buttery risotto with a freshly cooked and sieved tomato, onion and herb sauce, finished with Parmesan.

• 55 min

Tomato and Aubergine Rice with Cinnamon

Tomato and aubergine simmer with cinnamon, cumin and onion. Brown rice, couscous and spinach are folded into the vegetables.

• 80 min

Tomato and Courgette Pasta with Lamb

Lamb, tomato and courgette cook with coriander and onion. Pasta, couscous and mint are folded through before serving.

• 45 min

Tomato and Courgette Rice

Tomato and courgette simmer with onion and paprika. Brown rice, couscous, spinach and parsley are folded through.

• 80 min

Tomato and Egg Tortino with Fried Bread

Reduced strained tomato sauce gently stirred with beaten eggs and a little Parmesan, served with almond-shaped pieces of fried bread.

• 45 min

Tomato and Prawn Rice with Fennel

Tomato and fennel simmer with onion, cumin and coriander. Prawns cook in the pan near the end, then brown rice and couscous are folded in.

• 80 min

Tomato-Baked Shad Stuffed with Oysters and Mushrooms

Whole shad filled with oysters and mushrooms, baked in tomato sauce and served with celery vinaigrette.

• 90 min

Tripe Montecello

Honeycomb tripe and oysters in spiced milk gravy.

Tripe Polpette in Tomato Sauce

Finely minced boiled tripe, prosciutto, marrow and Parmesan made into small fried polpette, then simmered briefly in onion-butter tomato sauce.

• 75 min

Tripe in Meat Jus

Boiled beef tripe cut into narrow strips, sautéed in butter and slowly finished in meat juices with a little Parmesan.

• 90 min

Tripe with Eggs, Lemon and Parmesan

Narrow strips of boiled beef tripe cooked in garlic-parsley butter and bound with eggs, lemon juice and Parmesan.

• 90 min

Trout, Meunière

Whole brook trout lightly floured and fried in butter, finished with lemon, parsley and browned butter.