Main course recipes

Whole Zucchini Stuffed with Tuna

Whole zucchini filled with finely chopped tuna, egg, Parmesan and a little of their own flesh, gently cooked in butter and smooth tomato sauce.

• 90 min

Whole Zucchini Stuffed with Veal

Whole hollowed zucchini filled with finely chopped braised veal, egg, Parmesan and softened bread, browned in butter and finished in the reserved meat juices.

• 135 min

Wild Boar Braised under Pork Fatback

A whole piece of wild boar marinated with shallots and bay, then gently oven-braised between thin layers of pork fatback with white wine and broth.

• 1030 min

Wild Boar in Dolce-Forte Sauce

Slow-braised wild boar finished in a sweet-sour sauce of currants, chocolate, pine nuts, candied peel, sugar and vinegar.

• 260 min

Wild Duck Braised with Mushrooms and Claret

Jointed wild ducks browned with onion, garlic and herbs, then gently braised with mushrooms and red wine in their cooking juices.

• 160 min

Wild Duck Braised with Orange

Wild duck browned in butter and braised with a browned flour sauce, orange peel, celery and carrot, then jointed and finished with orange juice.

• 165 min

Williams Scrambled Eggs on Bacon Toasts

Coconut-flecked scrambled eggs served on anchovy-spread toasts with broiled bacon.

Wilson Fried Scallops

Lemon-marinated scallops fried in a coating of cooked ham, Parmesan, chives and fresh breadcrumbs.

Wine-Marinated Salt Cod Fritters

Poached salt cod steeped in red wine, dipped in a simple flour-water batter and fried, with a light dusting of sugar.

• 270 min

Yarmouth Bloaters

Six split and broiled Yarmouth bloaters with melted butter, parsley and lemon.

Yuca and Black-Eyed Pea Pasta with Avocado

Yuca is boiled separately until tender before joining black-eyed peas, pasta, onion, ginger and cinnamon. Avocado is folded in at the end.

• 60 min

Zampa Burrata

Tender pieces of boiled calf foot warmed in butter and a little meat jus, with Parmesan stirred in at the end.

• 285 min