Artichokes Stewed with Nepitella
Floured artichoke wedges browned in olive oil, then stewed with garlic, fresh nepitella and a little plain tomato juice.
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Artichokes Stuffed with Prosciutto and Mushrooms
Whole artichokes filled with their tender inner leaves, prosciutto, dried mushrooms, fresh bread crumbs and finely chopped aromatics, then braised upright.
Artichokes Stuffed with Veal
Whole artichokes filled with minced veal, prosciutto, tender artichoke leaves, mushrooms and a little bread and Parmesan, then browned and steam-braised.
Artichokes in Lemon and Egg Sauce
Artichoke quarters braised in butter and broth, then warmed in a light parsley, breadcrumb, lemon and egg-yolk sauce.
Artusi’s Roman-Style Flour Gnocchi
Soft wheat-flour gnocchi with milk, egg and Gruyere, arranged as irregular chunks with butter and Parmesan between the layers, then browned.
Asparagus with Olive Oil and Lemon
Simply boiled asparagus dressed while warm with olive oil and lemon.
Aubergine Stewed in Tomato Sauce
Peeled aubergine pieces cooked first in butter, then gently stewed in a smooth tomato and herb sauce.
Aubergine Tortino with Tomato and Parmesan
Layers of flour-fried peeled aubergine, smooth tomato sauce and Parmesan, finished with a thin egg and breadcrumb topping.
Baked Semolina Gnocchi Lozenges
Milk-cooked semolina enriched with egg, butter and Parmesan, cooled, cut into lozenges and baked in overlapping layers.
Battered Cardoons
Tender cardoon pieces sautéed in butter, floured and dipped in batter before frying.
Battered Fennel Wedges
Tender boiled fennel wedges, dried and floured before dipping in a rested frying batter.
Bolognese Crescente Fried Dough
A simple flour-and-cold-water dough enriched with a little lard, rolled out and fried until puffed.
Braised Broad Beans with Prosciutto and Lettuce
Fresh broad beans, shelled and peeled, gently stewed with young onion, diced prosciutto and roughly chopped lettuce hearts.
Braised Cardoons with Garlic and Parsley
Partly boiled cardoons gently stewed with garlic, parsley and olive oil, then finished with a little Parmesan.
Braised Savoy Cabbage with Pancetta
Soft strips of Savoy cabbage slowly cooked with onion and pancetta, finished with a little vinegar and sugar.
Braised Small Onions
Whole small onions browned in butter and finished in meat jus lightly thickened with butter and flour.
Breadcrumb-Topped Long Macaroni
Long macaroni finished in milk sauce with Gruyere, butter and Parmesan, heaped in a dish and browned under a complete breadcrumb covering.
Breaded Artichoke Cutlets with Balsamella
Lightly boiled artichoke slices covered in thick Parmesan balsamella, chilled, then coated in egg and breadcrumbs and fried.
Caesar’s Mushrooms with Butter and Parmesan
Thinly sliced Caesar’s mushrooms cooked gently in butter and finished with grated Parmesan.
Cardoons with Cream and White Sauce
Tender cardoons cooked in butter and cream, lightly bound with white sauce and finished with Parmesan off the heat.
Cardoons with Eggs in a Baking Pan
Short cardoon pieces lightly floured and browned in oil before beaten eggs are poured around them and gently set.
Cauliflower with Balsamella
Boiled cauliflower wedges seasoned with butter, lightly sprinkled with Parmesan and browned beneath a complete coating of creamy balsamella.
Cauliflower, Romagna Style
Small cauliflower wedges cooked from raw in garlic and parsley oil, then stewed with diluted tomato paste and finished with Parmesan.
Cavolo Nero in Meat Jus
Finely chopped Tuscan kale warmed in rich meat juices and butter, with a separate garlic-toast preparation included.