Celery with Butter and Meat Jus
Tender pale celery ribs cooked in butter and meat jus, with Parmesan added just before serving.
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Celery with Thick White Sauce
Short pieces of tender pale celery cooked in butter and coated in a fairly thick white sauce with Parmesan.
Creamy Savoy Cabbage with Parmesan
Finely chopped Savoy cabbage finished in butter and milk, then bound with a firm balsamella and Parmesan.
Crisp Matchstick Sole Strips
Very fine sole strips firmed in lemon juice, dipped in milk and flour, then fried separately until crisp as an accompaniment to fried sole.
Egg-Yolk-Bound Rice for Boiled Chicken
Rice partly cooked in water, finished in chicken broth and bound with a little butter, Parmesan and two egg yolks, with a spinach and moulded version.
Fennel Braised with Broth and Parmesan
Blanched fennel wedges sautéed in butter, finished in broth and lightly bound with flour and Parmesan.
Fennel with Balsamella
Tender fennel wedges cooked in butter and milk, then covered with Parmesan and balsamella and browned on top.
Firm Lentil Purée
Sieved lentils flavoured with a strained butter, vegetable and broth reduction, served as a firm side dish.
Florentine Rapini with Garlic
Turnip shoots and tender leaves boiled, squeezed and sautéed thoroughly in olive oil with garlic.
Flour-Fried Large Zucchini Ribbons
Large zucchini peeled and cut into long broad strips, salted and firmly squeezed, then fried in a light flour coating.
Flour-Fried Zucchini Strips
Small zucchini cut into slender strips, salted, coated in flour while still damp and fried without egg or batter.
French-Style Peas with Egg-Yolk Sauce
Fresh peas and whole lettuce hearts gently cooked in strained young-onion broth, then bound with butter, flour and egg yolks.
French-Style Peas with Onion
Fresh peas simmered with finely sliced browned onion and a light butter-and-broth sauce, flavoured with lettuce hearts that are removed before serving.
Fresh Pea Sformato
A gently set pea mould with prosciutto, Parmesan and a light meat-broth sauce, combining whole peas with a small portion of pea purée.
Fresh Shelled Beans with Sage and Pork Belly
Fresh white beans gently cooked with a whole piece of cured pork belly, olive oil and sage; the flavourings are removed before serving.
Fried Carrot Strips
Thin unpeeled carrot strips salted and rested, then coated with flour and egg and fried separately.
Fried Eggplant
Large flour-dusted pieces of eggplant fried until tender inside and golden outside.
Fried Lemon Custard with Starch
Firm lemon-scented custard made with starch, cut into lozenges, coated in breadcrumbs and fried to serve hot alongside other fried foods.
Fried Porcini Mushrooms
Thick slices of firm porcini lightly coated in flour, fried in oil and seasoned while hot with salt and pepper.
Fried Semolina Lozenge Cakes
Sweet milk semolina set in a thick layer, cut into small lozenges, coated with egg and crumbs and fried.
Fried Vanilla Custard with Flour
Firm vanilla custard thickened with flour, chilled, cut into lozenges and crumbed before frying.
Green Beans Sautéed in Brown Butter
Partly boiled green beans finished in lightly browned butter with a little salt and pepper; zucchini can be prepared in the same simple style.
Green Beans in Lemon and Egg Sauce
Green beans cut into thirds and finished with a light flowing sauce of egg yolk, lemon, flour and defatted broth.
Green Beans with Cream Sauce and Fried Bread
Tender green beans lightly sautéed in butter, covered with a modest cream-based white sauce and bordered with pointed oval pieces of fried bread.