Green Beans with Vanilla
Tender whole green beans stewed in strained vegetable and tomato juices, finished with a little vanilla sugar.
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Side dish recipes
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Grilled Aubergine Halves
Unpeeled aubergine halves gently cooked skin-side down on a covered grill until the scored flesh is soft.
Grilled Caesar’s Mushroom Caps
Open Caesar’s mushroom caps brushed with oil, salt and pepper and cooked gently on a grill.
Grilled Cardoon Ribs
Long cardoon ribs boiled until tender, thoroughly dried and grilled with a generous coating of oil, salt and pepper.
Gruyère and Mortadella Puffs
Savoury fried puffs made from a cooked flour-and-Gruyère paste, worked with eggs and finished with chunky mortadella dice.
Lodi-Style Fried Polenta and Gruyère Parcels
Thin discs of milk polenta paired around Gruyère, dipped in egg and breadcrumbs and fried until golden.
Long Macaroni with Egg-Bound Balsamella
Long macaroni finished in milk, mixed with white sauce enriched off the boil with egg yolk and Parmesan, then lightly browned while remaining moist.
Meat-Filled Potato Balls
Soft potato, egg and Parmesan dough enclosing a small cooked-meat filling, rolled into eighteen balls and fried.
Milk-Soaked Fried Crescent Bread Slices
Slices of delicate crescent bread rolls lightly soaked in sweetened milk, chilled, coated in egg and breadcrumbs and fried.
Pear-Shaped Stuffed Rice Croquettes
Firm Parmesan rice moulded into little pears around a delicate chicken-liver and lamb-sweetbread filling, then crumbed and fried.
Peas with Pancetta, Garlic and Parsley
Fresh peas braised with finely chopped pancetta, garlic and parsley, with an optional way to use tender pea pods.
Peas with Smoked Prosciutto
Fresh peas gently braised with diced smoked cured ham and a little butter, with young onion removed before serving.
Porcini Mushroom Sformato
Finely chopped porcini cooked with butter and meat jus, bound with balsamella, Parmesan and eggs in a gently steamed mould.
Porcini Stewed with Tomato and Nepitella
Thinly sliced porcini gently cooked with whole garlic, nepitella and a restrained amount of plain tomato juice.
Potato Croquettes
Small breadcrumb-coated potato croquettes with butter, Parmesan and a hint of nutmeg.
Potato Salad with Pickles and Anchovies
Thin cooked potato slices dressed with a finely minced mixture of pickled vegetables, anchovies, hard-boiled eggs and herbs.
Potato Tortino with Balsamella
A shallow baked potato cake enriched with a firm butter-and-flour sauce, Parmesan and eggs.
Potato Tortino with Eggs and Parmesan
A shallow golden potato cake made from smooth buttery mash, eggs and Parmesan in a lightly crumbed dish.
Potatoes Sautéed in Butter
Thin slices of raw peeled potato gently browned in butter, with a separate flour-dusted fried variation.
Potatoes with Truffles and Parmesan
Thin layers of partly boiled potato and truffle, finished with Parmesan, butter, broth and a little lemon juice.
Refrigerated Porcini in Oil
Small vinegar-cooked porcini covered with oil for brief refrigerated use.
Rice Croquettes with Chicken Giblets
Firm Parmesan rice mixed with small pieces of cooked chicken giblets, chilled, shaped into cylinders, crumbed and fried.
Ricotta Fritters with Lemon and Brandy
Small lightly sweetened ricotta fritters, rested before frying and dusted with sugar while hot.
Romagna-Style Spinach with Raisins
Whole spinach leaves gently cooked with olive oil, garlic, parsley, a little sugar and seedless raisins.