English-Style Currant Cake
A rich cake with dried currants and candied peel, using the weight of five whole eggs to measure its flour and sugar.
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Recipes by Pellegrino Artusi
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Fallow Deer Chops with Sage and Marsala
Thin fallow-deer loin chops cooked quickly with butter, olive oil, a whole garlic clove, sage and Marsala.
Family Milk Biscuits
Thin grooved milk biscuits made with baker’s ammonia and baked until dry and crisp.
Fave dei Morti Almond Biscuits
Small bean-shaped almond biscuits scented with lemon, with two further versions giving a higher proportion of almonds or a fine almond-and-egg-white dough.
Fennel Braised with Broth and Parmesan
Blanched fennel wedges sautéed in butter, finished in broth and lightly bound with flour and Parmesan.
Fennel Sformato
Tender fennel pieces in a light egg and Parmesan mould, served hot after gentle cooking in a water bath.
Fennel with Balsamella
Tender fennel wedges cooked in butter and milk, then covered with Parmesan and balsamella and browned on top.
Filet à la Parisienne
Thin round beef tenderloin steaks seared in browned butter, finished with a little parsley and served with hot meat jus.
Fine Veal Dumpling Soup
Delicate small veal and prosciutto dumplings bound with bread, egg and Parmesan in clear broth.
Firm Lentil Purée
Sieved lentils flavoured with a strained butter, vegetable and broth reduction, served as a firm side dish.
Firm Quince Preserve
A thick quince preserve made with peeled fruit and a separately prepared sugar syrup.
Fish Gratin in Scallop Shells
Six small shell-shaped servings of chopped cooked fish in béchamel enriched with Parmesan and egg yolks, lightly browned in the oven.
Fish in Sweet-Sour Marinade
Fried sole dressed with a hot sweet-sour marinade of vinegar, grape-must syrup, sage, pine nuts, currants and candied peel, then chilled.
Fish, Rice and Vegetable Pie
A closed savoury pastry pie with rice layers enclosing fish, mushrooms, peas and artichokes in a toasted pine-nut sauce.
Florentine Baked Eel
Skinned eel pieces marinated in olive oil, salt and pepper, rolled in breadcrumbs and baked with garlic and sage.
Florentine Black Cuttlefish Risotto
A dark ink-coloured risotto with small cuttlefish pieces and cooked chard, served fairly dry with Parmesan on the side.
Florentine Frog and Egg Skillet
Floured frog pieces browned in olive oil and enclosed in gently set eggs, served in their cooking pan.
Florentine Kidneys with Butter and Parsley
Kidney halves seasoned with butter and parsley under refrigeration, then cooked through in the pan; a breadcrumb-coated grilled variation is included.
Florentine Rapini with Garlic
Turnip shoots and tender leaves boiled, squeezed and sautéed thoroughly in olive oil with garlic.
Florentine Salt Cod
Floured salt cod browned with whole garlic cloves and finished with a little plain tomato sauce.
Florentine Veal Polpettone
A round veal and prosciutto loaf browned in a vegetable soffritto, gently braised and served with thick pan juices and lemon.
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.
Folded Prosciutto Frittata
Thin pieces of fatty prosciutto cooked in butter and enclosed in a frittata folded in half.