Folded Veal Kidney Frittata
Grilled veal kidney sliced thinly and folded into an egg frittata with parsley and Parmesan.
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Recipes by Pellegrino Artusi
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French-Style Long Macaroni with Gruyère
Long tubular pasta finished in hot broth, butter and Gruyère, with Parmesan added just before serving.
French-Style Onion and Bread Soup
Sieved buttery onion broth poured through layers of toasted bread, egg, Gruyère and Parmesan.
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 Anchovies alla Marinara
Fresh anchovies gently cooked with a fine garlic-parsley mixture, olive oil and a late addition of water and vinegar.
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.
Fresh Tuna with Peas
Thin tuna slices cooked with garlic, parsley and tomato, then briefly returned to peas cooked separately in the same pan juices.
Fricandò of Veal
Whole veal larded with prosciutto, braised with a clove-studded onion and a vegetable bundle, then served with its reduced glaze.
Fried Bread Bites with Chicken Liver and Sweetbreads
Small crustless bread squares generously topped on one side with a finely chopped liver and sweetbread mixture, soaked with egg and fried filling-side first.
Fried Bread Rolls Filled with Hot Chicken and Sweetbreads
Small hollow bread rolls soaked in hot milk and fried with their lids in place, then filled with a hot chicken, liver, sweetbread and truffle mixture.
Fried Carrot Strips
Thin unpeeled carrot strips salted and rested, then coated with flour and egg and fried separately.
Fried Chicken Liver and Sage Crostini
Bread spread with chicken liver, prosciutto and sage, chilled, dipped in egg and pan-fried just before serving.
Fried Eggplant
Large flour-dusted pieces of eggplant fried until tender inside and golden outside.
Fried Fresh Anchovies in Egg and Flour
Fresh anchovies coated in flour, salted beaten egg and flour again, then fried until lightly golden.
Fried Lamb Head Meat
Prepared lamb head meat, simmered until tender, coated in a light egg batter and fried, with lemon to serve.
Fried Lamb in Tomato and Butter Sauce
Small lamb loin pieces fried in lard, drained and finished in tomato sauce with butter, following Artusi’s preceding offal method.
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 Mantis Shrimp in Egg and Flour
Poached mantis shrimp meat cut into short pieces, coated in flour and salted egg, then fried in olive oil.
Fried Mutton Testicle Strips
Mutton testicles boiled in salted water, trimmed, cut into thin strips and fried with a flour and egg coating.
Fried Pastry Parcels with Fruit Mostarda
Thin paired pastry discs filled with thick Italian fruit mostarda, fried and dusted with sugar.
Fried Pastry Parcels with Sweetbread Filling
Small paired pastry discs filled with a cooled sweetbread mixture, sealed and fried until golden.
Fried Porcini Mushrooms
Thick slices of firm porcini lightly coated in flour, fried in oil and seasoned while hot with salt and pepper.