Fried Pork Liver and Pancreas with Lemon
Thin pork liver slices and small pieces of edible pork pancreas fried in fresh lard and finished hot with salt, pepper and lemon.
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Recipes by Pellegrino Artusi
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Fried Rabbit in Tomato Sauce
Jointed rabbit fried in lard, drained and finished with butter and tomato sauce.
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.
Frog Risotto
Rice cooked in a strained frog and vegetable sauce with boneless leg meat, butter and Parmesan.
Frog Soup with Toasted Bread
A finely strained frog and vegetable broth with boneless leg meat, dried mushrooms and large toasted bread cubes.
Frozen Coffee and Milk
A sweet coffee-and-milk granita served in small cups or glasses.
Frozen Fruit Mosaic
A solid frozen mould of finely cut seasonal fruits with sugar and lemon.
Frozen Tea Mousse
A frozen mould of strong tea custard, gelatine and whipped cream.
Frozen Vanilla Biscuit
A light frozen mould of whipped cooked egg cream and whipped dairy cream, stabilised with gelatine.
Game Birds in Salmì
Part-roasted game birds finished immediately in a strained sauce of roasted bird meat, prosciutto, shallot, broth and Marsala, served over toast.
Garisenda Fried Bread Sandwiches
Small thin sandwiches layered with prosciutto, truffle and Gruyère, lightly soaked in milk, coated twice in egg and crumbs, then fried.
Garlic Toast with Vinegar and Sugar
Bread toasted on both sides, rubbed with garlic while hot and dressed with salt, olive oil, vinegar and sugar.
Genoese Meat and Offal Ravioli
Small hat-shaped egg-pasta parcels filled with capon, lamb brain, sweetbreads, chicken liver, prosciutto and spinach, cooked in broth.
Genoese Pine Nut and Anchovy Sauce
A smooth sieved sauce of pine nuts, capers, anchovy, firm egg yolk and herbs, with vinegar-soaked bread and olive oil.
Genoese Sponge Diamonds
A thin buttery sponge made with potato starch, twelve yolks and seven whipped whites, cut into diamonds and dusted with icing sugar.
Gently Grilled Salt Cod
Desalted cod cooked gently on an oiled support to retain moisture, with olive oil, pepper and optional rosemary.
Gently Simmered Ferrara Salama da Sugo
A purchased round Ferrara salama da sugo gently cooked in water, supported in a thin food-safe cloth and served hot with its own juices.
German Almond Cake with Coffee Buttercream
An almond-rich butter cake with a soft pale coffee-butter covering, made with eight yolks and five whites.
German Bread Pudding
A delicate warm pudding made from milk-soaked bread crumb pressed through a sieve, butter and eggs.
German Rye-Crust and Almond Cake
A light almond cake containing finely grated rye-bread crust and cognac, finished with a soft chocolate coating.
German-Style Breadcrumb Sponge
A light breadcrumb sponge with sultanas, small pieces of candied citrus peel and lemon zest, finished with icing sugar.
German-Style Butter Cake
A plain butter-and-vanilla cake lightened with whipped egg whites and baking powder, cooled before serving.
Girello Cooked in Its Own Juices
Bolognese eye-of-round beef cooked very slowly in a covered casserole with only salt and pepper, allowing its own juices to collect and then reduce.