Glass Eel Fritters with Sage
Finely chopped stewed glass eels bound with egg, Parmesan and a little breadcrumb, fried by the spoonful and served with lemon.
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Recipes by Pellegrino Artusi
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Golden Breaded Chicken Pieces
Young chicken pieces coated in flour and egg, rested cold, crumbed and gently shallow-fried, with lemon wedges.
Golden Egg-Coated Chicken
Small bone-in chicken pieces coated with flour and beaten egg, fried until golden and served with lemon.
Golden Fish-Broth Sauce
A gently thickened fish-broth sauce finished with olive oil, pasteurized egg yolk and lemon, served cold or warm.
Golden Salt Cod Cutlets
Small crisp cutlets made from finely chopped poached salt cod, anchovies, Parmesan and softened bread, served with lemon.
Goose Liver and Heart with Lemon
Thick goose liver slices and wedges of heart cooked in their own rendered fat, drained and served simply with lemon.
Goose Liver with Marsala Sauce
Thick goose liver slices cooked in their own fat with the heart, drained and finished in a browned butter, flour and Marsala sauce.
Green Bean Frittata
A frittata made with tender green bean pieces sautéed in butter and oil until slightly wrinkled.
Green Bean Sformato
Whole tender green beans bound with white sauce, beaten eggs and Parmesan, gently set in a smooth mould and served hot.
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.
Green Beans with Vanilla
Tender whole green beans stewed in strained vegetable and tomato juices, finished with a little vanilla sugar.
Green Pepper and Tomato Sauce
Long strips of peeled green pepper gently cooked with garlic, olive oil, butter and tomato sauce.
Green Ravigote Sauce
A finely chopped herb, caper and anchovy sauce enriched with pasteurized egg yolk, olive oil and vinegar.
Green Tagliatelle with Butter and Parmesan
Long spinach and egg pasta ribbons, simply dressed with butter and Parmesan, with three traditional sauce alternatives.
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.
Grilled Grey Mullet
Whole grey mullet grilled with salt and pepper, briefly rested between warm dishes and served with lemon.
Grilled Prawns with Lemon and Olive Oil
Large sea prawns grilled in their shells without seasoning, then peeled and dressed with olive oil, lemon, salt and pepper.
Grilled Red Mullet alla Marinara
Whole red mullet with garlic in the cavity, rosemary, olive oil and a fine breadcrumb coating, grilled and served with lemon wedges.
Grilled Sole with Lard and Breadcrumbs
Large whole sole lightly coated in fresh pork lard and breadcrumbs, grilled and basted until golden.
Grilled Striped Red Mullet with Lemon-Parsley Butter
A large striped red mullet grilled over strong heat and spread while piping hot with butter, finely chopped parsley and lemon juice.