Grilled Stuffed Mantis Shrimp
Whole mantis shrimp opened along the back, filled with parsley-garlic breadcrumbs and grilled with olive oil.
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Recipes by Pellegrino Artusi
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Grilled Stuffed Squid
Squid filled with finely chopped tentacles, parsley, a little garlic and generous breadcrumbs, seasoned with olive oil and grilled.
Grilled Tuna Belly with Breadcrumbs
Thin tuna belly slices seasoned with olive oil, salt and pepper, lightly coated with breadcrumbs and grilled, with lemon wedges to serve.
Grilled Veal Kidney with Anchovy Butter
Opened veal kidney marinated with butter, grilled and finished hot with a small ball of anchovy butter.
Gruyère and Mortadella Puffs
Savoury fried puffs made from a cooked flour-and-Gruyère paste, worked with eggs and finished with chunky mortadella dice.
Ham Tea Sandwiches
Small crustless sandwiches of thin white or rye bread, fresh butter and cooked ham, with a cooked tongue variation.
Hard-Boiled Yolk and Anchovy Sauce
A smooth sauce of sieved hard-boiled egg yolk and anchovy, loosened with olive oil and lemon for grilled fish.
Hare Stew with Mushrooms
Jointed hare browned with onion, garlic, rosemary and prosciutto, then slowly stewed with wine, mushrooms, stock and tomato.
Hazelnut Pudding
A chilled baked pudding of finely ground hazelnuts, milk and savoiardi, lightened with whipped egg whites.
Hazelnut and Almond Rice-Flour Cake
A tall, close-textured cake made with finely ground hazelnuts and almonds, rice flour, whole eggs and butter.
Hollandaise Sauce
A freshly whisked sauce of pasteurized egg yolks, gently melted butter and lemon, served immediately.
Hunter-Style Pasta with Teal
Short pasta cooked in teal broth, then layered with finely chopped bird meat and giblets, butter and Parmesan.
Iced Whole Peaches with Lemon Sugar
Peeled whole peaches coated in sugar, scented with lemon and deeply chilled.
Insalata Russa in a Jelly Mould
A chilled mould of finely diced cooked vegetables, lettuce, anchovy and egg, bound with olive-oil mayonnaise and a thin clear jelly layer.
Italian-Style Almond Cake
A rich lemon-scented cake with finely ground sweet almonds mixed into the flour before a long beating and a refrigerated batter rest.
Juniper-Scented Veal Rolls
Thin veal slices filled with chicken liver, anchovy and juniper, wrapped in pork fatback and sage, then browned and braised almost dry over toast.
Kidneys Sautéed with Reduced White Wine
Thinly sliced kidneys briefly blanched, drained in a hot pan, then sautéed with butter, reduced white wine and parsley.
Kidneys on Toast with Lemon and Parsley
Thinly sliced veal kidneys sautéed quickly in butter with parsley and garlic, finished with lemon and broth and spooned over toast.
Krapfen
Smooth round yeasted doughnuts filled with fruit preserve before frying and finished with icing sugar.
Kugelhupf
A light yeasted cake with sultanas and lemon zest, baked in a smooth mould and dusted with icing sugar after cooling.
Lamb Chops Wrapped in Puff Pastry
Butter-sautéed lamb chops coated on both sides with a firm savoury white sauce, individually wrapped in homemade puff pastry with the bones exposed, then baked.
Lamb Liver and Lung in Tomato Sauce
Thin lamb liver slices and small pieces of lamb lung, fried in lard, drained and finished with butter and tomato sauce.
Lamb Loin with Gently Set Eggs
Small pieces of lamb loin fried in a little lard, then folded through beaten eggs until just set.
Lamb Shoulder with Browned Onions
Thin pieces of lamb shoulder cooked with deeply browned young onions, a little flour-enriched butter and gradually added stock.