Lamb with Garlic, Parsley and Lemon Eggs
Small fried lamb-loin pieces finished with garlic and parsley, then lightly bound with eggs, Parmesan and lemon.
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Recipes by Pellegrino Artusi
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Langues de Chat Biscuits
Thin finger-length butter biscuits piped from a smooth paste and baked until the edges are golden.
Larded Beef Braised with Soffritto
A small piece of beef larded with cured pork fatback, browned over coarsely chopped vegetables and gently braised, with a little butter added to the strained juices.
Larded Beef Tongue in Meat Jus
A whole beef tongue larded with pork fatback, braised in meat jus and served sliced with buttered cooked greens.
Larded Veal Braised with Marsala
A tied piece of veal threaded with seasoned pork fat, gently cooked with herbs, then browned and finished with a strained Marsala jus.
Latte Brûlé
A cold oval custard with reduced milk and dark caramel mixed into the custard itself.
Latte alla Portoghese
A pale reduced-milk custard scented with vanilla and unmoulded from a thin caramel-lined oval mould.
Latteruolo Custard Diamonds
A delicate pale reduced-milk custard baked on thin pasta matta and cut cold into diamonds.
Layered Almond Taglierini Cake
A round cake of very fine fresh egg noodles layered with almonds, candied citrus and sugar, brushed with butter and baked until crisp.
Layered Bread and Vegetable Soup with Beef Jus
Toasted bread, seasonal vegetables and Parmesan layered with a slowly made beef jus, then rested until moist but almost dry.
Layered Milk Polenta with Veal Ragù and Balsamella
Thin slices of firm milk polenta layered with a tomato-free diced-veal ragù, a light white sauce and Parmesan, then baked until lightly browned.
Layered Polenta with Sausages
Soft cornmeal polenta cut into lozenges and layered with sausage, tomato, Parmesan and small pieces of butter.
Layered Veal Patties with Potatoes and Prosciutto
Twelve small finely minced veal patties layered with thin potatoes, prosciutto and Parmesan, then gently finished together in a baking dish.
Layered Veal Tortino on Buttered Spinach
Very thin veal escalopes layered with Parmesan and parsley inside a lining of pork fatback, cooked until the outer fat browns and turned out over buttered spinach.
Le Tazzine
Tiny cups of dense toasted-almond and egg-yolk cream, scented with orange blossom and finished with a central pinch of cinnamon.
Leftover Meat Croquettes
Cooked meat mixed with prosciutto, Parmesan and a soft bread panade, shaped into small spool-like croquettes, crumbed and fried.
Lemon Custard and Savoiardi Dessert
A cold layered dessert of savoiardi and a tangy cooked lemon cream made with yolks and unwhipped egg whites.
Lemon Potato-Starch Cake
A small buttery lemon sponge made with potato starch, whipped egg whites and two traditional baking leaveners.
Lemon Sorbet
A simple churned lemon sorbet made with a fragrant lemon-peel syrup.
Lemon Syrup
A concentrated lemon syrup made with peeled lemon flesh and a brief infusion of zest, to dilute with cold water.
Lemon-Scented Sponge Cake
A light egg sponge made with wheat flour and potato starch, scented with lemon zest.
Lemon-Zest Rosolio
A sweet filtered lemon-zest liqueur with a separately prepared sugar syrup.
Lenten Spaghetti with Walnuts and Sweet Spices
Spaghetti with olive oil and pepper, coated in a sweet walnut, breadcrumb and warm-spice mixture.
Lentil Soup with Toasted Bread
Lentils and their broth flavoured with an olive-oil soffritto and tomato, served over toasted bread.