Light Rice Fritters with Whipped Egg Whites
Very tender milk rice rested cold with yolks, flour and rum, then lightened with whipped whites just before frying.
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Recipes by Pellegrino Artusi
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Light Semolina Puffs
Firm milk semolina worked with one whole egg and then two yolks and whipped whites, fried gently into light rounded puffs.
Liver Cacciatora with Onions
Thin liver slices cooked with browned onions and a little red wine.
Liver with White Wine
Thin slices of liver fried in oil and butter, finished with a light white-wine sauce thickened with flour.
Livornese Clams on Toast
Small clams cooked with browned onion, parsley and tomato, served with their sauce over toasted bread.
Lodi-Style Fried Polenta and Gruyère Parcels
Thin discs of milk polenta paired around Gruyère, dipped in egg and breadcrumbs and fried until golden.
Long Macaroni with Egg-Bound Balsamella
Long macaroni finished in milk, mixed with white sauce enriched off the boil with egg yolk and Parmesan, then lightly browned while remaining moist.
Luisetta’s Almond Soufflé
A delicate almond and vanilla soufflé made from a sweet milk-and-flour cream.
Maccheroni alla bolognese
Sturdy short pasta with finely diced veal, pancetta and a moist, tomato-free pan sauce.
Maddalena Sponge Diamonds
Thin golden sponge diamonds made with four yolks, three whipped whites and a little butter, with separate moulded and jam-sandwich options.
Malfattini in Brodo
Very fine handmade egg-pasta crumbs simmered in broth, with optional breadcrumb and vegetable variations.
Mantis Shrimp in Tomato Sauce on Toast
Whole mantis shrimp simmered with garlic, parsley and tomato, served over lightly toasted bread.
Marena Sour Cherry Syrup
A clear sour cherry syrup scented with cinnamon, for mixing with cold water.
Marena with Whole Sour Cherries
Wrinkled sour cherries in a rich cinnamon-scented syrup, served with clear marena.
Marietta’s Quick Panettone
A tall, chemically leavened fruit cake with sultanas, candied peel and a rounded cracked top.
Marzipan Offelle
Scalloped half-moon pastries filled with finely ground sweet almond paste and orange, lightly glazed and dusted with icing sugar.
Maître d’Hôtel Butter Sauce
Gently warmed butter with finely chopped parsley, lemon, salt and pepper, served with grilled steak or fried cutlets.
Meat Passatelli in Brodo
Fine beef, breadcrumb and Parmesan strands pressed into broth and gently simmered.
Meat-Filled Potato Balls
Soft potato, egg and Parmesan dough enclosing a small cooked-meat filling, rolled into eighteen balls and fried.
Migliaccio di Romagna
A traditional sweet pork-blood and chocolate pudding with almonds, candied citrus and spices, baked on thin pasta matta and cut cold into diamonds.
Milanese Chocolate and Beef Pie
A historical sweet pie of finely minced cooked beef, chocolate, pine nuts, sultanas and candied citron enclosed in a wheat-and-cornmeal shortcrust.
Milanese Risotto with Marrow and White Wine
Saffron risotto enriched with beef bone marrow, white wine, butter and Parmesan.
Milanese Risotto with Marsala
Golden risotto cooked with onion, Marsala and broth, with saffron, butter and Parmesan added at the end.
Milanese Risotto with Saffron
Golden saffron rice cooked with onion and broth, finished with butter and Parmesan.