Milk Custard Soup Squares
Tender milk, egg and Parmesan custard squares made from a lightly cooked roux and served in broth.
CookEat Recipe collection
Recipes by Pellegrino Artusi
Find your next recipe, from everyday meals to new ideas.
recipe discovery
774 recipes
Page 17 of 33
Milk Semolina Fritters with Rum
Cold milk-cooked semolina mixed with three whole eggs and rum, fried in spoonfuls and dusted with icing sugar.
Milk-Cooked Rice Sformato with Giblets
A delicate rice, milk and Parmesan ring gently set with eggs and served hot with chicken giblets in its centre.
Milk-Soaked Fried Crescent Bread Slices
Slices of delicate crescent bread rolls lightly soaked in sweetened milk, chilled, coated in egg and breadcrumbs and fried.
Milk-Soaked Grilled Herring
Salted herring mellowed in milk, dried and grilled, then dressed simply with olive oil and a little vinegar.
Millefanti Soup
Tiny egg, flour and Parmesan drops scattered through clear broth.
Minestra del Paradiso
Airy egg, breadcrumb and Parmesan dumplings gently cooked in clear broth.
Minestra di Krapfen
Tiny savoury yeast-raised fritters served in hot clear broth just before eating.
Minestrone
A thick rice minestrone with beans, shredded greens and vegetables, flavoured with prosciutto and Parmesan.
Mixed Fish Baked with Lemon and White Wine
Small fish and thin sole pieces baked in olive oil, lemon and white wine with finely chopped garlic and parsley.
Mock Quail Veal Rolls with Sage and Toast
Small stuffed veal rolls wrapped in thin cured fatback and spit-roasted between pieces of bread with sage.
Moulded Savoiardi and Fruit Preserves
A cold fluted dessert of liqueur-moistened savoiardi layered with fruit preserves, made without custard.
Mullet Broth Soup with Toasted Bread
Strained mullet broth flavoured with a tomato soffritto, small vegetables and dried mushrooms, poured over toast.
Mushroom, Pine Nut and Anchovy Pasta Sauce
Strained tomato sauce enriched with butter-toasted pine nuts, thin mushroom slices and anchovies, with spaghetti serving instructions.
Mushroom-Stuffed Eggs on Mashed Potatoes
Hard-boiled egg halves filled with yolk, cooked mushrooms, butter, bread and Parmesan, warmed over smooth mashed potatoes.
Mutton Loin Chops alla Finanziera
Mutton loin chops braised with chicken giblets, sweetbreads and mushrooms, finished with separately reduced white wine and strained, defatted juices.
Mutton Loin Stuffed with Veal and Prosciutto
Mutton loin wrapped around a finely minced veal, prosciutto, Parmesan and egg filling, then braised with Marsala and vegetables.
Mutton Shoulder Braised with Brandy and Clove
A tightly rolled mutton shoulder cooked slowly with a clove-studded onion, butter, broth and brandy, served with its strained pan juices.
Mutton Spleen and Anchovy Crostini
Gently dried buttered bread with finely chopped mutton spleen and anchovy, moistened with meat jus.
Neapolitan Custard Layer Cake
Thin sponge layers filled with vanilla custard, coated in white lemon-sugar glaze containing almond slivers and crowned with upright almond halves.
Neapolitan Macaroni with Braised Beef Sauce
Long pasta dressed with tomato and beef-braising juices and sharp cheese, with the larded beef served separately.
Neapolitan Macaroni with Tomato and Butter
Long pasta in a rich tomato and basil sauce, made with onion-infused fat and finished with butter and Parmesan.
Neapolitan Ricotta and Almond Pie
A covered shortcrust pie filled with ricotta, finely ground sweet almonds and lemon-scented custard, served cold.
Neapolitan Semolina and Preserve Pie
A closed sweet shortcrust pie filled with three layers of soft semolina and small pockets of mixed fruit preserves, served cold with icing sugar.