Nocino with Green Walnuts
Green walnuts steeped with lemon peel, cinnamon and cloves to make a dark liqueur.
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Recipes by Pellegrino Artusi
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Oil-Packed Tuna with Bolognese Vegetable Sauce
Thin slices of oil-packed tuna gently layered with finely chopped vegetables, olive oil and butter, then heated and finished with lemon juice.
Olive Oil Mayonnaise
A thick hand-whisked mayonnaise made with pasteurized egg yolks, olive oil and lemon juice.
Orange Preserve with Rum
Thin strips of whole orange cooked with lemon and sugar, with rum added after cooling to lukewarm.
Orange Sorbet
Orange and lemon sorbet made with a simple boiled syrup.
Orange and Alchermes Jelly
A chilled citrus jelly coloured ruby pink by alchermes and flavoured with rum. Weigh the gelatin after measuring the finished liquid; see the setting ratio in the method.
Orange and Rum Punch
A filtered rum and orange punch with lemon-zest infusion, served without a flame.
Orange and Saffron Rosolio
A sweet filtered orange-zest liqueur coloured with a small pinch of saffron.
Orzata
Concentrated sweet almond syrup scented with orange-blossom water, for diluting into a cold drink.
Osso Buco
Veal shanks gently braised with vegetables and tomato, served with strained juices finished with finely cut lemon peel and parsley.
Pale Pumpkin and Almond Cake Diamonds
Grated pumpkin squeezed dry and cooked in milk, combined with almonds and eggs and baked gently over a thin plain pastry base.
Pale Ricotta and Almond Cake Diamonds
A delicate pale ricotta and almond cake baked gently over a thin water-and-flour pastry base, then chilled and cut into diamonds.
Palermo-Style Baked Hake
A whole butterflied hake with anchovy oil and breadcrumbs, baked until lightly crisp and served with anchovy-butter crostini.
Pan-Fried Chicken with Tomatoes
Small uncoated chicken pieces fried in lard, drained of excess fat and finished with chopped tomatoes.
Pan-Roasted Beef Steak with Potatoes
A large beef steak gently cooked with whole garlic and rosemary, with potato chunks finished in its strained pan juices.
Pan-Roasted Lamb with Garlic and Rosemary
Lamb leg gently roasted with a whole garlic clove and rosemary in the pan, served with its strained reduced juices.
Pan-Roasted Turkey with Potatoes
Turkey hindquarters studded lightly with garlic and rosemary, cooked with cured pork, butter and tomato, with potatoes in the same juices.
Pan-Roasted Veal Loin with Kidney
Veal loin rolled around its attached kidney, browned in a little oil and butter and gently finished with scant broth.
Panata
Soft clusters of bread, egg and Parmesan gently set in clear broth, with a little nutmeg.
Pane Angelico Dumpling Soup
Small soft bread dumplings with prosciutto, marrow and Parmesan, simmered in clear broth.
Pappardelle with Hare and Rich Meat Jus
Wide egg noodles with small diced hare, kidneys and pancetta in a rich meat-jus sauce finished with butter and nutmeg.
Pappardelle with Hare and Tomato Gravy
Wide pasta with coarsely chopped braised hare and kidneys in a buttery tomato gravy thickened with a pale roux.
Pappardelle with Rabbit Braising Sauce
Wide noodles dressed with the tomato-rich juices of rabbit braised with liver, pancetta and vegetables; the rabbit is served separately.
Parisian Egg Punch
A warm foamy punch of egg yolk, sugar, cognac and hot water.