Parsley and Anchovy Crostini
Small buttered white-bread shapes decorated with parsley leaves and curved anchovy strips.
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Recipes by Pellegrino Artusi
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Passatelli in Brodo
Tender breadcrumb, Parmesan and egg strands scented with nutmeg or lemon and served in clear broth.
Pasta Frolla Sweet Shortcrust
A rich sweet pastry made with finely powdered sugar, butter, fresh lard and eggs, mixed briefly and chilled before rolling.
Pasta Margherita Lemon Sponge
A light round sponge made with potato starch and lemon juice, cooled before a vanilla-sugar finish.
Pasta Matta: Plain Flour-and-Water Dough
A simple flour, water and salt dough, kneaded until it can be rolled into a sheet for another preparation.
Pasta sfoglia
A layered butter pastry dough, prepared with repeated folds and rested between turns.
Pasta with Teal and Prosciutto Sauce
Pasta in a rich sauce of braised, chopped teal, prosciutto and a little tomato, thickened with butter and flour.
Pasticcio di Maccheroni alla Romagnola
A festive mound of long macaroni, giblets, sweetbreads, truffle and creamy sauce beneath a lemon-scented sweet shortcrust cover.
Pastina in Ombrina Broth
Small pasta cooked in a plain fish broth with a little tomato, finished with butter and Parmesan offered separately.
Pastry Crust for Game Pies
A flour and butter pie crust with egg yolks, a little sugar, lemon juice and a small amount of drinking spirit.
Pastry-Wrapped Chicken with Prosciutto
A whole young chicken brushed with butter, wrapped in prosciutto and thin folded pastry, then baked until the crust is golden.
Pea Purée Soup with Fried Bread
Peas simmered in meat broth with a vegetable and herb bundle, then sieved with buttery bread and served over fried bread cubes.
Pea Risotto with Pancetta
Buttery onion risotto finished with peas cooked in pancetta, garlic and parsley, plus Parmesan.
Pea and Prosciutto Purée Soup
A smooth pea soup made with prosciutto, vegetables and butter-fried bread, served over separate golden croutons.
Peach Sorbet
Ripe peach sorbet with lemon, strained for a smooth texture.
Pear Compote I
Peeled pears poached in lemon water with sugar, then chilled in their reduced syrup.
Pear Compote II
Carefully blanched and peeled pears finished in lemon syrup and served cold.
Pear-Shaped Stuffed Rice Croquettes
Firm Parmesan rice moulded into little pears around a delicate chicken-liver and lamb-sweetbread filling, then crumbed and fried.
Peas with Pancetta, Garlic and Parsley
Fresh peas braised with finely chopped pancetta, garlic and parsley, with an optional way to use tender pea pods.
Peas with Smoked Prosciutto
Fresh peas gently braised with diced smoked cured ham and a little butter, with young onion removed before serving.
Peppery Caper and Anchovy Sauce
A finely chopped uncooked caper, anchovy and parsley sauce with generous black pepper and olive oil.
Pigeon Fricassee with Sweetbreads and Mushrooms
Jointed pigeons braised with prosciutto and a herb bundle, then finished with their giblets, sweetbreads, mushrooms, reduced white wine and lemon.
Pigeon Tortellini
Delicate egg pasta filled with finely chopped pigeon, prosciutto and Parmesan, served in the bird’s clear broth.
Pigeon and Macaroni Timballo
A drum-shaped pie with a lightly sweet shortcrust shell enclosing macaroni, boned braised pigeon, giblets, prosciutto, truffle and balsamella.