Arezzo-Style Pappardelle with Duck Gravy
Wide crimp-edged egg noodles dressed with duck braising juices, liver, spleen and Parmesan; the duck is served separately.
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Recipes by Pellegrino Artusi
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Arezzo-Style Spit-Roasted Lamb
Lamb leg marinated with oil, vinegar, salt and pepper, then spit-roasted and basted with rosemary.
Artichoke Sformato
A delicate hot artichoke mould, enriched with eggs, Parmesan and a little buttery white sauce.
Artichoke Slices Gently Set in Eggs
Thin floured artichokes browned in olive oil in a shallow pan, then covered with beaten eggs and gently cooked until just set.
Artichoke and Pea Pie with Sweet Shortcrust
Artichokes and peas layered with Parmesan and a meat-jus white sauce, beneath a golden sweet shortcrust lid.
Artichokes Stewed with Nepitella
Floured artichoke wedges browned in olive oil, then stewed with garlic, fresh nepitella and a little plain tomato juice.
Artichokes Stuffed with Prosciutto and Mushrooms
Whole artichokes filled with their tender inner leaves, prosciutto, dried mushrooms, fresh bread crumbs and finely chopped aromatics, then braised upright.
Artichokes Stuffed with Veal
Whole artichokes filled with minced veal, prosciutto, tender artichoke leaves, mushrooms and a little bread and Parmesan, then browned and steam-braised.
Artichokes in Lemon and Egg Sauce
Artichoke quarters braised in butter and broth, then warmed in a light parsley, breadcrumb, lemon and egg-yolk sauce.
Artusi Balsamella
A light milk sauce made by gradually stirring milk into butter and a small spoonful of flour.
Artusi Plum Pudding
A boiled cloth pudding of dried grapes, candied citrus, finely diced bread and suet, served warm with rum; it contains no plums.
Artusi’s Coffee Blend
Freshly brewed coffee with Artusi’s three-origin blend and his separate-roasting instructions.
Artusi’s Roman-Style Flour Gnocchi
Soft wheat-flour gnocchi with milk, egg and Gruyere, arranged as irregular chunks with butter and Parmesan between the layers, then browned.
Artusi’s Two-Stage Tea Infusion
A strong black tea brewed in two stages, using Souchong and Pekoe.
Asparagus with Olive Oil and Lemon
Simply boiled asparagus dressed while warm with olive oil and lemon.
Aubergine Stewed in Tomato Sauce
Peeled aubergine pieces cooked first in butter, then gently stewed in a smooth tomato and herb sauce.
Aubergine Tortino with Tomato and Parmesan
Layers of flour-fried peeled aubergine, smooth tomato sauce and Parmesan, finished with a thin egg and breadcrumb topping.
Azaroles in Syrup
Small peeled azaroles kept whole with their stalks, cooked in a thick clear syrup.
Babà with Raisins
A tall fluted yeasted cake with two kinds of raisins, candied peel, Marsala and rum mixed into the dough, served cold with icing sugar.
Baccalà Montebianco
A smooth cold emulsion of salt cod, olive oil and cream, served with fried bread crostini.
Baked Semolina Gnocchi Lozenges
Milk-cooked semolina enriched with egg, butter and Parmesan, cooled, cut into lozenges and baked in overlapping layers.
Banana Sorbet
A smooth water-based banana sorbet brightened with lemon juice.
Battered Apple Rings
Peeled apple rings dipped in a rested batter, fried and dusted with icing sugar while hot.
Battered Cardoons
Tender cardoon pieces sautéed in butter, floured and dipped in batter before frying.