Pigeon and Veal Pie
A pastry-topped dish of jointed pigeon, thin veal, prosciutto, cooked tongue and hard-boiled egg, baked with broth.
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Recipes by Pellegrino Artusi
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Pine-Nut and Semolina Lattice Tart
A sweet shortcrust tart filled with firm milk semolina and finely chopped pine nuts, covered with a diamond pastry lattice.
Pisan Glass Eels with Sage and Egg
Small glass eels stewed with whole garlic and sage, then bound with egg, Parmesan, breadcrumbs and lemon.
Pistachio Gelato
Milk-and-yolk gelato with finely ground unroasted pistachios.
Pizza a Libretti: Fried Pastry Booklets
Very thin buttered egg pastry folded into small booklets, fried so the cut layers open, and dusted with icing sugar.
Plum Cake with Three Dried Grapes
A rich butter cake with Malaga raisins, sultanas, dried currants and candied citrus, scented with rum and lemon.
Plum Preserve
Smooth plum preserve, preferably made with ripe greengages, sweetened in proportion to the whole fruit.
Poached Eggs with Butter and Cheese
Eggs slipped gently into boiling water, cooked until set and dressed with butter, cheese, salt and pepper.
Poached Fish Gratin with Truffles
Pieces of cooked fish in balsamella with Parmesan and thin truffle slices, baked under a delicate breadcrumb crust.
Poached Fish with Vegetables and Eggs
Fish gently poached in an aromatic broth, served moist and hot with thinly sliced beetroot and potatoes, parsley and hard-boiled eggs.
Poached Spiny Lobster with Lemon and Olive Oil
A whole spiny lobster poached in aromatic water, chilled and split for serving with olive oil and lemon.
Poached and Fried Vanilla Rings
Soft egg dough shaped into small rings, poached until floating, scored around both edges and gently fried until puffed.
Pollo al Diavolo
A young chicken opened flat and grilled, repeatedly brushed with butter and seasoned simply with salt and pepper.
Porcini Mushroom Sformato
Finely chopped porcini cooked with butter and meat jus, bound with balsamella, Parmesan and eggs in a gently steamed mould.
Porcini Risotto
Rice with finely chopped porcini cooked in a strained tomato and vegetable sauce, finished with butter and Parmesan.
Porcini Stewed with Tomato and Nepitella
Thinly sliced porcini gently cooked with whole garlic, nepitella and a restrained amount of plain tomato juice.
Pork Brain and Cream Budino
A delicate smooth savoury pudding of gently cooked pork brains, cream, Parmesan and eggs, set in a water bath and served warm or chilled.
Pork Loin Roasted in Milk
Pork loin gently cooked in milk and browned, served with toast spread with the savoury milk curds left in the pan.
Portuguese-Style Orange and Almond Cake
A delicate low almond cake with fresh orange juice and potato starch, finished with a thin white lemon-and-rosolio icing.
Potato Bomboline in Brodo
Tiny golden potato, Parmesan and nutmeg fritters served in hot clear broth.
Potato Croquettes
Small breadcrumb-coated potato croquettes with butter, Parmesan and a hint of nutmeg.
Potato Gnocchi with Butter and Cheese
Thumb-hollowed potato dumplings dressed with butter and grated cheese, with tomato and milk variations.
Potato Salad with Pickles and Anchovies
Thin cooked potato slices dressed with a finely minced mixture of pickled vegetables, anchovies, hard-boiled eggs and herbs.
Potato Tortino with Balsamella
A shallow baked potato cake enriched with a firm butter-and-flour sauce, Parmesan and eggs.