Potato Tortino with Eggs and Parmesan
A shallow golden potato cake made from smooth buttery mash, eggs and Parmesan in a lightly crumbed dish.
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Recipes by Pellegrino Artusi
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Potato-Starch Soufflé
A delicate vanilla milk soufflé with whipped egg whites and a light icing-sugar finish.
Potatoes Sautéed in Butter
Thin slices of raw peeled potato gently browned in butter, with a separate flour-dusted fried variation.
Potatoes with Truffles and Parmesan
Thin layers of partly boiled potato and truffle, finished with Parmesan, butter, broth and a little lemon juice.
Prawn, Potato and Beet Salad with Mayonnaise
Cooked prawns, lettuce, potato, beet and anchovy tossed lightly, mounded and coated with mustard mayonnaise, then finished with alternating potato and beet slices.
Presnitz
A loose pastry spiral filled with wine-soaked sultanas, chopped nuts, candied citrus and brioche crumbs.
Prosciutto-Studded Pan-Roasted Veal
A compact veal roast studded with prosciutto, browned with butter and vegetables, then gently finished with water and its reduced strained juices.
Prunes in Red-Wine Syrup
Large fleshy prunes soaked in water, gently simmered with red wine, Marsala and cinnamon, then covered with their reduced cooking syrup.
Pudding Cesarino
A warm caramel-coated bread pudding with raisins, sultanas, Marsala and rum, cooked slowly in a water bath.
Puff Pastry with Half-Weight Butter
Laminated pastry using butter equal to half the flour weight, plus a small extra piece worked into the initial dough.
Puffed Choux Fritters and Star-Piped Fritters
A cooked flour paste worked with yolks and whipped whites, then fried as small round puffs or short star-ridged lengths.
Quail with Rice
Whole quail browned with prosciutto and onion, then simmered with rice and finished with Parmesan.
Quince Compote
Quince wedges gently simmered, sweetened after the first cooking, and served cold in their syrup.
Quince Jelly
Clear quince jelly made from gently drained cooking liquid, with an optional spread from the leftover pulp.
Rabbit Braised with Tomato and Its Liver
Jointed rabbit braised with its finely chopped liver, onion, celery, carrot and parsley in a light tomato sauce.
Raspberry Jelly
A clear raspberry jelly set in a mould, with Marsala and rum.
Raspberry Preserve
A smooth seedless raspberry preserve, with a complete redcurrant-jelly alternative.
Raspberry Sorbet
Smooth seedless raspberry sorbet with lemon and no orange.
Raspberry Syrup
A clear raspberry syrup with a bright fruit flavour, ready to dilute into a cool drink.
Raspberry Vinegar Syrup
Raspberry syrup balanced with wine vinegar for a refreshing diluted drink.
Red Mullet alla Livornese
Whole red mullet gently cooked in a sieved tomato sauce made with garlic, parsley, celery and olive oil, finished with a little chopped parsley.
Red Mullet alla Viareggina
Whole red mullet simmered with garlic and parsley in tomato sauce, then finished with red wine diluted in twice its volume of water.
Red Mullet with Prosciutto and Sage
Whole red mullet marinated with lemon and oil, coated in breadcrumbs and baked upright together with thin prosciutto slices between them and sage above and below.
Redcurrant Jelly
A clear redcurrant jelly set by the fruit’s own pectin, without fermentation or added gelatine.