Roast Chicken with Chestnut and Sausage Stuffing
A family roast chicken filled with a fine mixture of sausage, chicken giblets, roasted chestnuts, bread and egg, with slices of truffle.
CookEat Recipe collection
Recipes by Pellegrino Artusi
Find your next recipe, from everyday meals to new ideas.
recipe discovery
774 recipes
Page 23 of 33
Roast Pigeon Stuffed with a Veal Roll
A pigeon filled with a seasoned veal cutlet rolled around butter, cooked separately first, then spit-roasted inside the bird.
Roast Veal Breast with Prosciutto and Potatoes
Bone-in veal breast studded with prosciutto, roasted in lard and finished with potatoes in the pan juices.
Roasted Chicken Finished in Cream
Young chicken browned by roasting, then immediately jointed and finished gently in a butter, onion and cream sauce.
Romagna-Style Lamb with Peas
A lamb hindquarter studded with garlic and rosemary, browned and gently braised with tomato, then finished over peas in its cooking juices.
Romagna-Style Ricotta Dumplings
Small unwrapped ricotta and Parmesan dumplings, without greens, dressed with meat jus and cheese.
Romagna-Style Spinach with Raisins
Whole spinach leaves gently cooked with olive oil, garlic, parsley, a little sugar and seedless raisins.
Roman Chicken and Tongue Wafer Fritters
A firm milk-sauce filling of roast chicken, cooked salted tongue, prosciutto and truffle enclosed in breaded edible wafers and fried.
Roman Frozen Punch
Citrus sorbet lightened with vanilla meringue and finished with rum.
Roman Saltimbocca with Veal and Prosciutto
Small veal cutlets with half a sage leaf beneath a thin slice of prosciutto, held flat and cooked in butter.
Roman Veal Wafer Fritters
Firm Marsala-cooked veal filling enclosed between edible wafer squares, coated in egg and breadcrumbs and fried.
Roman-Style Broccoli with White Wine
Leafy dark-flowered broccoli boiled, drained and sautéed in lard with sweet white wine, with a direct pan-cooked variation.
Rose Petal Preserve
Fragrant edible pink rose petals worked with lemon and cooked in syrup.
Rum-Moistened Amaretti Fritters
Small amaretti lightly moistened with rum, dipped in a rested egg-white batter and fried, with a little icing sugar.
Rustic Cornmeal Cake with Raisins and Rosemary
A firm cornmeal mixture made with boiling water, enriched with raisins and baked in lard with fresh rosemary on top.
Sage-Scented Fried Dough Lozenges
Soft dough with finely chopped sage, egg, oil and white wine, rolled thin, cut into lozenges and fried.
Salame Inglese Checkerboard Sponge Roll
A rolled sponge enclosing strips coloured with clear rosolio, alchermes and chocolate, held together with fruit preserve to reveal a multicoloured checkerboard when sliced.
Salsa Verde with Capers and Anchovy
A finely chopped parsley and basil sauce with capers, anchovy, a little onion and garlic, olive oil and lemon.
Salsa bianca
A warm butter sauce with a little vinegar and egg yolk, intended for boiled vegetables.
Salsa del Papa with Capers and Olives
A warm finely chopped caper and olive sauce with softened onion, butter and an anchovy finish.
Salsa tonnata
A pourable sauce of tuna, capers, anchovies and hard-boiled yolks, brightened with lemon.
Salt Cod and Potato in White Sauce
Poached salt cod and potato pieces folded into a rich milk sauce with parsley and a little nutmeg.
Sand Cake
A buttery cake with a fine crumbly texture, made with rice flour, wheat starch and potato starch and lightened with whipped egg whites.
Sapa Grape Syrup
A deeply coloured grape syrup slowly reduced until rich and pourable.