Sausages with Set Eggs
Fresh sausages split lengthwise and cooked in their own fat before whole eggs are added and set, with cured-sausage and beaten-egg pork-belly alternatives.
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Recipes by Pellegrino Artusi
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Sautéed Boiled Beef with Small Onions and Lemon
Thin cooked beef slices warmed with small onions in butter, briefly scented with whole garlic and finished with parsley and lemon juice.
Savarin
A tender yeasted ring cake with toasted almond slivers, brushed while hot with a cooled rum and vanilla syrup.
Savoiardi Ring Pudding with Zabaione
A warm custard-set ring of Marsala-moistened savoiardi, raisins and candied citrus, filled and covered with foamy zabaione.
Savoury Filled Krapfen
Soft yeast dough cut into paired discs, filled with a small cooked meat-and-balsamella mixture, proofed and fried.
Scaloppine alla Genovese
Thin veal escalopes first cooked in layers over onion, then separated and finished with garlic, parsley, white wine and tomato juices, served over toast.
Scaloppine alla Livornese
Thin beef escalopes cooked in butter and a little broth, with a pinch of flour to bind the pan juices, Marsala and chopped parsley added at the end.
Scamerita Pork with Cavolo Nero
Well-marbled pork steaks browned with crushed skin-on garlic and red wine, served over boiled cavolo nero finished in the pork pan juices.
Scannello Braised with Carrot and Celery
A lean piece of beef larded with prosciutto fat, gently cooked over carrot and celery, with white wine added to the strained vegetable juices near the end.
Sea Bass Braised in Tomato Sauce
A single piece of sea bass browned in flour, then gently finished in a generous thick tomato sauce with onion, celery, parsley and one clove.
Seasonal Fruit in Brandy
Successive small additions of berries and stone fruit macerated in sugar and strong brandy, then left to mature together.
Semolina Custard Soup
Small, tender pieces of semolina and egg custard warmed in clear broth.
Semolina Passatelli in Brodo
Soft semolina, egg and Parmesan strands pressed directly into broth, lightly scented with nutmeg and lemon zest.
Semolina Pudding with Fruit Preserves
A warm semolina pudding with small pockets of raspberry and quince preserves enclosed away from the mould edges.
Semolina Sformato with Veal and Mushrooms
A tender savoury semolina mould enclosing small veal cutlets in mushroom-scented jus, served hot with a little sauce over the top.
Semolina Soup with Tomato and Egg
A soft semolina soup enriched with butter, tomato, eggs and Parmesan, made with water.
Semolina and Almond Cake
A low milk-semolina cake with finely ground almonds and lemon zest, baked until set and served cold whole or cut into diamonds.
Semolina and Parmesan Soup Cubes
Tender cubes of egg, semolina, butter and Parmesan gently cooked in clear broth.
Semolina and Potato-Starch Fritters
Milk-cooked semolina pounded with egg yolks, a whole egg and potato starch, then fried in small rounded portions.
Short Spaghetti with Clams
Spaghetti broken into spoon-sized pieces, cooked in clam broth and finished with a vegetable soffritto, butter and Parmesan.
Short Spaghetti with Peas and Pancetta
Spaghetti broken into short lengths and mixed with peas, pancetta, young onion, fresh garlic and herbs, with Parmesan offered separately.
Shrimp Risotto
Rice cooked in a strained shrimp and vegetable broth, with a small portion of whole peeled shrimp added near the end.
Sicilian Macaroni with Sardines and Fennel
Layered long pasta with fried sardines and an anchovy, fennel and tomato sauce, briefly browned in the oven.
Simple Family Ring Cakes
Two plain lemon-scented ring cakes, shaped from a firm dough and finished with an egg-yolk glaze.