Sole Fillets with White Wine
Thin breaded sole fillets fried and briefly simmered with dry white wine, butter and parsley, finished with a pinch of Parmesan and lemon wedges.
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Recipes by Pellegrino Artusi
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Sorrel and Lettuce Soup
Tender strips of sorrel and lettuce in a lightly egg-enriched broth, with fried bread cubes and Parmesan on the side.
Sour Cherry Jelly
A clear cold sour-cherry jelly with cinnamon and rum.
Sour Cherry Sorbet
Deep red sour cherry sorbet with whole syruped cherries and cinnamon.
Spaghetti alla rustica
Spaghetti in a strained fresh tomato sauce with gently cooked garlic, parsley and Parmesan. Serve immediately while the sauce is still juicy.
Spaghetti with Anchovies and Butter
Medium spaghetti dressed in a gently warmed anchovy, olive-oil, butter and light tomato sauce.
Spaghetti with Hake and Marsala Sauce
Spaghetti in a smooth sieved hake and tomato sauce, finished with butter, Marsala, nutmeg and Parmesan.
Spaghetti with Light Béchamel
Spaghetti first dressed with butter and Parmesan, then covered with a very light milk béchamel.
Spaghetti with Stuffed Cuttlefish Braising Sauce
Spaghetti dressed with the tomato juices from slowly braised bread-stuffed cuttlefish; the cuttlefish is served separately.
Sparkling Sugar-Coated Currants
Fresh redcurrant clusters coated with a thin edible gum solution and fine sugar crystals.
Spezie Fini
A finely ground blend of Ceylon cinnamon, allspice, cloves, nutmeg and sweet almonds.
Spinach Crescioni with Sapa and Raisins
Thin fried half-moon pastries filled with spinach cooked with garlic and parsley, sweetened with grape-must syrup and raisins.
Spinach Frittata
A frittata with coarsely chopped spinach, cooked in butter on both sides.
Spinach Ring with Veal and Mushrooms
A smooth spinach ring with eggs, Parmesan, cinnamon and raisins, gently cooked in a water bath and filled with a delicate veal and mushroom stew.
Spinach Side Dish Four Ways
Finely chopped cooked spinach finished in butter, with separate onion, Parmesan and tomato variations.
Spinach-Tinted Frittata Ribbons
Paper-thin green egg crêpes cut into fine ribbons, briefly sautéed in butter and Parmesan as a side dish.
Spiny Lobster Cutlets
Ten small breadcrumb-coated cutlets made from chopped cooked spiny lobster and a firm béchamel mixture, fried until golden.
Spit-Roasted Beef Roll with Veal and Tongue Stuffing
A thin beef steak rolled around veal, chicken liver, prosciutto, cured tongue, bread, egg and Parmesan, then roasted on a spit.
Spit-Roasted Beef with Its Juices
A substantial bone-in beef loin roasted on a spit, finished with broth and served in juicy pink-centred slices.
Spit-Roasted Duck with Fatback
A whole domestic duck with thin cured fatback wrapped over the breast, spit-roasted and brushed with olive oil.
Spit-Roasted Eel with Bread and Sage
Skewers of peeled eel pieces, bread and sage roasted gently in their own fat, then browned and served with lemon.
Spit-Roasted Guinea Fowl
Guinea fowl larded at the breast, roasted first in a buttered wrapper and finished uncovered with olive oil.
Spit-Roasted Lamb with Milk and Butter
Lamb leg larded with seasoned cured fatback and gently spit-roasted with milk and butter basting.
Spit-Roasted Mutton Leg with Its Juices
A compact mutton leg roasted first over strong heat, then more gently, basted only with its own juices and defatted broth.