Spit-Roasted Pork Tenderloin and Kidney with Sage Toast
Pieces of pork tenderloin and kidney roasted on a spit between bread and sage, brushed with olive oil.
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Recipes by Pellegrino Artusi
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Spit-Roasted Rabbit Hindquarters
Rabbit hindquarters studded with cured fatback, basted with butter and salted near the end of roasting.
Spit-Roasted Small Birds with Sage and Bread
Small birds wrapped in thin cured fatback and roasted in a row with sage and thick slices of day-old bread.
Sponge Ring with Zabaione
A light lemon-scented sponge ring served cold with warm Marsala zabaione in its centre.
Starlings Braised in White Wine
Small game birds slowly braised with prosciutto, onion, sage and juniper in dry white wine.
Stiacciata Unta with Pork Cracklings
A gently sweet Tuscan bread enriched with egg yolks, rendered lard, cooked pork cracklings and citrus zest.
Strawberry Jelly
A clear moulded strawberry jelly made from strained fruit juice, lemon and rum.
Strawberry Sorbet
Seedless ripe strawberry sorbet sharpened with orange and lemon juice.
Strichetti alla Bolognese
Small double-loop egg pasta with Parmesan and nutmeg, cooked in broth.
Stuffed Beef Roll Braised in Tomato
A beef roll filled with finely chopped cooked veal and chicken liver, bread, Parmesan and small cured-meat dice, gently braised in butter and tomato.
Stuffed Peaches
Peach halves filled with almond, biscuit and candied citrus, baked in white wine until their filling forms a lightly cracked crust.
Stuffed Pork Loin in Caul Fat
Pork loin cut into attached slices, filled between the layers with finely minced veal, ham, mortadella, marrow and Parmesan, then wrapped in caul fat and slowly cooked.
Stuffed Sardines with Anchovy and Oregano
Large sardines filled with a fine bread, salted anchovy, egg-yolk, garlic and oregano mixture, reclosed, breaded and fried.
Stuffed Veal Breast with Prosciutto and Mortadella
Veal breast folded around finely minced veal, Parmesan and egg with alternating strips of prosciutto and mortadella, braised and sliced with its reduced juices.
Sturgeon Fricandeau
A thick piece of sturgeon larded with seasoned pork fatback, browned in butter and oil, then gently braised and finished with lemon juice.
Sugo di Carne
A deeply browned, strained beef cooking juice with cured pork and aromatic vegetables, slowly reduced for sauces and pasta dishes.
Sultana Sponge Cake
A tall sponge cake with sultanas and candied citrus, scented with lemon zest and rum.
Surprise Rice-Custard Pie
A mound of firm rice-flour custard under a golden sweet shortcrust lid, served hot.
Sweet Cake of Potato and Almond
A delicately sweet cake made from floury potatoes, finely ground almonds and eggs, baked and served cold.
Sweet Chickpea and Chestnut Tortelli
Thin fried half-moon pastries generously filled with smooth chickpea and chestnut paste, grape-must syrup, fruit mostarda, candied peel and cinnamon.
Sweet Cornmeal Soufflé
A lightly sweet golden cornmeal soufflé lifted with six whipped egg whites and served immediately in its baking dish.
Sweet Crackling Focaccia
A shallow, crumbly sweet pastry with small pieces of cooked pork crackling, lemon zest and a light icing-sugar finish.
Sweet Egg Foam with Bread
A small bowl of sweet airy egg foam, made with pasteurised egg and served immediately with bread.
Sweet Milk Gnocchi
Firm vanilla milk-custard diamonds layered with butter and lightly browned in the oven.