Sweet Soufflé Omelette
A light mounded lemon-scented baked omelette, cut and dusted with icing sugar midway through cooking.
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Recipes by Pellegrino Artusi
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Sweet Tomato Preserve
A sweet seedless tomato spread with lemon and vanilla.
Sweet-and-Sour Caper Crostini
Small bread slices with a sweet-sour topping of capers, currants, pine nuts, candied peel and finely diced prosciutto.
Sweet-and-Sour Salt Cod
Golden floured salt cod finished in a vinegar sauce with sugar, pine nuts and dried currants.
Sweet-and-Sour Small Onions
Small white onions gently cooked whole in a light caramel, flour and vinegar sauce.
Sweetbread Croquettes
Small diced sweetbreads bound with thick balsamella, egg yolk and Parmesan, shaped into short spools and twice crumbed before frying.
Sweetbread Filling for Puff Pastry
Small cooked sweetbread pieces bound with a little milk sauce, prosciutto and Parmesan, ready to fill puff pastry.
Sweetbreads and Other Meats in Light Egg Batter
Prepared lamb sweetbreads in a flowing egg batter, with the other edible meat variations and separate breadcrumb method described in full.
Sweetbreads with Marsala
Small whole lamb sweetbreads lightly floured and browned in butter, then finished with a brief boil of Marsala.
Swiss-Style Apple Tart
A sturdy milk-and-butter pastry shell filled with large tender apple pieces, sugar, cinnamon and melted butter.
Tagliatelle di Romagna
Long ribbons of fresh egg pasta tossed with strained tomato sauce and butter.
Tagliatelle with Prosciutto
Fresh egg tagliatelle dressed with prosciutto, carrot, celery, tomato and Parmesan.
Taglierini di Semolino in Brodo
Fine egg-and-semolina noodles served in clear broth, with a pleasantly firm bite.
Tench Risotto
Rice cooked in a finely strained tench and vegetable sauce, with seasonal pea or mushroom alternatives.
Tench in Tomato Sauce with Chard
Headless whole tench bodies gently cooked in a strained tomato and fish-head sauce, with chard finished in the same juices.
Tender Almond and Candied-Fruit Biscuit Slices
Soft sliced sponge biscuits with almond halves, candied citrus and small cubes of firm fruit preserve.
Thin Cauliflower Frittata
Finely chopped cooked cauliflower in a thin frittata with butter and Parmesan, cooked without turning.
Thin Frittata and Artusi Variations
A thin plain frittata cooked gently from one side, with separately described vegetable, cheese, pea and fruit-preserve variations.
Thin Minced Beef Cutlets in Tomato Sauce
Finely minced beef and Parmesan rolled thinly between breadcrumbs, cut into flat squares and browned in butter before a short tomato finish.
Thin Tea Biscuits
Thin round fork-pricked biscuits made with flour, potato starch, butter and egg whites, worked into a soft dough with warm milk.
Thin Veal Cutlets with Sage and Lemon
Tenderized thin veal cutlets quickly cooked in oil and butter with whole sage leaves and finished with lemon juice.
Three-Coat Sugared Almonds
Whole sweet almonds coated with sugar in three successive pan treatments.
Three-Colour Spinach and Egg Crostini
Fried crescent-bread rounds topped with finely chopped spinach, rings of hard-boiled egg white and pieces of golden yolk.
Thrushes Braised with Olives
Small game birds braised with sage and prosciutto, with brined olives added during cooking and lemon-scented juices soaked into toast.