Battered Fennel Wedges
Tender boiled fennel wedges, dried and floured before dipping in a rested frying batter.
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Recipes by Pellegrino Artusi
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Battered Peach Wedges
Firm-ripe peach wedges with their skins left on, dipped in rested batter and fried before a light sugar dusting.
Bavarese Lombarda
A chilled biscuit-lined dessert filled with a smooth butter cream made from sieved hard-cooked egg yolks.
Bean Soup with Toasted Bread
Cooked beans and their broth seasoned with an olive-oil soffritto and tomato, poured over toasted bread.
Beef Braised with Tomato and Dried Mushrooms
A thick piece of beef started in a gentle simmer, then finished over pancetta and vegetables with tomato and dried mushrooms in strained juices.
Beef Fillet with Marsala
A tied beef fillet gently cooked with onion, prosciutto and butter, then finished in strained, defatted juices with Marsala.
Beef Jus with Braised Beef
An economical beef preparation that makes a clear stock, tender braised slices and a rich strained jus from one batch of meat.
Beef and Prosciutto Cake with Rosemary
One thick, finely minced beef and prosciutto cake with Parmesan and eggs, gently cooked with garlic, rosemary and a little tomato sauce.
Biancomangiare with Fresh Almond Milk
A white moulded almond-and-cream dessert scented with orange blossom, made from freshly extracted almond milk.
Bistecca alla Fiorentina
A bone-in beef loin steak grilled without oil, seasoned after cooking and finished with a little butter.
Bitter Orange Preserve
Tender strips of bitter orange in a rich syrup, softened before cooking with sugar.
Blackberry Preserve
A simple seedless blackberry spread with a modest amount of sugar.
Bocca di Dama Almond Sponge
A light almond sponge made with finely ground sweet almonds, nine yolks and six whipped whites.
Boiled Eggs: Firm and Soft Variations
Shell eggs timed from immersion in boiling water, with immediate cold-water cooling; the main version has fully firm whites and yolks.
Boiled-Beef Polpette with Egg and Lemon
Flattened meatballs of cooked beef, prosciutto, currants and pine nuts, fried and finished with garlic, parsley and an egg-lemon sauce.
Boiled-Beef Polpettone with Lemon-Egg Sauce
An oval loaf of finely chopped cooked beef and soft bread paste, fried until firm and served with a gently thickened lemon-egg sauce.
Bolognese Breakfast Loaves
Two shallow spindle-shaped sweet loaves with raisins, coarsely chopped pine nuts and thin strips of candied citron.
Bolognese Crescente Fried Dough
A simple flour-and-cold-water dough enriched with a little lard, rolled out and fried until puffed.
Bolognese Pan-Roasted Chicken with Potatoes
Chicken browned with prosciutto, garlic and rosemary, finished with tomatoes, then served with potatoes cooked in the same juices.
Bolognese Salt Cod
Unfloured salt cod cooked with garlic, parsley, olive oil and butter, then finished with lemon juice.
Bolognese Veal Cutlets with Truffles
Breaded veal cutlets topped with thin truffle and Parmesan slices, finished with stock and lemon.
Bolognese Veal and Brain Croquettes
Fine round croquettes of well-braised veal, cooked brain and prosciutto, bound with egg and balsamella and double-coated in fine breadcrumbs.
Boned Stuffed Thrushes on Clear Aspic
Six small boned birds filled with fine veal, cured tongue, prosciutto and black truffle, gently poached and served cold on individual clear meat jellies.
Boneless Chicken Stuffed with Veal and Cured Tongue
A whole boned chicken enclosing fine veal stuffing with small prosciutto and cured-tongue dice, poached in cloth, then browned and glazed with its own strained jus.