Tutti-Frutti Sorbet
A mixed apricot, raspberry and redcurrant sorbet with finely diced candied citron.
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Recipes by Pellegrino Artusi
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Two-Colour Dumpling Soup
Yellow and spinach-green strands of delicate flour-and-egg dumplings in broth.
Two-Tone Sformato with Giblet Stew
A fluted savoury ring with green spinach and pale yellow layers, gently set in a water bath and filled with giblets and sweetbreads in jus.
Unsalted Tomato Concentrate
A thick plain tomato concentrate, strained free of seeds and skins, for refrigerated or frozen storage.
Unwrapped Ricotta and Chard Ravioli
Soft oval ricotta and chard dumplings with no pasta wrapper, served with butter and Parmesan.
Upright Braised Artichokes
Whole artichokes browned upright in olive oil, then gently finished with a little water, alongside their peeled stems.
Upright Grilled Artichokes
Tender whole artichokes grilled upright with only olive oil, salt and pepper, until the outer leaves char and the hearts soften.
Vanilla Chocolate Sponge Cake
A plain six-egg sponge with finely grated vanilla-flavoured chocolate worked into the yolks and sugar before the flour and whipped whites.
Vanilla Custard
A smooth pouring custard of milk, sugar and egg yolks, without flour or starch.
Vanilla Custard Gelato
Rich vanilla gelato made with milk and eight egg yolks, with complete coriander, coffee and toasted-almond alternatives.
Veal Braised in Milk and Lemon
A tied piece of veal browned over pancetta, butter and peeled lemon slices, gently braised with hot milk and served with strained pan juices.
Veal Chops Milanese with Prosciutto and Parmesan
Thin veal rib chops spread on one side with prosciutto, parsley and Parmesan, dipped in egg, crumbed and sautéed in butter.
Veal Chops in Buttered Paper Parcels
Sautéed veal rib chops coated with prosciutto, parsley, butter and fresh breadcrumbs, topped with truffle and finished in oven-safe parchment parcels.
Veal Cutlets Coated with Thick Balsamella
Small thin veal cutlets covered on both sides with a thick Parmesan and egg-yolk milk sauce, then crumbed and fried.
Veal Cutlets with Egg and Lemon Sauce
Thin breaded veal cutlets sautéed in butter and finished with a gently thickened egg-yolk and lemon sauce.
Veal Cutlets with Prosciutto and Parmesan
Thin breaded veal cutlets with an attached prosciutto slice, topped with Parmesan and finished with meat juices and lemon.
Veal Escalopes with Sour Cream
Flour-dusted veal browned gently in butter, finished with cultured sour cream and served with lemon wedges on the side.
Veal Fricassee with Lemon and Egg
Bone-in veal breast gently simmered in a light butter sauce, finished off the heat with lemon and egg yolks.
Veal Liver with Shallot and Lemon
Thin veal liver slices gently cooked with deeply browned shallot, butter and oil, then finished with parsley and lemon juice.
Veal Loin Chops with Sage and Marsala
Six thin bone-in veal loin chops quickly browned in sage butter and finished with a small amount of Marsala and flour-thickened pan juices.
Veal Quenelles with Tomato, Mushrooms and Olives
Delicate poached veal quenelles made with suet and a thick milk sauce, served in tomato sauce with mushrooms and brined olives.
Veal Roll with Parsley Omelette
A thin veal cutlet rolled tightly around a Parmesan and parsley omelette, browned in butter and gently finished in stock.
Veal Rolls with Artichokes
Thin veal cutlets wrapped around artichoke wedges coated in finely chopped prosciutto and butter, then braised in tomato sauce.
Veal Rolls with Marrow and Prosciutto
Thin veal cutlets rolled around finely minced veal, prosciutto, marrow, Parmesan and egg, then gently braised in a tomato soffritto.