Whole Lentils with Butter and Meat Jus
Whole lentils boiled until tender, drained and gently finished in butter and meat jus.
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Recipes by Pellegrino Artusi
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Whole Sausages with Grapes
Whole sausages cooked in a little butter before a modest quantity of whole grapes is added and softened into their juices.
Whole Zucchini Stuffed with Tuna
Whole zucchini filled with finely chopped tuna, egg, Parmesan and a little of their own flesh, gently cooked in butter and smooth tomato sauce.
Whole Zucchini Stuffed with Veal
Whole hollowed zucchini filled with finely chopped braised veal, egg, Parmesan and softened bread, browned in butter and finished in the reserved meat juices.
Whole-Lemon and Almond Pudding
A light almond pudding made with a whole boiled lemon and whipped egg whites, served warm or cold.
Wild Boar Braised under Pork Fatback
A whole piece of wild boar marinated with shallots and bay, then gently oven-braised between thin layers of pork fatback with white wine and broth.
Wild Boar in Dolce-Forte Sauce
Slow-braised wild boar finished in a sweet-sour sauce of currants, chocolate, pine nuts, candied peel, sugar and vinegar.
Wild Duck Braised with Orange
Wild duck browned in butter and braised with a browned flour sauce, orange peel, celery and carrot, then jointed and finished with orange juice.
Wine-Marinated Salt Cod Fritters
Poached salt cod steeped in red wine, dipped in a simple flour-water batter and fried, with a light dusting of sugar.
Woodcock Crostini with Sage-Roasted Woodcock
Lightly toasted bread with finely chopped woodcock heart and gizzard, anchovy and meat jus, served alongside sage-roasted woodcock.
Yeasted Rice Fritters with Sultanas and Pine Nuts
Milk-cooked rice mixed with a fresh-yeast starter, egg yolks, chopped pine nuts, rum and sultanas, then fried in rounded spoonfuls.
Yellow Cornmeal and Bean Soup
A soft yellow cornmeal soup made with sieved white beans, long-cooked cabbage, thyme and tomato-flavoured oil.
Yellow Pumpkin Soup
Smooth yellow pumpkin soup thickened with a light butter-and-flour roux and poured over fried bread cubes.
Young Cowpea Pods in Tomato, Arezzo Style
Tender green cowpea pods cut into thirds and simmered from cold with tomato juice, whole garlic cloves and olive oil.
Zabaione
Warm foamy egg-yolk cream whisked with sugar and Marsala.
Zampa Burrata
Tender pieces of boiled calf foot warmed in butter and a little meat jus, with Parmesan stirred in at the end.
Zorama Frozen Chocolate Marble
A frozen chocolate custard mould marbled with whipped cream and lightened with egg whites.
Zucchini Sformato with Sweetbreads
A smooth zucchini and Parmesan ring cooked in a water bath, served hot with a delicate sweetbread ragout in the centre.
Zucchini Tortino with Balsamella
Small butter-browned zucchini pieces covered with Parmesan, nutmeg and a firm balsamella, then browned on top.
Zucchini with Oregano
Thin zucchini rounds quickly fried in olive oil and finished with a pinch of oregano just as their edges begin to brown.
Zuppa Inglese
A chilled moulded dessert of vanilla pastry cream, lightly liqueur-moistened savoiardi and fruit preserve, with alternating pale and alchermes-coloured biscuits.
Zuppa Regina
A light, milky-looking chicken broth made with finely sieved roast chicken, sweet almonds and soaked bread, with buttery croutons.
Zuppa Ripiena
Tiny fried bread sandwiches filled with capon, prosciutto and Parmesan, served in hot broth.
Zuppa Santé
A light broth soup with fine strips of carrot, celery, white cabbage and sorrel, served over crisp bread cubes.