Bracioline alla Bartola
Beef slices browned with a finely chopped prosciutto and vegetable topping, slowly cooked in tomato juices with potato pieces added near the end.
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Recipes by Pellegrino Artusi
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Braised Beef Tongue with Celery
Beef tongue slowly braised with prosciutto and vegetables, then sliced and served with celery and a strained sauce thickened with browned butter and flour.
Braised Broad Beans with Prosciutto and Lettuce
Fresh broad beans, shelled and peeled, gently stewed with young onion, diced prosciutto and roughly chopped lettuce hearts.
Braised Cardoons with Garlic and Parsley
Partly boiled cardoons gently stewed with garlic, parsley and olive oil, then finished with a little Parmesan.
Braised Coot with Pappardelle
Coot and its gizzards braised with vegetables and tomato, served after broad pasta dressed with a sauce enriched with finely chopped cooked breast.
Braised Duck with Mushroom Rice
Duck braised with prosciutto, vegetables, tomato and dried mushrooms, served with rice finished in its strained juices and Parmesan.
Braised Frog with Lemon and Parsley
Prepared frog pieces gently cooked with garlic and parsley, finished with lemon juice.
Braised Lamb Head with Tomato and Parsley
A professionally prepared lamb head braised lengthwise in garlic, parsley, stock and tomato, served as tender boneless meat in its juices.
Braised Mutton Shoulder with Carrots
Rolled mutton shoulder larded with pork fatback, gently braised with its bones, cured pork rind and herbs, then served sliced with carrot rounds and strained juices.
Braised Pigeon with Peas
Whole pigeons browned over onion and prosciutto, gently braised and served with peas cooked in their strained juices.
Braised Pigeons with Sage and Lemon
Young pigeons browned with sage and prosciutto, braised in broth and finished with lemon over toasted bread.
Braised Pike with Marsala
Pike pieces larded with cured fatback and gently braised in a finely chopped vegetable and tomato sauce, finished with Marsala.
Braised Pullet with Risotto
A small whole chicken braised with prosciutto, served with buttery rice enriched by its strained jus and finely chopped cooked giblets.
Braised Savoy Cabbage with Pancetta
Soft strips of Savoy cabbage slowly cooked with onion and pancetta, finished with a little vinegar and sugar.
Braised Small Onions
Whole small onions browned in butter and finished in meat jus lightly thickened with butter and flour.
Braised Veal Breast with Fennel
Bone-in veal breast browned with a fine pancetta and vegetable mixture, then braised and finished with butter-sautéed fennel wedges.
Braised Wild Duck with Black Kale
Whole wild mallard browned over a prosciutto and vegetable soffritto, then braised and served with black kale finished in its juices.
Bread and Chocolate Pudding
A cold, softly aerated chocolate bread pudding cooked in a water bath.
Breadcrumb Soup with Egg and Parmesan
A simple broth soup thickened with fine dry breadcrumbs and finished with egg and Parmesan.
Breadcrumb-Topped Long Macaroni
Long macaroni finished in milk sauce with Gruyere, butter and Parmesan, heaped in a dish and browned under a complete breadcrumb covering.
Breaded Artichoke Cutlets with Balsamella
Lightly boiled artichoke slices covered in thick Parmesan balsamella, chilled, then coated in egg and breadcrumbs and fried.
Breaded Grilled Pigeon
Flattened pigeon halves briefly seared, coated with egg, butter and breadcrumbs, then gently grilled.
Breaded Liver, Tongue and Gruyere Skewers
Twelve small skewers of cooked chicken liver, salted tongue and Gruyere covered with thick balsamella, crumbed and fried.
Breaded Smoothhound with Parmesan
Thin smoothhound steaks rested in egg, coated with Parmesan, garlic and parsley breadcrumbs, then fried and served with lemon.