Brigidini Anise Wafers
Very thin crisp Tuscan anise wafers made from a firm egg-and-sugar dough pressed in a flat wafer iron.
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Recipes by Pellegrino Artusi
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Brodo
A gently simmered meat broth, strained clear for soups and other preparations.
Brown-Sugar Breakfast Rusks
Plain brown-sugar biscuits baked as two loaves, rested overnight and sliced for a second toasting.
Budino alla Genovese
A smooth savoury veal, chicken and prosciutto pudding, gently set in a water bath and finished with chicken-liver jus.
Bue alla California
Slowly braised beef with a strained butter, cream and vinegar sauce.
Bue alla Moda with Veal Foot and Carrots
Larded beef braised with veal foot, cured pork rind, white wine and aromatic vegetables, served with tender foot meat and carrot rounds.
Butter-Fried Breaded Tench
Boneless tench fillets in a double breadcrumb coating, gently fried in butter and served with lemon and fried mushrooms.
Butter-Sautéed Beef with Parsley
A thin, tenderized beef steak browned in butter, moistened twice with a little water and finished with parsley and its pan juices.
Butter-Sautéed Chicken Breast Cutlets
Very thin chicken breast slices rested in beaten egg, coated in fine breadcrumbs and sautéed in butter, with lemon and two optional truffle finishes.
Butter-Wrapped Spit-Roasted Beef
Beef loin cooked in a buttered grill-foil envelope, then unwrapped and browned before a short rest.
Butter-Wrapped Spit-Roasted Hare
Hare hindquarters studded with cured fatback, roasted in a buttered wrapper and browned with rosemary-scented butter.
Butter-and-Milk Crust for Cold Meat Pies
An unbaked flour and butter crust brought together with milk and rested before lining a meat-pie mould.
Buttery Bread Ring with Mushroom Stew
A soft yeast-raised bread ring built from butter-brushed strips of dough, served with a simple mushroom stew in its centre.
Cabinet Pudding with Fruit and Kirsch
A warm layered pudding of savoiardi, dried grapes, candied peel and fruit preserves, soaked with kirsch custard.
Cacciucco with Tomato and Vinegar
Mixed fish cooked in strained tomato and vinegar juices, served separately from bread soaked in the cooking liquor.
Caesar’s Mushrooms with Butter and Parmesan
Thinly sliced Caesar’s mushrooms cooked gently in butter and finished with grated Parmesan.
Capon Galantine with Truffle and Pistachio
A boned capon filled with fine meat stuffing, alternating meat strips, black truffle and pistachios, poached in cloth and chilled under a light weight.
Capon Gently Poached in a Natural Casing
A capon wrapped in thin prosciutto and gently poached inside a vented natural casing, then chilled and served with its own juices.
Cappelletti di Romagna in Brodo
Little hat-shaped egg pasta filled with ricotta, capon and Parmesan, served in capon broth.
Caramelised Almond Custard Ring
A cold custard ring made with finely ground almond brittle, milk and egg yolks.
Caramelised Almond and Egg-White Pudding
A cold moulded pudding of powdered almond brittle folded into whipped egg whites and set in a water bath.
Cardoon Sformato
Small tender cardoon pieces cooked in butter and milk, bound with eggs, Parmesan and white sauce, then gently set and served hot.
Cardoons with Cream and White Sauce
Tender cardoons cooked in butter and cream, lightly bound with white sauce and finished with Parmesan off the heat.
Cardoons with Eggs in a Baking Pan
Short cardoon pieces lightly floured and browned in oil before beaten eggs are poured around them and gently set.