Castagnaccio: Chestnut-Flour Cake with Pine Nuts
A simple chestnut-flour and water cake with whole pine nuts and olive oil, with the walnut, raisin, rosemary and fried-batter variations explained separately.
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Recipes by Pellegrino Artusi
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Castagnole with Butter and Anise
Anise-flavoured fried dough made with separated eggs, butter and a little sugar, kneaded and shaped into small balls.
Caul-Wrapped Pork Liver for Freezing
Seasoned pork liver parcels cooked in caul fat and packed with lard for chilled or frozen storage, then reheated to serve.
Cauliflower Sformato
Small cauliflower pieces cooked in butter and milk, bound with white sauce, eggs and Parmesan, then gently set in a smooth mould.
Cauliflower with Balsamella
Boiled cauliflower wedges seasoned with butter, lightly sprinkled with Parmesan and browned beneath a complete coating of creamy balsamella.
Cauliflower, Romagna Style
Small cauliflower wedges cooked from raw in garlic and parsley oil, then stewed with diluted tomato paste and finished with Parmesan.
Cavallucci di Siena
Pale flour-dusted walnut biscuits scented with anise, candied orange and warm spices, bound with a lightly cooked sugar syrup.
Caviar and Anchovy Crostini
Small squares of white bread spread with smooth caviar, anchovy and butter, with simpler caviar or anchovy variations.
Cavolo Nero in Meat Jus
Finely chopped Tuscan kale warmed in rich meat juices and butter, with a separate garlic-toast preparation included.
Celery with Butter and Meat Jus
Tender pale celery ribs cooked in butter and meat jus, with Parmesan added just before serving.
Celery with Thick White Sauce
Short pieces of tender pale celery cooked in butter and coated in a fairly thick white sauce with Parmesan.
Cenci Fried Pastry Ribbons
Thin strips of firm egg dough, slit and twisted into loose shapes, deep-fried and dusted with icing sugar after cooling slightly.
Certosina Fish Soup with Egg and Parmesan
Strained mixed-fish broth enriched with egg and Parmesan, served with small toasted bread cubes.
Cherry, Rye and Almond Pudding
A light baked cherry pudding made with rye breadcrumbs, whipped egg whites and finely chopped almonds.
Chestnut Gelato
A simple chestnut-and-milk gelato served as a frozen mould.
Chestnut Souffle
A warm chestnut and milk souffle, lightened with beaten egg whites and flavoured with maraschino and vanilla.
Chestnut and Chocolate Ring with Whipped Cream
Sweet cooked chestnuts and chocolate pressed into fine strands in a loose ring around a centre of whipped cream.
Chestnut-Flour Ring Pudding with Cream
A very cold chestnut-flour and chocolate ring pudding containing almonds, pistachios and candied citron, filled with vanilla whipped cream.
Chicken Braised with Fresh Sausages
Whole chicken gently braised with softened onion, prosciutto and whole fresh sausages, with plenty of savoury pan juices.
Chicken Cacciatora with Red Wine and Onion
Chicken browned with softened onion, finished with Sangiovese and a little tomato sauce.
Chicken Cutlets with Tongue Balsamella
Six thin chicken breast cutlets covered in thick balsamella with finely chopped salted tongue, crumbed and gently fried.
Chicken Giblets with Celery
A delicate stew of chicken livers, gizzards and traditional poultry morsels, finished with tender celery in lightly thickened tomato-flavoured juices.
Chicken Liver Crostini
Soft small bread slices with a finely chopped chicken liver, mushroom and vegetable topping, finished with lemon.
Chicken Liver and Anchovy Crostini
Fresh soft bread with finely chopped chicken liver, anchovy and butter, gently warmed just before spreading.