Chicken Marengo
Chicken joints browned in butter and oil, braised with white wine and broth, and finished with a little parsley and lemon.
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Recipes by Pellegrino Artusi
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Chicken Roasted with Prosciutto, Garlic and Fennel
Chicken filled with broad strips of prosciutto, whole garlic cloves, fennel sprigs and peppercorns, then gently roasted in a buttered casserole.
Chicken Soufflé
Finely chopped cooked chicken and Parmesan folded into a thick white sauce with eggs, baked until lightly browned and risen.
Chicken alla Rudinì
Six pieces of young chicken coated in flour, egg and breadcrumbs, then cooked gently in butter and served with lemon.
Chicken and Potato Gnocchi in Brodo
Small tender gnocchi made with floury potato, finely minced cooked chicken and Parmesan, served in broth.
Chicken in Lemon and Egg Sauce
Chicken joints browned in butter and cooked in broth, then coated with a warm lemon and egg-yolk sauce made from their juices.
Chicken with Marsala
Large chicken joints browned with onion and butter, gently cooked in broth and finished briefly with Marsala in a strained jus.
Chilled Chocolate and Sponge Pudding
A small chilled moulded dessert of rosolio-moistened sponge slices layered with chocolate, butter and sugar.
Chilled Redcurrants in Light Syrup
Whole redcurrants briefly simmered in a simple sugar syrup and served cold as a fruit compote.
Chocolate Gelato
An egg-free milk chocolate gelato, with a complete richer two-yolk alternative.
Chocolate Glaze and White Icing
Artusi’s cooked chocolate glaze, with complete white, pink and butter-icing variations.
Chocolate Soufflé
A warm chocolate soufflé thickened with potato starch and lightened with whipped egg whites.
Chocolate and Savoiardi Custard Pudding
A cold chocolate custard pudding made with milk and sieved savoiardi, set over a thin caramel layer.
Chocolate-Covered Filled Choux Puffs
Small baked choux-style puffs filled with custard and piled on a platter, with hot chocolate sauce poured over each layer.
Ciarlotta with Lemon Custard
A chilled mould of sponge cake layered with fruit preserve, lemon custard and lemon syrup.
Cibreo
Chicken combs, livers and rooster testicles simmered in butter and broth, with a lightly thickened lemon and egg-yolk sauce.
Clam Soup with Toasted Bread
Shelled small clams in their strained cooking broth with an olive-oil vegetable soffritto and toasted bread.
Clams with Egg and Lemon Sauce
Small clams opened with garlic and parsley, finished with a warm egg-yolk sauce flavoured with lemon and their cooking juices.
Claret Cup Concentrate
A sweet red-wine and lemon concentrate to dilute with cold water and serve over ice.
Classic Egg Sponge Cake
A plain six-egg sponge made with flour and sugar, with a separate warm-whisked whole-egg method.
Clear Meat Aspic
A delicate amber meat jelly, slowly simmered and clarified for serving cold. Makes one variable-size batch, starting from about 1 litre of reduced broth before clarification.
Cloth-Wrapped Boiled Chicken
A whole chicken gently simmered in a thin cooking cloth, with the broth retained and three further preparations for boiled meat.
Clove-Studded Braised Beef
A lean piece of beef marinated overnight in wine, larded and studded with four cloves, then slowly braised with onion and served with strained, defatted juices.
Cold Calf Tongue with Sharp Green Sauce
Thin slices of tender calf tongue covered with a loose anchovy, caper and parsley sauce, softened by finely chopped cooked celery and carrot.