Cold Chicken with Green Tuna Sauce
Skinless poached chicken pieces dressed in olive oil and covered with a green tuna, anchovy, caper and parsley sauce.
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Recipes by Pellegrino Artusi
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Cold Cured Beef Tongue
Professionally cured beef tongue slowly simmered with onion, cloves and herbs, peeled while hot and chilled for thin slicing.
Cold Hare Pie with Truffle and Cured Tongue
A pastry-enclosed hare pie with a fine hare-and-veal filling layered with meat strips, cured tongue, prosciutto and black truffle.
Cold Liver and Truffle Pie
A closed pastry pie with fine calf and chicken liver filling, Marsala and black truffle, served cold in thin slices.
Cold Mixed Meat Pie with Truffle
A pastry pie lined with thin cured pork fat and filled with fine meat paste, tender meat dice, cooked ham, cured tongue and truffle.
Cold Partridge Pie with Truffle
A closed pastry pie with fine partridge and chicken-liver filling, breast and cured-tongue strips, and pieces of black truffle, served cold.
Cold Roast Pork Arista
A bone-in pork loin sparingly studded with garlic, rosemary and cloves, roasted without added fat and served cold.
Cold Veal Roulade with Chicken and Mortadella
A thin veal wrapper encloses alternating chicken and cured-meat strips held in fine veal stuffing, slowly braised and served in cold slices.
Comacchio Eel Stew
Skin-on eel gently simmered with chunky vegetables in its own fat, finished with vinegar and tomato paste and served over dried bread.
Concentrated Beef Broth
A clear, deeply concentrated broth made by gently simmering thin slices of beef for six hours.
Cornmeal Cake with Raisins and Halved Pine Nuts
The richer version of Artusi’s cornmeal cake, with measured raisins, crosswise-halved pine nuts, a little sugar and lard.
Corsican Tripe on Toast
Raw beef tripe and prepared boneless foot skin slowly cooked for seven to eight hours in abundant meat juices, finished with Parmesan and served over toast.
Cotognata Quince Paste Tablets
Smooth quince and sugar paste, spread thinly and dried into small firm tablets, with an optional fine sugar coating.
Country-Style Chicken with Potatoes
Whole chicken studded with rosemary and garlic, braised with tomatoes and served with potato wedges browned separately and finished in its juices.
Cream-Basted Spit-Roasted Hare
Hare hindquarters marinated in a cooled vinegar and shallot infusion, studded with cured fatback and slowly roasted with cream.
Creamy Savoy Cabbage with Parmesan
Finely chopped Savoy cabbage finished in butter and milk, then bound with a firm balsamella and Parmesan.
Creamy Scrambled Eggs on Buttered Toast
Eggs gently stirred with butter and cream, served on thick crustless buttered toast with Parmesan.
Crema alla Francese
A cold vanilla custard ring set with gelatine, made with milk, one whole egg and four additional yolks.
Crisp Matchstick Sole Strips
Very fine sole strips firmed in lemon juice, dipped in milk and flour, then fried separately until crisp as an accompaniment to fried sole.
Crisp Rolled Cialdoni
Thin plain wafers made with flour, light brown sugar and rendered lard, rolled into hollow tubes while warm.
Crostata with Fruit Preserve
A sweet shortcrust tart with fruit preserve, a crossed pastry lattice and a neatly sealed rim, with complete custard and alternative pastry options.
Crunchy Almond and Anise Biscotti
Twice-baked biscuits with whole almonds, a few pine nuts and a little anise, sliced from four lightly baked loaves.
Crunchy Lemon Biscuit Sticks
Thin buttery biscuit sticks scented with lemon zest and baked until crisp.
Cured Tongue and Ham in Clear Aspic
Ten pairs of round cured-tongue and ham slices filled with truffle butter and enclosed in softly set clear amber meat jelly.