Cuscussù with Veal and Vegetables
Hand-moistened semolina steamed over veal broth, served with small meatballs, vegetables and egg.
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Recipes by Pellegrino Artusi
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Custard and Sponge Tart with Meringue
A rich shortcrust tart with liqueur-moistened sponge, vanilla custard and a pale baked meringue top.
Custard, Currant and Pine Nut Pie
A covered shortcrust pie with a thick custard filling containing whole pine nuts and small dried currants.
Cuttlefish with Peas
Tender cuttlefish strips and peas simmered in strained aromatic oil.
Delicate Almond Cake
A shallow almond and potato-starch cake lightened with whipped egg whites and finished with icing sugar.
Dolce Firenze
A warm baked milk-and-egg dessert over thin buttered toast, with sultanas and lemon zest left in layers.
Dolce Roma: Apples with Custard and Meringue
Whole cored apples poached in white wine, covered with vanilla custard and a lightly browned meringue, then brushed with reduced apple-wine syrup.
Dolce Torino
A small square three-layer savoiardi dessert moistened with rosolio and alchermes and covered with a smooth chocolate-butter cream.
Domestic Duck Braised with Tomato
Domestic duck braised with prosciutto, aromatic vegetables and tomato, served with greens finished in its strained juices.
Donzelline Sweet Fried Diamonds
A simple butter-and-milk dough rolled thin, cut into small diamonds and fried until puffed, then dusted with icing sugar.
Dried Artichoke Hearts for Cooking
Artichoke hearts briefly blanched in lemon water and dried in thin strips for later rehydrating and cooking.
Dried Pea Purée Soup with Butter Croutons
Sieved dried peas with a buttery vegetable base and a little tomato, served with small fried bread cubes.
Dried Porcini Mushrooms
Firm porcini dried in a controlled dehydrator, then stored in small dry portions for later cooking.
Eel Braised with Wine and Sage
Skin-on eel pieces browned with garlic, sage and lemon peel, then gently braised with tomato, dry wine and water.
Eel in Tomato Sauce on Toast
Short skin-on eel pieces simmered with browned onion, parsley and tomato, with plenty of sauce for toasted bread.
Eel with Peas
Tender skin-on eel and green peas in a light onion-parsley braise, with the peas cooked in the eel juices.
Egg Batter for Fried Meats
A flowing egg-and-flour batter with a little oil, used to coat suitably prepared meat before frying.
Egg Bread Soup
Light baked egg bread cut into small pieces and served in clear broth with Parmesan on the side.
Egg-White and Sultana Cake
A simple butter cake using whipped egg whites, with sultanas folded in last and a plain lightly golden surface.
Egg-Yolk Canapes under Balsamella
Thick butter-fried bread squares with hollow centres holding egg yolks, covered in Parmesan milk sauce and lightly browned.
Egg-Yolk-Bound Rice for Boiled Chicken
Rice partly cooked in water, finished in chicken broth and bound with a little butter, Parmesan and two egg yolks, with a spinach and moulded version.
Elderflower Cornmeal Biscuits
Thin round cornmeal biscuits with dried culinary elderflowers, two yolks and fine fork markings.
English-Style Apple Pie
Thin apple rings with cinnamon and candied citrus under a sweet shortcrust lid, served hot.
English-Style Beef and Egg Bake
Thin slices of cooked boiled beef sautéed in butter, topped with Parmesan and gently set in a light egg-and-milk mixture.