Cauliflower Sautés
Buttered sautéed cauliflower florets.
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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 au Gratin
Boiled then sautéed cauliflower under milk-Parmesan sauce, baked as a gratin.
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.
Caviar and Shallot Omelet
A folded cream-enriched omelet with warm shallot, parsley, lemon and a small spoonful of caviar at its centre.
Cavolo Nero in Meat Jus
Finely chopped Tuscan kale warmed in rich meat juices and butter, with a separate garlic-toast preparation included.
Celeriac and Leek Soup with Watercress
Celeriac, leek and onion simmer with thyme and cider. Cooked lentils and watercress join the broth near the end of cooking.
Celeriac and Lentil Soup
Celeriac, mushrooms and onion simmer with cider until tender. Cooked lentils are warmed in the broth, then parsley is added before a brief rest.
Celeriac and Lentils with Potato
Celeriac, potato and onion simmer with cider and black pepper until tender. Cooked lentils and brown rice are heated through, then cheddar is folded in.
Celeriac and Mushroom Sauce with Horseradish
Roasted celeriac and yogurt give body to a thick, strongly pungent horseradish sauce. Raw button mushrooms, parsley and black pepper are blended into the cooled root vegetable with red wine vinegar.
Celery Broth
Six cups of clarified beef, parsley-root and celery broth.
Celery Broth
Clarified beef-celery broth in six cups, made from celery branches/roots while hearts are reserved.
Celery and Apple Salad
Julienned crisp celery and apple tossed with four tablespoons of Filippini vinaigrette.
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.
Celery, Apple and Edible Chrysanthemum Salad
Fine celery and apple shreds with truffle and culinary chrysanthemum petals under mayonnaise dressing.
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.
Charred Artichoke and Cannellini Beans
Charred artichoke hearts and warm cannellini beans are combined with quickly cooked squid, saffron and paprika. Serve with natural yogurt and baguette toasts.
Charred Aubergine and Cabbage with Cilantro
Pan-seared aubergine and cabbage simmer in coconut milk until tender and creamy, then are folded with short cooked noodles. Serve with yogurt, cilantro and crisp pita.
Charred Aubergine and Sweetcorn with Yogurt
Pan-charred aubergine and cooked salmon are folded with sweetcorn and ginger yogurt. Cilantro and crisp baked filo complete the small plates.