Layered Bread and Vegetable Soup with Beef Jus
Toasted bread, seasonal vegetables and Parmesan layered with a slowly made beef jus, then rested until moist but almost dry.
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Layered Milk Polenta with Veal Ragù and Balsamella
Thin slices of firm milk polenta layered with a tomato-free diced-veal ragù, a light white sauce and Parmesan, then baked until lightly browned.
Layered Polenta with Sausages
Soft cornmeal polenta cut into lozenges and layered with sausage, tomato, Parmesan and small pieces of butter.
Layered Veal Patties with Potatoes and Prosciutto
Twelve small finely minced veal patties layered with thin potatoes, prosciutto and Parmesan, then gently finished together in a baking dish.
Layered Veal Tortino on Buttered Spinach
Very thin veal escalopes layered with Parmesan and parsley inside a lining of pork fatback, cooked until the outer fat browns and turned out over buttered spinach.
Layered Veal, Rice and Tomato Bake
Minced cooked veal and rice baked in alternating tomato-sauce layers beneath buttered crumbs.
Le Tazzine
Tiny cups of dense toasted-almond and egg-yolk cream, scented with orange blossom and finished with a central pinch of cinnamon.
Leek and Potato Filo Bites
Tender roasted potato is combined with softened leek, peas, finely diced radish and parsley. Spoon onto golden baked filo bases and serve while crisp.
Leftover Meat Croquettes
Cooked meat mixed with prosciutto, Parmesan and a soft bread panade, shaped into small spool-like croquettes, crumbed and fried.
Lemon Cakes
One lemon-scented small pan cake cut into six equal pieces.
Lemon Custard Pie
A blind-baked folded-butter crust filled with four-egg lemon-vanilla custard.
Lemon Custard and Savoiardi Dessert
A cold layered dessert of savoiardi and a tangy cooked lemon cream made with yolks and unwhipped egg whites.
Lemon Ice
Lemon water ice with fine citrus aroma.
Lemon Onion Eggs on Toast
Pan-fried eggs topped with softened onion, a little cayenne and lemon juice, served immediately on warm toast.
Lemon Parsley Potatoes
Whole small boiled potatoes warmed in butter, parsley and lemon.
Lemon Potato-Starch Cake
A small buttery lemon sponge made with potato starch, whipped egg whites and two traditional baking leaveners.
Lemon Purim Fried Cakes with Vanilla Glaze
Small triangular lemon-scented biscuit-dough cakes fried golden in clarified butter and covered with a light vanilla-milk sugar glaze.
Lemon Sorbet
A simple churned lemon sorbet made with a fragrant lemon-peel syrup.
Lemon Syrup
A concentrated lemon syrup made with peeled lemon flesh and a brief infusion of zest, to dilute with cold water.
Lemon and Orange Cinnamon Cake
A long loaf of lemon and orange cake with ground cinnamon. The citrus flesh and juice are folded into the batter; baking in a loaf tin requires checking the deeper centre before the cake rests and is sliced.
Lemon and Orange Honey Mini Cakes
Lemon and orange flesh fill honey-sweetened mini cakes with vanilla and cardamom. The cardamom is mixed directly into the flour, and the citrus-rich batter bakes in small square moulds.
Lemon and Pistachio Coconut Mini Cakes
Lemon flesh, pistachios and almonds are baked in small squares made with coconut milk. The butter is creamed before the eggs, and the chopped nuts remain visible pieces in the dense batter.
Lemon, Yogurt and Honey Pudding Cake
A light lemon cake layer sits over a soft yogurt and honey pudding. Bake it gently in a water bath and spoon it warm from the dish.
Lemon-Ginger Stewed Goose with Apple Sauce
Goose pieces simmered with onion, garlic, thyme and lemon, lightly thickened and served with apple sauce.