Milanese Risotto with Marsala
Golden risotto cooked with onion, Marsala and broth, with saffron, butter and Parmesan added at the end.
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Milanese Risotto with Saffron
Golden saffron rice cooked with onion and broth, finished with butter and Parmesan.
Milanese Vegetable, Ham and Rice Soup
Small diced vegetables simmered in beef stock with bacon, ham, rice and tomato sauce.
Milk Custard Soup Squares
Tender milk, egg and Parmesan custard squares made from a lightly cooked roux and served in broth.
Milk Semolina Fritters with Rum
Cold milk-cooked semolina mixed with three whole eggs and rum, fried in spoonfuls and dusted with icing sugar.
Milk-Cooked Rice Sformato with Giblets
A delicate rice, milk and Parmesan ring gently set with eggs and served hot with chicken giblets in its centre.
Milk-Soaked Fried Crescent Bread Slices
Slices of delicate crescent bread rolls lightly soaked in sweetened milk, chilled, coated in egg and breadcrumbs and fried.
Milk-Soaked Grilled Herring
Salted herring mellowed in milk, dried and grilled, then dressed simply with olive oil and a little vinegar.
Millefanti Soup
Tiny egg, flour and Parmesan drops scattered through clear broth.
Minestra del Paradiso
Airy egg, breadcrumb and Parmesan dumplings gently cooked in clear broth.
Minestra di Krapfen
Tiny savoury yeast-raised fritters served in hot clear broth just before eating.
Minestrone
A thick rice minestrone with beans, shredded greens and vegetables, flavoured with prosciutto and Parmesan.
Mint Sauce
Finely minced mint suspended in sweetened vinegar-water sauce.
Mixed Fish Baked with Lemon and White Wine
Small fish and thin sole pieces baked in olive oil, lemon and white wine with finely chopped garlic and parsley.
Mock Quail Veal Rolls with Sage and Toast
Small stuffed veal rolls wrapped in thin cured fatback and spit-roasted between pieces of bread with sage.
Moulded Savoiardi and Fruit Preserves
A cold fluted dessert of liqueur-moistened savoiardi layered with fruit preserves, made without custard.
Mullet Broth Soup with Toasted Bread
Strained mullet broth flavoured with a tomato soffritto, small vegetables and dried mushrooms, poured over toast.
Mushroom and Butternut Squash Soup
Mushrooms and butternut squash are softened in olive oil, then simmered with onion, cider and rosemary. Cooked black-eyed peas are warmed in the broth before serving.
Mushroom and Cannellini Sauce
Cannellini beans are soaked and fully cooked from dry, then cooled and blended with raw button mushrooms. Rosemary, dried oregano and a little garlic season the thick bean sauce, with red wine vinegar cutting through it.
Mushroom and Carrot Sauce with Ginger
Finely grated raw carrot is blended with fresh button mushrooms into an orange sauce. Spring onion, fresh ginger and a generous squeeze of lemon give the uncooked mixture a sharp, aromatic finish.
Mushroom and Cheddar Salad with Watercress
Chilled quinoa, mushrooms, cheddar and watercress are tossed with parsley and a grated horseradish vinaigrette.
Mushroom and Chicory Rice
Mushrooms, chicory, fennel and onion cook with olive oil and butter until tender. Brown rice is folded through and lemon wedges accompany the dish.
Mushroom and Cucumber Baguette Bites
Sautéed mushrooms and ginger are combined with cooked white fish, finely diced cucumber, mint and herbs. Spoon the topping onto small crisp baguette toasts.
Mushroom and Fennel Sauce with Garlic
Sautéed button mushrooms are blended with finely sliced raw fennel, garlic and basil. Fresh lemon juice and red wine vinegar brighten the mushroom base, while water loosens it into a pourable sauce.