Parsnip and Leek Toasts
Parsnip, leek and peas are cooked until tender and lightly mashed with olive oil, thyme, herbs and black pepper. Spoon the warm topping onto small crisp toasts.
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Parsnip and Potato with Cheddar
Parsnip, potato and onion cook until tender, then spinach and cooked brown rice are folded in. Cheddar and chives finish the dish.
Passatelli in Brodo
Tender breadcrumb, Parmesan and egg strands scented with nutmeg or lemon and served in clear broth.
Passion Fruit and Mango Mini Cakes
Passion-fruit pulp and mango dice fill a moist cocoa batter scented with cinnamon and vanilla. The mixture is divided into small square moulds and baked until the centres are set.
Passion Fruit and Peanut Mini Cakes
Light citrus cakes with passion fruit seeds and a crunchy peanut topping. Makes twelve individual cakes.
Pasta Frolla Sweet Shortcrust
A rich sweet pastry made with finely powdered sugar, butter, fresh lard and eggs, mixed briefly and chilled before rolling.
Pasta Margherita Lemon Sponge
A light round sponge made with potato starch and lemon juice, cooled before a vanilla-sugar finish.
Pasta Matta: Plain Flour-and-Water Dough
A simple flour, water and salt dough, kneaded until it can be rolled into a sheet for another preparation.
Pasta and Fennel Soup with Parmesan
Pasta and fennel simmer with sage, oregano and onion. Finely grated Parmesan is stirred into the finished soup, with the rest served alongside.
Pasta and Fennel with Ricotta
Fennel and onion soften with rosemary before ricotta is stirred in. Pasta and couscous are folded through the creamy vegetables and finished with parsley.
Pasta sfoglia
A layered butter pastry dough, prepared with repeated folds and rested between turns.
Pasta with Teal and Prosciutto Sauce
Pasta in a rich sauce of braised, chopped teal, prosciutto and a little tomato, thickened with butter and flour.
Pasticcio di Maccheroni alla Romagnola
A festive mound of long macaroni, giblets, sweetbreads, truffle and creamy sauce beneath a lemon-scented sweet shortcrust cover.
Pastina in Ombrina Broth
Small pasta cooked in a plain fish broth with a little tomato, finished with butter and Parmesan offered separately.
Pastry Crust for Game Pies
A flour and butter pie crust with egg yolks, a little sugar, lemon juice and a small amount of drinking spirit.
Pastry-Wrapped Chicken with Prosciutto
A whole young chicken brushed with butter, wrapped in prosciutto and thin folded pastry, then baked until the crust is golden.
Pea Purée Soup with Fried Bread
Peas simmered in meat broth with a vegetable and herb bundle, then sieved with buttery bread and served over fried bread cubes.
Pea Risotto with Pancetta
Buttery onion risotto finished with peas cooked in pancetta, garlic and parsley, plus Parmesan.
Pea and Butternut Squash Toasts
Spiced roasted squash and ricotta bind peas, chopped cashews and finely diced cucumber. Spoon the topping onto small crisp toasts just before serving.
Pea and Celeriac Filo Bites
Tender celeriac and peas are combined with sautéed mushrooms, ricotta and a measured spoonful of grated horseradish. The topping is served in crisp baked filo cups.
Pea and Okra Rice with Coriander
Peas and okra cook with onion, coriander and garam masala. Brown rice, white rice and pasta are folded through the vegetables.
Pea and Prosciutto Purée Soup
A smooth pea soup made with prosciutto, vegetables and butter-fried bread, served over separate golden croutons.
Pea and Spinach Rice Salad with Radish
Chilled brown rice, fresh green peas, spinach, tomato and radish are tossed in a coconut milk and chilli dressing.
Pea and Tomato Salad with Coriander
Fresh green peas, tomato, spinach, rocket and cucumber are dressed with chilli and coriander vinaigrette.