Raspberry Vinegar Syrup
Raspberry syrup balanced with wine vinegar for a refreshing diluted drink.
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Red Berry and Almond Pudding
A chilled moulded pudding of raspberries, redcurrants and almonds, lightly set with cornstarch.
Red Mullet alla Livornese
Whole red mullet gently cooked in a sieved tomato sauce made with garlic, parsley, celery and olive oil, finished with a little chopped parsley.
Red Mullet alla Viareggina
Whole red mullet simmered with garlic and parsley in tomato sauce, then finished with red wine diluted in twice its volume of water.
Red Mullet with Prosciutto and Sage
Whole red mullet marinated with lemon and oil, coated in breadcrumbs and baked upright together with thin prosciutto slices between them and sage above and below.
Red Pepper and Lamb with Feta Yogurt
Tender red pepper and pan-cooked lamb are seasoned with paprika and folded with feta yogurt. Spoon onto olive-oil toasts and serve with lemon wedges.
Red Pepper and Sausage Toasts
Fresh pork sausage is cooked with red pepper, garlic and paprika, then combined with diced tomato and feta. Spoon the topping onto small crisp toasts just before serving.
Red Pepper and Spinach Pasta
Red pepper, potato and aubergine cook with onion until tender. Spinach and pasta are folded in, with yogurt added off the heat and lemon served alongside.
Red Pepper and Tomato Salad with Sherry
Red pepper, tomato and spinach are tossed with parsley and an uncooked sherry vinaigrette. Lemon wedges are served alongside.
Redcurrant Jelly
A clear redcurrant jelly set by the fruit’s own pectin, without fermentation or added gelatine.
Redcurrant Jelly with Marsala
A clear cold redcurrant jelly scented with vanilla and Marsala.
Redcurrant and Dark Cherry Sorbet
A vivid redcurrant sorbet enriched with the juice of dark cherries.
Refrigerated Porcini in Oil
Small vinegar-cooked porcini covered with oil for brief refrigerated use.
Rested Frying Batter with Whipped Egg White
A flour batter with oil, brandy and ice-cold water, rested before a whipped egg white is folded in just before frying.
Rhubarb Pie
Double-crust rhubarb pie with lightly sugared top.
Rhubarb and Oat Almond Mini Cakes
Rhubarb stalks, rolled oats and almonds make a dense batch of small squares. The rhubarb is finely diced and the quick-cooking flakes rest in the egg mixture before the cakes go into the oven.
Rhubarb and Strawberry Coconut Mini Cakes
Strawberry and rhubarb pieces are folded through an oat batter hydrated with coconut milk. Vanilla flavours the mixture, which is baked in small square moulds and cooled before sharing.
Rhubarb and Treacle Cake
A moist rhubarb bake enriched with treacle and natural yoghurt, with cinnamon in the batter. A broad tin keeps the layer shallow; rest it before cutting the eight dessert portions.
Ricciarelli di Siena
Soft orange-scented almond biscuits made with whipped egg whites and baked on thin edible wafer bases.
Rice Bomboline in Brodo
Small fried rice, milk and Parmesan dumplings scented with nutmeg and served in broth.
Rice Creole
Raw rice oven-cooked with onion, green pepper, tomatoes and white broth.
Rice Croquettes with Chicken Giblets
Firm Parmesan rice mixed with small pieces of cooked chicken giblets, chilled, shaped into cylinders, crumbed and fried.
Rice Fritters with Powdered Sugar
Small hot fritters of cooked rice, eggs and baking powder, served with powdered sugar and optional cooked fruit.
Rice Pancakes
Thin rolled rice-flour pancakes with vanilla.