Rice with Shallots, Egg and Smoked Salmon
Plain cooked rice lightly seasoned with soy and shallot, topped with chopped hard-boiled eggs, paprika and parsley, with smoked salmon offered as garnish.
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Rice with Zucchini
Rice in a little broth with small buttery zucchini pieces that stay intact.
Rice, Honey and Coconut Milk Muffins
Cooked rice and softened oats give these small coconut milk cakes a gently grainy crumb. Honey is whisked into the liquid before the muffins are baked.
Rice, Orange and Mocha Cake Bites
A small amount of tender cooked rice and soaked oats adds texture to these cocoa and coffee squares. Orange pieces are folded through the batter before baking.
Rice-Flour Pudding
A smooth milk pudding thickened with rice flour, enriched with eggs and vanilla, then baked in a mould.
Rich Almond and Fruit Biscotti
Twice-baked biscuits with whole almonds and pine nuts, sultanas, candied citron and a little anise.
Rich Cornmeal Raisin Biscuits
Tender cornmeal biscuits with butter, rendered lard and large raisins, mixed briefly like shortcrust pastry without yeast or added water.
Ricotta Fritters with Lemon and Brandy
Small lightly sweetened ricotta fritters, rested before frying and dusted with sugar while hot.
Ricotta Soup Cubes
Delicate ricotta and Parmesan custard cubes scented with lemon and nutmeg, served in clear broth.
Ricotta Tortelli with Butter and Parmesan
Large hat-shaped pasta filled with ricotta, Parmesan, egg and parsley, served with butter and cheese.
Ricotta and Almond Pudding
A cold ricotta pudding with finely ground almonds and lemon zest, baked in a buttered breadcrumb-coated mould.
Ricotta and Capon Dumpling Soup
Soft ricotta, Parmesan and finely minced capon dumplings, poached directly in broth.
Risi e Luganighe
Rice simmered in broth with crumbled pork sausage and buttery turnip, finished with Parmesan.
Riso alla Cacciatora
Rice cooked with browned chicken pieces, pork fatback, garlic, parsley and Parmesan until moist but not soupy.
Risotto in Aromatic Fish Broth
Rice cooked in a gently aromatic fish broth with a tomato soffritto, butter and Parmesan.
Risotto with Small Clams
Rice cooked in filtered clam liquor with shelled clams, a vegetable soffritto and small pieces of dried mushroom.
Riz au Lait d'Amandes
Hot rice pudding in strained sweet-almond milk.
Roast Chicken with Chestnut and Sausage Stuffing
A family roast chicken filled with a fine mixture of sausage, chicken giblets, roasted chestnuts, bread and egg, with slices of truffle.
Roast Goose Stuffed with Whole Apples
A whole roast goose filled with small cored apples and basted with its butter-rich pan juices.
Roast Green Corn
Six corn ears boiled in water and milk, then buttered and oven-roasted.
Roast Mutton Leg with Browned Turnips
A flour-dusted leg of mutton roasted until tender, finished with preboiled quartered turnips browned in its pan juices.
Roast Pigeon Stuffed with a Veal Roll
A pigeon filled with a seasoned veal cutlet rolled around butter, cooked separately first, then spit-roasted inside the bird.
Roast Pork Loin with White Beans
Garlic-studded pork loin roasted over pan juices, with cooked white beans warmed in the drippings.
Roast Rack of Mutton with Currant Jelly
A simply seasoned roast rack of mutton served with its skimmed pan juices and currant jelly separately.