Scrambled Eggs with Spinach
Eight scrambled eggs layered with cooked spinach in four bands.
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Scrambled Eggs with Tomatoes
No. 193 scrambled eggs combined with a seasoned tomato sauté.
Scrambled Eggs, Pelligrini
Scrambled Eggs, Pelligrini
Sea Bass Braised in Tomato Sauce
A single piece of sea bass browned in flour, then gently finished in a generous thick tomato sauce with onion, celery, parsley and one clove.
Seared Aubergine and Polenta with Sage
Firm polenta cubes, small cooked pasta and pan-seared aubergine are combined with rosemary and sage. Serve warm on crisp pita spread with natural yogurt.
Seared Aubergine and Rice with Basil
Tender pan-seared aubergine and white rice are folded with Parmesan and herb yogurt. Basil, parsley and crisp bread cubes finish the small plates.
Seared Fennel and Chickpeas with Olives
Fennel, courgette and chickpeas are cooked with oregano and gently folded with beaten egg until set. Spoon into baked filo cups with natural yogurt and black olives.
Seared Pak Choi and Rice with Tofu
Firm tofu, red onion and pak choi simmer in prepared miso soup until the liquid reduces, then are combined with cooked rice. Serve on pita spread with yogurt and finish with spring onion.
Seared Salmon and Shiitake with Soy Sauce
Salmon and tuna are cooked separately and combined with tender shiitakes in reduced miso and soy sauce. Serve with natural yogurt and baguette toasts.
Seasonal Fruit in Brandy
Successive small additions of berries and stone fruit macerated in sugar and strong brandy, then left to mature together.
Semolina
A hot semolina cereal cooked in water and milk, served with cold dairy and sugar separately.
Semolina Custard Soup
Small, tender pieces of semolina and egg custard warmed in clear broth.
Semolina Passatelli in Brodo
Soft semolina, egg and Parmesan strands pressed directly into broth, lightly scented with nutmeg and lemon zest.
Semolina Pudding with Fruit Preserves
A warm semolina pudding with small pockets of raspberry and quince preserves enclosed away from the mould edges.
Semolina Sformato with Veal and Mushrooms
A tender savoury semolina mould enclosing small veal cutlets in mushroom-scented jus, served hot with a little sauce over the top.
Semolina Soup with Tomato and Egg
A soft semolina soup enriched with butter, tomato, eggs and Parmesan, made with water.
Semolina and Almond Cake
A low milk-semolina cake with finely ground almonds and lemon zest, baked until set and served cold whole or cut into diamonds.
Semolina and Parmesan Soup Cubes
Tender cubes of egg, semolina, butter and Parmesan gently cooked in clear broth.
Semolina and Potato-Starch Fritters
Milk-cooked semolina pounded with egg yolks, a whole egg and potato starch, then fried in small rounded portions.
Shallot Mushrooms on Toast
Canned mushrooms briefly fried with shallots, garlic and herbs, then simmered in their own liquid and a little white wine over toast.
Shiitake and Rice Soup
Fresh shiitake mushrooms, aubergine and rice simmer with onion and sake. Chives finish the soup after a short rest.
Shin of Beef Liée
Shin of Beef Liée
Shirred Eggs
Six baked egg dishes, each holding two seasoned eggs.
Shirred Eggs with Cream
Six small baked dishes, each with two eggs and one-and-a-half tablespoons cream.