Swiss Veal Pot Roast with Tomato
Veal breast slowly stewed with onion, warm spices and herbs, then finished in tomato sauce.
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Swiss Veal and Potato-Topped Pie
Cooked veal in beef gravy under browned creamy mashed potato.
Swiss-Style Apple Tart
A sturdy milk-and-butter pastry shell filled with large tender apple pieces, sugar, cinnamon and melted butter.
Tagliatelle di Romagna
Long ribbons of fresh egg pasta tossed with strained tomato sauce and butter.
Tagliatelle with Prosciutto
Fresh egg tagliatelle dressed with prosciutto, carrot, celery, tomato and Parmesan.
Taglierini di Semolino in Brodo
Fine egg-and-semolina noodles served in clear broth, with a pleasantly firm bite.
Tangerine and Pear Cake with Coffee
Pear and tangerine pieces add fruit to a light brown sugar cake. A small measured amount of brewed coffee gives the crumb a gentle background flavour.
Tangerine and Pistachio Sesame Cake
Sesame oil and natural yoghurt enrich this tangerine cake with pistachios. Only peeled, seedless citrus flesh goes into the batter, which bakes as a broad, shallow layer.
Tench Risotto
Rice cooked in a finely strained tench and vegetable sauce, with seasonal pea or mushroom alternatives.
Tench in Tomato Sauce with Chard
Headless whole tench bodies gently cooked in a strained tomato and fish-head sauce, with chard finished in the same juices.
Tender Almond and Candied-Fruit Biscuit Slices
Soft sliced sponge biscuits with almond halves, candied citrus and small cubes of firm fruit preserve.
Thin Cauliflower Frittata
Finely chopped cooked cauliflower in a thin frittata with butter and Parmesan, cooked without turning.
Thin Frittata and Artusi Variations
A thin plain frittata cooked gently from one side, with separately described vegetable, cheese, pea and fruit-preserve variations.
Thin Minced Beef Cutlets in Tomato Sauce
Finely minced beef and Parmesan rolled thinly between breadcrumbs, cut into flat squares and browned in butter before a short tomato finish.
Thin Tea Biscuits
Thin round fork-pricked biscuits made with flour, potato starch, butter and egg whites, worked into a soft dough with warm milk.
Thin Veal Cutlets with Sage and Lemon
Tenderized thin veal cutlets quickly cooked in oil and butter with whole sage leaves and finished with lemon juice.
Three-Coat Sugared Almonds
Whole sweet almonds coated with sugar in three successive pan treatments.
Three-Colour Spinach and Egg Crostini
Fried crescent-bread rounds topped with finely chopped spinach, rings of hard-boiled egg white and pieces of golden yolk.
Thrushes Braised with Olives
Small game birds braised with sage and prosciutto, with brined olives added during cooking and lemon-scented juices soaked into toast.
Timbales of Potatoes
Six baked egg-yolk potato timbales unmoulded from individual moulds.
Timbales of Spinach
Six egg-bound spinach timbales unmoulded after a covered oven set.
Tiny Cheese Puffs in Brodo
Small hollow Gruyère choux fritters served in hot broth immediately after frying.
Tiny Semolina Dumplings in Brodo
Hazelnut-sized semolina, milk and Parmesan dumplings gently poached in clear broth.
Toasted Almond Roschetti
Ridged shortcrust biscuits with finely chopped toasted sweet almonds, cut into scalloped rounds.