Upright Braised Artichokes
Whole artichokes browned upright in olive oil, then gently finished with a little water, alongside their peeled stems.
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Upright Grilled Artichokes
Tender whole artichokes grilled upright with only olive oil, salt and pepper, until the outer leaves char and the hearts soften.
Vanilla Chocolate Sponge Cake
A plain six-egg sponge with finely grated vanilla-flavoured chocolate worked into the yolks and sugar before the flour and whipped whites.
Vanilla Crème Frangipani
Cooked vanilla egg pastry cream finished with brown butter.
Vanilla Custard
A smooth pouring custard of milk, sugar and egg yolks, without flour or starch.
Vanilla Custard Gelato
Rich vanilla gelato made with milk and eight egg yolks, with complete coriander, coffee and toasted-almond alternatives.
Vanilla Custard Ice Cream
A churned vanilla ice cream made from cooked egg, milk and cream custard.
Vanilla Rice
Vanilla Rice
Veal Braised in Milk and Lemon
A tied piece of veal browned over pancetta, butter and peeled lemon slices, gently braised with hot milk and served with strained pan juices.
Veal Broth in Cups
Clarified veal-shin and knuckle broth strained through cloth into six cups.
Veal Chops Milanese with Prosciutto and Parmesan
Thin veal rib chops spread on one side with prosciutto, parsley and Parmesan, dipped in egg, crumbed and sautéed in butter.
Veal Chops in Buttered Paper Parcels
Sautéed veal rib chops coated with prosciutto, parsley, butter and fresh breadcrumbs, topped with truffle and finished in oven-safe parchment parcels.
Veal Chops with Green Pepper and Tomato
Pan-seared veal chops finished with green pepper, white wine and tomato sauce.
Veal Chops with Liver, Bacon and Onion
Pan-browned veal chops covered in a finely minced liver, bacon, onion and parsley mixture, then finished in the oven with beef broth.
Veal Cutlets Coated with Thick Balsamella
Small thin veal cutlets covered on both sides with a thick Parmesan and egg-yolk milk sauce, then crumbed and fried.
Veal Cutlets with Egg and Lemon Sauce
Thin breaded veal cutlets sautéed in butter and finished with a gently thickened egg-yolk and lemon sauce.
Veal Cutlets with Filippini Tomato Sauce
Six breaded veal rib cutlets fried and oven finished, served with tomato sauce separately.
Veal Cutlets with Macaroni
Sautéed veal cutlets and macaroni briefly simmered in stock with cheese, finished with butter-fried breadcrumbs.
Veal Cutlets with Prosciutto and Parmesan
Thin breaded veal cutlets with an attached prosciutto slice, topped with Parmesan and finished with meat juices and lemon.
Veal Escalopes with Sour Cream
Flour-dusted veal browned gently in butter, finished with cultured sour cream and served with lemon wedges on the side.
Veal Fricassee with Lemon and Egg
Bone-in veal breast gently simmered in a light butter sauce, finished off the heat with lemon and egg yolks.
Veal Head Goulash with Potatoes and Paprika
Tender pieces of boiled calf's head simmered briefly with little onions, diced potatoes and paprika in their lightly thickened cooking broth.
Veal Liver with Bacon and Sherry
Calf liver browned with bacon, onion, carrot and herbs, finished in a short sherry sauce.
Veal Liver with Shallot and Lemon
Thin veal liver slices gently cooked with deeply browned shallot, butter and oil, then finished with parsley and lemon juice.