Wild Boar in Dolce-Forte Sauce
Slow-braised wild boar finished in a sweet-sour sauce of currants, chocolate, pine nuts, candied peel, sugar and vinegar.
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Wild Duck Braised with Mushrooms and Claret
Jointed wild ducks browned with onion, garlic and herbs, then gently braised with mushrooms and red wine in their cooking juices.
Wild Duck Braised with Orange
Wild duck browned in butter and braised with a browned flour sauce, orange peel, celery and carrot, then jointed and finished with orange juice.
Wine-Marinated Salt Cod Fritters
Poached salt cod steeped in red wine, dipped in a simple flour-water batter and fried, with a light dusting of sugar.
Wine-Poached Filled Apples
Whole hollowed apples filled with their own chopped flesh, raisins and nuts, gently poached in sweetened wine and served cold.
Woodcock Crostini with Sage-Roasted Woodcock
Lightly toasted bread with finely chopped woodcock heart and gizzard, anchovy and meat jus, served alongside sage-roasted woodcock.
Yeasted Rice Fritters with Sultanas and Pine Nuts
Milk-cooked rice mixed with a fresh-yeast starter, egg yolks, chopped pine nuts, rum and sultanas, then fried in rounded spoonfuls.
Yellow Cornmeal and Bean Soup
A soft yellow cornmeal soup made with sieved white beans, long-cooked cabbage, thyme and tomato-flavoured oil.
Yellow Pumpkin Soup
Smooth yellow pumpkin soup thickened with a light butter-and-flour roux and poured over fried bread cubes.
Yogurt and Honey Almond Mini Cakes
Yogurt, honey and milk make a rich batter around chopped almonds. These round mini cakes contain no added raising agent; their small size and cooling time suit a dense crumb.
Young Cowpea Pods in Tomato, Arezzo Style
Tender green cowpea pods cut into thirds and simmered from cold with tomato juice, whole garlic cloves and olive oil.
Yuca and Black-Eyed Pea Pasta with Avocado
Yuca is boiled separately until tender before joining black-eyed peas, pasta, onion, ginger and cinnamon. Avocado is folded in at the end.
Yuca and Plantain Sauce with Lime
Boiled sweet yuca and ripe plantain are mashed by hand into a pale sauce with a generous squeeze of both lime and lemon. Chopped thyme and parsley run through the tangy mixture; the yuca cooking water is discarded.
Yuca and Sweet Pepper Sauce
Hand-mashed boiled sweet yuca thickens a blend of raw sweet pepper, garlic and red wine vinegar. Ground cumin and paprika season the smooth sauce, with a small pinch of the measured paprika kept for the finish.
Yuca and Sweetcorn Sauce with Chipotle
Boiled sweet yuca is mashed by hand and folded into a blend of raw sweetcorn, shallot and chipotle peppers in adobo. The resulting pourable condiment is hot and smoky, with dried oregano and red wine vinegar.
Yuca mufongo with cilantro
Zabaione
Warm foamy egg-yolk cream whisked with sugar and Marsala.
Zampa Burrata
Tender pieces of boiled calf foot warmed in butter and a little meat jus, with Parmesan stirred in at the end.
Zorama Frozen Chocolate Marble
A frozen chocolate custard mould marbled with whipped cream and lightened with egg whites.
Zucchini Sformato with Sweetbreads
A smooth zucchini and Parmesan ring cooked in a water bath, served hot with a delicate sweetbread ragout in the centre.
Zucchini Tortino with Balsamella
Small butter-browned zucchini pieces covered with Parmesan, nutmeg and a firm balsamella, then browned on top.
Zucchini with Oregano
Thin zucchini rounds quickly fried in olive oil and finished with a pinch of oregano just as their edges begin to brown.
Zuppa Inglese
A chilled moulded dessert of vanilla pastry cream, lightly liqueur-moistened savoiardi and fruit preserve, with alternating pale and alchermes-coloured biscuits.
Zuppa Regina
A light, milky-looking chicken broth made with finely sieved roast chicken, sweet almonds and soaked bread, with buttery croutons.