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02/27/2012
Brodo (Beef Broth with Tortellini and Parmesan)
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Issue #145
02/27/2012
Spritz
Found all over Italy, this classic Venetian cocktail combines prosecco, Campari or Aperol, and soda for a refreshing drink that pairs well with all sorts of cicheti.
Issue #145
02/18/2012
Insalata di Polpo (Octopus Salad)
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
Issue #145
02/18/2012
Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
02/18/2012
Sarde in Saor (Sweet and Sour Sardines)
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Issue #145
02/18/2012
Baccalà Mantecato (Grilled Polenta with Dried Cod Mousse)
This creamy codfish mousse is delicious served with char-grilled squares of polenta.
Issue #145
02/18/2012
Cozze al Pomodoro (Stuffed Mussels)
Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti.
Issue #145
02/18/2012
Peperoni con Acciughe (Stuffed Cherry Peppers)
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Issue #145
02/18/2012
Gamberi al Rosmarino (Shrimp with Pancetta and Rosemary)
Serve these garlicky shrimp with lots of crusty bread.
Issue #145
02/18/2012
Zucchine Ripiene (Stuffed Zucchini)
Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese.
Issue #145
01/30/2012
Spinach Cappellacci with Goat Ragù and Broccoli Rabe
Your butcher can grind the goat shoulder for this luscious ragù, which was adapted from a recipe by chef Thomas McNaughton of San Francisco's Flour + Water restaurant.
Issue #144
01/18/2012
Roasted Peppers and Anchovies
At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread.
Issue #144
12/21/2011
Swordfish Puttanesca
Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.
Issue #144
01/06/2012
Cioppino
This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach.
Issue #143
12/21/2011
Stuffed Calamari
This flavorful dish is a Feast of the Seven Fishes favorite.
Issue #143
12/19/2011
Utica Greens
With roasted potatoes and spicy peppers, this specialty of Utica, New York, makes for a full-flavored side dish.
Issue #143
12/15/2011
Shrimp Scampi
This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants.
Issue #143
12/12/2011
Spaghetti and Meatballs
Lou Di Palo shared his grandmother's recipe for the meatballs that he sells at his family's store, Di Palo's Fine Foods, in New York City.
Issue #143
12/07/2011
Chicken Vesuvio
This garlicky chicken dish is a specialty of Chicago's Italian-American restaurants.
Issue #143
12/06/2011
Rabbit Ragů with Garganelli
This flavorful ragù is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.
Issue #143
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