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Collection (13) Techniques (6) One Good Find (2) Video (2) Essential Hub (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Italian"; var omni_prop8 = "Italian"; var omni_pageName="saveur:"+omni_prop12; 05/22/2012 Fettuccine with Heirloom Tomatoes Rachael Grossman, from the cart Artigiano, highlights the flavor of heirloom tomatoes by simply tossing them with homemade fettuccine. Issue #148 05/16/2012 Corsica: Pleasure Island David McAninch The mountainous island of Corsica is home to a cuisine that's equal parts Alpine, Mediterranean, French and Italian—and all its own. Issue #147 04/18/2012 Fasgioli Incu Funghi (White Beans with Dried Mushrooms) This simple bean stew is typical of Corsica's flavorful, unpretentious fare. Issue #147 04/17/2012 Spaghetti con Gamberi (Spaghetti With Shrimp) Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish. Issue #146 04/03/2012 Rao's Spaghetti with Marinara Sauce This Italian-American classic is adapted from the version served at Rao's in Las Vegas. Issue #146 03/17/2012 Pesce alla Palermitana (Whole Roasted Fish "Palermo Style") Made with scorpion fish at Bartolotta Ristorante in Las Vegas, this dish works just as well with red snapper. Issue #146 03/30/2012 Arancini Veneziani (Venetian Rice Fritters) These cheesy rice fritters are an addictive snack, often made with leftover risotto. Issue #145 03/20/2012 Tramezzini (Venetian Tea Sandwiches) Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef. Issue #145 03/13/2012 Fondi di Carciofi (Bacon-Wrapped Artichokes) These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area. Issue #145 03/07/2012 Good and Plenty: Venetian Cicheti Dana Bowen The colorful array of Venetian bites known as cicheti are the best way to sample the city's unique cuisine Issue #145 03/02/2012 Cappesante al Forno (Baked Scallops with Parmesan) Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan. Issue #145 02/29/2012 Venetian Cicheti The colorful array of Venetian bites known as cicheti are the best way to sample the city's unique cuisine. Issue #145 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 « Previous 1 2 3 4 5 . . .48 Next »