Amanda's Cookin' (1)
Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
This recipe combines a hearty ragł alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
The hearty flavor of this lean, game meat is showcased in this simple recipe.
While this ragł recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles.
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
A meat lover's paradise, this dish is loaded with bratwurst, pork chops, and pork loin.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
We enjoyed this succulent roast while dining in one of the many trattorias found in Florence.
This recipe is for a unique pasta dish using a delicious and rich duck sauce.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
This recipe takes an ancient method and turns it into fun for the whole family.
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."
This recipe comes from well-known cookbook author Marcella Hazan.