Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Main Course Beef Recipe Fall Remove all Source Saveur (12) Big, Bold, Beautiful Food (1) Closet Cooking (1) Coconut & Lime (1) Difficulty Medium (9) Easy (6) Occasion Easter (1) Technique Saute (10) Bake (3) Roast (2) Slow Cook (2) Braise (1) Show all... Chill (1) Grill/Barbecue (1) Stew (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 = "Season:Fall"; var omni_prop8 = "Cuisine:Italian,Course:Main Course,Main Ingredient:Beef,Topic:Recipe,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 01/26/2010 Saltimbocca alla Romana This dish is slightly salty, slightly woodsy, and entirely sumptuous. Continue... Issue #111 01/22/2013 Veal Pasta Sauce with Red, Green, and Yellow Peppers 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." Issue #77 12/02/2005 Beef Braised in Amarone This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region. Issue #75 10/29/2007 Veal with Caper Sauce and Pork with Anchovy Sauce These two delicious sauces can be used at home to dress up leftover meats. Issue #62 10/29/2007 Meat Loaves with Eggs and Cheese To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it. Issue #62 01/07/2008 Baked Spinach Lasagne Lasagna is the most famous and savory of all Italian baked dishes. Issue #53 06/21/2007 Calf's Liver and Onions This recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions. Issue #38 06/21/2007 Stewed Tripe with Vegetables This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani. Issue #38 10/23/2000 Squash Gnocchi with Meat Sauce For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce. Issue #35 06/18/2007 Sicilian Tomato–Meat Sauce This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta. Issue #18 04/05/2007 Roman-Style Fettuccine The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother. Issue #11 03/22/2007 Stuffed Veal Breast The inclusion of pancetta is proof of this recipe's Italian roots. Issue #10 01/04/2010 Italian-Style Beef Stew with Butternut Squash Pancetta adds a rich flavor to the base of this stew. Continue... Does Not Apply Source: Closet Cooking 10/25/2009 Baked Spaghetti Balsamic vinegar adds a nice hint of acidity and complexity to comforting baked spaghetti. Does Not Apply Source: Coconut & Lime 09/18/2009 Beef Bolognese with Rotini Fall is just about here, but we don’t have to say good-bye to grilling yet. You can make this rich Bolognese sauce with a tender, slow-cooked roast in a Dutch oven set right on the grill. Continue... Does Not Apply Source: Big, Bold, Beautiful Food