Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Easy Cheese Fry Remove all Source Saveur (12) Life's Ambrosia (1) shem tov v' ta'am tov (1) Course Appetizers (8) Side Dish (5) Main Course (3) Dessert (2) Salad (1) Show all... Sandwich (1) Season Winter (6) Fall (5) Spring (4) Summer (3) Occasion Easter (2) Topic Recipe (14) 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 = "Technique:Fry"; var omni_prop8 = "Cuisine:Italian,Difficulty:Easy,Main Ingredient:Cheese,Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 04/11/2013 Frittatine di Pasta (Spaghetti Fritters with Ham and Smoked Mozzarella) Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters. Issue #156 01/10/2011 St. Joseph's Day Fritters The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling. Issue #136 07/18/2008 Ricotta Fritters (Polpette di Ricotta) Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form. Issue #113 01/17/2008 Cannoli These Sicilian treats are one of America's favorite Italian pastry. Issue #95 10/24/2007 Fried Mozzarella Sandwiches These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella. Issue #83 05/14/2007 Caesar Salad This salad was reportedly invented by Italian restaurateur Caesar Cardini while he was chef at the famous Hotel Caesar's in Tijuana. Issue #44 10/23/2000 Cheese Crisps These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers. Issue #35 10/19/2000 Eggplant Parmesan This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped. Issue #34 03/05/2002 Eastertide Artichoke Pies This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes). Issue #27 02/06/2013 Montasio Cheese Crisps Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy). Issue #18 03/02/2007 Stuffed and Fried Squash Blossoms Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself. Issue #11 01/23/2007 Rose Pistola’s Calamari Cakes This recipe makes good use of the squid tentacles left over when making a dish that only uses the bodies. Issue #2 12/10/2009 Pesto Latkes These Italian-inspired latkes, topped with a pesto made from pignoli nuts and Romano Locatelli cheese, is the perfect dish to spice up your Hanukkah spread. Does Not Apply Source: shem tov v' ta'am tov 11/07/2009 Crispy Marinated Mozzarella This panko-crusted riff on that game-day favorite, mozzarella sticks, is sure to be a winner. Continue... Does Not Apply Source: Life's Ambrosia