Italian Food, Recipes and Cuisine from Saveur

12 results
Narrow Results You've Selected: Italian Fish Fry Recipe Remove all Source Saveur (12) Difficulty Medium (6) Easy (5) Course Appetizers (8) Main Course (5) Sandwich (1) Side Dish (1) Season Summer (5) Fall (2) Spring (2) Winter (1) Occasion Easter (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 = "Topic:Recipe"; var omni_prop8 = "Cuisine:Italian,Main Ingredient:Fish,Technique:Fry,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 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 10/08/2010 Pesce Spada alla Ghiotta (Swordfish with Olives and Capers) This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers. Issue #133 08/07/2012 Fritto Misto (Fried Squid, Fish, and Shrimp) David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish. Issue #129 10/24/2007 Fried Mozzarella Sandwiches These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella. Issue #83 12/12/2005 Salt Cod Cake on Grilled Toast Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind. Issue #78 12/06/2005 Deep-Fried Celery Hearts, Squid, and Lemon Slices with Aïoli Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods. Issue #77 12/02/2005 Striped Bass in Chardonnay Sauce This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water. Issue #75 06/21/2007 Mixed Fried Seafood and Vegetables This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice. Issue #38 06/21/2007 Marinated Sardines This centuries-old dish was a favorite of Venetian sailors. Issue #38 03/14/2002 Fritto Misto di Mare Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic. Issue #21 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