Amanda's Cookin' (1)
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Delicious Days (1)
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
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 ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
In this rendition of pesto the sweet and nutty cavolo nero replaces both the basil and pine nuts.
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.
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
This recipe is for a unique pasta dish using a delicious and rich duck sauce.
Chef Jonathan Waxman recommends using the best-possible artisanal pasta for this dish, and he adds that it's very important not to overcook it.
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."
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Lasagna is the most famous and savory of all Italian baked dishes.
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.