Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Spring Cheese Remove all Source Saveur (19) Aggie's Kitchen (1) Elly Says Opa (1) Food & Love (1) FoodMayhem (1) Show all... Gourmet Sleuth (1) Local Lemons (1) Smitten Kitchen (1) Difficulty Easy (24) Medium (1) Course Appetizers (9) Side Dish (9) Main Course (7) Dessert (4) Salad (3) Show all... Bread (2) Beverages (1) Breakfast/Brunch (1) Sandwich (1) Occasion Easter (7) Backyard BBQ (2) Christmas (1) Cocktail Party (1) Thanksgiving (1) Technique Bake (7) Saute (7) Fry (4) Grill/Barbecue (4) No Cook (3) Show all... Chill (1) Roast (1) Topic Recipe (26) 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 = "Main Ingredient:Cheese"; var omni_prop8 = "Cuisine:Italian,Season:Spring,Main Ingredient:Cheese"; var omni_pageName="saveur:"+omni_prop12; 09/05/2012 Spaghetti Alla Primavera The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant. Issue #150 03/24/2011 Cassata (Ricotta Cake) Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan. Issue #136 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 07/28/2008 Ricotta Crostini with Soppressata Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini. Issue #113 07/28/2008 Ricotta Crostini with Cherry Tomatoes Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack. Issue #113 07/18/2008 Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè) The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria. Issue #113 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 04/18/2007 Fava and Pecorino Salad For this dish, use fresh young favas with thin, tender skins that don't need peeling. Issue #84 01/11/2006 Shaved Fennel with Pecorino At Barbuto, chef Jonathan Waxman serves variations of this salad on his menu throughout the year using other vegetables-for instance, asparagus in the spring and zucchini in the summer. Issue #78 12/06/2005 Sautéed Artichokes Baked with Mozzarella Marcella Hazan says that artichokes will only truely develop their flavor when they are deeply browned. Issue #77 10/29/2007 Wild Herb Frittata In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs. Issue #75 05/09/2007 Prosciutto Rolls These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese. Issue #71 01/18/2010 Pasta with Carrots, Risotto-Style We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue... Issue #59 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 04/05/2007 Bread with Prosciutto and Olives This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning. Issue #11 04/05/2007 Fettuccine with Fava Beans Fresh young fava beans signal the beginning of spring and all its glory. Issue #11 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 Goldensandwich This gooey delight is creamy and tangy, with an almost lemony flavor. Issue #2 03/26/2013 Menu: An Italian Easter This spring Easter menu is pure celebration food perfect for your entire extended family. Does Not Apply 05/18/2010 Carbonara with Peas and Asparagus Robert Love reminds us that true carbonara isn’t made with heavy cream and that the sauce is “perfect for spring.” Continue... Does Not Apply Source: Food & Love « Previous 1 2 Next »