Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Spring Fish Remove all Source Saveur (16) Difficulty Easy (9) Medium (7) Course Main Course (7) Appetizers (5) Salad (4) Side Dish (2) Soups & Stews (1) Occasion Christmas (1) Easter (1) Thanksgiving (1) Technique Saute (5) Chill (2) Fry (2) Poach (2) Slow Cook (2) Show all... Bake (1) Broil (1) Marinate (1) No Cook (1) Steam (1) Stew (1) Topic Recipe (16) 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:Fish"; var omni_prop8 = "Cuisine:Italian,Season:Spring,Main Ingredient:Fish"; var omni_pageName="saveur:"+omni_prop12; 07/18/2008 Pasta with Tuna Sauce In this luscious pasta, the tuna and the oil meld to create a creamy sauce. Issue #113 12/19/2007 Marcella Hazan's Bagna Cauda This Italian classic is a warm, garlicky counterpoint to raw vegetables. Issue #108 01/11/2006 Salad of Cold Spaghetti with Caviar A simple, cold spaghetti dish ennobled by Sevruga caviar. Issue #81 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 03/01/2007 Cioppino Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood. Issue #51 06/21/2007 White Bean, Tuna, and Red Onion Salad Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Issue #46 06/21/2007 Creamed Stockfish This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice. Issue #38 06/21/2007 Risotto with Scampi and Radicchio If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp. Issue #38 05/14/2007 Red Snapper with Tomato Sauce, Olives, and Onions A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine. Issue #34 03/08/2007 Sole Roasted with Seasoned Bread Crumbs Fresh herbs, tomato, garlic, and a hint of red pepper add an intriguing spark to dover sole. Issue #32 11/30/2007 Sicilian Eggplant and Tuna Salad Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad. Issue #31 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 02/15/2007 Vitello Tonnato With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering. Issue #6 01/23/2007 Orecchiette with Cauliflower This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish. Issue #3 01/23/2007 Salt Cod Salad The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful. Issue #2 11/07/2011 Marinated Sardine Crostini with Salsa Verde and Fennel Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini. Does Not Apply