Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Saveur Fish Winter Remove all Difficulty Easy (8) Medium (4) Course Main Course (5) Appetizers (4) Salad (2) Soups & Stews (2) Sandwich (1) Occasion Christmas (3) Cocktail Party (1) Technique Saute (3) Slow Cook (3) Bake (2) Broil (2) Chill (2) Show all... Fry (1) Marinate (1) Poach (1) Stew (1) Topic Recipe (13) 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 = "Season:Winter"; var omni_prop8 = "Cuisine:Italian,Source:Saveur,Main Ingredient:Fish,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 02/18/2012 Sarde in Saor (Sweet and Sour Sardines) These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled. Issue #145 10/24/2007 Fried Mozzarella Sandwiches These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella. Issue #83 01/11/2006 Salad of Cold Spaghetti with Caviar A simple, cold spaghetti dish ennobled by Sevruga caviar. Issue #81 10/20/2005 Cardoon Salad with Marinated Anchovies Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February. Issue #69 11/16/2007 Little Toasts with Smoked Mozzarella and Anchovies An easy to make appetizer of salty anchovies and melted mozzarella. Issue #63 10/30/2007 Veal with Caper Sauce and Pork with Anchovy Sauce These two delicious sauces can be used at home to dress up leftover meats. Issue #62 06/21/2007 Whole Wheat Spaghetti with Anchovy Sauce The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice. Issue #38 06/21/2007 Adriatic Fish Broth Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor. Issue #38 06/21/2007 Cuttlefish Stewed in Its Ink Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it. Issue #38 11/30/2007 Fish Stew in the San Benedetto Style A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone. Issue #31 07/17/2007 Striped Bass in 'Saor' In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish. Issue #7 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 Stuffed Calamari in Gravy This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter. Issue #2