Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Braise Easy Remove all Source Saveur (5) Food Channel (1) Orangette (1) The Italian Dish (1) Main Ingredient Beef (4) Vegetables (3) Pork (2) Chicken (1) Potato (1) Show all... Turkey (1) Wine (1) Course Main Course (4) Appetizers (2) Side Dish (2) Soups & Stews (1) Season Fall (4) Winter (3) Spring (1) Summer (1) Occasion Cocktail Party (1) Topic Recipe (8) 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 = "Difficulty:Easy"; var omni_prop8 = "Cuisine:Italian,Technique:Braise,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 02/27/2012 Brodo (Beef Broth with Tortellini and Parmesan) This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992). Issue #145 12/20/2010 Osso Buco (Braised Veal Shanks) Rick Moonen, chef of RM Seafood in Las Vegas, gave us his mother's recipe for these falling-off-the-bone veal shanks. Serve them with mashed potatoes to soak up the rich gravy from the pan. Issue #135 01/24/2011 Classic Meatballs Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce. Issue #132 10/02/2007 Braised Cavolo Nero The leaves of cavolo nero may be left whole when they're braised; they cook slowly into a luscious heap. Issue #106 10/10/2005 Chicken Casserole A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna. Issue #81 08/12/2010 Roman-Style Artichokes The Italian Dish gives you step-by-step instructions on making these Marcella Hazan–inspired braised Roman-style artichokes, which are as beautiful as they are flavorful. Continue... Does Not Apply Source: The Italian Dish 01/14/2010 Quick-Braised Pork with Vinegar and Peppers Red wine vinegar is a secret star in plenty of braises: it keeps stews from become too heavy and monotonous. This stew also gets its freshness from rosemary and plenty of peppers. Continue... Does Not Apply Source: Orangette 12/19/2007 Polenta Cups with Braised Beef These polenta cups filled with tender meat make a great party appetizer. Does Not Apply Source: Food Channel