Italian Food, Recipes and Cuisine from Saveur

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Bread (1) Dessert (1) Salad (1) Occasion Easter (3) Christmas (1) Topic Recipe (74) 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:Fall"; var omni_prop8 = "Cuisine:Italian,Technique:Saute,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 09/12/2012 Chicken Marsala Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Issue #150 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 02/17/2009 Angelo’s Marinara Sauce This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti. Issue #118 07/21/2008 Shepherd’s-Style Rigatoni with Ricotta and Sausage Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs. Issue #113 07/18/2008 Foriana Sauce Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples. Issue #113 01/26/2010 Saltimbocca alla Romana This dish is slightly salty, slightly woodsy, and entirely sumptuous. Continue... Issue #111 02/28/2008 'New Style' Ragù alla Bolognese While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce. Issue #110 10/02/2007 Broccoli with Sicilian Sauce This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing. Issue #106 10/02/2007 Cavolo Nero and Borlotti Bean Soup This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995). Issue #106 10/12/2012 Spaghetti Carbonara 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. Issue #100 01/16/2008 Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe) This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy. Issue #96 01/16/2008 Tyrolean Butcher's Platter (Tiroler Schlachtplatte) A meat lover's paradise, this dish is loaded with bratwurst, pork chops, and pork loin. Issue #96 01/28/2008 Broad Noodles with Duck Sauce This recipe is for a unique pasta dish using a delicious and rich duck sauce. Issue #92 12/15/2005 Chicken Cooked in Clay This recipe takes an ancient method and turns it into fun for the whole family. Issue #80 12/15/2005 Roasted Cauliflower with Black Olives and Bread Crumbs At Barbuto, this simple vegetable dish is roasted in the restaurant's wood-burning oven, which gives it a slightly smoky flavor. Issue #78 12/15/2005 Tube-Shaped Pasta with Wild Mushrooms 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. Issue #78 12/12/2005 Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory. Issue #78 01/22/2013 Veal Pasta Sauce with Red, Green, and Yellow Peppers 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." Issue #77 12/06/2005 Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives This recipe comes from well-known cookbook author Marcella Hazan. Issue #77 12/02/2005 Amarone Risotto Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano. Issue #75 « Previous 1 2 3 4 Next »