Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
In this classic Roman contorno, or side dish, sweet peas are braised until tender, then sautéed with salty prosciutto. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman contorni in our April 2010 issue. Continue...
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Chestnuts marinated with sage and lemon add a hearty, bright kick to these little boats.
Does Not Apply
Source: The Passionate Cook