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Narrow Results You've Selected: Easy Main Course Italian Chill Remove all Source Saveur (5) Main Ingredient Beef (3) Fish (2) Pork (2) Eggs (1) Rice (1) Show all... Tomato (1) Season Winter (3) Summer (2) Fall (1) Spring (1) Occasion Backyard BBQ (1) Topic Recipe (5) 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 = "Technique:Chill"; var omni_prop8 = "Difficulty:Easy,Course:Main Course,Cuisine:Italian,Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 02/14/2012 Steak with Herb Sauce (Bistecca Con Salsa delle Erbe) A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. Issue #129 02/02/2010 Porchetta Sealing this pork roast in plastic wrap and foil during cooking locks in the juices. Continue... Issue #126 10/29/2007 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 06/18/2007 Sicilian Rice Timbale The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice. Issue #18 02/15/2007 Vitello Tonnato With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering. Issue #6