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Narrow Results You've Selected: Easy Beef Italian Remove all Source Saveur (24) Big, Bold, Beautiful Food (1) Closet Cooking (1) Coconut & Lime (1) Food Channel (1) Show all... Food Network (1) Giuliano Hazan (1) Course Main Course (21) Soups & Stews (3) Appetizers (2) Sandwich (2) Salad (1) Season Winter (13) Fall (11) Summer (3) Spring (1) Occasion Backyard BBQ (1) Christmas (1) Cocktail Party (1) Technique Saute (12) Chill (5) Braise (4) Slow Cook (4) Bake (3) Show all... Grill/Barbecue (3) Poach (3) Roast (2) Stew (2) Broil (1) Marinate (1) Topic Recipe (30) 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 = "Cuisine:Italian"; var omni_prop8 = "Difficulty:Easy,Main Ingredient:Beef,Cuisine:Italian"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Penne Bolognese A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York. Issue #153 10/23/2012 Veal Piccata Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon. Issue #150 10/04/2012 Braciola (Italian Beef Rolls in Tomato Sauce) This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato 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 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 11/17/2010 Vitello Tonnato (Veal with Tuna-Caper Sauce) Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas. Issue #134 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 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 04/11/2010 Stuffed Beef in Tomato Sauce (Involtini in Sugo) This main course, a classic Roman secondo, calls for rolling thin cuts of beef around a mixture of garlic, Pecorino Romano, basil, and prosciutto. Continue... Issue #128 03/08/2010 Roman Oxtail Stew (Coda alla Vaccinara) After braising, these oxtails yield tender meat and a rich stew. Issue #128 01/05/2009 Steak alla Pizzaiola When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak. Issue #117 01/26/2010 Saltimbocca alla Romana This dish is slightly salty, slightly woodsy, and entirely sumptuous. Continue... Issue #111 02/28/2008 Alessandra Spisni's Ragù alla Bolognese Alessandra Spisni, who owns a cooking school in Bologna, shared her hearty recipe with us. She makes hers in large batches so make sure you have plenty of mouths to feed. Issue #110 02/28/2008 Anna Nanni's Ragù alla Bolognese The ragù made by Italian cook Anna Nanni is brightly flavored and slightly tangy, owing to the addition of canned tomatoes. Issue #110 08/23/2007 Italian Beef Sandwiches Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream. Issue #105 01/28/2008 Cold Tripe Salad This tripe salad uses the purest of ingredients–fresh tomatoes, onions, basil and a good quality olive oil. Issue #92 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 11/11/2005 Italian Wedding Soup This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated. Issue #72 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 06/21/2007 Seasoned, Sliced Grilled Beefsteak We discovered this scrumptious dish during a luncheon prepared for us in Venice by Marcella Hazan. Issue #38 « Previous 1 2 Next »