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Narrow Results You've Selected: Fry Vegetables Italian Main Course Remove all Source Saveur (7) Difficulty Easy (3) Medium (2) Hard (1) Season Fall (2) Summer (2) Spring (1) Winter (1) Occasion Easter (1) Topic Recipe (7) 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 = "Course:Main Course"; var omni_prop8 = "Technique:Fry,Main Ingredient:Vegetables,Cuisine:Italian,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 01/08/2013 Bamonte's Pork Chops with Pickled Peppers These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s. Issue #153 10/08/2010 Pesce Spada alla Ghiotta (Swordfish with Olives and Capers) This dish, based on one from the book My Calabria (See book review), matches meaty swordfish steaks with a rustic, briny sauce of tomatoes, olives, and capers. Issue #133 01/28/2008 Fried Rabbit and Vegetables This recipe is a twist on the Italian classic fritto misto with the use of rabbit. Issue #92 09/26/2005 Eggplant Parmesan We developed this recipe using several traditional ones for this famous Italian specialty. Issue #65 06/21/2007 Mixed Fried Seafood and Vegetables This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice. Issue #38 10/23/2000 Sausages with Vegetables We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli. Issue #35 03/05/2002 Eastertide Artichoke Pies This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes). Issue #27