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Narrow Results You've Selected: Recipe Pasta Mediterranean Remove all Source Saveur (10) My Recipes (1) Sass and Veracity (1) Difficulty Easy (3) Medium (3) Hard (1) Course Main Course (8) Side Dish (3) Salad (2) Soups & Stews (1) Season Winter (3) Fall (2) Spring (2) Summer (2) Occasion Christmas (1) Cocktail Party (1) Technique Saute (4) Bake (3) Fry (2) Braise (1) Brine (1) Show all... Broil (1) Poach (1) Roast (1) Slow Cook (1) 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:Mediterranean"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Pasta,Cuisine:Mediterranean"; var omni_pageName="saveur:"+omni_prop12; 01/30/2013 Chilled Sea Urchin and Farro Pasta The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria. Issue #153 05/02/2012 Strozzapreti (Swiss Chard and Cheese Dumplings) In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal. Issue #147 04/18/2012 Pasta Incu Bietulle (Swiss Chard Cannelloni) Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce. Issue #147 01/17/2008 Lamb and Yogurt Soup The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup. Issue #95 10/13/2005 Sardinian Gnocchetti with Tomato Sauce These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish. Issue #68 10/13/2005 Music-Paper Bread Lasagne Pani carasàu is a staple bread for Sardinian shepherds and can be turned into herb-flavored snacks, broken into bits and added to soup, deep-fried into instant fritters, or, as here, utilized as a form of pasta. Issue #68 09/06/2007 Cannelloni, Barcelona-Style This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century. Issue #9 09/06/2007 Baked Macaroni in Pastry This is Malta's answer to the classic Italian timpano. Issue #9 08/31/2007 Ravioli Niçoise This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice. Issue #8 05/16/2012 Menu: An Evening in Corsica Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own. Does Not Apply 10/01/2009 Basil and Cheese-Stuffed Skirt Steak Parmesan, provolone, and basil stuffing help a sometimes lackluster skirt steak come to life. Cooked in a tomato mushroom sauce, the steak becomes a fantastic topping for pasta. Continue... Does Not Apply Source: Sass and Veracity 02/24/2008 Mediterranean Orzo Salad with Feta Vinaigrette The punch of saltiness in this dish comes from feta cheese, briny olives, and marinated artichoke hearts. When we're making orzo salads for picnics, we like to add a squeeze of lemon juice for extra brightness. Does Not Apply Source: My Recipes