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.
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce.
The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
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.
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
This is Malta's answer to the classic Italian timpano.
This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice.
Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own.
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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.
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Source: My Recipes