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13 results for "italian"
Narrow Results You've Selected: Condiments and Sauces No Cook Remove all Source Saveur (12) Farmgirl Fare (1) Difficulty Easy (9) Main Ingredient Vegetables (8) Cheese (6) Nuts (4) Tomato (2) Eggs (1) Show all... Fish (1) Cuisine Italian (13) Season Summer (4) Spring (1) Occasion Easter (1) Topic Recipe (13) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"italian"; var omni_prop11 = omni_channel+":"+"italian"; var omni_prop12 = omni_channel+":"+"italian"; var omni_prop18 = "italian"; var omni_prop20 = ""; var omni_prop5 = "Technique:No Cook"; var omni_prop8 = "Course:Condiments and Sauces,Technique:No Cook"; var omni_pageName="saveur:"+omni_prop12; 02/26/2013 Pesto di Noce (Walnut Pesto) Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping. Issue #140 04/05/2010 Pesto This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic. Issue #129 03/28/2002 Raw Tomato-Caper Sauce Those tiny capers called nonpareilles are too subtle for this multipurpose Italian-style sauce. Look instead for large salt-packed capers from Pantelleria. Issue #13 09/09/2011 Salsa Verde (Herb Sauce with Breadcrumbs) Italy's other ubiquitous green sauce is flavored with parsley and thickened with bread crumbs. Seasoned with vinegar and anchovies, it's bold enough to stand up to grilled meats. Issue #140 07/12/2011 Pesto di Prezzemolo (Parsley Pesto with Anchovies) Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables. Issue #140 07/12/2011 Pesto di Rucola (Arugula Pesto) This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes. Issue #140 04/11/2013 Salsa di Pomodoro Fresco (Naples-Style Pizza Sauce) Neapolitan pizzaioli use an uncooked pizza sauce to preserve the bright taste and color of the tomatoes. Issue #156 03/14/2007 Pesto This mixed-herb pesto comes from the Castelnuovo Magra region in eastern Liguria. Issue #7 01/23/2007 Three-Cheese Mixture This simple concoction makes a flavorful substitute for plain old grated parmesan. Issue #2 07/12/2011 Pesto di Pistacchio (Pistachio Pesto) The rich flavor of pistachio is balanced with lemon zest in this bright-tasting sauce. Pistachio pesto is rather sweet, making it great with roasted vegetables. Issue #140 07/11/2011 Garlic Scape Pesto Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives. Issue #140 01/03/2008 Purple Basil Pesto This purple basil pesto dresses up white bean salad, pizza, or a medley of vegetables. Does Not Apply Source: Farmgirl Fare 07/12/2011 Pesto Rosso (Sun-Dried Tomato Pesto) This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. This pesto is at its best served with pasta. Issue #140