Main Course Recipes and Menus

19 results for "italian"
Narrow Results You've Selected: Main Course Italian Fry Remove all Source Saveur (18) shem tov v' ta'am tov (1) Difficulty Easy (9) Medium (7) Hard (1) Main Ingredient Tomato (10) Vegetables (7) Cheese (5) Fish (5) Pasta (3) Show all... Pork (3) Beans (2) Shellfish (2) Beef (1) Bread (1) Chicken (1) Eggs (1) Fruit (1) Game (1) Nuts (1) Potato (1) Shrimp (1) Season Fall (5) Summer (4) Winter (4) Spring (2) Occasion Easter (2) Topic Recipe (19) 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:Fry"; var omni_prop8 = "Course:Main Course,Cuisine:Italian,Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 10/23/2000 Sausages with Vegetables We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli. Issue #35 09/26/2005 Eggplant Parmesan We developed this recipe using several traditional ones for this famous Italian specialty. Issue #65 03/04/2002 Chicken Cacciatore (Hunter's Wife's Chicken) America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife. Issue #26 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 03/04/2002 Rose's Red Sauce This simple recipe reveals the flavor superiority of san marzano tomatoes. Issue #26 01/07/2010 Pasta with Fried Peppers and Bread Crumbs The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. Continue... Issue #120 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 10/19/2000 Eggplant Parmesan This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped. Issue #34 08/07/2012 Fritto Misto (Fried Squid, Fish, and Shrimp) David Pasternack, the chef at the New York City restaurant Esca, uses a combination of olive oil and canola oil to make this classic Italian dish. Issue #129 12/10/2009 Pesto Latkes These Italian-inspired latkes, topped with a pesto made from pignoli nuts and Romano Locatelli cheese, is the perfect dish to spice up your Hanukkah spread. Does Not Apply Source: shem tov v' ta'am tov 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 04/11/2013 Pizza Montanara Starita (Fried Pizza with Marinara Sauce) This signature pizza of both Naples' Starita and New York City's Don Antonio pizzerias is at first fried, then slathered in a rich marinara sauce before it is quickly baked to melt the mozzarella. Issue #156 01/11/2013 Cozz'e Fasule (Mixed Pasta with Cannellini Beans and Mussels) A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista. Issue #153 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 12/21/2011 Swordfish Puttanesca Italy's puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish. Issue #144 11/28/2005 Panfried Breaded Beef Cutlet with Tomato Sauce, Ham, and Mozzarella Milan-style breaded beef cutlet, which is itself so popular in Argentina that, along with the empanada, it is considered a national dish. Issue #84 12/02/2005 Striped Bass in Chardonnay Sauce This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water. Issue #75 06/21/2007 White Beans in Herbed Tomato Sauce with Fresh Sausages This savory recipe highlights the Tuscan affinity for white beans. Issue #46 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