results for "italian"
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
In the world of Sticky Gooey Creamy Chewy, baking is something one did with “Mom.” Here SGCC’s intrepid blogger shares her experiences of baking with her mother while making this easy pizza rustica, or “rustic meat pie.” Continue...
Does Not Apply
Source: Sticky, Gooey, Creamy, Chewy