results for "italian"
These addictive fritters are a classic Sicilian street food.
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
Much-loved in Italy and France, fried cardoons are among author Mireille Johnston's favorite dishes.
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
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.
A simple salad adds fresh contrast to fried strips of pizza dough.
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
These irresistible crisps are a typical traditional lunch-time fare for Friulian vineyard workers.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy).
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Piccolo fritto (little fry), a signature dish at Zuni Café, is a smaller version of the classic Italian fritto misto (mixed fry) of bite-size foods.
These cheesy rice fritters are an addictive snack, often made with leftover risotto.
This recipe, from Colman Andrews's Catalan Cuisine, makes good use of the spines left over when deboning anchovies.
This recipe makes good use of the squid tentacles left over when making a dish that only uses the bodies.
Made with ground veal and potatoes, these are a classic Venetian cicheti.