Italian Food, Recipes and Cuisine from Saveur

11 results for "italian"
Narrow Results You've Selected: Italian Fry Winter Remove all Source Saveur (10) shem tov v' ta'am tov (1) Difficulty Easy (6) Medium (3) Hard (1) Main Ingredient Cheese (6) Pork (3) Beans (2) Eggs (2) Tomato (2) Show all... Vegetables (2) Bread (1) Fish (1) Fruit (1) Game (1) Lamb (1) Nuts (1) Pasta (1) Potato (1) Course Appetizers (4) Main Course (4) Side Dish (3) Dessert (2) Sandwich (1) Show all... Soups & Stews (1) Occasion Birthday (1) Cocktail Party (1) Easter (1) Topic Recipe (11) 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 = "Season:Winter"; var omni_prop8 = "Cuisine:Italian,Technique:Fry,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 01/17/2008 Cannoli These Sicilian treats are one of America's favorite Italian pastry. Issue #95 10/24/2007 Fried Mozzarella Sandwiches These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella. Issue #83 01/10/2011 St. Joseph's Day Fritters The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling. Issue #136 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 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 02/06/2013 Montasio Cheese Crisps Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy). Issue #18 10/25/2000 Fried Fennel The batter in this recipe is adapted from one given for frying vegetables in the 19th-century Italian cookbook, The Art of Eating Well (Random House, 1996). Issue #37 02/18/2012 Polpette (Meat Croquettes) Made with ground veal and potatoes, these are a classic Venetian cicheti. Issue #145 06/21/2007 Puréed White Bean Soup In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans. Issue #46 06/21/2007 White Beans in Herbed Tomato Sauce with Fresh Sausages This savory recipe highlights the Tuscan affinity for white beans. Issue #46