results for "italian"
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
This tripe salad uses the purest of ingredients–fresh tomatoes, onions, basil and a good quality olive oil.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.
These two delicious sauces can be used at home to dress up leftover meats.
With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
Cima means summit—perhaps a reference to this Genoese classic's monolithic form, or maybe because it's considered a gastronomic peak.