results for "italian"
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish)—but as its name promises, it really is shrimp cooked scampi-style.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
Originally from Calabria, this dish is now a Rao's Restaurant standard.
Hearty and satisfying this dish has the perfect combination of flavors.
A popular dish in Sicily, this simple pasta is full of flavor.
This is Malta's answer to the classic Italian timpano.
This recipe, from The Harry's Bar Cookbook, cleverly fuses Italian ham and pasta with a French sauce and cooking method.
At Rao’s, Italian sausage is usually added to this pasta—but since author McNamee already had penne with cabbage and sausage on the table, the kitchen served him this simpler version.
Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles.
This sandwich is a triumph of leftovers: a simple zuke sautée meets linguine cacio e pepe on a tender slab of pizza bianca. It's a meal that, true to sandwich form, is far greater than the sum of its parts.
Does Not Apply
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.