results for "italian"
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.