results for "italian"
Soups & Stews
This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Unlike in a classic minestrone, the vegetables in this dish are cooked quickly to preserve their bright flavor.
Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
As the eggs are whisked into the stock base for this soup, they take on the appearance of little rags, or straccetti,; hence the Italian name for this dish: Straciatella.
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
This thick porridgelike soup is popular at trattorias in Florence, Italy.
This hearty soup is full of beans, vegetables and fresh herbs.
This chicken stock is simple to make and versatile enough to use in just about any recipe.
Escarole lends sweet depth to this comforting soup from Saveur executive editor Dana Bowen.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
This soup, on the menu at Nick's Italian Café in McMinnville, Oregon, is served tableside and topped with a generous spoonful of fragrant, freshly made pesto.
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
This delicious soup, from Marcella Hazan, showcases each of the vegetable's unique flavor.
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.