results for "italian"
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
We love Italian sausage piled high with peppers and onions on a hard roll.
From Chef Jonathan Waxman, owner of Barbuto and West County Grill, this recipe for a savory pork rib and cabbage stew evokes the flavors of a northern Italian farmhouse.
Does Not Apply
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness.
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.
The ragů made by Italian cook Anna Nanni is brightly flavored and slightly tangy, owing to the addition of canned tomatoes.
This dish is based on an Italian classic from the Bologna region.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash.
Recipe for classic Italian meatballs. How to make meatballs: brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce.
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
This recipe comes from Ristorante La Botte in Stresa.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.