results for "italian"
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
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.
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
For a crowd-pleasing weekend meal, serve this family-style menu featuring beef rolls simmered for hours in a rich red tomato sauce along with plenty of garlic bread, some simple antipasti, and a decadent chocolate and caramel tart.
Does Not Apply
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
The hint of lemon can transform many dishes including this creamy risotto.
This thick porridgelike soup is popular at trattorias in Florence, Italy.
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
This recipe comes from Ristorante La Botte in Stresa.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
This simple recipe reveals the flavor superiority of san marzano tomatoes.
This hearty soup is full of beans, vegetables and fresh herbs.
Wildflower honey adds a wonderful flavor to the onions in this dish, but if it's hard to find, any honey will do.
This recipe is adapted from one in Claudia Fleming's The Last Course. Panna cotta means cooked cream.
This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters.