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.
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.
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
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
This recipe comes from Ristorante La Botte in Stresa.
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.
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
John Gottfried owner of Gourmet Garage shared this recipe with us. He uses premium salted butter in this risotto.
Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us.
The secret to a delicious minestrone is to use a variety of good vegetables and allow the ingredients to simmer for at least an hour.
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.