results for "italian"
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
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.
Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one.
This dish was created at Trattoria Garga in 1979 and became a favorite of the locals.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
This hearty Italian-American classic is perfect served on its own or with pasta and a meat-enriched sauce.
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.
This savory recipe highlights the Tuscan affinity for white beans.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
The pungent flavor of delicate ramps is a terrific accompaniment to earthy wild mushrooms.
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Source: Star Chefs