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This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
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.
This is a wonderful way to serve fresh porcini mushrooms.