results for "italian"
Main Course (33)
Side Dish (12)
Soups & Stews (7)
This recipe is for a unique pasta dish using a delicious and rich duck sauce.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani.
This is a wonderful way to serve fresh porcini mushrooms.
Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy.
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.
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.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
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 recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions.
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.