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56 results for "italian"
Narrow Results You've Selected: Saveur Fall Saute Italian Remove all Difficulty Easy (31) Medium (24) Hard (1) Main Ingredient Vegetables (27) Pork (19) Pasta (18) Cheese (13) Beef (11) Show all... Tomato (10) Beans (7) Chicken (4) Fish (4) Rice (4) Duck (2) Eggs (2) Fruit (2) Potato (2) Bread (1) Game (1) Lamb (1) Nuts (1) Shellfish (1) Shrimp (1) Turkey (1) Course Main Course (33) Side Dish (12) Appetizers (7) Soups & Stews (7) Condiments and Sauces (3) Show all... Bread (1) Dessert (1) Salad (1) Occasion Easter (3) Topic Recipe (56) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"italian"; var omni_prop11 = omni_channel+":"+"italian"; var omni_prop12 = omni_channel+":"+"italian"; var omni_prop18 = "italian"; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Italian"; var omni_prop8 = "Source:Saveur,Season:Fall,Technique:Saute,Cuisine:Italian"; var omni_pageName="saveur:"+omni_prop12; 01/28/2008 Broad Noodles with Duck Sauce This recipe is for a unique pasta dish using a delicious and rich duck sauce. Issue #92 10/13/2005 Dried Fava Bean and Pork Stew This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak. Issue #68 10/29/2007 Meat Loaves with Eggs and Cheese To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it. Issue #62 01/18/2010 Pasta with Carrots, Risotto-Style We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue... Issue #59 06/21/2007 Stewed Tripe with Vegetables This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani. Issue #38 03/08/2002 Porcini Caps Stuffed with Cheese and Ham This is a wonderful way to serve fresh porcini mushrooms. Issue #29 03/14/2002 Fresh Borage Ravioli Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy. Issue #20 06/18/2007 Sicilian Tomato–Meat Sauce This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta. Issue #18 02/28/2008 'New Style' Ragù alla Bolognese 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. Issue #110 12/12/2005 Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic 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. Issue #78 12/02/2005 Amarone Risotto 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. Issue #75 06/21/2007 Calf's Liver and Onions 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. Issue #38 10/23/2000 Squash Gnocchi with Meat Sauce 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. Issue #35 03/11/2002 Prune and Fig Ravioli with Cinnamon-Scented Butter This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert. Issue #22 04/05/2007 Roman-Style Fettuccine The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother. Issue #11 06/21/2007 Spider Crab with Zucchini and Artichokes 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. Issue #38 « Previous 1 2 3 Next »