results for "italian"
Amanda's Cookin' (1)
This recipe comes from well-known cookbook author Marcella Hazan.
This delicious soup, from Marcella Hazan, showcases each of the vegetable's unique flavor.
This dense olive oil cake recipe comes from the Dalla Rosa Alda in the Valpolicella region of Italy.
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture.
These two delicious sauces can be used at home to dress up leftover meats.
This tart combines delicately flavored treviso with pungent gorgonzola.
These artichokes make the perfect start to any meal.
This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters.
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.
This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
Armando Pasetti, who created this dish, often liked to serve it with soft polenta. When he did, he always made extra sauce.
Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Restauranteur Lidia Bastianich grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy).
Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough.
The addition of green beans and potatoes to this dish may seem unusual but it is a genuine Ligurian tradition.