European

Caponata

Sicilian Caponata

By SAVEUR EDITORS
Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)

Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)

By SAVEUR EDITORS
Baked Rice Cake with Ham and Cheese

Baked Rice Cake with Ham and Cheese

By SAVEUR EDITORS
Classic Meatballs

Our Best Italian-American Classic Recipes

By SAVEUR EDITORS
Scrambled Eggs With Asparagus and Crab

Give Your Scrambled Eggs a French Twist

By CRAIG CAVALLO
Scrambled Eggs With Asparagus and Crab

Scrambled Eggs with Asparagus and Crab

By MICHEL ROUX
Rhubarb and Angelica Jam

Rhubarb and Angelica Jam

By CLAIRE PTAK
Skate and Romanesco Soup

Skate and Romanesco Soup (Minestra di Broccoli e Arzilla)

By LEONARDO VIGNOLI AND MARIA PIA CICCONI
Beef Braised with Tomatoes and Cloves, Garofolato

Beef Braised with Tomatoes and Cloves (Garofolato)

By ELIO MARIANI
Baked Pears and Prunes

Baked Pears and Prunes With Red Wine Sauce

By CLAUDIO GARGIOLI
Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles

Spaghetti with Garlic, Olive Oil, and Chile

By CLAUDIO GARGIOLI
Spicy Tomato-Braised Snails with Mint (Lumache alla Romana)

Spicy Tomato-Braised Snails with Mint (Lumache alla Romana)

By FRANCO ROMAGNOLI
Calf's Liver, Caramelized Onion, and Tomato Sandwiches

Calf’s Liver, Caramelized Onion, and Tomato Sandwiches (Fegato alla Macellara)

By SERGIO AND MARA ESPOSITO
Braised Rabbit with Salmorejo Sauce (Conejo en Salmorejo), Katie Button

Braised Rabbit with Salmorejo Sauce (Conejo en Salmorejo)

By KATIE BUTTON
Baked Cardoons with Parmigiano Bread Crumbs, Mario Batali

Mario Batali’s Baked Cardoons with Parmesan Bread Crumbs

By MARIO BATALI
Amy Thielen's Improved Roast Chicken

Improved Roast Chicken

By AMY THIELEN

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