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Pan Roasted Duck Breast with Scotch Broth
By
CHEF MATTHEW HARDNER, HIGHLANDS NYC
Lard Bread Stuffing
By
STACY ADIMANDO
Make This Sicilian Pasta for the Best of North Africa and Italy
By
DARYN WRIGHT
Montasio Frico with Potatoes
By
LEGENDS FROM EUROPE
Prosciutto Di Parma Cups with Goat Cheese Mousse
By
LEGENDS FROM EUROPE
Polenta with Sausage Gravy
By
SAVEUR EDITORS
Spaghetti and Broccoli with Carbonara Sauce
Chicken Cutlets with Grana Padano and Black Pepper
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Braised Veal Osso Bucco with Gremolata and Porcini Risotto
By
SEABOURN
Roman Beef Croquettes (Polpette di Bollito)
By
SAVEUR EDITORS
Roman Braised Beef with Tomato and Onion (Picchiapò)
By
SAVEUR EDITORS
New Jersey Pork Roll Meatball Sub
By
FARIDEH SADEGHIN
Spinach and Cheese Breadcrumb Dumplings (Strangolapreti)
By
JONATHON SAWYER
Sicilian Caponata
By
SAVEUR EDITORS
Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)
By
SAVEUR EDITORS
Baked Rice Cake with Ham and Cheese
By
SAVEUR EDITORS
Our Best Italian-American Classic Recipes
By
SAVEUR EDITORS
Skate and Romanesco Soup (Minestra di Broccoli e Arzilla)
By
LEONARDO VIGNOLI AND MARIA PIA CICCONI
Beef Braised with Tomatoes and Cloves (Garofolato)
By
ELIO MARIANI
Baked Pears and Prunes with Red Wine Sauce (Pere Cotte con le Prugne)
By
CLAUDIO GARGIOLI
Spaghetti with Garlic, Olive Oil, and Chile
By
CLAUDIO GARGIOLI
Spicy Tomato-Braised Snails with Mint (Lumache alla Romana)
By
FRANCO ROMAGNOLI
Calf’s Liver, Caramelized Onion, and Tomato Sandwiches (Fegato alla Macellara)
By
SERGIO AND MARA ESPOSITO
Mario Batali’s Baked Cardoons with Parmesan Bread Crumbs
By
MARIO BATALI
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