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Veal stew - Spezzatino di vitello by Shawnna and Davide BusettiVeal is a delicious and flavorful meat when prepared well. Stew meat tends to be a little less expensive than other cuts of veal, so this is a great way to take advantage of savings without sacrificing any taste. Veal from mainstream supermarkets tends to be way overpriced, and not as fresh since it may not move as fast. I can not… |
1 vote
4103 views
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Peposo alla Fornacina by Gino la TillaSorry for doubling my recipe, I act before thinking, the correct language should be english. Peposo alla Fornacina is one of that historical recipes of italian popular cuisine that if you do it respecting the old rules produce a tasty but “not refined” dish. I developed it in my own way using tricks and tips received or stolen from… |
1 vote
3794 views
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Salsicce con broccoletti by Frank FarielloIs there any meat more satisfying than sausages? If there is, I haven't found it. And, in this typically Roman dish, sausages marry particularly well with broccoletti, the cruciferous vegetable known in English as 'broccoli rabe'. The slight bitterness of the broccoletti sets off the savory richness of the sausage perfectly. |
2 votes
5277 views
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Roman Oxtail Stew by CarmelitaThe Italian name for this dish is Coda Alla Vaccinara. It is an iconic symbol of Roman cuisine, is one of those heart warming soothing winter dishes that you dream of and crave when cold weather sets in. Quick to prepare and slow to cook, it is a humble unpretentious dish made with an inexpensive cut of meat. The succulent tender… |
1 vote
3764 views
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Risotto all'indivia belga by Frank FarielloRisotto is one of my 'go to' dishes when I don't feel like cooking anything elaborate. That may sound odd: risotto has a reputation for being a lot of work and easy to get wrong. And yes, when done badly, risotto can be a rather goopy mess. But it is not really very hard to learn the right technique and, if you use a pressure cooker,… |
1 vote
2242 views
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Penne ai funghi (Penne with Mushroom and Tomato Sauce) by Frank FarielloFall is my favorite season, and one of the best reasons to love the Fall is all the wonderful food you get to eat! The sprightly but rather thin dishes of summer give way to more substantial fare: game, soups and stews of all kinds, pumpkin and other squashes, beans, apples, pears and, perhaps best of all, mushrooms! Here's a… |
1 vote
4010 views
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Braised beef in rich tomato and anchovy sauce by Lemon SqueezyA hearty dish of meltingly tender beef |
1 vote
2143 views
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Pork Loin w/ Roma Tomatoes & Capers by Yvonne Tally, Your Fit GourmetDo not boil the liquid, just simmer lively otherwise the meat will cook too fast and be tough and dry. Using a pork loin rather than tenderloin is less expensive by about $1 per pound. Have you butcher slice it for you in 1/2 – 3/4 inch thick medallions. |
2 votes
6105 views
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Risotto with Radicchio and Saint-Andre Cheese by Frank FarielloHere is a risotto that should prove that vegetarian dishes can be perfectly satisfying, even indulgent: a risotto made with vegetable broth, and flavored with a wonderful combination of bitter radicchio with the creamy savor of Saint-André cheese. |
1 vote
2205 views
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Pennette with Butternut Squash Purée and Sorrento Walnuts by Frank FarielloThis easy and delicious recipe by Neapolitan chef Inghemarck Guida highlights the unique taste of Sorrento walnuts. Of course, if you can't get Sorrento walnuts, this dish will work with 'regular' walnuts--just make sure they are still fresh and flavorful. The original recipe calls for 'zucca' which is Italian for pumpkin. But… |
7 votes
3852 views
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Chix Scarpariello by william ruiz
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1 vote
1328 views
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peppers and Sausage by william ruiz
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1 vote
1169 views
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SWORDFISH MY WAY . by charlene shermanSimple ,easy delicious and so healthy,feel free to use any type of whitefish that you enjoy .Serve this over pasta add a loaf of warm crusty ITALIAN BREAD and fruity white wine...MANJA.... |
1 vote
2503 views
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