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Pasta a risotto (Risotto-style Pasta) by Frank FarielloOne of the guilty pleasures that I have never, up to now, revealed to a living soul is my penchant for late-night pasta snacks. But not just any pasta, but pastina of the kind usually used for soups, cooked in just enough liquid (usually a mixture of water and milk) so that by the time the liquid has almost evaporated, the pasta if… |
8 votes
14175 views
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Elegant Shrimp Scampi Pasta Lightened Up by Skinny Kitchen with Nancy FoxFor a romantic dinner, try this superb shrimp, sauteed in a buttery, garlic and lemon wine sauce. It doesn’t get easier to prepare yet it taste so indulgent. Instead of having to prep the raw shrimp, by deveining and such, I like to use cooked shrimp. It’s so much easier and cooks in minutes! The skinny for each generous serving is… |
3 votes
8013 views
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Angelina's Sunday Sauce (Il ragù della domenica) by Frank FarielloThe constant fixture of Sunday dinners at nonna Angelina's house was il ragù della domenica or 'Sunday sauce'—also known as 'Sunday gravy'—the crowning glory of Italian American cooking. If it was not dressing the pasta, it was slathered in between the layers of the lasagne, with more served in a gravy boat for those who wanted to… |
3 votes
2955 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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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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