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Farro with fresh herbs by John SpottiswoodI had Farro for the first time recently at a party at a winery. I thought it was fantastic served under grilled lamb. It's a little crunchier than barley, and has a subtle nutty flavor. You'll love it with grilled meat! It's a little hard to find, but try an Italian supermarket or Whole foods. You can also substitute "spelt", but… |
2 votes
3170 views
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The Buona Pasqua Lunch and The Secret Of No Stir Polenta by kathy goriEaster around our house is like the Tri-fecta of family holidays. Not only is there the big celebration of Easter, a huge deal in Italian households. But at Casa Gori, we also add in my parents anniversary and this year, my fathers' 91st birthday. Last year for his 90th, he got an iPod. Probably he was the oldest iPod owner out there… |
7 votes
5371 views
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Polenta Squares w/Sherry Mushroom Sauce by Dana SalvoAlthough I always ate Polenta growing up, I have just recently been making it for my family. I am really enjoying how versatile it is. |
1 vote
3361 views
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Baked Polenta with Butter and Parmigiano Cheese by Evelyn Scott
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1 vote
1914 views
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Fast Polenta by william ruiz
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1 vote
1605 views
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Risotto all’uva Bianca (risotto with white grapes) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati
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2 votes
1310 views
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Gourmet Mushroom Risotto by Hilda Fonseca de Gill
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1 vote
1737 views
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Couscous with Vegetables copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati
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2 votes
1100 views
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Quick polenta by william ruiz
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1 vote
1427 views
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