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Cannoli

Cannoli by Ella Mangelos Velthoen

Ok, I was in Sicily for 2 weeks and had these every morning with coffee, I had to make them once I got home. They are lots of work, but so yummy, You can buy the shells in any market or make them

1 vote
645 views
Roasted Pepper Halves with Bread Crumbe Topping Peperoni Arrostiti

Roasted Pepper Halves with Bread Crumbe Topping Peperoni Arrostiti by Catherine Pappas

Adapted from: Lidia’s Italian-American Kitchen. These make a delicious appetizer or side dish. Enjoy and Cook with Love, Catherine

2 votes
3457 views
Pre-Run Spag Bol Pie

Pre-Run Spag Bol Pie by Hungry Jenny

Spaghetti bolognese is commonly recommended as the dish to have the night before a big run. So here it is in pie form, which tastes good both warm and cold, so you can save a slice or two to eat after your run too! This recipe is for a 9" round tin. http://hungryjenny.blogspot.com/2010/07/friday-pie-day-pre-run-pie.html

1 vote
2624 views
MINI PROVOLONE POPOVERS

MINI PROVOLONE POPOVERS by steven barile

The parmesan here is the catalyst that makes the cheesy flavors jump out of the airy centers. These popovers are best when baked at the last minute, but you can make the batter ahead

2 votes
3695 views
Polenta Squares w/Sherry Mushroom Sauce

Polenta Squares w/Sherry Mushroom Sauce by Dana Salvo

Although 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
Italian Tuna Burgers

Italian Tuna Burgers by Dana Salvo

A nice healthy flavorful lunch.

2 votes
3400 views
Pesto Polenta Lasagna

Pesto Polenta Lasagna by Bob Towlson

1 vote
3098 views
Chesse-Stuffed Manicotti

Chesse-Stuffed Manicotti by Walter Sandsquish

The classic cheese dish from Italy, baked in a microwave.

1 vote
3198 views
Pasta and White Beans with Sizzling Garlic-Rosemary Oil - Smitten Kitchen

Pasta and White Beans with Sizzling Garlic-Rosemary Oil - Smitten Kitchen by KarenB

Adapted, barely, from Sara Jenkins via Bon Appetit For the pasta, I used pennete, because I thought it nicely matched the little white beans (Rancho Gordo’s Alubia Blanca). Sara Jenkins called for ditalini to go with chickpeas. You can use whatever…

1 vote
2900 views
Stuffed Fennel

Stuffed Fennel by Dennis Biancuzzo

This recipe came over from Italy. Orignally, it had no measurments or instructions.

1 vote
3088 views
Creamy Tomato Sauce with Spaghetti

Creamy Tomato Sauce with Spaghetti by Catherine Pappas

1 vote
3771 views
Zucchini Parmesan Fritters With Sour Cream

Zucchini Parmesan Fritters With Sour Cream by Doctor Jo

Zucchini Parmesan Fritters are a delicious way to use up an over-abundance of zucchini and summer squash. These fritters are crispy on the outside. A dollop of sour cream perfectly compliments them.

1 vote
316 views
Peanut Butter and Celery Vol au Vents

Peanut Butter and Celery Vol au Vents by Tania Mattiello

Tasty Peanut Butter and Celery Vol au Vents, Cream Cheese and Celery o au Vents. Quick and Easy to prepare!

1 vote
4178 views
Regina Cookies (sesame Biscotti)

Regina Cookies (sesame Biscotti) by Ambreen

Crispy Italian Cookies...

1 vote
4023 views
Cara's Marinara

Cara's Marinara by Cara Fernicola

Thers are 3 simple rules that any Italian grandmother will tell you on how to make a good "gravy". Rule #1: Less is more! The key to a good sauce is that each ing. should compliment and bring out the flavor in next ing. My sauce consists of only 5 ing.! Rule #2: It's a fact... the longer you cook the sauce the better it will…

1 vote
4803 views