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	«Polpetielli» affogati (Baby Octopus Braised in Tomato Sauce) by Frank Fariello Octopus is a popular food all around the Mediterranean basin and yet elsewhere it is often, for some reason, 'controversial'. Many people who will happily scarf down fried calamari will shudder at the thought of eating its close cousin, which is too…	5 votes 1 review 9399 views
	Verza e salsiccia (Cabbage and Sausage) by Frank Fariello Not sure about you, but the weather here has crossed the line from pleasantly crisp to downright cold at night. That's as good an excuse as any for some good, stick to the ribs eating. It may sound eastern European, but Italians, too, like their cabbage, especially in colder weather, and like to combine it with pork. The typical…	3 votes 5077 views
	Braised Fennel with White Wine by La Tavola Marche (farm, inn & cooking school) Fennel is a versatile vegetable that is often looked over for being too tough. Braising is a great way to soften this hearty root vegetable known to aid in digestion. The acidity & fruitiness of the wine compliments the aniseed flavored fennel and with a good drizzle of olive oil it finishes this dish perfectly. Serve with meat!	1 vote 3243 views
	Braciola by B Innes Little beef roulades braised in a tomato sauce, delicious!	2 votes 2372 views
	Angelina's Sunday Sauce (Il ragù della domenica) by Frank Fariello The 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 1 review 2955 views
	Warm Octopus w. Potato and Parsley by Carmelita This is one of my favourite things year round, served lukewarm in winter or at room temperature in summer. Octopus meat is beautifully tender when properly cooked. It has a very mild sweet-savoury flavour which some compare to chicken and some to squid though neither comparison really stands up in my view. Perhaps crab or scallop…	1 vote 6769 views
	Veal stew - Spezzatino di vitello by Shawnna and Davide Busetti Veal 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
	Peposo alla Fornacina by Gino la Tilla Sorry 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 2 comments 3794 views
	Braised chicory by Lemon Squeezy A great winter side dish	1 vote 1913 views
	Sausage, Potatoes and Onions by B Innes Quick Easy and delicious	1 vote 2202 views
	Salsicce con broccoletti by Frank Fariello Is 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 1 review 5277 views
	Chicken Meatballs With Stealth Veggies and Squash Ribbons by Texanas Kitchen A very healthy, very tasty meatball.....Full of veggies, and served atop yellow squash ribbons and lemon sauce.	1 vote 2600 views
	Roman Oxtail Stew by Carmelita The 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
	Risotto all'indivia belga by Frank Fariello Risotto 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
	Minestrone: A Primer by Frank Fariello Many people think of minestrone as the kind of hearty fare best eaten in the cold weather months. Minestrone is wonderful in fall and winter, of course, but it can actually be enjoyed year-round, its component ingredients changing with the seasons, served hot in the winter, warm in the spring or autumn, and even 'cold' (ie, room…	1 vote 2042 views

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