MENU
Verza e salsiccia (Cabbage and Sausage)

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
3521 views
Grilled Pork Scallopini

Grilled Pork Scallopini by Robyn Savoie

This dish has all the flavors of my favorite Italian pork dishes but without the cleanup or tricky pan work. You can make it with lamb, veal or boneless chicken breast/thighs as well.

2 votes
5784 views
Italian style stuffed pork tenderloin

Italian style stuffed pork tenderloin by Easy Cook - Laka kuharica

This pork tenderloin in aromatic gravy is full of delicious stuffing, fork tender and melts in your mouth.

1 vote
971 views
5-Hour Pork Sugo

5-Hour Pork Sugo by Staffan Terje

Sugo is a long-cooked Italian sauce; similar to a Ragu or a Bolognese. Choose your favorite pasta to go with this big and decadent dish. Enjoy!

4 votes
12551 views
Four Cheese & Sausage Stuffed Manicotti

Four Cheese & Sausage Stuffed Manicotti by Salad Foodie

Cheese-stuffed manicotti personifies comfort food anytime, but take it up a notch with a cheese four-some and Italian sausage and it’s a guaranteed crowd-pleaser. This was inspired by a few pasta manufacturer web site recipes, but I added my own spin here and there and was pleasantly surprised how well they worked. Oh Mama-Mia, this…

1 vote
3353 views
Sausage, Potatoes and Onions

Sausage, Potatoes and Onions by B Innes

Quick Easy and delicious

1 vote
967 views
Pork chops in aromatic beer sauce

Pork chops in aromatic beer sauce by Alida

I have cooked these pork chops in beer which is an old fashion way of doing pork and seems to combine well with it.

3 votes
3106 views
Ciliegia Pork Medallions in Montepulciano Veal Demi Glaze Sauce

Ciliegia Pork Medallions in Montepulciano Veal Demi Glaze Sauce by Bob Vincent

This recipe is adapted from a winery we are club members with. Jacuzzi Family Vineyards has some great Italian wines that are reasonably priced. The original used Barbara which I changed to Monepulciano. I also added shallots, mushrooms and roasted…

1 vote
4770 views
Pork Medallions In A Red Wine Cream Sauce

Pork Medallions In A Red Wine Cream Sauce by Nanette

An absolutely delicious pork dish. The "little ear" pasta is the perfect shape to capture this rich, full-bodied sauce. It's surprisingly quick and easy. A real pleaser!

4 votes
3347 views
Porchetta

Porchetta by John Allred

An alltime Italian favourite roast. Great warm or even served cold the next day.

1 vote
5831 views
Slow-Roasted Pork Stew with Fennel, Tomatoes, and Olives

Slow-Roasted Pork Stew with Fennel, Tomatoes, and Olives by John Spottiswood

This is one of those fantastic recipes where you put a spoonful to your lips halfway through the preparation and you smile in amazement. The combination of flavors is just that good...and very original too. I've never had anything quite like this. The fennel, onions, garlic, olives, tomato and wine all just meld together into one…

4 votes
4293 views
Slow Cooker Polenta with Sausage Ragù

Slow Cooker Polenta with Sausage Ragù by Frank Fariello

Making polenta the old-fashioned way is a laborious job, as we all know, involving a lot of stirring over a good 45 minutes or more to reach the right, creamy consistency. Italians have developed any number of tricks to make the job a bit easier, as I have outlined in my post on How to Make Polenta. The slow cooker provides yet…

2 votes
3460 views
Baked ziti with pork ragu

Baked ziti with pork ragu by Chris Patil

This is a giant, lusty dish that plays on our basest desires. It has become my go-to entree for large parties of carnivores, especially when cooking time is limited and I expect to serve family-style. I once made this for a New Year's Eve party; people who hadn't been there were showing up the next day to see whether there were…

4 votes
11008 views
Pork Sausage with Braised Fennel

Pork Sausage with Braised Fennel by Nate Appleman

This is one of our most popular dishes at SPQR. You can cook the sausage any way you like but I'd recommend frying it light extra virgin olive oil - should get to a nice dark brown color outside. Serve this with my Fried Brusseles Sprouts and pasta. Enjoy!

3 votes
6132 views
Turkey Stuffing!

Turkey Stuffing! by Kristine Vernola

Family Tradition passed down from generation to generation. The Best stuffing I have ever had. I dont like bread stuffing, but this is to die for! It calls for a 20 lb Turkey but we never stuff the bird with this. Try is once and you will never go back.

1 vote
1837 views