Italian
25 - 36 of 36 Results
25 - 36 of 36
Italian
  • Crostini with Fennel Sausage

    This appetizer is a sophisticated, yet simple to prepare, dish that’s rich with luscious flavors of Fontina cheese, Italian sausage and Italian parsley.

  • Mediterranean Mixed Bean Salad with Heirloom Tomatoes and Herbs

    There is nothing like summer tomato salads to give “fresh” a new meaning. You can choose just one bean or a mixture, which looks attractive, to mix with colorful heirloom tomatoes. If you don’t want to cook beans from scratch, then use rinsed canned beans instead but the best flavor and texture come from cooking the beans yourself. The ingredients are highly flexible so have fun with this.

  • Italian White Beans with Arugula and Lemon

    Choose large Italian white beans, called Gigande, or substitute white kidneys or great northerns. The Gigande beans have a rich meaty flavor that is complimented by the zest of lemon and the nutty flavor of young arugula.

  • Veal Marsala

    This is one of those dishes restaurateurs can never take off their menus because it is so universally beloved. But don’t just eat it in restaurants: it’s actually quite simple to make at home. Delicious served over egg noodles.

  • Orecchiette with Garlic, Olive Oil, Spring Vegetables, and Pecorino

    This beautiful dish of bright, crisp-tender asparagus, sweet green peas, golden slivers of garlic, orecchiette-shaped pasta and shaved pecorino herald fresh, green spring.

  • Muffin Pan Frittatas with Bacon, Mushrooms and Sun-Dried Tomatoes

    Individual frittatas are perfect for brunch and buffet parties—as well as lunch. They may be made ahead and served at room temperature.

  • Pan Roasted Cod with Puttanesca

    The robust flavors of classic puttenesca sauce—garlic, anchovy, tomato, olives and parsley—have found their perfect mate in pan roasted cod. The contrast of the big, bold, sharp and slightly wild sauce with gentle, flaky and mild cod proved that sometimes, opposites really do attract.

  • Grilled Eggplant Sandwich with Aïoli

    These Italian sandwiches make a nice main dish for a summer lunch or supper. The eggplant can be grilled a day ahead, refrigerated and then brought to room temperature before using. The aïoli can be made ahead as well.

  • Lobster Risotto with Tarragon and Asiago

    This luscious dish celebrates the rich, subtly sweet flavor of the lobster meat. One large 3-pound lobster will yield about 12 ounces of cooked meat.

  • Spaghetti with Walnut, Basil and Ricotta Sauce

    When travelling in Italy, I became addicted to the simple rustic pasta dishes – just a few really good quality ingredients, a bottle of wine and bellisimo! My favorite was one that incorporated bread, nuts and herbs to make the sauce rather than the rich creamy sauces you often find here. You could use any nuts or herbs and add cooked chicken, seafood or fish to this dish, too.

  • Pasta Salsa Verde with Shrimp

    There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy.

  • AntiPasti Pizza

    Topped with red onions, artichoke hearts, proscuitto and tons of melted cheese, you better bring a hungry stomach before diving into this dish.