Italian

Venetian Potatoes

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Venetian Potatoes by Russell Norman Yield Enough for 4 to 6, as an accompaniment What makes these potatoes Venetian is simply the frequency with which I have seen them prepared in this manner in the homes of Giardini. The shape of the cut potatoes sometimes varies (thick disks are quite popular)...

Sinatra Chicken

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Sinatra Chicken Yield 2 big meals Ingredients 4 chicken breasts 4-8 THIN slices of smoked pancetta 4 slices of good Provolone cheese 1/2 cup cappellini or angel hair pasta Grand Marnier sauce Romano cheese, topping 1. Put on water to boil for pasta. Chop garlic and prepare Grand Marnier Sauce. 2...

Grand Marnier Sauce

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Grand Marnier Sauce 25 minutes Makes 1 1/2 cup Ingredients 6 cloves garlic, chopped 2 tsp Flour 1/4 tsp salt 1 tbsp Vanilla 1/2 cup Heavy cream 1 cup Milk 1 tbsp Grand Marnier 1. Over low heat combine ingredients. Let thicken slightly. Remove from heat, serve soon.

Spaghetti with Lemon

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Spaghetti with Lemon by Ruth Rogers, Sian Wyn Owen, Joseph Trivelli and Rose Gray Yield Serves 6 Rose and I took a trip to the Amalfi Coast in 1998 where practically everything we ate included lemon. This recipe comes from a small trattoria outside of Positano, and we brought it back with us to...

Iced Triple Lemon Biscotti

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Iced Triple Lemon Biscotti by Domenica Marchetti Yield Makes 24 to 26 biscotti I did not love lemon desserts when I was a child. Chocolate was much more my thing. Not surprisingly, my tastes have changed and now I count lemon tarts, cakes, and cookies among my favorites—especially these biscotti...

Lemony Artichoke Spaghetti

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Lemony Artichoke Spaghetti by Stuart O’Keeffe The Quick Six Fix This dish comes together as quickly as it takes to boil the water for the pasta. It was inspired by a trip to Seattle’s Pike Place Market. I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty...

Pasta with Garlic and Oil

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Pasta with Garlic and Oil by America's Test Kitchen Copyright 2016 America's Test Kitchen Aglio e Olio It pays to use high-quality extra-virgin olive oil in this dish. 1 pound spaghetti Salt 6 tablespoons extra-virgin olive oil 12 garlic cloves, minced 3/4 teaspoon red pepper flakes 3...

Winter Minestrone

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Winter Minestrone by Andrea Chesman Stock I know it is a cliché, but this soup really can be made in less than an hour and tastes like it simmered all day. Minestrone lends itself to variations, so improvise with the ingredients that you have on hand. If you were wise enough to freeze pesto at the...

Chickpea & Cavatelli Soup

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Chickpea & Cavatelli Soup by The Editors of Saveur Saveur: Italian Comfort Food 3 tbsp. extra-virgin olive oil 2 ribs celery, coarsely chopped 1 carrot, peeled and coarsely chopped 1 small yellow onion, coarsely chopped Leaves from 3 sprigs fresh rosemary, finely chopped 6 cups vegetable stock...

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