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Easter Crescia Italian Easter Cheese Bread
posted by Fond of Italian Food
For Instructions go to:
http://doma-italian-market.com/index.php?main_page
=page&id=1&chapter=0&zenid=c5c351e03bea953a3da0b64
7c3b619ee
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1202
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None
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Sun February 10, 2008 9:18am
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No reviews
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Italy Brand American - Imported Black Pasta (Squid Ink Pasta) - Tagliatelle al nero di seppia
posted by Fond of Italian Food
Black Pasta (Squid Ink Pasta) - Tagliatelle al
nero di seppia - Italy Brand american. All Natural
- Duram wheat semolina pasta with squid ink. An
authentic Italian favorite. I ...
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3193
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None
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Wed January 30, 2008 5:28pm
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No reviews
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Pork chops with olives
posted by paolo
Pork chops with olives
In a non-stick frying pan put a bit of olive oil,
and a couple of cloves of garlic, whole not
minced. (That way at the end of the cooking, the
garlic ...
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1405
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None
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Mon October 8, 2007 8:03pm
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No reviews
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Venetian Basic Consomme
posted by Dan
Place the bones in a large saucepan, cover with
water, bring to a boil, and boil for 5 minutes.
Drain and rinse the bones. Put the bones in a
large, clean stockpot and add the ...
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4406
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None
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Tue September 18, 2007 9:20am
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No reviews
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Venetian Vegetable Casserole
posted by Dan
Steam or boil the carrots, squash, and
cauliflower, celery, fennel, and onions together
about 10 minutes. Add the asparagus and steam for
another 2 minutes. Drain the vegetabl ...
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3208
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None
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Tue September 18, 2007 8:45am
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No reviews
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Venetian Stuffed Zucchini recipe
posted by Dan
Slice the zucchini in half lengthwise. Scoop out
the centers and discard them, leaving shells about
1/2 inch (1.3 cm) thick. Heat the oil in a heavy
skillet. Add the onion, ce ...
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4967
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None
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Tue September 18, 2007 8:41am
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No reviews
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Venetian Zucchini in Umido
posted by Dan
Heat the oil in a large, heavy, skillet. Add the
onion and cook over low heat until it is tender
and golden, about 10 minutes. Stir in the garlic,
cook another minute, then ad ...
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4854
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None
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Tue September 18, 2007 8:32am
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No reviews
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Venetian Venetian Peperonata
posted by Dan
Quarter the eggplant and cut away the flesh to
within 1/2 inch (1.3 cm of the skin. Save the
center of the eggplant for another use - a soup
perhaps - and cut the skin in sliv ...
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4753
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None
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Tue September 18, 2007 8:31am
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No reviews
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Venetian Artichokes In Herb Sauce recipe
posted by Dan
Cut the lemon in half, run the cut surface over
your hands, then trim the artichokes. Juice the
lemon and toss the artichokes in the lemon juice.
Preheat the oven to 400 F (20 ...
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3678
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None
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Tue September 18, 2007 8:01am
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No reviews
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Venetian Carrot Soup With Prosecco recipe
posted by Dan
Place the onions in a heavy 3-quart (3-L)
saucepan. Stir in the oil, cover, and cook over
low heat about 10 minutes, until they are soft but
have not taken on any color. Stir ...
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5453
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None
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Tue September 18, 2007 7:49am
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No reviews
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Venetian Pumpkin Gnocchi recipe
posted by Dan
Preheat the oven to 350 F (180 C). Spread the
pumpkin in a baking dish, cover, and bake until
tender, about 20 minutes. Mash it into a bowl. Mix
the mashed pumpkin with half t ...
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4987
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None
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Fri September 14, 2007 2:07pm
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No reviews
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Venetian Tuna Ravioli with Ginger Marco Polo
posted by Dan
Heat the oil in a heavy skillet, add the carrot,
onion, fennel, and minced ginger, and saute over
medium heat until the vegetables are tender. Allow
the mixture to cool briefl ...
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3737
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None
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Fri September 14, 2007 1:46pm
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No reviews
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