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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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3165
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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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DiGiorno Romano Cheese
posted by justindemetri
DiGiorno Romano Grating Cheese Made From Cows Milk
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3935
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2.00
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Mon September 24, 2007 7:49am
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2 reviews
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Pizza Rughetta Mozzarella Gorgonzola
posted by paolo
Prepare the pizza dough. ( To make it easier you
can place the dough on the oven stone for a few
seconds to harden).
Grab a brush and apply a little olive oil on the
top pa ...
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5155
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10.00
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Fri September 21, 2007 2:57pm
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2 reviews
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Venetian "Saracen" Cornmeal Shortbread recipe
posted by Dan
Beat the butter, brown sugar, and ¾ cup (125 g)
powdered sugar together in a large bowl until
smooth and light. Stir in the cornmeal, flour,
buckwheat flour, and salt and mix ...
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4039
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None
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Mon September 17, 2007 1:48pm
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No reviews
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Venetian Croccante recipe
posted by Dan
Preheat the oven to 400°F (200°C). Spread the
almonds on a baking sheet and toast them 6 to 8
minutes, until they turn light brown. Spread a
sheet of foil on a work surface an ...
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6155
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None
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Mon September 17, 2007 1:34pm
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No reviews
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Venetian Watermelon Granita
posted by Dan
Puree the watermelon in a food processor, then
force it through a sieve. Mix the watermelon juice
with the lemon juice and sugar to taste, mixing
well to dissolve the sugar. S ...
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2587
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None
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Mon September 17, 2007 11:20am
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No reviews
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Venetian Risotto With Sea Scallops And Saffron recipe
posted by Dan
Heat the butter in a heavy 3-quart (3-L) saucepan.
Add the onion and fresh ginger and saute over
medium heat until the onion is translucent but not
brown. Add the rice and coo ...
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3838
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None
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Fri September 14, 2007 1:01pm
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No reviews
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Venetian Black Risotto
posted by Dan
Heat the oil in a large, heavy saucepan. Add the
onion and cook over medium-low heat until it is
translucent. Stir in the rice. Cook, stirring,
about 5 minutes, until the rice ...
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3807
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None
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Fri September 14, 2007 12:59pm
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No reviews
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Venetian` Risotto with Shrimp and Radicchio recipe
posted by Dan
Bring a pot with 2 quarts (2 L) of water to a
boil. Add the shrimp, blanch 30 seconds, then
drain. In a large, heavy saucepan, melt 4
tablespoons (60g) of the butter. Add the ...
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3888
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None
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Fri September 14, 2007 11:34am
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No reviews
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Venetian Risotto with Wild Mushrooms recipe
posted by Dan
Remove and discard the stems from the mushrooms.
Slice the mushrooms. Heat the oil in a large,
heavy skillet, add the mushrooms and garlic and
sauté over high heat about 5 mi ...
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3049
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None
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Fri September 14, 2007 8:54am
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No reviews
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Venetian Green Sauce for Country Terrine
posted by Dan
Remove the yolk of the egg and reserve for another
use. Chop the white. Combine it with the
cornichons, capers, and parsley and chop them very
fine. Mix with the pistachios. B ...
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3806
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None
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Thu September 13, 2007 9:47am
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No reviews
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Venetian Clams Venetian Style
posted by Dan
Be sure the clams or mussels are well scrubbed.
Mussels should be de-bearded. In a large, heavy
saucepan, heat the oil. Add the garlic and wine,
stir, then add the clams or mu ...
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4958
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None
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Thu September 13, 2007 9:32am
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No reviews
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