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Antichi Sapori di Sicilia Sardine Pasta Condiment
posted by ditalia
Due to its status as a crossroads to the
Mediterranean, the Island of Sicily has developed
a complex cuisine that blends the flavors and
influences of successive colonizers wi ...
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6118
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8.00
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Tue May 27, 2008 2:16pm
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1 reviews
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Contorno Contorno Condimento Pasta Con Sarde
posted by Fond of Italian Food
Contorno Condimento Pasta Con Sarde -
www.DOMA-Italian-Market.com
Sardine sauce for pasta, a Saint Joseph's (San
Giuseppe) day and Passover favorite. - Complete
seasoning f ...
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5245
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None
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Sat April 12, 2008 7:31pm
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No reviews
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Steak with parsley sauce
posted by paolo
Steak with parsley sauce
You don't feel like lighting a fire to charbroil
steaks because it is hot, and then there is all
the mess to clean up afterwards? Heat a non-stick
f ...
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2492
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None
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Mon October 8, 2007 10:05pm
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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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1863
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None
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Mon October 8, 2007 10:03pm
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No reviews
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Veal Piccata or veal with lemon juice
posted by paolo
Veal Piccata or veal with lemon juice
This is another good recipe for warmish weather.
Get thin slices of veal, pass them in flour. In a
(you guessed it) non-stick frying p ...
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1546
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None
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Mon October 8, 2007 9:59pm
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No reviews
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Roman Pennette allo Speck
posted by Martha
In a large sauce pan brown the onion in olive oil.
Add the speck and cook for 4 minutes on low heat.
Clean the zucchini and remove the skin, chop
finely. Add zucchini to speck ...
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4598
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None
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Tue September 25, 2007 7:49am
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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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6240
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None
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Tue September 18, 2007 11:20am
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No reviews
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Venetian Basil Oil
posted by Dan
Bring a pot with 2 quarts (2 L) of water to a
boil, drop in the basil and parsley and cook just
15 seconds. Drain immediately, rinse the herbs
under cold water, and dry them. ...
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10929
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None
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Tue September 18, 2007 10:58am
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1 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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6255
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None
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Tue September 18, 2007 10:31am
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No reviews
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Venetian Mustard Potatoes
posted by Dan
Francesco calls these sour potatoes - in Venetian,
patate all'agro. Something is lost in translation.
In the Veneto the notion of a "sour" flavor has
none of the negative conn ...
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4003
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None
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Tue September 18, 2007 10:07am
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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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5044
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None
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Tue September 18, 2007 10:01am
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No reviews
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Venetian Cauliflower Soup
posted by Dan
Heat 2 tablespoons of the butter in a large, heavy
saucepan. Add the onion and leek and saute slowly
until they are tender but not brown. Add the
potato, cauliflower, anchovy, ...
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7584
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None
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Tue September 18, 2007 9:57am
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No reviews
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