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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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6113
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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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Agresta Garlic and Mint Pate
posted by ditalia
The centuries-old Agresta farm is situated in the
heart of Salento, a gorgeous and remote section of
Italy between the Ionic and Adriatic coasts. With
its fertile soil and abu ...
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4444
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None
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Tue May 27, 2008 2:11pm
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No reviews
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Lazzoroni Amaretti Biscuit Cookies (Amarettini Di Saronno)
posted by Fond of Italian Food
Lazzoroni - Amaretti Biscuit Cookies(Amarettini Di
Saronno): Decorative tin. According to the
Amaretti di Saronno legend, almost three centuries
ago, the Cardinal of Milan une ...
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5527
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None
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Wed February 6, 2008 7:41pm
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No reviews
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Roasted peppers
posted by paolo
The first part of this recipe can get your kitchen
a bit messed up, but not more than so. Start with
the bell peppers (peperoni). Select some large
peppers of fairly regular ...
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1845
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None
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Mon October 8, 2007 10:02pm
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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 Seafood Stock
posted by Dan
Heat the oil in a heavy stockpot. ADd the onion
and cook over low heat until it is soft but not
brown, about 8 minutes. Stir in the celery and
carrot and cook 5 minutes longer ...
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5088
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None
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Tue September 18, 2007 11:21am
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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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6458
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None
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Tue September 18, 2007 10:41am
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No reviews
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Venetian Roasted Shiitake Mushrooms
posted by Dan
Preheat the oven to 350 F (180 C). Line a baking
pan with foil. Remove the stems from the mushrooms
and wipe off any dirt with a damp towel. Sprinkle
the oil and wine over the ...
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5304
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None
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Tue September 18, 2007 10:06am
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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 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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7402
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None
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Tue September 18, 2007 9:49am
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No reviews
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Venetian Grappa Truffles
posted by Dan
Chop the chocolate fine and place it in a
heatproof bowl. In a small saucepan, mix the cream
and sugar together, bring to a boil, stir, then
pour over the chocolate. Add the g ...
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5113
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None
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Mon September 17, 2007 3:52pm
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No reviews
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