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Products
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Reviews
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Balena "BALENA" PASTA D'ACCIUGHE
posted by natalia
"Pasta D'Acciughe" - Anchovy Paste
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2413
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None
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Wed May 13, 2009 8:28am
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No reviews
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Martelli Pasta Bright yellow package
posted by suz123nj
“Spaghetti”, ”Penne Classiche”, ”Spaghettini” and
”Maccheroni di Toscana” is made by slowly kneading
the best durum-wheats with cold water. The
bronze-drawing gives the pasta ...
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1813
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None
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Tue May 12, 2009 4:52pm
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No reviews
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Bottega Calabria Calabrian Wild Chicories in Oil
posted by ditalia
A small, artisanal company located in "the boot"
in Calabria, Bottega di Calabria creates
intriguing flavor combinations using the famous
red-hot peperoncino of the region. At ...
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11960
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8.00
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Tue May 27, 2008 2:15pm
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1 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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8852
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None
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Wed January 30, 2008 7:28pm
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No reviews
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Alessi Balsamic Vinegar
posted by justindemetri
Alessi Aceto Balsamico di Modena Balsamic Vinegar.
Aged 4 years in wood.
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7391
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5.00
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Mon September 24, 2007 9:56am
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1 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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10997
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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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18102
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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 Baked Peaches
posted by Dan
Cut the peaches in half and remove the pits. Mound
a spoonful of the amaretto mixture in the center
of each. Place the peaches, cut side up, in a
baking dish.
Pour wine in ...
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8232
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None
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Mon September 17, 2007 3:16pm
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No reviews
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Venetian Bigoli With Duck And Radicchio recipe
posted by Dan
Preheat the oven to 400 degrees F (200 C) Place a
baking dish in the oven to preheat. Place the duck
breast, skin side down, on the hot baking dish and
cook it for about 20 mi ...
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7478
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None
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Fri September 14, 2007 3:36pm
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No reviews
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Venetian Bigoli With Anchovies and Onions recipe
posted by Dan
Puree the anchovies with the water in a blender or
mash them with a fork and mix them with the warm
water. Set aside. Heat the oil in a large, heavy,
skillet. Add the onions a ...
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7917
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None
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Fri September 14, 2007 3:35pm
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No reviews
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Venetian Basic Soft Polenta recipe
posted by Dan
Bring the water to a boil in a heavy saucepan. Add
about a teaspoon of salt. Very gradually add the
polenta by taking handfuls of it and letting it
fall in a thin stream into ...
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7365
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None
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Fri September 14, 2007 3:09pm
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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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8207
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None
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Fri September 14, 2007 2:59pm
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No reviews
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