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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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12807
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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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La Valle San Marzano Italian Chopped Tomato
posted by Fond of Italian Food
La Valle San Marzano Italian Chopped Tomato -
www.DOMA-Italian-Market.com
Imported from Italy - D.O.P. 108 oz. (6 lb. 12
oz.) NO allergen ingredients.
The famous San Mar ...
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10144
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None
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Sat April 12, 2008 7:44pm
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No reviews
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Agostina Recca Salted anchovies
posted by Fond of Italian Food
Agostina Recca salted anchovies. Canned in the
fishing center of Sciacca, Sicily, Italy, Imported
from Italy. Net wt., 2 lb., 3 oz., drained wt., 1
lb., 3 oz.
http:/&s ...
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9101
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None
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Fri February 22, 2008 8:13pm
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No reviews
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Fra Mani Soppressata
posted by Rhynda
This is an awesome domestic salame! We just
started selling this in our store. Very coarse cut
pork with marbled fat throughout.
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6191
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None
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Thu October 18, 2007 11:22pm
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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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5157
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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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Roman Saltimbocca alla Romana: veal roman style
posted by paolo
Take some thinly sliced pieces of veal. If the
veal is slightly fatty, the dish comes better but
of course it may be a bit less healthy. (Once in
a while doesn't matter if y ...
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3024
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None
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Mon October 8, 2007 9:56pm
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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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7819
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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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11088
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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 Savoiardi recipe
posted by Dan
Preheat the oven to 425°F (220°C). Line baking
sheets with parchment paper. Beat the egg whites
until softly peaked, then beat in the sugar until
the mixture makes a stiff mer ...
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12489
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None
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Mon September 17, 2007 3:24pm
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No reviews
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Venetian Simple Poached Peaches recipe
posted by Dan
Combine the sugar, water, wine, and lemon zest in
a 3-quart (3-l) saucepan. Bring to a simmer and
cook for 10 minutes. Add the peaches and simmer
until they are just tender, a ...
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9843
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None
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Mon September 17, 2007 3:07pm
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No reviews
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Sicilian Eggplant Caponata
posted by justindemetri
Sautee eggplant, onion and celery in olive oil
until softened. Add stewed tomatoes, olives,
capers, raisins and pinenuts. Bring to a boil then
add salt, pepper, red wine vineg ...
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1729
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None
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Mon September 17, 2007 9:30am
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No reviews
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Venetian Spaghetti With Oven-Dried Tomatoes recipe
posted by Dan
Bring a large pot of water to a boil, add salt,
then add the spaghetti. Cook until it is al dente,
about 8 minutes, then drain it well. While the
spaghetti is cooking, combine ...
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8592
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None
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Fri September 14, 2007 3:11pm
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No reviews
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