winter and italian

360

Recipes

Ciobar (Thick Hot Chocolate)

(2 reviews) Posted by Wild Thyme Flour  

This is an italian thick hot chocolate drink served in cappuchino cups with a spoon. I like this even as a hot dessert. Its like a hot dense chocolate fondue. The cocoa powder has to be dark and bitter, not the sugary version. MORE»

Recipe #374459

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Beef Roast in Red Wine (Carni Arrosto Al Vino Rosso)

Posted by Traci in Sheboygan, WI  

A crockpot recipe that turns the most economical roast of beef into a tender, succulent, delicious meal. The wine really enhances the flavor of the meat, and n/a wine can also be used to great success for those who prefer it. Coming home to the... MORE»

Recipe #368098

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Tuscan Bean Soup (America's Test Kitchen)

Posted by DrGaellon  

From _America's Test Kitchen_ episode 908, "Soups of the Day." Salting the COOKING water makes the beans mealy, but salting the SOAKING water makes the skins more tender but also less likely to break. If you skip the soaking, you will... MORE»

Recipe #367850

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My Kinda Zuppa Toscana

(1 reviews) Posted by aHardDaysNight  

Italian flavors blend in a creamy, satisfying soup that has potatoes, italian sausage, and kale. I like a kick, so I use spicy sausage and add crushed red pepper flakes. The heavy cream really pulls this soup together and makes it... MORE»

Recipe #362800

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Veggie " Everything but the Kitchen Sink" Pasta Sauce

Posted by @ home in SF Bay  

I love chunky garden vegetable pasta sauce, and after trying a few on Zaar I modified my favorite spaghetti sauce recipe Jo Mama's World Famous Spaghetti, to have fresh tomatoes instead of canned, lots of fresh vegetables, and less fat from the meat. Easily hearty... MORE»

Recipe #358572

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Tuscan Kale Chips

(4 reviews) Posted by blucoat  

So simple and so delicious! The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that can become addictive. Recipe is from Dan... MORE»

Recipe #357905

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Kale Salad With Pine Nuts, Currants & Parmesan

(1 reviews) Posted by blucoat  

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender. I adapted the recipe from one I found in this month's... MORE»

Recipe #357888

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Buckwheat Cake (Torta Di Grano Saraceno)

Posted by blucoat  

A simple, moist, and delicious cake with a light crumb and a deep, nutty flavour. This would probably work well as a bundt cake too. This modified Northern Italian recipe is from Melissa Kronenthal's great blog, "The Traveler's... MORE»

Recipe #357572

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Warm Farro Salad With Roasted Vegetables & Fontina

Posted by blucoat  

I found this recipe on the excellent food website, "The Kitchn". Recipe was inspired by a similar salad at Caffe Falai, NYC. MORE»

Recipe #357443

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Luccan Farro Soup (Mark Bittman)

Posted by blucoat  

A hearty winter soup from Mark Bittman. He tasted it on a recent trip to Lucca, a town in Tuscany. If you don't have farro, you can substitute with spelt or barley. The recipe was printed in New York Times (Dec. 18, 2008). You can also add a... MORE»

Recipe #357404

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Pesto Snack Pizza

Posted by caligurl62  

This is a great snack, or small lunch if your not too hungry. Easy and wonderful, I make these pizzas all the time to have between lunch and dinner. MORE»

Recipe #355759

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Easy Peasy Meatballs over Buttered Noodles

Posted by mummy_to_ash  

Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Recipe can doubled or halved. If you cant get the onion soup then replace it with 2 diced onions and a pint of... MORE»

Recipe #355634

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Risotto With Leeks, Shiitake Mushrooms, and Truffles

Posted by blucoat  

This delicious vegetarian risotto adapted from Chef Gabriel Rucke, of "Le Pigeon" in Portland, OR and was printed in "Bon Appétit Magzine" (Sept. 2007). I cut down the fat and it is still very rich. If you want to... MORE»

Recipe #354856

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Lentil Minestrone Soup

Posted by blucoat  

A satisfying main dish soup from "The Best Vegetarian Recipes" by Martha Rose Shulman. The pasta and rice absorb a lot of the liquid, so the soup is thick (add more water if you want a brothier soup). Advance preparation: The soup is... MORE»

Recipe #354669

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Rigatoni With Ground Turkey Meat Sauce

Posted by L K  

An easy and filling meal - great for winter! MORE»

Recipe #352319

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Ribollito

Posted by Sayster  

This is from Sunset magazine. I tweaked it a tad, adding more veggies and herbs, so that it has only about 75 cals per ladle, which I think is about a cup. I got 15 ladles out of the pot. You could make croutons out of french bread and put that... MORE»

Recipe #351161

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Creamy Porcini Soup

Posted by Chef #765273  

This is a very nice creamy soup rich with an earthy and somewhat nutty flavor. I quickly threw it together without thought and the results were stunning! Porcini Mushrooms are the king of all mushrooms. Italian chefs affectionately refer to the... MORE»

Recipe #350261

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Escarole and White Bean Soup

Posted by JackieOhNo!  

Growing up with an Italian grandmother, this is like chicken soup for the soul to me! This is fabulous on a chilly or rainy (or both) day. Add a crisp green salad, crusty bread, and a glass of Chianti. Adapted from Good Food Magazine, December... MORE»

Recipe #350049

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Pasta E Fagioli With Ham, Mushrooms and Herbs

(1 reviews) Posted by JackieOhNo!  

This is a slightly different version of the traditional Italian dish, brimming with ham, herbs, tomatoes and onions. This pairs especially nicely with onion foccaccia bread. MORE»

Recipe #349981

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Kim's Broccoli Soup

Posted by CajunYat  

This is my MIL Kim's awesome broccoli soup! It is so simple to make and tastes delicious! Perfect for a cold night! MORE»

Recipe #349179

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