Recipezaar: Italian,Historical/Traditional recipes

100% Semolina Bread

Mon, 19 Apr 2004 19:59:58 -0400

This is a basic semolina bread which is ideal for vegetarian/vegan diets. Recipe is for a 2 lb loaf in a bread machine. -- posted by MachineGhost

Sfinge Di San Giuseppe - St. Joseph's Day Cream Puffs

Thu, 22 Apr 2004 19:59:18 -0400

A traditional Sicilian treat in honor of St. Joseph and served on his day, March 19. Posted from the Festa di San Guiseppe-NYC in response to a recipe request. -- posted by Molly53

Cannoli

Tue, 13 Jul 2004 20:00:33 -0400

This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time. -- posted by Kim D.

Tortellini Casserole

Sun, 08 Aug 2004 19:59:56 -0400

Quick and easy after a long day of work! -- posted by MizEmerilLagasse

Anginetti (Italian Lemon Drop Cookies)

Sat, 27 Nov 2004 19:59:55 -0500

Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray! -- posted by Kim D.

Elswet's Uber - Tangy Chicken Pepperoni

Fri, 11 Mar 2005 19:59:58 -0500

This is quite spicy and takes a bit of a fuss to make, but it is way more than worth it. If you are serving children, I recommend leaving out the Tabasco and all the peppers, save for the black pepper as it may be way too hot for them. If you love Italian food, I highly suggest giving this a try. It is most excellent and great with any type of pasta. Works well with home baked Italian bread and a nice garden salad with lettuce and spinach. -- posted by Pagan

Artichokes Stuffed With Ricotta

Tue, 10 May 2005 12:34:52 -0400

Be sure to choose large, deep green artichokes that are heavy for their size and with firm leaves that are fairly tighly closed. Avoid artichokes with split or ragged leaves. -- posted by Phil Franco

Pizza Rustica

Thu, 12 May 2005 14:56:14 -0400

This most typical savory pie is served for Carnevale (the day before Ash Wednesday) and then again for Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella and other filling ingredients be layered, in the Neapolitan version, they are diced and added to the ricotta filling, making the resulting pie easier to cut into wedges. The listed ingredients are sufficient to fill an 8x8x3 inch caserole. It is interesting to note that some of the folks warmed this dish. We always ate it at room temperature. -- posted by Phil Franco

Amaretto Sourtini

Mon, 23 May 2005 16:21:00 -0400

My hubby is great at coming up with drink ideas, and he made this one for me recently. I loved it! -- posted by Vino Girl

Pasta Al Peperoni Di Nonno

Mon, 30 May 2005 11:55:28 -0400

Nonno's Pasta with Sweet Peppers. My family eats this at least once every two weeks. Its very nice with freshly grated parmesan on top and a side of Bruschetta. Buon Appetito! -- posted by Little Italy

We Want Some Figgy Pudding

Mon, 06 Jun 2005 11:18:39 -0400

This is a traditional ritualistic cake that we serve after Christmas dinner. We sing the "we want some figgy pudding" song and when it comes to the table we heat a metal ladle full of brandy and light it up then pour the bluish flames over the top! We serve it with Recipe #124985. -- posted by Queenkungfu

Layered Pasta Ricotta Pie

Tue, 14 Jun 2005 15:21:52 -0400

This is such a beautiful dinner! I especially like making it around the holidays cuz the layers are basically red, and green. But it's great any time! A good way to sneak in some vegies for the kids. -- posted by Charmie777

Cannoli Filling

Mon, 27 Jun 2005 20:26:19 -0400

To fill Cannoli shells. Serving size is an estimate. -- posted by eza91804

Bouillabaisse

Mon, 18 Jul 2005 15:02:29 -0400

This is a variation of Cioppino (Italian Seafood Stew). This recipe blends the subtle flavors of shellfish with spicy Italian sausage. The stock can be made ahead and reheated when ready to add seafood. I can serve the stock to "NON-FISH" lovers as well! Your guests will go crazy with this one. Serve with a loaf of crusty bread so they can get all of the stock! -- posted by The Kissing Cook

Fresh Tomato Sauce

Tue, 20 Sep 2005 10:30:24 -0400

. -- posted by Mimi Bobeck

Light Zeppole

Fri, 14 Oct 2005 14:49:18 -0400

http://www.theepicentre.com/Recipes/mzeppole.html Zeppole are fried "puffs" that should be so light you might expect them to float away. This particular version comes from Naples, Italy. There are many zeppole recipes often they are more breadlike. -- posted by Phil Franco

Italian Easter Cheesecake

Sun, 23 Oct 2005 15:00:55 -0400

This is an old family recipe and Easter tradition. -- posted by jessica327

Homemade Manicotti Stuffed With Prosciutto and Ricotta! Yummy!!

Fri, 28 Oct 2005 15:42:40 -0400

This recipe is so easy, once you prepare it, you will never buy store bought shells again! Preparing the crepes and filling them yourself isn't as hard as it seems. Once you make this recipe you will never buy those store bought shells ever! You can take the Prosciutto out and make the filling with just the cheese. You can even fill the crepes with any other kind of filling you make. Experiment and make different fillings with an assortment of cheeses, vegetables or seafood! This recipe makes alot of Manicotti. Alot of times i will make extra Manicotti and after rolling them, I place them on a baking sheet and put them in the freezer till they are frozen. I then transfer them into a ziplock freezer bag and they can stay in the freezer for up to 3 months. Then when you want to cook them, all you do is layer sauce on the bottom of your pan, place the frozen Manicotti on top of the sauce, cover them with more sauce, cover with foil tightly and bake in a 350 degree oven for about 1hr. take the foil off and cover with shredded Mozarella and bake till melted. Delicious! Enjoy and remember to experiment with your own fillings!....I also use store bought Marinara sauce if I don't have my own on hand. -- posted by ItalianMomof2

Italian Easter Pie

Sun, 30 Oct 2005 05:50:55 -0500

Our family traditionally made this strange dessert for Easter. No crumb was ever left in the pie dish since it is a delightfully refreshing sweetness after a full meal. -- posted by Momma Mia

Olive Garden Spaghetti Carbonara

Tue, 01 Nov 2005 07:42:48 -0500

This was posted by dizzybreeze at recipegoldmine.com on May 4, 2001. Source Olive Garden Restaurants. -- posted by Manami

Italian Tri-Color Cookies (Rainbow Cookies)

Sat, 10 Dec 2005 05:35:20 -0500

When I lived in New York, I used to get this delicious tri-color cookie from the Italian Bakery every year for the holidays. Once I moved down south, I was no longer able to get them. I found this recipe in Good Housekeepings "100 best Italian Recipes". The directions seem long and scary, but these cookies are actually very easy to make. I hope you enjoy them as much as my family and friends do. -- posted by ItalianMomof2

Cajun Chicken Alfredo

Fri, 21 Apr 2006 20:27:17 -0400

I love this pasta! It almost resembles Red Lobster's alfredo sauce. It's great! You can even use seafood instead or go meatless! -- posted by imshadi

Moms Spinach and Ricotta Stuffed Shells

Mon, 01 May 2006 19:19:30 -0400

This is moms stuffed shell recipe, it can be made with reduced fat cheeses and with a straight tomato sauce for a lighter fare. -- posted by Steve_G

Spiced Pumpkin Semifreddo

Mon, 29 May 2006 21:31:28 -0400

This is a semi frozen Italian dessert, from "The Lady had Seconds" cookbook. I do not include freezing time in the preparation or cooking times. Be prepared for a rich dessert this is NOT for us calorie watchers. -- posted by Chabear01

Fried Ravioli With Marinara

Fri, 02 Jun 2006 15:16:25 -0400

Great finger food for parties from Paula Deen! -- posted by KathyP53

Herbed Coated Goat Cheese Balls

Fri, 02 Jun 2006 16:01:18 -0400

These are little flavorful tidbits of goat cheese rolled in a mixture of thyme, rosemary, parsley, and lemon zest. From Giada D. -- posted by KathyP53

Cheese Crostini With Anchovy Herb Butter

Fri, 02 Jun 2006 16:07:19 -0400

For anchovy lovers. What great combination of flavors. This is from Giada D. -- posted by KathyP53

Italian Relish Tray

Sat, 03 Jun 2006 06:44:48 -0400

I can't wait to try this relish tray from Michael Chiarello. -- posted by KathyP53

Roasted Garlic, Feta, and Walnut Dip, Toasted

Sat, 03 Jun 2006 06:44:51 -0400

Sounds good with or without roasted garlic! From Rachael Ray -- posted by KathyP53

Slow Cooked Crock Pot Roman Lamb

Fri, 07 Jul 2006 14:52:08 -0400

An original & very old recipe from Italian friends in Northern Italy - this recipe has been handed down through the ages & is an absolute show stopper for large family gatherings! After the initial browning of the meat, it cooks beautifully in a slow cooker or crock pot, slowly fragrancing the kitchen with a mouthwatering aroma! I have given the quantities that were originally given to me - that is LARGE, up to 14 hungry people! The recipe can be halved for a smaller gathering however. The legs of lamb I used were about 2 kilos each, that's about 4 1/2 lbs.If you are unsure about boning a leg of lamb yourself, ask your butcher to do it for you OR use ready boned & diced mixed lamb meat. Roman lamb is best served with plain steamed potatoes to mop all those yummy juices up with & some fresh green beans. It is also BRILLIANT as a pie filling afterwards - that's if you have any left! -- posted by French Tart

Summer Bagna Cauda

Thu, 13 Jul 2006 16:32:20 -0400

From Martha Stewart. Great for dipping summer veggies, crackers, rustic bread. -- posted by KathyP53

Roast Chicken or Cornish Hens With Potatoes, Lemons & Wine

Tue, 25 Jul 2006 22:51:21 -0400

This is the best and easiest chicken dish in Italy or anywhere. If you really wish to impress your guests at a dinner party, serve this dish. Even if you can't boil water, you will be able to make this classic, since everything is simply tossed with olive oil, placed in a pan, and roasted. The potatoes are suffused with oil and fresh rosemary, the chicken is crisp and juicy, and the sauce in the pan is perfect for a last crust of bread. From 'Rome, at Home' by Suzanne Dunaway. -- posted by BecR

Roasted Red Pepper Sauce

Wed, 02 Aug 2006 20:42:17 -0400

This crock pot recipe came from an early edition of Quick Cooking, and I have been making LARGE quantities since. Now is the time of an "embarrassment of riches" of plum tomatoes, so a winter meal of chicken cacciatore brings all those summer flavors back. -- posted by NurseJaney

Dry Spaghetti (Spaghetti Asciutti)

Sat, 12 Aug 2006 14:09:18 -0400

This family recipe originalted from the Molise Region of Italy. Dry Spaghetti is one recipe from my cookbook, "The Eve of Seven Fishes - Christmas Cooking In The Peasant Tradition". -- posted by Chef #921190

Ricciarelli (Sienese Christmas Cookies)

Fri, 08 Sep 2006 20:21:40 -0400

These are delightfully moist little almond cookies which come from a centuries old Italian recipe. There are many alternatives you can do to the base recipe. The photo shows plain Ricciarelli laced with Rum and Ricciarelli with orange and lemon, dipped in dark chocolate. I've made boxes of these cookies for people and they always seem to come back for more! -- posted by JustEmma

Italian Chicken Satay (Skewers) With Olives

Sat, 02 Dec 2006 20:54:09 -0500

This is from a recipe handout from the local grocery store - an outstanding and easy appetizer. -- posted by Dug

Cream of Cauliflower Soup

Fri, 15 Dec 2006 16:48:59 -0500

This soup is creamy in texture and buttery in flavor,and it looks beautiful if you garnish the soup with homemade croutons and chives. -- posted by Chef #407788 Evelinkamalinka

Olive Garden Smoked Mozzarella Fonduta

Thu, 21 Dec 2006 16:37:02 -0500

I had this appetizer last night and could not rest until I found a recipe for it! This is outstanding, you will love it! -- posted by Cooks4_6

Sam's Birth Day Spaghetti Carbonara

Thu, 08 Feb 2007 15:16:24 -0500

This was dinner the night I went into labor with my first son; every year since we've had this for his birthday celebration! Served with spinach salad, it makes a well-rounded meal! -- posted by Debber

Ancient Roman Sausage

Fri, 16 Feb 2007 17:52:20 -0500

This recipe is the modern version of the Lucanian Sausage Recipe. The real recipe: From Apicius in a Taste of Ancient Rome Lucanian sausages... "Pepper is ground with cumin, savory, rue, parsley, condiments, bay berries, and garum. Finely ground meat is mixed in, then ground again together with the other ground ingredients. Mix with garum, peppercorns, and plenty of fat, and pine nuts; fill a casing stretched extremely thin, and thus it is hung in smoke." -- posted by DR. House

Mulsum or Honeyed Wine

Fri, 16 Feb 2007 17:54:45 -0500

Having a heavy night at the Roman Bath? You might have several of these.. From Classical Recipes, an Ancient Roman Recipe. -- posted by DR. House

Ancient Roman Pear Patina

Fri, 16 Feb 2007 17:58:19 -0500

From a Taste of Ancient Rome. We have omitted the fish sauce in this recipe that is called for in the original. If you wish to see that, it's in the directions but honestly? IF you aren't an ancient Roman? Don't try that one. -- posted by DR. House

Modern Roman Libum Recipe or Roman Cheesecake

Fri, 16 Feb 2007 17:58:41 -0500

From a Taste of Ancient Rome. They call it a cheesecake. It is actually more like a cheese bun/cake with honey on it. From Cato. This is a a sacrificial cake sometimes offered to household spirits when the Romans honored them. Do not think Modern cheesecake. It isn't a thing like it. -- posted by DR. House

Columella Salad or Ancient Roman Salad

Tue, 20 Feb 2007 22:54:44 -0500

From Columella, Re Rustica, XII-lix You can use mint and pennyroyal both in the recipe if desired. The Ancient Romans used lettuce and rocket many plants were eaten rawwatercress, mallow, sorrel, goosefoot, purslane, chicory, chervil, beet greens, celery, basil and many other herbs. -- posted by That is Dr House to you

Roman Seasoned Mussels

Fri, 23 Feb 2007 00:01:43 -0500

From a taste of Ancient Rome. Serve with Honeyed wine, Lucien sausages and some other Roman delights. The hard part will be finding the Roman Bath to serve it in. -- posted by DR. House

Italian Anise Cookies With Icing and Sprinkles

Thu, 01 Mar 2007 16:30:44 -0500

These delicate cake-like cookies are glazed with icing and topped with colorful candy sprinkles. They have a mild anise flavoring, which is very typical of Italian baked goods. My family always served these cookies at holidays, weddings or special celebrations, but now that I know the recipe, I can enjoy them all year long! -- posted by Cookin'Diva

Italian White Bean and Artichoke Salad

Sun, 04 Mar 2007 23:29:47 -0500

I am sure this came from one of the cooking magazines, but no longer know which one ! I have made this several times for groups of from 4-14, and given as many copies to attending guests. Hints : this is rather labor-intensive, so slice and chop early in the day, keeping each ingredient in a separate baggy. You may use red an/or/green peppers, and choice of Asiago, sharp provolone, or feta cheese. The original recipe called for canned artichoke hearts, drained and quartered, but I have found that the marinated are already quartered, more tender, and less fibrous. -- posted by NurseJaney

Tomaxelle - Stuffed Veal Rolls

Mon, 21 May 2007 23:13:08 -0400

I recently hosted a dinner party for some friends and decided on a traditional Ligurian theme. This was served as the main course and was a serious crowd pleaser. There are a few versions of tomaxelle out there, one in particular calling for sweetbreads (not going there!). I've made a couple and find this one to be the easiest and meatiest. It's quite easy to prepare and tastes divine! Very earthy flavours. For the ww out there this equates to 5.5points per roll. -- posted by BellaBambina

Old World Chicken Cacciatore

Wed, 13 Jun 2007 23:11:28 -0400

So many Cacciatore recipes have tomatoes and that's not the way I'm used to having it. This is more like the dish I remember from my childhood. -- posted by babyparentingguide

Sausage Pie

Sun, 09 Sep 2007 23:07:33 -0400

This is an old Italian family recipe that has been handed down for three generations. Recipe makes 2-10" pies. -- posted by MommaZinga

Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

Wed, 26 Sep 2007 17:25:07 -0400

This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246. -- posted by French Tart

Manly Manicotti

Mon, 01 Oct 2007 18:33:28 -0400

A rich mix of delicious cheeses with a smooth, hearty filling. A kick of Italian old school and the flavor of smoked cheese. You can't go wrong with this old favorite with a twist. I made this recipe from memory. I got the original from my mom and kicked it up a few notches. This is great for romantic dinner or a family favorite. I don't use measurements. Real food has to be properly eye-balled and mixed to your personal flavor. -- posted by Chef #601599

Cioppino, Calabrese

Thu, 04 Oct 2007 02:08:16 -0400

This recipe comes from my maternal Calabrese grandmother. It was traditionally served on Christmas eve and contains only shellfish. Some cioppino recipes include calamari (squid), mussels, and/or chunks of solid bodied fish that holds together during cooking. The two essential ingredients are Dungeness crab and garlic. Note: Live Dungeness crabs are preferred for this dish. If they are not available in your area, cooked and cracked crab may be substituted. If they are, add them after the prawns. You only want to re-heat the crab, not overcook it. Tip: Supply each guest with ample napkins, a bib, and a nutcracker and pick to get at all of the sweet Dungeness crab. -- posted by Chia Chef

Monti's Roman Bread

Wed, 31 Oct 2007 19:55:46 -0400

From Monti's Restaurant in Tempe, Arizona. Here is the recipe you requested. This recipe has been in the Monti family for many years. In fact, Mr. Monti's parents brought it over from Italy with them, some eighty years ago. The Bread was brought to Monti's by Mrs. Shirley Monti, who learned the recipe from Leonard's sister Emilia. -- posted by Sir Chef Cory

Best Scungilli Salad

Tue, 13 Nov 2007 15:23:30 -0500

This is a Scungilli salad so easy to make. Scungilli has only 45 calories per serving so it's not only addictive it's awesome. Enjoy! -- posted by JerseyJoe

Hard Rolls (Using a Stand Mixer)

Mon, 19 Nov 2007 20:24:39 -0500

Oh how I miss hard rolls! Similar to Kaiser rolls, but crustier, when well buttered, these are a typical quick breakfast in the fast-paced metropolis of NYC and north-eastern NJ. A northern comparison to biscuts and gravy here in the southern USA, but these can be eaten on-the-go for a morning meal and are a lot less messy! These rolls will keep all day in a brown paper bag in your bread box. -- posted by 2Bleu

Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

Wed, 28 Nov 2007 17:33:26 -0500

Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these! -- posted by French Tart

Baccala Fritto " Fried Salt Cod"

Fri, 14 Dec 2007 18:13:54 -0500

If your familiar to Baccala, this is a simple and tasty way to serve it! If your not familiar with Baccala it is salted cod and needs to be soaked in water for two days to remove the salt and to reconstitute the fish. With this recipe I have estimated the oil for frying,flour for dredging and the serving size which depends on the size of the fish how big the pieces are cut . -- posted by Antifreesz

The Perfect Fusion Style Pasta Pomodoro

Tue, 18 Dec 2007 20:02:46 -0500

I came up with this recipe after years of altering my own family recipe. This one is a keeper!! Not for the quick-cook chef. The recipe does go into incredible amounts of detail however every word is important when making the perfect pasta. The trick is to use only the freshest ingredients, nothing tinned, dried etc... -- posted by Kent Van Heerden

Struffoli

Wed, 19 Dec 2007 20:42:58 -0500

An Italian Christmas tradition. They are little "dough" balls that are fried in oil. Then covered in honey followed chopped nuts (in our family the addition of chocolate sprinkles). This is my Sicilian grandmother's recipe. It is our families last holiday food preparation to be done every year on Christmas Eve as a group effort. I HOPE THAT YOU ENJOY THESE ITALIAN TREATS AS MUCH AS WE DO. -- posted by JERSEY FLOURCHILD

Scalidi Cookies

Wed, 19 Dec 2007 20:44:36 -0500

Honey glazed Italian cookie -- posted by Chef #693001

Easter Baby (Pregnant Doll)

Mon, 14 Jan 2008 19:26:20 -0500

Shared by Pat who says "Easter babies are an Italian tradition in my husband's family." I'd love to try this this coming Easter. Rising time not listed in prep time. -- posted by Julie B's Hive

Alotizzip Marinated Artichokes & Mushrooms

Mon, 14 Jan 2008 22:56:39 -0500

I found a version of this recipe when looking for an artichoke salad to include with our traditional Christmas antipasta (I was too cheap to pay for the grocery store's ready-made version.) Holy cow is this good! So good that I make it throughout the year now. Wowza! -- posted by Alotizzip73

Festive Dried Fruit Biscotti

Wed, 23 Jan 2008 00:50:05 -0500

Make small pieces and eat in moderation. This recipe was received from an Italian friend. Our family makes it for special occasions. Very addictive. -- posted by Chef #642925 Gertrude from the Granite Planet

Torta Rustica (Spinach , Tomato & Cheese Quiche)

Tue, 12 Feb 2008 01:37:59 -0500

This is an Italian holiday classic, but it's one that I will make all year. The sun-dried tomatoes supply a tangy sensation that complements the milder flavors of the quiche very well. -- posted by Finicky

Elizabethan English Herb and Flower Salad With Honey Dressing

Thu, 06 Mar 2008 00:11:40 -0500

An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers in their salads, and although the title suggests this to be an English recipe, this style of herbal and floral salad will have been very common throughout Medieval Europe. I serve this at the Auberge when the flowers and herbs are in season - freshly picked from my garden; it is always enjoyed with great relish and is a vibrant topic of dinner party conversation! It makes a lovely appetiser or can be served with the cheese course for an unusual and pretty accompaniment. Make sure that your flowers and herbs are insecticide free, and are not traffic polluted as well.........wipe them or wash them gently, allowing them to dry before using them. -- posted by French Tart

Maltagliati Al Pomodoro, Erbette E Robiola

Fri, 07 Mar 2008 02:05:48 -0500

Pasta with Herbs, Tomato, and Cheese is a speciality of the Restaurante La Contea, Neive, Piedmonte, Italy. Maltagliati is pasta cut into different shapes and sizes. Fresh pasta can be cut into diamond and triangle shapes. Pappardelle can be broken at different lengths. -- posted by Celticevergreen

Conchiglie Alle Verdura (Shells With Vegetables)

Wed, 12 Mar 2008 23:24:30 -0400

Speciality of the Hotel Sole, Maleo, Parma, Italy. Easy to prepare and fun to eat. -- posted by Celticevergreen

Spaghetti Puttanesca in 25 Minutes!

Mon, 24 Mar 2008 19:15:30 -0400

This is a super quick version of the traditional Italian pasta dish. It is easy to cook & perfect for a midweek meal when you want something really tasty that wont keep you in the kitchen for hours! -- posted by Um Safia

Butter Me Up! Baked Butter Bean, Bacon and Thyme Cassoulet

Thu, 17 Apr 2008 02:21:32 -0400

A delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is divine!! This recipe is real European fusion cuisine - the cassoulet idea from France, with the parmesan and wine sauce from Italy, and the crispy smoked bacon rashers from England. Serve this as a main meal for supper or lunch with salad and crusty bread, or as an accompaniment for sausages, stews, casseroles or roast meats........the bacon can be left out if you are serving it as an accompaniment. NB: This recipe was born when I tried to follow a recipe posted here on Zaar, Recipe #263905 - posted by Lindsey and originally a Nigel Slater recipe; I had no haricot beans, but I did have butter beans and lots of other bits and bobs to use up! I LOVE Lindsey's recipe - but feel that this recipe is different enough to warrant posting it - so, thanks to Linds and Nigel for the original idea! Preparation time includes cooking the bacon and the onion. -- posted by French Tart

Porchetta - Italian Marketplace Slow Roast Pulled Pork Sandwich

Tue, 22 Apr 2008 01:32:11 -0400

This is JUST gorgeous! A domestic take on the classic Italian marketplace or street food, Porchetta, which is actually roast suckling pig. Porchetta is thickly sliced and served in ciabatta bread as a delectable hot sandwich throughout Italy. My recipe is a much-adapted recipe taken from one of Nigella Lawson's cookbooks, and it is SO easy to make at home. I cook mine in the crock-pot for meltingly soft and tender pulled pork - however, I have also given traditional roasting directions in this recipe. Preparation time includes the 24 hour period required for the pork to marinade in its herbed and spiced rub. -- posted by French Tart

Baked Butternut Squash and Parmesan Cheese Gratin

Wed, 30 Apr 2008 18:14:14 -0400

A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available. -- posted by French Tart

Summer Time Easy Courgette - Zucchini Carpaccio

Sat, 26 Jul 2008 02:49:09 -0400

A delightful and very elegant summer starter dish that is fresh and easy to make. The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any special summer dinner party. If you cannot get hold of hazelnut oil, walnut oil would be a good substitute. Green olives can also be used, but the colours will not be so dramatic! Try to use FRESHLY grated/shaved parmesan cheese from a block, the taste is far better than the pre-packed grated cheese. Wine suggestion - a chilled Chablis or Chardonnay. -- posted by French Tart

Scacchi-- Italian Passover Lasagna

Tue, 05 Aug 2008 03:02:46 -0400

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling. -- posted by Sephardi Kitchen

The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Wed, 03 Sep 2008 23:44:18 -0400

Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable! -- posted by French Tart

Milk Chocolate Florentine Cookies (Faster Nestle Version)

Sun, 21 Dec 2008 01:31:38 -0500

These are cookies from Austria with origins in Italy. Great when you want a cookie from around the world. They are crisp and delicate lacy like cookies when put together with chocolate make a sandwich cookie. It is meant to be crisp. Traditional Florentines have fruit in them but these are the chocolate version. This recipe is from Nestle and saves oodles of time by microwaving the chocolate rather than using a double broiler. Enjoy these they are a hit. -- posted by ChefDLH

Italian Easter Bread

Wed, 18 Feb 2009 14:00:36 -0500

It's a typical Italian recipes served usually during Easter. It' healthy and low calories. -- posted by Mediterranean Diet

Barefoot Contessa's Tiramisu

Tue, 24 Feb 2009 15:04:14 -0500

From her Chocolate Memories episode. I watched this show today and saw she used savoiardi, which are hard not like the soft American ladyfingers. So I'd like to make this when I find them. Inga says You can find savoiardi in an Italian specialty store. -- posted by Charlotte J

Homemade Braided Sweet Bread

Tue, 17 Mar 2009 19:47:01 -0400

This bread recipe is very simple and comes out as a perfect bread that can be used for snacks or sandwiches (if rolls are made). -- posted by Wylder

I Fichi E Le Noci Ed Il Formaggio

Mon, 30 Mar 2009 17:38:17 -0400

Not so much a recipe as it was a last course (before the dishes were done and the cannoli were served) with our big dinners. Nuts were always served in the shell and then cracked before toasting them in a cast iron skillet. -- posted by Secret Agent

Bread Machine Italian Easter Bread

Mon, 06 Apr 2009 21:52:27 -0400

This is a modified Italian Easter bread made with a bread machine. Saves time, kneading, etc. The same ingredients are used but simplified by using a bread machine. This was a recipe handed down by my grandmother. -- posted by Chef #213751

Italian Easter Meat Pie

Mon, 06 Apr 2009 21:53:52 -0400

This is a recipe handed down by my grandmother. It is a tradional recipe served at Easter -- posted by Chef #213751

Pastiera (Easter Pie)

Sun, 12 Apr 2009 02:46:11 -0400

Pastiera (Easter Pie) I had just seen on this site that some one was looking for this recipe that their Grandmother use to make. This was just given to me while visiting Italy by my friends sister in law. -- posted by Chef #1235337

Arancini Rice Balls

Wed, 22 Apr 2009 00:45:49 -0400

We recently spent 2 weeks on Sicily - 1 in a 15th century renovated winery on the slopes of Mt. Etna, and 1 on the north coast, overlooking a Med. type scene. Earlier we had been invited to dinner with the family of a new friend, where all the women gathered to teach us how to make Arancini !! This recipe is from a book I bought there --"Fragrances and Flavors of Sicilian Cuisine", since no one in the group had sufficient common language skills to accurately copy their recipe. It IS labor intensive -- but just wonderful ! I copied the measurements as listed and did not attempt to convert. -- posted by NurseJaney

Bricked Rosemary Chicken With Lemon

Sat, 23 May 2009 17:42:29 -0400

"A Tuscan classic! The brick technique ensures a crisp exterior with a moist and juicy interior. The sprinkling of lemon zest and herbs keeps it tasting fresh. Butterflying the chicken is an easy procedure with the right knife or pair of kitchen shears (*see directions below), but you can always ask a butcher to do it for you. " Bobby Flay. -- posted by BecR

Mary's Savory Marinara Sauce

Tue, 14 Jul 2009 02:33:40 -0400

This is my mom's delicious marinara sauce recipe that she kindly provided to me. I have fond memories of her making this sauce often and filling the entire house with its wonderful aroma. It has a savory tomato-y taste, a nice hint of basil, and goes well with all types of pasta (including lasagna). I also like to use it for homemade meatball heroes. I hope that you all will enjoy it as much as we do! -- posted by someone named antoine

Sarah's Best Lasagna

Thu, 13 Aug 2009 10:34:28 -0400

This is the 1st time I've completely invented a recipe on my own!!! I've made lasagna before, following a recipe or two, but this one certainly takes the cake! A little sloppy, a-lot-o-saucy, and scrumdidleeeeumptious!!!!! My 12-yr-old went for 3rd's while she was supposed to be cleaning up the kitchen :) It's an easy recipe you can make on your own, or with your kids. -- posted by sarahcis

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- posted by French Tart

Vendange Harvest Sausages With Grapes, Thyme and Wine

Thu, 17 Sep 2009 14:05:46 -0400

A traditional Italian or French dish--called 'Salsiccia all'Uva' in Italian-- typically served from large vats at Vendange autumn grape harvest celebrations. Quite popular here in the Southern California Wine Country, as well! Preferably use a meaty best quality pork sausage which is lean and not highly seasoned (allow 1 or 2 sausages per person). I like to use a mixture of sweet and hot Italian sausages or local smoked chicken and apple sausage, but any good meaty sausage will do. Serve piping hot with potatoes or pasta, assorted cheeses, a good baguette or rustic peasant bread, and a bottle of the year's new vintage Beaujolais Nouveau or Gamay Beaujolais wine! -- posted by BecR

Porchetta - Italian Marketplace Pulled Pork Sandwich (Crock Pot)

Mon, 28 Sep 2009 01:12:23 -0400

Tender succulent boneless pork roast is rubbed with olive oil and seasonings and slowly roasted to perfection in the crock pot until it is falling apart, then stuffed into warmed and buttered Italian ciabatta rolls. A wonderfully simplified version of the classic Porchetta Italian Market Place Sandwich by Nigella Lawson. -- posted by BecR

Basic Garlic and Oil Sauce for Perfect Pasta (Rachael Ray)

Wed, 07 Oct 2009 16:11:53 -0400

If you like pasta, you're going to LOVE this recipe from Everyday With Rachael Ray's magazine (Oct '09). She has a "secret ingredient" that adds an unexpected zest to the ordinary ingredients: anchovies. She notes in her recipe that " even if you think you don't like anchovies, you should try this recipe--it'll change your mind." Further, she points out that "once you heat anchovies, they stop tasting like fish and start tasting more like salted nuts." So: try it, you'll like it! If you must, don't say anything to the diners--and ask them if they like it, before you reveal the "secret ingredient." -- posted by Debber

Ricciarelli - Italian Almond Cookies

Fri, 06 Nov 2009 17:27:09 -0500

Fantastic intense almond cookies from the Tuscan town of Siena, Italy. These wonderful cookies are very popular year around, but especially at Christmas time! -- posted by BecR

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

Italian Meat Bars

Fri, 04 Dec 2009 16:37:54 -0500

Spicy and flavorful italian meats in a soft, chewy and rich pastry crust. A favorite in our house and often requested for pot-luck gatherings, especially around the holidays! I got this recipe from a coworker years ago who just gave me general directions, and have spent a few years refining it. -- posted by CityGirlExiledToASmallTown

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Wed, 16 Dec 2009 13:27:54 -0500

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephens Day the 26th December; it is a public holiday in the UK and most Commonwealth countries.generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce. -- posted by French Tart

Baccala Salad

Tue, 29 Dec 2009 02:04:37 -0500

courtesy Raos Restaurant -- posted by Phil Franco

Grandpa Frank's Panettone

Sun, 03 Jan 2010 15:48:20 -0500

This fruited Italian holiday yeast bread has been a favorite of my family as long as I can remember. I learned to make it from my grandfather, whose mother made this for him as a child in Sicily. -- posted by Linda in Madison, VA

Moms Italian Baccala christmas Salad (Saltcod)

Mon, 04 Jan 2010 17:25:50 -0500

My mom makes this at Christmas time. Im not a big fan of it but everyone else in the family loves it. Its a simple dish. *BUY the dried salted cod at least 24 hours before needed, you would need to rinse it many times, place in bowl cover with cold water and keep changing the water every 6 hours. -- posted by Phil Smith

Best Ever Red & White Sauce Lasagna

Thu, 04 Feb 2010 16:04:10 -0500

This is the absolute best tasting lasagna I have ever had. The red sauce offers sweetness and the white sauce gives it a warm creaminess. I came up with this recipe for my sister who doesn't eat pork, but have made it many times with traditional pork Italian sausage. Either way its yummy, hearty and sure to impress. -- posted by Shamrockjulie

Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone

Tue, 09 Feb 2010 01:43:16 -0500

Serve this elegant and refreshing layered dessert in a trifle dish or individual dessert glasses for a fabulous ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe. -- posted by BecR