| Recipe |
Description | Source |
Rating |
|
|
Description: Favorite bean & pasta soup
Source: Food TV |
|
|
|
Description: Yum!
Source: mamarezza |
|
|
|
Description: Colorful & delicious
Source: Mama |
|
|
|
Description: New family favorite-quick & easy
Source: Mamarezza |
|
|
|
Description: A classic combination that peaks with red-pepper flakes & Parmigiano-Reggiano.
Source: Epicurious |
|
|
|
Description: Lovely entree
Source: Epicurious |
|
|
|
Description: Quick, mmmmmmm.
Source: Catherine Scorcese, Italianamerican: The Scorcese Famly Cookbook, 1996 |
|
|
|
Description: Hallowed along the Ligurian coast of Italy.
Source: The Tuscan Sun Cookbook |
|
|
|
Description: The idea of serving two starches together might seem unusual, but this dish from Liguria is the classic way to serve pesto. The starch from the potatoes lends body to the sauce, and the tender green beans add color and flavor.
Source: America's Test Kitchen |
|
|
|
Description: Colorful
Source: SCYC Cooking Class |
|
|
|
Description: Light Italian
Source: Giada |
|
|
|
Description: Wonderful on a hot summer night!
Source: mamarezza |
|
|
|
Description: Great weeknight dinner
Source: Food Network Magazine |
|
|
|
Description: Can use 2 cups frozen peas.
Source: Under the Tuscan Sun Cookbook- Frances Mayes |
|
|
|
Description: Nice for the fall
Source: Weber |
|
|
|
Description: The recipe for pear purée makes about 1 1/2 cups, enough for about 8 cocktails, but if you have any leftover it will keep in the refrigerator for several days, or can be frozen. The purée can also be made with peaches or apricots.
Source: Lidia Bastianich |
|
|
|
Description: Beneath the cheese and nuts, you can slip thinly sliced salami or prosciutto.
Source: Under the Tuscan Sun Cookbook- Frances Mayes |
|
|
|
Description: Comfort food for a Sunday
Source: Emeril |
|