| Recipe |
Description | Source |
Rating |
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Description: True fast food: 1/4 cup of pomarola per person, stirred into pasta, Parmigiano, a few torn basil leaves and here it is!--eccolo!
Source: The Tuscan Sun Cookbook- Francis Mayes |
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Description: Pureed basil base
Source: Mama |
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Description: Italian braised beef in red wine
Source: Emeril Lagasse |
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Description: A classic recipe for Italian meat sauce.
Source: London Telegraph |
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Description: Traditional Northern Italian meat sauce
Source: mamarezza |
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Description: Easy make ahead dish
Source: Giada |
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Description: Great addition to sauce
Source: Unknown |
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Description: Tasty way to use up leftover veggies
Source: Diane Albanese |
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Description: Easy Light Italian
Source: Giada |
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Description: Garlic tomatoes on toast
Source: Skinnytaste |
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Description: Great for appetizers
Source: Under the Tuscan Sun Cookbook- Frances Mayes |
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Description: Quick and easy Italian side
Source: Michael Chiarello |
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Description: Literally "cheese and pepper", this minimalist cacio e pepe recipe is like a stripped-down mac and cheese.
Source: Bon Appetit |
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Description: A caesar salad
Source: KT |
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Description: Good pasta sauce for Christmas Eve
Source: Food wishes.blog |
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Description: Italian condiment...delicious!
Source: mamarezza |
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Description: A perfect antipasti to have on hand for guests. Best made a day ahead.
Source: The Tuscan Sun Cookbook-Francis Mayes |
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Description: This dip can be made a day ahead; just be sure to let it come to room temperature before serving. Leftovers can be frozen. It is perfect served with some vegetable sticks, or crackers,or serves as an alternative spread on sandwiches.
Source: Lidia Bastianich |
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