Italian Food Sitemap - Page 19
Risotto alla Marinara: Enjoy!
Risotto alla Marinara: Enjoy!
Risotto alla Milanese Recipe - Risotto allo Zafferano - Milanese Saffron Risotto
Milano's classic risotto offers a great chef an excellent opportunity to showcase her talents, but a home cook can do very well with care.
Risotto allo Zafferano, or Risotto alla Milanese
Risotto allo Zafferano, or Risotto alla Milanese
Risotto for the Malcontent - Risotto per i Malcontenti
Though the title might strike one as odd, it's apt: It will make things look better, as I discovered one night that I was decidedly grumpy.
Risotto with Apples and Sausages Recipe - Risotto Alle Mele e Salsicce - Risotto with Apples and Sausages Recipe
I have always enjoyed the combination of apples and sausages, usually at breakfast. Here we instead have them subsequently, in a tasty and slightly unusual apple and sausage risotto.
Risotto with Arselle Fisherman Style - Risotto con Arselle Alla Pescatora
Arselle are tiny clams that live in the swash zone. Alas, like many other sea animals they've been overharvested and are nowhere near as common as they once were. In the absence of live arselle you'll want small live clams to make this risotto.
Risotto with Beans - Risotto coi Fagioli
This beany risotto, an Italian equivalent of rice and beans, is similar to risotto rustì but has tomato and pancetta added. The recipe is Lombard.
Risotto with Beans and Scampi - Risotto con Scampi e Fagioli
A simple risotto agli scampi can be very nice, and is indeed eminently suited to a romantic occasion. For example Valentine's Day. However, if it's a little cooler out, a few beans added to the scampi and rice make for an elegant dish that is also quite comforting. Perfect, for example, for Christmas Eve.
Risotto with Beans and Scampi, Risotto con Scampi e Fagioli
A simple risotto coi gamberetti (prawns) can be very nice, and is indeed eminently suited to a romantic occasion. For example Valentine's Day. However, if it's
Risotto with Beet Greens and Sausages Recipe - Risotto Con Biete e Salsiccia
Beet greens are one of the more popular leafy greens in Italian markets, and are often used in the fillings of savory pies or pasta; people also cook them the way one might spinach, wilting the leaves until they are soft in a pot over high flame, and seasoning them with olive oil and either lemon juice or garlic (I prefer the latter). They will also be nice in risotto, and this is a pleasant fall risotto recipe.
Risotto with Bell Peppers - Risotto con i Peperoni
Risotto with Bell Peppers: Bell pepper risotto is a specialty from Voghera, a city in the southern side of the Po Valley, between Piacenza and Alessandria. The region is famed for its peppers, which are also very good grilled with bagna caoda.
Risotto with Chicken - Risotto Con il Pollo
This is a classic recipe from Emilia Romagna; Alessandro Molinari Pradelli says it's from Modena, in Emilia, and the inclusion of a dash of balsamic vinegar supports his assertion. However, Pellegrino Artusi gives a very similar recipe without balsamic vinegar, and says his derived from a trip to Romagna. So you can make the Modenese version, with balsamic vinegar, or a more generic Emilia Romagnan version without. Either will be good.
Risotto with Coot - Risotto con le Folaghe
This recipe is from la bassa Ferrarese, the wetlands around the city of Ferrara in Emilia Romagna, and it's therefore not that surprising that it should feature coots, which are water fowl. They're quite flavorful, but do require care in preparation: Since they're bottom feeders their subcutaneous fat tends to have a muddy, gamy flavor, and in preparing them you should therefore skin them and trim away all traces of fat.
Risotto with Gamberetti - small Shrimp - Risotto coi Gamberetti
Shrimp and rice combine beautifully to make this shrimp risotto.
Risotto with Gorgonzola - Risotto al Gorgonzola
Gorgonzola is one of the finest cheeses with which to make a cheesy risotto.
Risotto with Lamb and Eggplant Recipe - Risotto con Agnello e Melanzane
Many Valentine's Day menus call for fish, especially shrimp. Not partial to it, or allergic to it? This sensual lamb risotto will be both tasty and a little unusual -- the perfect dish to serve in a romantic occasion, or an elegant meal.
Risotto with Lentils and Pancetta - Risotto con Lenticchie e Pancetta
The combination of rice and lentils works very well, and both are a perfect foil for pancetta. In short, winter comfort food.
Risotto with Milk and Beans - Risotto col Latte e Fagioli
Using milk instead of broth to make a risotto might strike some as odd, but it's common practice in Brianza, a part of Lombardy not far from Milan. This recipe should serve 6 or so; it will be especially nice in the summer when freshly shelled beans are available.
Risotto with Moscardini and Scampi - Risotto con Moscardini e Scampi
Moscardini are little octopuses, about 2 inches long. Scampi are large shrimp. This recipe is from Forte dei Marmi, one of the more exclusive resort towns of Tuscany's Pianura della Versilia (north of Pisa).
Risotto with Porcini Mushrooms - Risotto ai Funghi Porcini
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried.
Risotto with Raisins - Risotto con le Uvette
Risotto with raisins is an old Italian Jewish Venetian recipe much loved by children.
Risotto with Raisins Recipe - Risotto con le Uvette
Risotto with Sausages -- Risotto con le Salsicce
Risotto with Sausages: A simple, tasty winter dish that will be quite nice with Lambrusco.
Risotto with Sausages!
Risotto with Sausages!
Risotto with Squid and Tomato - Risotto ai Calamari con Pomodori
Though one can cook this risotto in one pot, I prefer to cook the squid separately to begin with because I have had them come out chewy when doing it all at once.
Risotto with Tastasal - Risotto col Tastasal
Here is another mainstay of the rice-producing areas of the Veneto, and, by comparison with some creamy risotti, it's rather odd -- tastasal is the stuffing used to make salami, and indeed the housewives of the Bassa Veronese would make this risotto to judge the seasoning of their salami before putting the filling into the casing.
Risotto with Wedge Shells - Risotto alle Telline
This simple risotto from Genova, in Liguria, nicely combines the bounty of the sea with the mushroomy richness of the mountains immediately inland.
Risotto: Quick Recipes To Keep The Chill at Bay
Risotto may seem difficult, but is actually quite easy to make -- that voluptuous creamy texture comes from the starch in the rice grains, and so long as you
Roast Beef With Hazelnuts - Arrosto Con Le Nocciole
Piemonte's Langhe are best known for their superb red wines, but the region also has some of the finest stands of hazelnut trees in the world. Though this recipe calls for beef, you could use other meats too, including rabbit.
Roast Beef and Hard-Boiled Egg Salad Recipe - Insalata di Manzo e Uova Sode
I must confess, I rarely have leftover roast beef -- when we make it, it invariably disappears, leaving us to wonder what happened to it. However, should you be lucky enough to have some, this roast beef and hard-boiled egg salad will make for a pleasant and slightly different luncheon dish. Served in smaller portions, it will also be a nice antipasto.
Roast Beef and Salad, at the Masseria Le Fabbriche in Puglia
Roast Beef and Salad, at the Masseria Le Fabbriche in Puglia: A wonderful, easy, quick lunch!
Roast Beef and Salad, at the Masseria Le Fabbriche in Puglia
Roast Beef and Salad, at the Masseria Le Fabbriche in Puglia
Roast Beef with Pomegranate Sauce Recipe - Roast Beef alla Melagrana
Roast beef takes very well to all kinds of sauces, and the rich ruby hue of Pomegranate sauce will be quite festive.
Roast Beef with Sliced Onions Recipe - Arrosto Con Cipolle Filanti ' Roast Beef with Sliced Onions Recipe
This roast beef recipe gains considerably from onions, and though it's elegant enough for company, it's also tasty enough that you may not want to wait.
Roast Beef with Taleggio Recipe - Roast Beef Al Taleggio - Roast beef with Taleggio
Roast beef and cheese is an old, old concept. And Taleggio? Taleggio is a creamy cheese with a white skin that originally came from the Val Taleggio, in the Alps above Bergamo (it is now made using the same techniques in Piemonte, Lombardia and the Veneto). The cheeses are square, about 2 inches (5 cm) thick and 12 by 12 in size, and one generally discards the rind; what is inside is delicately flavored and creamy. If one had to substitute, one might use a firm Brie. But I like Taleggio better.
Roast Chicken with a Pistachio and Rice Stuffing Recipe - Pollo Ripieno al Pistacchio - Chicken Stuffed with Pistachio Nuts
Here is a recipe for roast chicken with pistachios and rice in the filling, which has a rather south Italian feel to it.
Roast Eel Recipe - Capitone Arrosto - Christmas Roast Eel
Roast Eel, or Capitone Arrosto: This is a classic Christmas Eve dish from Altamura, in northwestern Puglia; the authors of Altamura Antichi Sapori note that prior to the general affluence of today it would have been served in well-to-do households. Since eel is fatty, you won't need to use much oil in the sauce below.
Roast Fish Recipe - Pesce al Forno - Italian Roast Fish
Roasting a fish is more a procedure more than a recipe, and these roast fish instructions will work well with any sort of fish that takes well to being roasted. Perfect roast fish!
Roast Game Birds -- Uccelli Arrosto
Roast game birds are among the most classic of all Italian dishes, and when I was a boy I used to go out into the Tuscan countryside with friends who hunted; they (wisely) never let me fire a gun, but the walks were wonderful and the meals we enjoyed (Piera, Angelo's wife, decided when the catch had aged enough and was ready for the fire). As is often the case with traditional dishes, Artusi is an excellent cook to turn to for advice, and also for a quick look at life in times of yore:
Roast Gilthead Seabream With Spring Onions Recipe - Orata Al Vino Bianco Con Cipollotti - Roast Gilthead Seabream
Gilthead seabream is one of the most prized Mediterranean fish, and is delightful roasted. Here it gains depth and elegance from thyme, spring onions, and limes, which are becoming more common in Italian markets.
Roast Grouper Recipe - Cernia al Burro
Groupers can be rather large fish -- they range up to well over 20 pounds, and if you find one that large you will likely want to slice it into fish steaks and grill them. Quite tasty. However, if you have a smaller grouper, weighing 2 1/2 - 3 pounds (1.2 - 1.5 k) this baked grouper recipe is quite tasty, and you may find yourself making it often. It will also work well with other whole white-fleshed fish.
Roast Kid or Lamb Recipe - Capretto o Agnello al Forno
The trick to spit-roasting kid or lamb is to take your time: You'll obtain extraordinarily tender roast kid or roast lamb.
Roast Lamb or Kid Rocca Priora Style - Abbacchio al Forno alla Maniera di Rocca Priora
Rome is known for kid and suckling lamb, and this is perhaps the most Roman way to prepare kid or suckling lamb. Rome in the kitchen!
Roast Lamb with Horseradish Sauce - Agnello con Salsa di Rafano - Roast Lamb with Horseradish Sauce
Rafano is horseradish, and it will do as fine a job of cutting through the richness of roast lamb as does the mint jelly commonly used in the Anglo-Saxon world. This roast lamb recipe is from Piemonte and will serve 6.
Roast Leg Of Lamb with Oranges Recipe - Cosciotto d'Agnello Al Cartoccio - Roast Leg Of Lamb with Oranges Recipe
This roast leg of lamb with oranges is a little unusual by Italian standards, but will be quite tasty. A word on the cooking time: Italians don't like rare lamb, as a rule, and even if you think you do you like your lamb rare, try cooking this for the full time suggested. You may decide you prefer your lamb better cooked.
Roast Leg of Lamb with Herbs Recipe - Cosciotto di Agnello alle Erbe - Roast Leg of Lamb with Herbs Recipe
Easter is traditionally the time for lamb. If you're planning to serve it, but haven't yet decided how, this roast leg of lamb with herbs is quite nice; the mustard and herbs do an excellent job of balancing richness of the lamb.
Roast Piglet: Buon Appetito!
Roast piglet, served with pan-roasted potatoes
Roast Pork & Pork-Roasted Duck: Porchetta & Anatra in Porchetta
Roast Pork & Pork-Roasted Duck: Porchetta is a roast pig, an ideal picnic food and also quite good as part of a festive, though not tremendously elegant, meal. Larger pigs, roasted the same way, are sliced to stuff sandwiches in fairs. Anatra in porchetta is a duck roasted the same way.
Roast Pork Shank Recipe - Stinchetti di Maiale Arrosto - Roast Pork Shank Recipe
This pork shank recipe from Trentino Alto Adige takes a couple of hours to do, but is well worth the time when it's cold out: It will warm the kitchen as it cooks, and the heart at table.
Roast Pork Shoulder Butt with Onions and Plums Recipe - Coppa di Maiale Arrosto con Cipolline e Prugne
Cooking with fruit will, of course, impart sweet overtones to a dish, and though this sort of thing is relatively rare in modern Italian cooking, it was quite common in the past. In short, a step back into the past and a tasty change of pace besides. The onions should ideally be borrettane, which are small and sweet. Any small sweet onion will work, however, and if need be you can make do with plain button onions.
Roast Roe Buck - Capriolo al Forno
Roast Roe Buck, or Capriolo al Forno: Classic mountain cooking from Friuli Venezia Giulia.
Roast Sea Bass with Herbs - Orata Al Forno Con Gli Aromi
Little is more spectacular than a really good sea bass. Though the modern recipe calls for olive oil, Venetians traditionally used butter instead.
Roast Stinco Too Much? How About Turkey Breast?
The roast veal shank I suggested for Almost Wordless Wednesday is very nice, but is also -- how to put this -- not the best choice for those who overdid it
Roast Suckling Pig Recipe - Maialino allo Spiedo - Roast Suckling Pig Recipe
Roast Suckling Pig, or Maialino allo Spiedo: Every region of Italy has a recipe for roast suckling pig. This particular variation is done in front of the coals; it's Tuscan, and is perfect for a festive occasion. The recipe is hazy on the cooking time, because it will depend upon the fire, the fireplace, and the pig.
Roast Tenderloin with Arugola Recipe - Filetto alla Rucola - Roast Tenderloin with Rocket
Beef fillet is quite satisfying, and little can be nicer on an elegant occasion. While some like to serve it as is, the bitterness of arugola is a very pleasant addition.
Roast Veal Shank: The Ingredients
Roast Veal Shank: The Ingredients
Roast Veal with Milk Recipe - Arrosto al Latte
Roast Veal with Milk, or Arrosto al Latte: This isn't a roast in the traditional dry heat sense, but rather an arrosto morto, in other words a pot roast, and to be frank the recipe calls for more liquid than many do. However, it also calls for dried mushrooms, and they contribute considerably to thickening the sauce.
Roast Veal with Plums - Arrosto Di Vitello Con Susine
Savory dishes cooked with fruit were considerably more common in the past than they are now in Italy, but they do offer a welcome, and rather voluptuous change of pace. This recipe calls for Burbank plums, but you could use others as well.
Roast Veal with Potatoes, Parmigiano and Truffles, Bologna Style - Vitello Trifolato alla Bolognese
Bologna is often referred to as La Grassa, (the rich), a reference to the cuisine, which is one of Italy's most elegant. And fun too; elsewhere in Emilia they make stuffed pasta and call them cappelletti, little hats. In Bologna, on the other hand, they add a twist as they shape the pasta, call them tortellini, and attribute them to a one-eyed artist who was inspired by a vision of Venus's navel. Enough said.
Roast Wild Boar with Apples Recipe - Cinghiale alle Mele - Roast Wild Boar with Apples Recipe
Pork and apples is one of the most standard combinations in cooking, and it should come as no surprise that wild boar will also work well with apples. Tangy apples, for example Granny Smiths, whose tang will balance the richness of the meat.
Roast lamb - L'Agnidde o' Furne
Roast Lamb, or L'Agnidde o' Furne: This is very simple, but very good, and is one of the classic elements of a Christmas Day meal in Altamura, a town in northwestern Puglia.
Roasted Baccalà with Bell Peppers - Roasted Baccalà with Bell Peppers
Italy is a maritime nation, but there are large sections inland where fresh fish isn't as easy to come by, and this was even truer in the past, when travel time was measured in days or weeks, intervals much too long for fresh fish. Salt fish, on the other hand, keeps very well, and this baccalà recipe is from the inland areas of the Abruzzo.
Roasted Chicken Breasts With Sesame Recipe - Petti Di Pollo Arrostiti Al Sesamo - Roasted Chicken Breasts With Sesame
This is a modern Italian dish, and if you are traditionally minded you might find the combination of sun-dried tomatoes and prosciutto in the filling a bit odd. But it is quite nice.
Roasted Lamb Tiella Recipe - Tiella di Agnello Al Forno - Lamb Tiella
The word tiella means roasting pan in southern Italy, and by extension dishes cooked in roasting pan. Most of the tiella recipes I have seen are essentially vegetable casseroles, but they can contain fish, or, in this case lamb: a tasty lamb casserole!
Roasted Risotto - Risotto Rustì
Risotto Rustì: This Lombard recipe is an an Italian equivalent of rice and beans, and a perfect use for leftovers.
Roasted Rosticciana -- Tuscan Spare Ribs -- and Potatoes
Rosticciana is the Tuscan term for pork spare ribs, which are generally lightly salted and peppered, and then grilled over a moderate heat (hardwood coals) that renders out the fat while cooking the meat without drying it out...
Roasted Rosticciana -- Tuscan Spare Ribs -- and Potatoes
Roasted Rosticciana -- Tuscan Spare Ribs -- and Potatoes
Roasted Stewed Chestnut Recipe - Castagne Stufate - Roasted Stewed Chestnuts
Stewed chestnuts are wonderful with a roast, especially pork. This is a very traditional Italian winter side dish.
Roasted Stuffed Tomatoe Recipe - Pumarou a Grattè - Roasted Stuffed Tomatoe Recipe
Bread crumbs are a common stuffing for tomatoes and there are many variations. This recipe for roasted stuffed tomatoes with breadcrumbs is Sicilian. These tomatoes will work well as an antipasto or side dish.
Roasting Chestnuts in the Oven
The best way to roast chestnuts is over the coals, but if that's not practical Italians generally roast them over a gas burner, in a simple iron pan that has
Roasting a Piglet: Add the Potatoes
After about 2 1/2 hours, add peeled cubed potatoes to the roasting pan and return the pan to the oven.
Roasting a steak in salt, and a fine wine to enjoy it with
I recently visited Il Borro, an estate the Ferragamo family bought from the Duca D'Aosta a number of years ago. The place was a ruin when they arrived, and they
Roasting the Bird: Around About and Around the World - Holiday Stuffed Bird Recipes
A well roasted turkey, goose, or duck is synonymous with Christmas Dinner, Thanksgiving dinner, and many other holidays and festive occasions around the world. Here's a collection of recipes for roasted birds from around About and Around the World.
Roasting the Bird: Around About and Around the World: More Recipes
Recipes for roasting a bird, from around the world!
Roasting the Bird: Around About and Around the World: Selecting and Preparing
There are some rules to selecting, brining, boning, and roasting birds. Follow them to ensure bird safety and enjoy your meal!
Roasting the Bird: Around About and Around the World: Traditional Recipes
Traditional roast turkey recipes, and then around the world!
Roasting the Bird: Around About and Around the World: Yet More Recipes
Recipes for roasting a bird, from around the world!
Roasts
Beef & Veal -- all sorts of things, from quick cutlets to elegant roasts and stews
Robert Rovegno's Maritozzi Recipe - Roman Maritozzi - Easter Maritozzi
Robert says:
Roberto Giannini's Ribollita
Roberto Giannini writes,
I wanted to send you a recipe for Ribollita followed by generations of my Tuscan ancestors. Even though since the birth of my Father we hail from Bologna, my family is Tuscan, from Massa Marittima in the Province of Grosseto more recently, and Terranova Bracciolini in the Province of Arezzo going further back. This recipe is more than 200 years old, written by my ancestor Teresa Stiatti at the end of the 1700s.
Roberto Giannini's Ribollita
Recently got a note: Roberto Giannini from Chicago here. I wrote you a few months ago about the Piadina Romagnola, remember? In any case, I wanted to send
Roe Buck Boscaiola Style - Capriolo alla Boscaiola
Roe Buck Boscaiola Style, or Capriolo alla Boscaiola: Mountains have game, and they also have mushrooms in the underbrush of the wooded slopes. This recipe is from the Val D'Aosta, and calls for the hindquarter of a young buck; you'll want a boneless or bone-in venison roast weighing 6-8 pounds (3-4 k).
Roe Buck Salmì Friulana Style Recipe - Salmì di Capriolo alla Friulana - Roe Buck Salmì Friulana Style Recipe
Cottura in salmì, cooking in salmì, is a traditional technique for marinating game, especially furred game, so as to complement and balance the gaminess wild meats can display. It's analogous to the Piemontese (and French) cottura in civet, and is quite different from the French Salmis technique, which calls for partially roasting feathered game, and then boning the meat and cooking it in a sauce.
Roero and Barbaresco 2004: What Impressed Me The Most
This spring I was invited to Alba Wines, the annual vintage presentation of Southern Piemonte's great Nebbiolo-based red wines, Barolo, Barbaresco, and Roero. Barolo was frankly difficult -- the 2003 vintage was not good -- but 2004 is a different story, and there are some very fine interpretations of Roero and Barbaresco coming out. Here is what impressed me the most, the Roero first and then the Barbaresco.
Roero and Barbaresco 2004: What Impressed Me The Most
This spring I was invited to Alba Wines, the annual vintage presentation of Southern Piemonte's great Nebbiolo-based red wines, Barolo, Barbaresco, and Roero. Barolo was frankly difficult -- the 2003 vintage was not good -- but 2004 is a different story, and there are some very fine interpretations of Roero and Barbaresco coming out. Here is what impressed me the most, the Roero first and then the Barbaresco.
Roero and Barbaresco 2004: What Impressed Me The Most
This spring I was invited to Alba Wines, the annual vintage presentation of Southern Piemonte's great Nebbiolo-based red wines: The 2003 Barolo, 2004
Rolled Up Pizza With Sausages and Pancetta - Pizza Sfogliata con Salsiccia e Pancetta
Rolled Up Pizza With Sausages and Pancetta, or Pizza Sfogliata con Salsiccia e Pancetta: Almost every Italian town and region has some specialty for Carnevale, the revels people hold to steel themselves for the privations of Lent. This recipe is from Rieti, in Abruzzo.
Romagna Style Cauliflower Recipe - Cavolfiore All'uso Di Romagna
Romagna Style Cauliflower, or Cavolfiore All'uso Di Romagna: A simple, tomatoey recipe from Artusi.
Roman Beef Stew Recipe - Stufatino di Manzo alla Romana
Stufatino di Manzo alla Romana: A classic Roman dish. As is often the case with stews, it provides the wherewithal for an entire meal: use some of the sauce, with grated Parmigiano, to season pasta, and serve the stew with a second vegetable as a second course.
Roman Chicory Salad Recipe - Puntarelle - Roman Chicory Salad Recipe
Chicory Salad, or Puntarelle, is a classic Roman dish; the word puntarelle is Roman argot, and until fairly recently there was a certain amount of discussion outside of Rome as to what puntarelle are. Turns out they're chicory shoots of a variety known as Catalogna, picked while still young and tender. As is the case with all chicory they do have a bitter undertone to them that makes them a very pleasing accompaniment
Roman Easter Soup Recipe - Brodetto Pasquale - Roman Easter Soup Recipe
Brodetto Pasquale is the classic beginning to a Roman Easter dinner.
Roman Egg Drop Soup Recipe - Stracciatella - Roman Egg Drop Soup Recipe
Stracciatella is a Roman egg-drop soup with a little cheese, and is quite refreshing.
Roman Fried Potatoes - Patate Fritte alla Romanesca - Roman Fried Potato Recipe
These fried potatoes are a classic dish that's also called patate a tocchetti, i.e. cubed potatoes. The potatoes should be browned, but not crunch, and go perfectly with abbacchio scottadito (grilled lamb chops), or with grilled pork chops.
Roman Jewish Artichoke Recipe - Carciofi alla Giudia - Roman Jewish Artichokes
Carciofi alla giudia, Rome's Jewish fried artichokes, are a wonderful treat: they look like golden sunflowers and their leaves have a delicious nutty crunchiness.
Roman Lamb or Kid in Lemon-Egg Sauce Recipe - Abbacchio Brodettato - Roman Lamb or Kid in Lemon-Egg Sauce Recipe
Abbacchio Brodettato, or lamb in a savory egg sauce: This is a Roman dish; the egg-and-lemon combination in the sauce is quite similar to what one finds in either Jewish Italian dishes or Greek dishes, so this dish could be quite old.
Roman Sautéed Zucchini Recipe - Zucchine in Padella - Roman Sautéed Zucchini Recipe
Sautéed Zucchini: this is a classic Roman summer zucchini recipe.
Roman Semolina Gnocchi Recipe - Gnocchi alla Romana - Roman Gnocchi Recipe
Livio Jannattoni, one of the great Roman gastronomes, says he grew up eating potato gnocchi, and first encountered Gnocchi alla Romana made with semolina in a dining car on a train far from the city.
Roman Semolina Gnocchi Recipe - Gnocchi alla Romana - Roman Semolina Gnocchi Recipe
Livio Jannattoni, one of the great Roman gastronomes, says he grew up eating potato gnocchi, and first encountered Gnocchi alla Romana made with semolina in a dining car on a train far from the city.
Roman Soups, Gnocchi & Pasta
Lazio and Rome boast many excellent first course dishes, from the astonishingly simple aglio e olio sauce to tasty gnocchi alla Romana, and there's much more!
Roman Spaghetti with Cheese and Pepper Recipe - Spaghetti Cacio e Pepe - Spaghetti with Cheese and Pepper
This is one of the most classic Roman pasta sauces, and though it is very simple -- just 4 ingredients -- it does require care. Though some people add a few drops of olive oil, Roman purists frown at this practice, and I tend to agree with them. Just pasta, cheese, and pepper, and the creaminess of the sauce comes from a few tablespoons of starchy pasta water. The recipe will serve 6.
Roman Style Beef Stew Recipe - Stufatino di Manzo alla Romana - Roman Style Beef Stew Recipe
Stufatino di Manzo alla Romana is a classic Roman beef stew. As is often the case with stews, it provides the wherewithal for an entire meal: use some of the sauce, with grated Parmigiano or pecorino romano, to season pasta, and serve the beef stew with a second vegetable as a second course.
Roman Style Frozen Punch - Ponce alla Romana - Citrus Gelato Recipe
A tasty citrus sherbet, or gelato, made with oranges and lemons.
Roman Style Tripe Recipe - Trippa alla Romana - Roman Tripe Recipe
Roman Tomatoes Stuffed with Rice - Pomodori col Riso - Roman Tomatoes Stuffed with Rice
Stuffed tomatoes are a universal dish, and rice is one of the most common fillings. These stuffed tomatoes are Roman, and as a variation you can make stuffed tomatoes with pasta instead of rice.
Roman-Style Lamb Recipe - Abbacchio alla Romana
Roman-Style Lamb, or Abbacchio alla Romana: This is one of the quintessential spring dishes in the Capital of Italy, and well worth getting excited over. Don't let the presence of anchovies throw you; they serve primarily as salt and will blend into the flavors of the dish quite well, balancing the richness of the lamb.
Roman-Style Sweet and Sour Boar Recipe - Cinghiale alla Romana in Agrodolce - Roman-Style Sweet and Sour Boar
Italian sweet-and-sour and sweet-and-pungent recipes tend to be quite old, deriving from the aristocratic Middle Eastern custom of using sugar as a sort of
Romance is Fine, But...
Romance is Fine, But...
Rombo Chiodato: Turbot
Rombo Chiodato: Turbot, and a recipe for turbot stewed with tomatoes: Turbot in Guazzetto, or Rombo in Guazzetto
Ron Roefaro's Easter Bread Recipe
This is a simple, fairly sweet, lemony, anisy Easter bread recipe kindly shared by Ron Roefaro. Quite tasty!
Ron Roefaro's Easter Cassata Recipe
This Cassata recipe is kindly shared by Ron Roefaro, who writes,
Rooster in Wine - Gallo al Vino - Coque au Vin Recipe
Rooster in Wine, or Gallo al Vino: If you translate this into the French Coque au Vin you won't be far amiss. The recipe is from the Italian side of Monte Bianco, and was gathered by Luciana Faletto Landi, who says it's a feast-day dish. Ideally it should be made with a rooster from the barnyard, though you may not be able to find one. Use free-range chicken if need be. To serve 4.
Rose Cake Recipe - Torta Con Le Rose
This rose cake is beautiful to look at, easy to make, and open to a great many variations. Who could ask for more?
Rosemary Meatloaf Recipe - Polpettone al Ramerino
A simple, tasty meatloaf recipe that gains a special something from fresh rosemary needles, and will be perfect for a family meal.
Rosemary Risotto Recipe - Risotto al Rosmarino - Rosemary Risotto
Risotto is generally seasoned with some sort of meat or vegetable, or something creamy. But there are other options, and a risotto seasoned with rosemary will have a delightful woodsy feel and provide a nice change of pace.
Rosolio Recipe - A Delicate Italian Liqueur Recipe
Alex writes,
Rosolio: Scents of Spring - A Delicate Liqueur Recipe
Come spring, roses bloom. They're beautiful to look at, but one can also do more, capturing their essence to enjoy them later in the year. How? By making rosolio, the sweet liqueur enjoyed by the Ladies in the 1800s.
Rosolio: The Scents of Spring
Rosolio to capture the scents of spring: sweet liqueur vanilla bean italianfood capezzana red roses
Rovato Beef with Olive Oil Recipe - Manzo di Rovato all'Olio
Rovato Beef with Olive Oil, Manzo di Rovato all'Olio: This is a classic dish from Rovato, one of the towns in the Franciacorta production area.
Rum Soufflé Recipe
Rum Soufflé: a tasty Rum soufflé is nice.
Runny Apple or Quince Marmalade - Conserva Liquida Di Cotogne
This is a fairly runny apple or quince marmalade -- The official translation of cotogna is quince, but in Tuscany, where Artusi lived, the word also applies to a type of late-harvest heirloom apple.
Rushed? 20-Minute Italian
If you're preparing for the holiday feast, the last thing you want to do now is take a long time off to cook for today. But you do have to eat. 10 minutes is
Rushed? Break Out the Eggs
Uova al Pomodoro, eggs on a bed of tomatoes, are one of the simplest, quickest Italian main courses going. Tasty, too, especially when the tomatoes are
Rushed? Think Eggs!
Uova al Pomodoro, eggs on a bed of tomatoes, are one of the simplest, quickest Italian main courses going. Tasty, too, especially when the tomatoes are
Rustic Salt-Roasted Dentex Recipe - Dentice Alla Rustica - Rustic Salt-Roasted Dentex Recipe
Dentice, dentex, is one of the most prized Mediterranean fish. Rich, flavorful, and gains a special something when prepared with this rustic capery sauce and salt roasted. If you live beyond the Mediterranean, Sea Bream is an excellent substitute.
Saffron Ring Cake Recipe - Ciambellone allo Zafferano - Saffron Ring Cake Recipe
Saffron Ring Cake, or Ciambellone allo Zafferano: Ciambelle, ring cakes, are among the most common Italian cakes. This particular version, which is Sardinian, is richer than many.
Sai Fare In Cucina?
Or, how handy are you in the kitchen? A couple of quizzes, one with prizes (virtual, alas!) in Lire and the other in Euro, that I think you'll enjoy. Or at
Sai Fare in Cucina (Bis)?
A quiz to test your knowledge of Italian cooking!: italian equivalent italian cooking spinoffs recipe index italian food
Sai Fare in Cucina?
A quiz to test your knowledge of Italian cooking!: rough indication italian cooking recipe index billionaire real money
Saint Joseph's Pasta Recipe - Pasta di San Giuseppe - Spaghetti with Bread Crumbs and Spices
San Giuseppe is extremely popular in southern Italy, not just because he's Jesus's father (though that's part of the reason), but also because he was a resourceful guy who knew how to weather trouble, as is shown by his clearing out as Herod's soldiers prepared to go after the Innocent. As a result there are a great many South Italian dishes made to honor him, including these spaghetti with bread crumbs and spices from Trapani.
Salad with Fromazdo Cheese - Insalata di Verdure al Fromazdo - A Cheesy Salad
Salad with Fromazdo Cheese: In much of Italy salads are simply dressed with oil, vinegar, salt, and no pepper. In Val D'Aosta things are a little different, because it's too far north for olive trees to grow, and few could afford olive oil, which was imported from either Liguria, Provence or Lago Maggiore. Instead they used walnut oil, and a variety of dairy and cheese mixtures that Americans and northern Europeans may find more normal than would most of the people living elsewhere in Italy.
Salads & Greens
Italy is the land of salad, especially Rome. Leafy vegetables also abound, just about everywhere.
Salads Galore
When it gets hot, salads are tremendously refreshing!
Salame
A Salame (plural salami, while cold cuts in general are called salumi -- note the u) is a cured sausage generally made by grinding lean pork with pork fat to make a paste, and stuffing the paste into a casing, generally pig's intestine.
Salame Felino: a pork salami from the town of Felino, in Emilia Romagna
Salame Felino: a pork salami from the town of Felino, in Emilia Romagna
Salame Milanese: Fine grained, and with a mixture of beef and pork
Salame Milanese: Fine grained, and with a mixture of beef and pork
Salame Toscano
Salame Toscano: A truly classic cold cut that will work very well as an antipasto, or on a picnic. This recipe is drawn from a manuscript dated to 1772.
Salame Toscano
Salame Toscano
Salame Ungherese is a fine-grained mix of pork, pork fat, and beef, lightly smoked
Salame Ungherese is a fine-grained mix of pork, pork fat, and beef, lightly smoked
Salamino Piccante: Pepperoni
Salamino Piccante: Pepperoni
Salamureci - A Sicilian Chilled Tomato Soup Recipe - Salamureci
Salamureci is from Trapani, in Sicily, and is an unusual, at least by continental Italian standards: A chilled tomato soup (for want of a better term). It's peasant food of the finest sort, a dish that beautifully combines rusticity and frugality, and will be delightfully refreshing on a hot day.
Salaton de Capussi e Pomodori, or Cabbage and Tomato Salad
Salaton de Capussi e Pomodori, or Cabbage and Tomato Salad: This is a classic late summer salad from the Vicentino. Amedeo Sandri suggests you use a long-bladed knife to cut the cabbage as thinly as possible, and also observes that the presence of raw tomato is a bit unusual for Northeastern Italy.
Salmon Crespelle Recipe - Crespelle al Salmone - Salmon Crepe Recipe
Crespelle are the Italian version of crepes. These salmon crespelle, or crepes, are especially popular around Valentine's Day.
Salmon Roll with Ginger Recipe - Rotolo di Salmone allo Zenzero - Salmon Roll with Ginger Recipe
Fresh ginger is becoming increasingly common in Italian supermarkets, in large part because people have discovered oriental cooking. However, there aren't many Italian recipes that call for it yet. This salmon roll with ginger was presented on a lunch-time TV show, and looks nice.
Salmone: Salmon
Salmone: Salmon, and a recipe for salmone in crosta, in a pastry crust
Salmoriglio Sauce - Salsa al Salmorilgio
This is a south Italian sauce for grilled meats; the word salmoriglio derives from the Sicilian salmurigghiu, which means a light brine, and there is, indeed, some salt in it, though the primary ingredient is lemon juice. You use the sauce to flavor any sort of grilled meat or fish, from chops (lamb, pork, or steak) through elegant fish, including salmon or swordfish. In short, it's versatile.
Salpa: Salema
Thanks to its brilliant yellow stripes the salema is quite distinctive. They live in stands of algae, which are also one of their preferred foods, and are of varying quality depending upon what else they eat in addition to algae and the time of year.
Salsa Aioli
Salsa Aioli is a garlicky mayonnaise, and I occasionally get requests for it, perhaps because the name sounds Italian. And may be, though it is now considered
Salsa Aïoli Recipe
Salsa Aïoli is a garlicky mayonnaise, and I occasionally get requests for it, perhaps because the name sounds Italian. It's not, however, but rather French, and to be more precise from Provence. What to do with it? Do as the French do (and Italians, especially those living close to the French border, which used to be much further west than it is now), and enjoy it with boiled fish, meats, and vegetables, including blander fare such as potatoes. Or with grilled meats and vegetables.
Salsa Verde Recipe - Italian Green Sauce Recipe - Salsa Verde
Salsa verde, green sauce, is one of those ubiquitous sauces you never really think about, but would have to invent if it didn't exist. It adds wonderful zest to boiled dishes, especially fish, but also boiled beef and even boiled potatoes.
Salsa alla Diavola Recipe - An Italian hot Sauce
Salsa alla Diavola: A simple sauce with a red pepper kick that will do a fine job jazzing up a bland dish.
Salse: Sauces
Salse -- Sauces: raspberry vinegar bagna caoda pasta sauces pesto alla genovese pasta fish
Salsicce Fresche, fresh Italian sausages
Salsicce Fresche, fresh Italian sausages
Salt Roasted Salmon with Herbs - Salmone Agli Aromi
Roasting foods in salt is a very easy technique, and despite what you might think, does not result in salty foods: The heat transfers rapidly though the salt and seals what's being cooked. Here, in addition, we have several slices of lemon that further isolate the fish. Though the recipe serves 4, you could easily reduce it (for a romantic occasion) by using a shorter (not thinner) salmon fillet that weighs half as much.
Salt Roasting? Break the Crust Over the Pork Loin
The salt crust will be browned, and may even look burnt because of the reaction between the heat and the juices drawn from the meat. Don't worry, but rather crack it open, remove the pieces of crust, and brush away excess salt.
Salt Roasting? Covering The Pork Loin With Salt
Cover the loin to an even depth of 3/4 inch (2 cm), using as much of the remaining salt as necessary.
Salt Roasting? Preparing Salt Roasted Pork Loin
Since pork loin is lean, you will need to lardon it before putting it in the pan on a bed of salt.
Salt Roasting? Slice the Salt-Roasted Pork Loin
And here we have it. Buon Appetito!
Salt Roasting? The Pork Loin Is Done!
Roast the pork loin for an hour and 15 minutes. While it is roasting, squeeze the lemon, collecting the juice in a bowl. Peel and grate the apple, stirring the apple into the lemon juice immediately to keep it from discoloring. Stir in the grated horseradish too, and next lightly whip the cream. Fold it into the sauce too, cover the sauce with plastic wrap, and refrigerate it.
Salt-Roasted Chicken Stuffed With Apples Recipe - Pollo Al Sale Alle Mele - Salt-Roasted Chicken Stuffed With Apples Recipe
Fruit fillings are fairly common in Italy, and this apple filling will contribute beautifully to this salt-roasted chicken, making it even moister and more flavorful.
Salt-Roasted Salmon with Dill Recipe - Salmone all'Aneto - Salt Roasted Salmon with Dill Recipe
Salt-roasting is a perfect technique for cooking salmon, because the salt will draw some of the oil from the fish, leaving it lighter and easier to digest.
Salt-Roasted Salmon with Herbs - Salmone Agli Aromi
There's something magical about roasting meats or fish in salt: you bring the roasting pan, with the food hidden under a whitish mound, to the table, and crack
Salt-Roasted Steak Recipe - Bistecca al Sale - Roasting a Steak in Salt
Mention the word
Salted Tomato Recipe - Pimmaduori Salati - How To Salt Tomatoes
This salted tomato recipe is Calabrian. It's in many ways a throwback to the days before refrigeration, but will work well as an antipasto or side dish to go with mildly flavored meats or fish.
Saltimbocca alla GianLeonardo
Leaonard's variation on a Roman classic: veal saltimbocca grilled portobello mushrooms zinfandel wine lettuce salad ripe tomato
Saltimbocca alla Romana Recipe - Roman Saltimbocca
Saltimbocca is one of the most classic Roman dishes. The name literally translates as hopinthemouth and is singularly appropriate -- you can never have too many of these veal cutlets with prosciutto and sage.
Salting Anchovies The Ligurian Way
Layer the fish, orienting them all the same way. And then salt them.
Salting Anchovies The Ligurian Way
A clean break will result in the clean curve of the mandibular arch shown here
Salting Anchovies The Ligurian Way
After 40 days they're ready!
Salting Anchovies The Ligurian Way
The anchovies must be quite fresh. One begins by beheading them.
Salumi - Italian Cold Cuts
Recipe requests come in waves. In winter, people write for instructions on making cold cuts from pork: Salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi. In the past these were all made when hogs were butchered in late fall or early winter, and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly.
Salumi - Italian Cold Cuts
Salumi is the Italian word for cold cuts, which include salame (salami in English), prosciutto, pancetta, cured lard, and all sorts of other treats. A picture gallery to help you figure out what's in an Italian deli case, or what's on your plate when you come to visit.
Salumi - Italian Cold Cuts
Salumi is the Italian word for cold cuts, which include salame (salami in English), prosciutto, pancetta, cured lard, and all sorts of other treats. A picture gallery to help you figure out what's in an Italian deli case, or what's on your plate when you come to visit.
Salumi - Italian Cold Cuts
Salumi is the Italian word for cold cuts, which include salame (salami in English), prosciutto, pancetta, cured lard, and all sorts of other treats. A picture gallery to help you figure out what's in an Italian deli case, or what's on your plate when you come to visit.
Salumi - Italian Cold Cuts
Salumi is the Italian word for cold cuts, which include salame (salami in English), prosciutto, pancetta, cured lard, and all sorts of other treats. A picture gallery to help you figure out what's in an Italian deli case, or what's on your plate when you come to visit.
Salumi: A Cold Cuts Gallery
Salumi is the Italian word for cold cuts, which include salame (salami in English), prosciutto, pancetta, cured lard, sausages, mortadella, and all sorts of
Salvia Fritta, Fried Sage
Salvia Fritta, Fried Sage
San Cassiano: how to survive the Zoning board
San Cassiano, Piemontese wines and Taralli (tasty bread snacks)
San Frediano
The Pic of the Week: Send it to your friends!: e mail addresses e mail address input type radio input type text background colors
San Gaetano, one of Florence's few Baroque Churches
One of Florence's few Baroque churches, a beautiful oasis where few tourists go.
San Galgano
The abandoned Cistercian abbey of San Glagano is one of the most beautiful spots in Tuscany
San Gimignano: La Cittá delle Belle Torri
San Gimignano: a beautiful place to visit, with wonderful wines!
San Giovanni Valdarno's Carnival Dinner: A Boiled Interlude
San Giovanni Valdarno's Carnival Dinner: A Boiled Interlude
San Giovanni Valdarno's Carnival Dinner: Stufato Sangiovannese
San Giovanni Valdarno's Carnival Dinner: Stufato Sangiovannese
San Giovanni Valdarno's Carnival Dinner: Taglionini in Broth
San Giovanni Valdarno's Carnival Dinner: Taglionini in Broth
San Giovanni Valdarno's Carnival Dinner: The Antipasti
San Giovanni Valdarno's Carnival Dinner: The Antipasti
San Giovanni Valdarno: Carnevale and More
San Giovanni Valdarno is famed for the Carnival stew enjoyed by the town's parishioners, in meory of a miracle in 1478.
San Giovanni Valdarno: Dusk settles over Palazzo Arnolfo
San Giovanni Valdarno: Dusk settles over Palazzo Arnolfo
San Giovanni Valdarno: More Carnival Masks
San Giovanni Valdarno: More Carnival Masks
San Giovanni Valdarno: Palazzo Arnolfo, The Town Hall
San Giovanni Valdarno: Palazzo Arnolfo, The Town Hall
San Giovanni Valdarno: The Basilica
San Giovanni Valdarno: The Basilica
San Miniato & its Truffle Festival
San miniato is an excellent day-trip from Florence, with lots to see and do besides enjoy truffles
San Valentino!
Tasty ways to celebrate Valentine's Day (or any other special occasion)
Sanato Veal in Milk - Sanato al Latte - Veal Stew Recipe
Sanato is a special Piemontese veal that's fed with milk and egg whites after it's weaned, so its flesh remains white. In its absence use regular milk-fed veal, and adjust the cooking time, which will likely be a little less.
Sangiovese works well with...?
Sangiovese doesn't really blend that well.: danny schuster free wines cabernet sauvignon quality wine recent creations
Sangiovese: Lord of Tuscany?
(noble grape, sangiovese, optimum exposure, inconsistent results, cabernets, primadonna, vinum, tannins, merz, cabernet, variability, clones, hard time, dateline, terroir, susceptibility, tuscany, wines, correspondent, exposures,Is Sangiovese Lord of Tuscany?)
Sangria Caliente Recipe - Spicy Italian Sangria - Sangria Caliente Recipe
Sangria may be Spanish in origin, but this tasty mixture of fruit and wine has become popular in Italy too.
Sapa - Concentrated Grape Must Recipe
Sapa is Concentrated Grape Must. Saith Artusi:
Saraghina: European Sprat
Saraghina: European Sprat, and a recipe for Stuffed Sprat, Saraghine Ripiene
Sarde Sfilettate: Filleted Sardines
Sarde Sfilettate: Filleted Sardines, and a chilled sardine antipasto
Sarde: Sardines
Sarde: Sardines, and a recipe for Gnocchi with Sardines, or Gnocchetti con le Sarde
Sardine Balls in Sauce Recipe - Polpette di Sarde al Sugo
Sardine Balls in Sauce, or Polpette di Sarde al Sugo: Polpette are generally meatballs. However, the word polpetta doesn't imply any particular ingredient -- it's more of a shape, a ball assembled from ground ingredients held together by a binder of some sort, be it egg or potato, and if one wants, one can start with fish. Sicilians do...
Sardine Brodetto - Brodetto di Sardoni
Brodetto is the traditional fish stew of the Riviera Romagnola, and it is usually made form a mixture of fish -- whatever the fishermen were unable to sell. This is a single-fish variation for sardine season.
Sardine and Curly Endive Tart - Tortino di Alici e Invidia Riccia
This traditional Roman Jewish fish and greens tart is quite tasty, in a zesty sort of way, and you may find yourself making it often, especially when company comes calling, because it is also easy to do.
Sardinian Grilled Sausage Recipe - Salsicce allo Spiedo - Sardinian Grilled Sausage Recipe
Grilling a sausage is something almost anyone who has cooked over the coals will feel comfortable with. This Sardinian variation on the theme may harden the arteries, but is certainly worth enjoying every now and then. You'll need cured lard, as opposed to rendered lard. In its absence use pancetta, and serve it all with abundant toasted bread that will soak up the drippings and be a delight in and of itself.
Sardinian Pasta, Soups, and other First Course Recipes
Sardinian Pasta, Soups, and other First Course Recipes
Sardinian Polenta Recipe - Polenta alla Sarda - Sardinian Polenta Recipe
Sardinian Polenta, or Polenta alla Sarda: This is a Sardinian recipe, and ideally should be made with pecorino sardo, Sardinian sheep's milk cheese. If you cannot find pecorino sardo, use pecorino toscano. Romano will be too sharp.
Sardinian Ravioli with Greens Recipe - Ravioli con Verdura
Ravioli with Greens, or Ravioli con Verdura: This is a Sardinian recipe, with an Italianicised title: Sarinians call these Culingionis.
Sardinian Recipes
Though one might expect an island to rely heavily on fish, Sardinians always looked inland, prizing pastureland and the foods it provides, especially pecorino cheese and lamb, above all else. Like all islands, it was a crossroads and there are many recipes braught by visitors, especially the Spanish.
Sardinian Roast Piglet Recipe - Porceddu - Sardinian Roast Piglet Recipe
Porceddu is, quite simply, a Sardinian roast sucking piglet, but the roasting technique is masterful enough that it is one of the finest ways to cook pork one could imagine. It does require experience with fire building, and also quite a bit of wood, as the coals must burn for several hours. But the results are well worth the effort.
Sardinian Stuffed Leg of Lamb - Coscia Prena
It's difficult to overstate the importance of shepherding in the Sardinian economy, even now that the island is a magnet for tourists who flock to the coastal towns -- inland it's just as dry and barren as it ever was, and the animals that thrive best are sheep. Hence Sardinia's renowned pecorino cheese (they make both pecorino sardo and the saltier pecorino romano), Sardinian wool (my father collected Sardinian rugs), and -- of course -- lamb. Here we have a leg, stuffed.
Sardinian Sweets and Dessert Recipes
Sardinia's sweets and desserts are rich, varied, and in many cases quite old.
Sardinian Vegetable Dishes
Sardinia's topography is extremely varied, and the island supports a considerable variety of crops. Much to enjoy!
Sarset and Celery Salad with Yogurt Sauce Recipe - Insalata di Valeriana e Sedano
Valeriana, which is also called soncino in Italian, is known by a number of names in English, including sarset, mâche, corn salad, and lamb's lettuce. It is a relaxant (Italians take valerian tea or extract for nerves), and is also quite refreshing. In short, a perfect salad green! In this modern Italian recipe it gains grace from hazelnuts, substance from celery, and is seasoned with a tart yogurt dressing.
Sasicheddi Roll Recipe
Sasicheddi Rolls:
Sauce the Pasta
Season your pasta with the sauce
Saucepot Bell Peppers - Peperoni in Padella - Saucepot Bell Pepper Recipe
This is a Campanian bell pepper recipe, and is frankly rather lusty. Since bell peppers will flavor the oil they're cooked in, you should use a cup, and cook them in batches.
Sauces and Condiments
The word
Sausage And Shallot Spiedini - Spiedini alla Salsiccia - Sausage and Shallot Kebabs
Sausages and onions go beautifully together, and I often thickly slice and grill several onions if I'm grilling sausages, setting the grilled onions in a pan and the sausages over them: The drippings from the sausages season the onions, and they're always a hit. Here we have sausage and shallot spiedini, or kebabs. Very tasty!
Sausage and Cauliflower Casserole - Gratin di Salsiccia e Cavolfiore - Sausage and Cauliflower Casserole
Cauliflower is one of the princes of the winter vegetable market, and it combines beautifully with sausages to yield a tasty sausage and cauliflower casserole.
Sausage and Onion Casserole Recipe - Budino di Salsiccia e Cipolla - Sausage and Onion Casserole Recipe
This sausage and onion pudding is a modern Italian recipe - it also calls for pane in cassetta, bread baked in a baking tin (as opposed to on the oven floor) - and will be perfect for a luncheon, with a tossed salad and a bottle of rosé.
Sausage and Potato Frittata Recipe - Frittata con Salsiccia e Patate
There's no getting around it, sausages and eggs (and potatoes) go very well together. But they are not breakfast food in Italy. Rather, this sausage and potato frittata is the sort of thing one might serve as an antipasto in a buffet, with other kinds of frittata and other foods, or at a light lunch. It will also be a tasty picnic food.
Sausage and Potatoes - Salsicce e Patate - Potatoes and Sausages
Sausage and potatoes would strike one as obvious, and the combination is, especially in mountainous areas where potatoes grow well and contribute heavily to the diet. Indeed, in the past this was often the only item on the menu in the Val D'Aosta's mountain inns.
Sausage and Savoy Cabbage Soup Recipe - Minestra di Verze - Sausage and Savoy Cabbage Soup Recipe
Sausage and savoy cabbage soup is another wintry recipe that will warm both body and kitchen, and is quite adaptable too.
Sausages and Tomatoes Recipe - Salsicce e Pomodori - Sausages and Tomatoes Recipe
Sausages and tomatoes is quite obvious, and even easier than it is obvious. Sausages and tomatoes are also very nice with mashed potatoes or polenta (or even rice), and are perfect for when you don't have the energy to do something more elaborate.
Sauteed Sauerkraut Recipe - Capuzi Garbi
Capuzzi Garbi is Friulano for pickled cabbage, or Sauerkraut: Though you may associate sauerkraut with Germany, it's also common in a great swath that extends across Friuli Venezia Giulia and down into the Balkans. Here's a classic way of cooking sauerkraut.
Sauteed Sauerkraut Recipe - Crauti Come Contorno - Sauteed Sauerkraut Recipe
Sauerkraut takes quite well to being jazzed up, and here's an idea for jazzing up sauerkraut that goes quite well with roasts or boiled meats.
Sauteed wild Greens Recipe - Erbe Rifatte
Sauteed wild Greens, or Erbe Rifatte: Wild greens are difficult to pin down, and cover a range of plants. Lisetta picked dandelions and served them at a delightful meal in the hinterland of Verona. When I asked how she did them...
Sauteing the Herbs
Sauteing the Herbs
Sautéed Cabbage Recipe - Cavolo Cappuccio Alla Vicentina - Cabbage Vicentina Style Recipe
Sautéed cabbage is common throughout northern Italy, with many relatively minor variations on the theme. This particular sautéed cabbage recipe is from the Vicentino, in the Veneto.
Sautéed Olive Recipe - Olive Soffritte - Sautéed Olive Recipe
Fresh from the tree, olives are tremendously bitter, to the point that the people who originally went to the trouble of learning how to treat them must have been extraordinarily hungry. To draw out the bitterness you'll have to soak them, either in brine or lye. These are Calabrian, and are traditionally done with black olives that are harvested and left to dry in the sun. You'll need:
Sautéed Artichokes and Potato Recipe - Carciofi e Patate Soffritti - Sautéed Artichokes and Potatoes
Artichokes and potatoes are a fine combination, and there are many different renditions of it. In this case, they're sautéed.
Sautéed Celery and Cashew Nuts Recipe - Sedano con Gli Anacardi
Celery is extremely common in Italy, but is used primarily as an herb, giving flavor to sauces and other dishes. It's not common as a vegetable, and this is a pity, because it is quite healthy, rich in fiber, and also low in calories. Moreover, both the Romans and the Greeks considered it to be quite aphrodisiac. Which it may be, and here it gets added zing from paprika.
Sautéed Shrimp Recipe - Gamberi All'Uso Domestico
This recipe should, ideally, be made with fresh water shrimp, but it will also work with those from salt water. It's from the Abruzzo-Molise region.
Savoiardi
Savoiardi are a Piemontese specialty similar to lady fingers, though they're about twice as thick. In addition to being eaten as is, they figure prominently in many desserts, including puddings and tiramisu. If you buy them in the store, be sure they're fresh because their shelf life is limited. They shouldn't be soft.
Savory Cheese Torte Recipe - Torta di Formaggio
Savory Cheese Torte, or Torta di Formaggio: This Piemontese savory cheese pie makes for an extraordinary antipasto, though you have to remember to eat just a little lest you find yourself feeling full before the meal even begins.
Savory Chicken Recipe - Pollo agli Aromi - Savory Chicken Recipe
Quick, tasty, easy, and flavorful savory chicken. Who could ask for more from a chicken?
Savory Farro Pie Recipe - Torta Salata di Farro - Savory Farro Cheesecake Recipe
A savory cheesecake made with ricotta and farro.
Savory Panelle: Street snacks from Palermo - Panelle Recipe
Cindy writes,
Savory Pie with Peppers, Capers and Tuna Recipe - Torta Salata ai Peperoni, Capperi e Tonno - Savory Pie with Peppers, Capers and Tuna Recipe
Though many people associate Italian cooking with pasta dishes and hearty soups of one kind or another, there's a very long tradition of making savory pies of the sort that the French might call a quiche, for example this savory pie with peppers, capers and tuna.
Savory Rice Pie Recipe - Tortino di Riso
Savory Rice Pies: Someone recently requested a rice pie on the Forum and Iwan kindly posted these ideas.
Savory Speck and Onion Pie Recipe - Torta Salata con Speck e Cipolle - Savory Speck and Onion Pie Recipe
People often associate the concept of savory pies with the French, perhaps because of the word quiche. However, there is a long Italian tradition as well, and this savory speck and onion pie will be a pleasing base for a lunch that though not too light, will be tasty indeed. Thinly sliced it will also be a nice antipasto.
Savory Stuffed Cannoli Recipe - Cannoli Farciti - Savory Neapolitan Cannoli
Stuffed Cannoli, or Cannoli Farciti: Most cannoli are sweet. Not all, however, this savory cannolo recipe is from Cavalcanti, the great 19th century Neapolitan gastronome; the recipe will serve 6, and will be a delightful part of a platter of mixed fried foods for a larger party.
Savoy Cabbage Flan with Pecorino Romano and Guanciale - Sformato di Verza con Guanciale e Pecorino Romano
Savoy Cabbage Flan with Pecorino Romano and Guanciale, or Sformato di Verza con Guanciale e Pecorino Romano: Guanciale is cured hog's jowl, and resembles prosciutto in flavor though it's more delicate; in its absence use very thinly sliced prosciutto (the fat and lean parts) instead. The use of hot pepper is quite typical of Roman cuisine.
Savoy Cabbage Minestrone Recipe - Minestrone di Cavolo Verza - Savoy Cabbage Minestrone Recipe
Minestrone is more a universe than a recipe, with variations to suit every possible taste. This Savoy cabbage minestrone is Campanian, and a welcome change of pace during the colder winter months of the cabbage season. It is very much simple peasant food.
Savoy Cabbage Rollups Stuffed with Duck Breast - Involtini di Verza All'Anatra - Savoy Cabbage Rollups Stuffed with Duck Breast
Rollups, or involtini, are usually meat-based, with vegetable filling. This Piemontese recipe instead has one use cabbage leaves as the base, and roll them up around bits of boned duck.
Savoy Cabbage and Sausages - Verze e Luganega
Savoy Cabbage with Sausages, or Verze e Luganega, is a classic north Italian winter dish, and though one might class it as a vegetable, it is actually a superb accompaniment to polenta. You'll find variations on this dish throughout the north; this particular interpretation is from the Veneto. Regular mild link sausages will work fine if you don't have Luganega sausage.
Savoy Cabbage with Walnuts and Onions Recipe - Verza Con Noci e Cipolle - Savoy Cabbage with Walnuts and Onions
Savoy cabbage is a wonderfully versatile vegetable, and works beautifully with onions and walnuts in this Piemontese vegetarian entrée or side dish.
Savoy Chocolate Recipe - Cioccolata di Savoia
The House of Savoy ruled Piemonte before they became Kings of Italy, and considering the Torinese love of chocolate, it's natural that this sumptuous creamy dessert be named after them.
Sbriciolona
Sbriciolona: A crumbly fennel-flavored Tuscan salami
Sbrisolona Veronese Recipe - Almond Shortbread - Sbrisolona Veronese
Sbrisolona Veronese is a thin, crisp almondy shortbread that is served liberally sprinkled with grappa. The alcohol balances the richness of the shortbread, and the combination, while not for teetotalers, is surprisingly tasty and perfectly suited for chill weather. I was given the recipe by the folks at Il Calmiere, a very traditional veronese restaurant in Piazza San Zeno.
Sbrofadej
Boiled dinner is quite popular in Northern Italy during the winter months. The meats are cheap, and the cooking process nicely warms the kitchen. And you get to start your meal with a steaming bowl of soup. In Emilia Romagna the poor would combine bread crumbs and eggs to make passatelli. In Lombardia they do something similar, but use flour rather than breadcrumbs: Sbrofadej.
Scabbard Fish Fillets with Bread Crumbs - Filetti di Spatola al Pane
Scabbard fish are deep-water fish that look rather menacing, but are extremely tasty. They're also easy to use, because their skins don't have scales -- all you need to do is wipe the skin with a soft cloth, and it's ready. This is a simple recipe for breaded baked scabbard fish.
Scallion & Cheese Quiche Recipe - Quiche di Cipollotti e Formaggio - Scallion & Cheese Quiche Recipe
This scallion and cheese quiche is a tasty spring treat. You'll need fairly large scallions, with bulbs about the size of golf balls, and with firm fresh green shoots. If the shoots have wilted the dish won't work. The recipe also calls for primo sale, a very fresh soft cheese similar to a mild creamy ricotta. We instead used caprino, a soft, spreadable goat's milk cheese with a sharp goaty tang, that contrasted quite nicely with the sweetness of the onions.
Scallop Shells au Gratin Recipe - Conchiglia di Capesanta Gratinata
Scallop Shells au Gratin, or Conchiglia di Capesanta Gratinata: This is an elegant, light scallop dish from Trimani il Wine Bar, in Rome.
Scallops in Marsala Sauce Recipe - Scaloppine al Marsala - Scallops in Marsala Sauce
Every trattoria in Rome offers veal or chicken scallops cooked in a Marsala sauce. The recipe is Jewish in origin.
Scaloppine alla Mediterranea - Mediterranean Scaloppine
This is a simple, zesty dish that obviously draws from the Neapolitan carne alla pizzaiola, though it is a little quicker to do and also has peppers.
Scaloppine: Usually Veal
An Italian who says Scaloppine generally means veal scallops, thin slices of veal cut from the leg (round) that are quick and easy to prepare, and are also
Scaloppine: Usually Veal, But Not Always
An Italian who says Scaloppine generally means veal scallops, thin slices of veal cut from the leg (round) that are quick and easy to prepare, and are also healthy -- low in fat, and thus easy on the digestion. And tasty, which explains their popularity both in the home and in trattorie around Italy.
Scampi
Scampi, and a very simple recipe for them.
Scampi Busara Style & Shrimp Scampi Recipes - Scampi alla Busara
Finally, here's a recipe for a variation on what is known in some areas as shrimp scampi -- a term unknown in Italy, since scampi is the Italian word for jumbo shrimp of the kind that have claws and resemble small lobsters, and calling something
Scapece Eggplant Recipe - Melanzane a Scapece - Marinated Eggplant Recipe
Melanzane a Scapece are marinated eggplant; the word scapece derives from the Spanish and can be applied to any dish (usually fish or vegetable) marinated in a sweet-and-sour sauce.
Scarafiuni
Scarafiuni are a simple ricotta-based stuffed pasta from Puglia, and work quite well with a hearty Apulian meat sauce.
Schiacciata Con L'Uva, Illustrated
One of the nicest things about autumn in Tuscany is Schiacciata con l'Uva, an astonishingly rich, sinfully juicy wine grape pie whose country roots are clearly
Schiacciata Con L'Uva: It's Going Fast...
Schiacciata Con L'Uva: It's Going Fast...
Schiacciata alla Fiorentina - Orangy Florentine Easter Cake Recipe - Schiacciata alla Fiorentina
Schiacciata alla Fiorentina is a traditional orangy Florentine Easter cake. It's wonderful filled with whipped cream, crema pasticcera, or or chantilly.
Sciovate Cunzate
The Sicilian word cunzate means stuffed, and is appropriate; these tomato-filled focacce are a specialty of the town of Marsala, and are made with bread dough to which one has added more water than one would normally use when making bread. They are an excellent snack.
Scodelline Recipe - Italian Passover Dessert - Scodelline Recipe
The word Scodelline means little bowls, and is quite apt for this delicate, very traditional Italian Passover dessert from Venice.
Scorfano - Scorpion Fish
Scorfano, or Scorpionfish, and a tasty recipe for stewed scorpion fish