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Рецепты от пользователя Frank Fariello (Page 14)

Impepata di cozze (Peppered Mussels)

Impepata di cozze (Peppered Mussels)

Here’s a recipe that’s so simple you could call it a non-recipe: impepata di cozze, or Peppered Mussels. To…

дек. 2015
Продвинутый
1 голос
435 визитов
Cacio e pepe, a Roman classic

Cacio e pepe, a Roman classic

When you’re in a real hurry or just too tired to cook anything too elaborate, here’s a great solution: cacio e pepe, literally ‘cheese and pepper’,…

дек. 2015
Продвинутый
1 голос
449 визитов
Strudel di mele (Apple Strudel)

Strudel di mele (Apple Strudel)

I first learned to make Strudel when I was living in Vienna, its birthplace. Strudel is also made in Italy, in particular in the Northeastern…

нояб. 2015
Продвинутый
1 голос
382 визита
Insalata di arance e finocchi (Orange and Fennel Salad)

Insalata di arance e finocchi (Orange and Fennel Salad)

It might be the season, but coming right on the heels of our recent post on Sausages and Grapes, today’s post…

нояб. 2015
Продвинутый
1 голос
514 визитов
Salsicce all’uva (Sausages and Grapes)

Salsicce all’uva (Sausages and Grapes)

The use of fruits in savory dishes was once common place in Italian cooking, as it was in European cooking…

окт. 2015
Продвинутый
1 голос
563 визита
Peas and Eggs (Piselli cacio e uova)

Peas and Eggs (Piselli cacio e uova)

Columbus Day is right around the corner, and as regular readers know, that’s the occasion each year for us to…

окт. 2015
Продвинутый
1 голос
647 визитов
Fritto misto di mare

Fritto misto di mare

There’s a saying in Italian: fritte son bone anche le scarpe, meaning “even a shoe tastes good when it’s fried”. Well, I couldn’t agree more, and…

сент. 2015
Продвинутый
1 голос
644 визита
Spaghetti alla colatura di alici

Spaghetti alla colatura di alici

If you’ve ever had occasion to read the 4th century Roman cookbook De Re Coquinaria, popularly known as…

сент. 2015
Продвинутый
1 голос
768 визитов
Spaghetti alla colatura

Spaghetti alla colatura

If you’ve ever had occasion to read the 4th century Roman cookbook De Re Coquinaria, popularly known as Apicius, you will have noticed that an…

сент. 2015
Продвинутый
1 голос
744 визита
Caponata napoletana

Caponata napoletana

Italian cookery can be confusing. As we’ve talked about before, it’s highly regional and even local, so much so that some people say that there is…

авг. 2015
Продвинутый
1 голос
774 визита