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Рецепты от пользователя Frank Fariello (Page 34)

	How to Make Potato Gnocchi from Scratch It's not nearly as hard as you may think!	февр. 2010 Продвинутый	4 голоса 2 отзыва 2 комментария 10202 визита
	How to Make Fresh Pasta When making fresh home-made egg pasta, variously known in Italian as pasta fresca or pasta fatta in casa or pasta all'uovo, I usually make life easy…	февр. 2010 Продвинутый	2 голоса 3171 визит
	Paella a la valenciana If you're like me, you may have thought that paella a la valenciana was made with a mixture of chicken and seafood and perhaps a bit of Spanish…	февр. 2010 Продвинутый	4 голоса 2 отзыва 2 комментария 3169 визитов
	Paella "Reina Sofia" Well, I suppose that it is paella week at our house. I just couldn't resist trying out another kind of paella—a vegetarian paella that I have dubbed…	февр. 2010 Продвинутый	1 голос 1 комментарий 2233 визита
	Insalata di arance rosse I recently found some blood oranges from California at the market--and I love blood oranges--so I made a blood orange salad as 'dessert': you just…	февр. 2010 Продвинутый	2 голоса 1 отзыв 1 комментарий 1792 визита
	Pasta alla norma This, one of my favorite summertime pastas, comes from Sicily. Along with pasta con le sarde, it is perhaps the most famous of Sicilian pasta…	февр. 2010 Продвинутый	2 голоса 1 отзыв 1 комментарий 1880 визитов
	Whitefish Brandade Salt cod can be hard to find. It takes some considerable time to prepare and, plus, codfish stocks are dangerously depleted. So what is a brandade…	февр. 2010 Продвинутый	2 голоса 1553 визита
	Fricassée de poulet à l'ancienne I grew up on Julia Child. Other than nonna Angelina herself, no one inspired my love affair with cooking more.…	февр. 2010 Продвинутый	2 голоса 1 отзыв 1 комментарий 4835 визитов
	Buttery Mashed Potatoes While it's true that we mostly eat Italian at home, there are some dishes that even I have to admit the French do better. (I hope nonna Angelina…	февр. 2010 Продвинутый	2 голоса 2686 визитов
	Salade frisée à l'anchoiade One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy…	февр. 2010 Продвинутый	2 голоса 2091 визит

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