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Penne ai funghi (Penne with Mushroom and Tomato Sauce)Fall is my favorite season, and one of the best reasons to love the Fall is all the wonderful food you get to… |
Frank Fariello
февр. 2010 Продвинутый |
1 голос
4010 визитов
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Strozzapreti ai funghi ('Priest-strangler' pasta with mushrooms)This mushroom sauce may be the simplest sauce for pasta of all. |
Frank Fariello
февр. 2010 Продвинутый |
3 голоса
8263 визита
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Seafood RisottoLobster, Shrimp and Scallops in a creamy risotto. |
Greg Winkler
февр. 2010 Продвинутый |
6 голосов
12055 визитов
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Brasato al vino rosso (Beef Braised in Red Wine)There's nothing like a good pot roast on a cold winter's day! Though it may come as a surprise to some,… |
Frank Fariello
февр. 2010 Продвинутый |
2 голоса
6320 визитов
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How to Make Potato Gnocchi from ScratchIt's not nearly as hard as you may think! |
Frank Fariello
февр. 2010 Продвинутый |
4 голоса
10202 визита
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How to Make Fresh PastaWhen 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… |
Frank Fariello
февр. 2010 Продвинутый |
2 голоса
3171 визит
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Warm Octopus w. Potato and ParsleyThis is one of my favourite things year round, served lukewarm in winter or at room temperature in summer.… |
Carmelita
февр. 2010 Профессионал |
1 голос
6769 визитов
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Pollo in porchettaWhen I served this dish, several of my dinner guests were wondering what the 'secret' ingredient was that have this roast chicken such a special… |
Frank Fariello
февр. 2010 Продвинутый |
8 голосов
12204 визита
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Pappardelle with Seafood, Italian Parsley and Fresh TomatoChef Mario Frittoli of ________ offers us a new version of a traditional Italian seaside dish. Sounds delicious… |
Mario Frittoli
февр. 2010 Профессионал |
15 голосов
6126 визитов
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Coniglio alla cacciatora (Hunter-style Rabbit)Rabbit is a wonderful meat, leaner but yet tastier than most chicken you'll find in these days of industrial… |
Frank Fariello
февр. 2010 Продвинутый |
2 голоса
9603 визита
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I mangiafagioli: Lovers of Tuscan…
Here's a group dedicated to exploring all the many culinary delights of the birthplace of the Renaissance.
