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Salade frisée à l'anchoiadeOne of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy… |
Frank Fariello
февр. 2010 Продвинутый |
2 голоса
2091 визит
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Homemade pasta sauceThere are hundreds of different pasta sauce recipes you can find online, on TV, in magazines and in books. However, some of the best recipes for… |
Deanna Martinez-Bey
февр. 2010 Продвинутый |
1 голос
1822 визита
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Spaghetti alla carbonaraAlthough my grandmother Angelina never made it--as far as I can recall--as a long-time resident of Rome I have a great fondness for la carbonara,… |
Frank Fariello
февр. 2010 Продвинутый |
3 голоса
1817 визитов
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Bucatini all'amatricianaIt could be said that bucatini all'amatricana and spaghetti alla carbonara are the 'Romulus and Remus' of Roman cooking. No two dishes typify the… |
Frank Fariello
февр. 2010 Продвинутый |
2 голоса
3572 визита
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Penne all'arrabbiata ('Angry' Penne in a Spicy Tomato Sauce)Here's another signature dish of Roman cooking, penne all'arrabbiata or 'angry' penne, perfect for an impromtu… |
Frank Fariello
февр. 2010 Продвинутый |
5 голосов
7740 визитов
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Penna alla vodka (Penne with Vodka Sauce)This 'exotic' variation on the traditional penne all'arrabbiata is always a crowd-pleaser! |
Frank Fariello
февр. 2010 Продвинутый |
1 голос
7979 визитов
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Lasagna di Carnevale (Neapolitan style Lasagna)Among Angelina's generation, each of the female family members had a special dish that she was known for. My… |
Frank Fariello
февр. 2010 Продвинутый |
4 голоса
8009 визитов
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Ciceri e Tria - Chick Pea Pasta with a CrunchCiceri e Tria is the best loved pasta of Lecce in Apulia, and of all the Salento area. It is a simple Cucina… |
Carmelita
февр. 2010 Профессионал |
5 голосов
9699 визитов
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Conchiglioni al FornoYou can fill pasta shells with practically anything, so having a free hand I decided on something light: a "trito" or chopped mixture, of fish and… |
Carmelita
февр. 2010 Профессионал |
4 голоса
9085 визитов
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Fennel SformatoCarrot heart garnished, light and airy baked mousse f bulb fennel, servedon olive oil sautèed broccoli rabe and topped with Salmon roe. |
Carmelita
февр. 2010 Профессионал |
1 голос
1750 визитов
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Italian Mediterranean cuisine
