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Molto Italiano: 327 Simple Italian Recipes to Cook at Home

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Sample recipes from Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Scafata of Fava Beans and Escarole

They do not serve al dente vegetables in Rome, they serve them cooked through, and with maximum flavor. This is not a dish that is brigh...

(1 Votes)

Shaved Fennel with Blood Oranges, Pecorino, and Pomegranates

Shaved fennel is a cliché in Italian restaurants here, but when done correctly, it’s dear to my heart. I am a confessed fennel-holic and...

(1 Votes)

Marinated Vegetables

Preserving the bounty of the harvest is the habit of all great food cultures, starting as necessity and blossoming into artisanal craft-...

(1 Votes)

Pancetta-Wrapped Radicchio

Although this may seem elaborate, the payoff is huge when the rollicking flavor of the raw onion pickle kicks up a poetic harmony agains...

(1 Votes)

Stuffed Rice Balls Roman-Style

Fry shops in Rome and Napoli are like candy shops to a childish food freak like me. There is nothing in these shops that I would not try...

(1 Votes)

Mussel Soup with Saffron

Mussels pack such an intense flavor that they make their own stock as they cook. Add saffron, the king of spices, to the mix and all you...

(1 Votes)

Lobster Risotto

I prefer spiny lobsters for risotto, as well as for grilling. Their flavor is sweeter and they are easier to use because you do not have...

(1 Votes)

Gnocchi with Fresh Tomatoes, Green Olives, and Smoked Mozzarella

These are the gnocchi of my childhood, but we almost always ate them with an oxtail ragu (we lived to chew on the little “hubcap” bones ...

(1 Votes)

Basic Gnocchi

(1 Votes)

Pork Chops with Peppers and Capers

Zingara translates as “gypsy,” and here the name must be because of the lusty, colorful components of this fiery, festive dish.

(1 Votes)

Braised Rabbit with Red and Green Peppers

This recipe is prepared all over Italy now, but it probably came from Rome or Sicily, the origin of many sweet-and-sour dishes. The orig...

(1 Votes)

Leg of Lamb with Green Olives, Prunes, and Roasted Shallots

A whole roast like this evokes a party for me–a couple more dishes such as eggplant involtini and a frittata with herbs, and you have a ...

(1 Votes)

Calf’s Liver with Orange

This is an easy way to coax the non–liver lovers in the family to try it. The charred crust and orange fragrance make it very hard to tu...

(1 Votes)

Asparagus with Citrus, Parsley, and Garlic

I love the way jumbo asparagus trumpet the arrival of spring. There are restaurants in Italy, particularly Rome, where they devise whole...

(1 Votes)

Potatoes Roasted with Garlic Cloves

The blanching step helps develop the crusty, crunchy texture that makes these irresistible. (No one ever had to tell you to finish your ...

(1 Votes)

Italian Trifle

This is my take on the Italian take on English trifle, which I have pared down by removing the day-glo colored liqueurs and odd schlumpy...

(1 Votes)

Clementines with Balsamic Vinegar and Pepper

My grandma always sent us a couple of boxes of clementines with the Christmas cookies, and they were always one of the quickest things t...

(1 Votes)

Broccoli Sautéed in Wine and Garlic

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robus...

(1 Votes)

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