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Showing only recipes by “Michele Scicolone.”

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7279
tomato-bruschetta

Tomato Bruschetta

Toasted country bread topped with tomatoes has become so popular it is almost a cliché. But when it is made properly with good, chewy br...

7281
marinara-sauce

Marinara Sauce

Garlic gives this southern Italian–style quick-cooking sauce its characteristic flavor. Neapolitans lightly crush the cloves with the si...

7282
fresh-tomato-sauce

Fresh Tomato Sauce 

This sauce is unusual because it does not begin with the usual onion or garlic cooked in olive oil or butter. Instead, the aromatics are...

7284
fresh-egg-pasta

Fresh Egg Pasta 

Here is a basic all-purpose pasta dough that I use for fettuccine, lasagne, and ravioli. The dough can be assembled by hand, in a food p...

7286
fettuccine-with-butter-and-cheese

Fettuccine with Butter and Cheese 

In the early 1910s Alfredo Di Lelio, whose family owned a trattoria in Rome, created this rich pasta dish of fresh fettuccine, butter, a...

7287
fettuccine-with-spring-vegetables

Fettuccine with Spring Vegetables

This recipe was reportedly invented at Le Cirque Restaurant in New York. Though it has never been on the menu there, regular patrons kno...

7288
green-lasagne

Green Lasagne 

Green lasagne noodles are layered with ham, mushrooms, tomatoes, and béchamel sauce. To make this meatless, just eliminate the ham.

7289
bechamel-sauce

Béchamel Sauce

This basic white sauce is usually combined with cheese and used on baked pasta or vegetables. The recipe can easily be halved.

7294
saffron-risotto-milan-style

Saffron Risotto, Milan Style

Golden risotto flavored with saffron is the classic Milanese accompaniment to Osso Buco (see Veal Shanks, Milan Style). Adding marrow sco...

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7295
chicken-broth

Chicken Broth 

An old chicken, known as a fowl, gives broth a fuller, richer flavor than a younger bird. If you can’t find a fowl, try adding turkey wi...

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