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Showing only recipes by “Michele Scicolone.”

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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...

by Michele Scicolone


Marinara Sauce

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

by Michele Scicolone


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...

by Michele Scicolone


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...

by Michele Scicolone


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...

by Michele Scicolone


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...

by Michele Scicolone


Green Lasagne 

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

by Michele Scicolone


Béchamel Sauce

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

by Michele Scicolone


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...

by Michele Scicolone

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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...

by Michele Scicolone


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