Sample recipes from Essentials of Classic Italian Cooking

Tomato Sauce with Olive Oil and Chopped Vegetables

The carrot and celery in this sauce are put in a crudo, which means without the usual separate and preliminary sautéeing procedure, along...

(1 Votes)

Tomato Sauce with Onion and Butter

This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the ...

(1 Votes)

Risotto with Parmesan Cheese

This Basic white risotto is the simplest way to prepare the dish, and for many, the finest. Good as it is, it can be even better when bl...

(1 Votes)

Making Polenta

There is both yellow and white polenta, depending on whether one uses meal from yellow or white corn, but yellow polenta is more common. ...

(1 Votes)

La Fiorentina—Grilled T-Bone Steak, Florentine Style

One of Italy's two prized breeds of cattle for meat—Chianina beef—is native to Tuscany. Its only rival in the country is Piedmont's Razz...

(1 Votes)

Braised Finocchio with Olive Oil

Although there is an English equivalent for finocchio-Florence fennel- for many cooks it's the Italian word that has achieved everday usa...

(1 Votes)

Bread Salad

Throughout Central Italy, from Florence down to Rome, the most satisfying of salads is based on that old standby of the ingenious poor, ...

(1 Votes)

Focaccia with Onions, Genoese Style

The dough in the recipe given here produces a thick, tender focaccia with a crisp surface, which you can top with sautéed onion in the Ge...

(1 Votes)

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