Todas las recetas » Appetizers & snacks » Italian
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Best Sesame Cookie Cafe StyleA delicious cookie for a special wedding or for everyday.. simple and delicious... it has to be the best its Grandma's! |
Claudia lamascolo
Febrero de 2011 Profesional |
2 votos
2403 views
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Crisp pastry filled with pumpkin, eggplant, swordfish and mintFolks, Here's a wonderful example of creative Italian cooking from Chef Luigi Ferraro from Calabria. His… |
Frank Fariello
Febrero de 2011 Avanzado |
5 votos
3193 views
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Peppers stuffed with tuna and capersHere's a southern Italian deli favorite that you can easily make at home. In this recipe, CES chef Cosimina… |
Frank Fariello
Febrero de 2011 Avanzado |
4 votos
4499 views
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Tortelloni Montegrappa, My VersionA filled pasta originally made in the area of Bologna, Italy. My version is filled with Ricotta and walnuts and… |
Patricia Turo
Enero de 2011 Intermedio |
1 voto
2036 views
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ZeppoleZeppole are so easy to make—after all, they are basically just fried pizza dough balls—it is almost embarrassing to post about it, but since it was… |
Frank Fariello
Enero de 2011 Avanzado |
4 votos
13879 views
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2 Herbs roasted Nuts Tomato PESTOFresh Herbs and toasted Nut essences whirled into...a blissful roasted Tomato PESTO special. PESTO can be used… |
Foodessa
Agosto de 2010 Profesional |
2 votos
1461 views
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CLEVER on ROASTED GARLIC cloveAn incredible way to simply roast GARLIC to its rich caramel luscious state. Here is my very clever method on how to roast garlic to get the… |
Foodessa
Agosto de 2010 Profesional |
6 votos
11957 views
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Sfogliatelle or Canolli; The Ultimate Italian PastryA crispy pastry consisting of hungreds of layers filled sweetened ricotta and semolina. This recipe was… |
Patricia Turo
Agosto de 2010 Intermedio |
6 votos
46939 views
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Risi e BisiThis delectable spring dish, a soup with fresh pea pod stock, fresh peas and rice, was once served with great pomp and ceremony to the Magnificent… |
Carmelita
Abril de 2010 Profesional |
5 votos
3640 views
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Borage filled RavioliEarly Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram |
Carmelita
Marzo de 2010 Profesional |
3 votos
9227 views
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Authentic Italian Cooking
Includes original Italian recipes translated and adapted for English speaking cooks.
