United States Chef
Recipes translated by Frank Fariello
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Pasta e Fagioli My WayCES member cigno61 offers her personal version of the classic pasta e fagioli, pasta and beans soup that can be served very thick, almost a stew, or… |
Mar 2011
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2 votes
48 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… |
Feb 2011
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5 votes
63 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… |
Feb 2011
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4 votes
150 views
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Fegato alla venexiana (Venetian-Style Liver)Fellow CES chef Roxchef hails from Venice. In this post, she gives us the recipe for this classic Venetian… |
Feb 2011
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2 votes
124 views
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Pennette with Butternut Squash Purée and Sorrento WalnutsThis easy and delicious recipe by Neapolitan chef Inghemarck Guida highlights the unique taste of Sorrento… |
Feb 2011
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6 votes
68 views
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Eggs in PurgatoryThis recipe by Cucina e Dintorni teaches you how to make a delicious but simple dish of eggs simmered in a pepper and onion sauce. |
Feb 2011
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3 votes
77 views
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Tagliatelle with AsparagusChef Alessandro from Bolzano brings us this elegantly simple pasta dish, which can serve as s first course or even a second course if you like.… |
Feb 2011
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2 votes
41 views
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