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Recipes translated by Frank Fariello

Pasta e Fagioli My Way

Pasta e Fagioli My Way

CES 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
Advanced
2 votes
866 views
Crisp pastry filled with pumpkin, eggplant, swordfish and mint

Crisp pastry filled with pumpkin, eggplant, swordfish and mint

Folks, Here's a wonderful example of creative Italian cooking from Chef Luigi Ferraro from Calabria. His…

Feb 2011
Advanced
5 votes
1682 views
Peppers stuffed with tuna and capers

Peppers stuffed with tuna and capers

Here's a southern Italian deli favorite that you can easily make at home. In this recipe, CES chef Cosimina…

Feb 2011
Advanced
4 votes
2156 views
Fegato alla venexiana (Venetian-Style Liver)

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
Advanced
2 votes
2056 views
Tagliatelle with Asparagus

Tagliatelle with Asparagus

Chef 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
Advanced
2 votes
1052 views