All recipes » Appetizers & snacks
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Assunta’s Italian Stuffed BiscottiI like to save these for special occasions because their elegance is truly fitting for those special moments.… |
Patricia Turo
Jun 2010 Intermediate |
3 votes
4117 views
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Risotto Funghi PorciniPorcini are tossed with pasta, risotto, grilled with herbs, as a salad, sautéd with olive oil & herbs, baked, on pizza & pasta and marinated in… |
Patricia Turo
Jun 2010 Intermediate |
3 votes
3834 views
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Coniglio di Liguri - Rabbit stew of Alpe LiguriThe coniglio di Liguri (rabbit stew) is a typical dish of the Alpe Liguri. The recipe comes from a little… |
Patricia Turo
Jun 2010 Intermediate |
2 votes
1830 views
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Grilled Stuffed Calamaretti-Involtini di Calamaretti con Mozzarela e BasilicaCalamaretti are so simple but whenever I make them for a grill party, they… |
Patricia Turo
May 2010 Intermediate |
3 votes
2664 views
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Ciliegie Sotto SpiritoCiliegie Sotto Spirito in a large brandy glass along with the beautiful red colored Grappa after dessert as a special treat adds a very lovely touch… |
Patricia Turo
May 2010 Intermediate |
1 vote
1973 views
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Brolied scallopsAgain, this recipe has my Venetian mother in law's culinary hand all over it. These scallops are so delicious, they never disappoint. I made them… |
Shawnna and Davide Busetti
May 2010 Intermediate |
2 votes
3877 views
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GarganelliHomemade pasta is easy to make with a few kitchen tools and the flavor surpasses anything you can buy. |
Patricia Turo
May 2010 Intermediate |
1 vote
2102 views
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ChiacchiereChiacchiere (chiacchiere in Italian means to chatter or gossip). and are also called cenci. They are called this because they make so much noise… |
Patricia Turo
Apr 2010 Intermediate |
5 votes
8354 views
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Double Chocolate Walnut BiscottiDeep rich chocolate flavor. Double backed and great for dunking into hot chocolate or a chocolate flavored… |
Patricia Turo
Apr 2010 Intermediate |
2 votes
2671 views
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Asparagus with Hollandaise Sauce, the king of vegetablesThe first sign of spring in Europe is when asparagus begin to show up on restaurant menus. Asparagus are… |
Patricia Turo
Apr 2010 Intermediate |
1 vote
3345 views
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I mangiafagioli: Lovers of Tuscan…
Here's a group dedicated to exploring all the many culinary delights of the birthplace of the Renaissance.
