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Meats
Cassoulet, Italian-Style
Garlic Roasted Leg of Lamb
Herb-Roasted Fresh Ham (Butterflied and Rolled)
Italian Style Stuffed Veal Roast
Meatballs with White Wine, Lemon & Bay Leaves
Polpettine al Limone (Sicilian Meatballs)
Roast Rack of Lamb with Flageolet Beans (for Two)
Roasted Bone-In Pork Loin
Summer Veal Stew
Three Cheese Chicken Cutlet Parmigiano
Pesto Rubbed Chicken w Panzanella
Chicken Parmigiana
Chicken Cacciatore
Fish
Baked Swordfish Sicilian Style
Halibut Fillet on Bed of Vegetables with "Burro Bianco" Sauce
Quick Zuppa di Pesche
Roast Wild Striped Bass Fillet with Fregola and Vegetable Ragout
Salmon Sauté on Bed of Basmati Rice
Sea Scallops Poached in Pink Broth
Swordfish with Mint, Capers & Lemon Salsa
Whole Roasted Fish with Fresh Herbs
Pan Seared Branzino
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Agata's Baby Artichokes and Peas
Agata's Zucchini al Forno
Braised Cavolo Nero (Tuscan Black/Lacinato Kale)
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Cipolline Onions Braised with Orange Juice & Balsamic Vinegar
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Scafata
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Fennel Baked In Cream (Finocchio al Forno)
Pasta
Pasta al Cavolfiore (Cauliflower)
Pasta al Pomodoro Crudo
Pasta e Piselli
Pasta with Zucchini and Shrimp
Penne with Dandelion Greens, White Beans & Pancetta
w2m Cassoulet, Italian-Style
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Displaying 1 - 5 of 6 results
Pasta al Cavolfiore (Cauliflower)
This is a hearty pasta dish featuring cauliflower (a Sicilian favorite).
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Pasta al Pomodoro Crudo
I am happy to share this recipe, which is very common in Sicily. The pomodoro sauce is described as "crudo" because the tomatoes and other ingredients are not really cooked - they are bursting with flavor and need only a warming through. (For a variation, you can add 1 tsp of rinsed, drained and chopped capers to the marinade.)
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Pasta e Piselli
Fresh peas are a natural match for orecchiette pasta - the "little ears" are just concave enough to nestle one pea. In Southern Italy they are also combined with cavatelli - the tightly clenched pasta shells.
This recipe uses prosciutto and mushrooms for additional flavor, but you can omit them and still have a very tasty dish. If you prefer rice to pasta as your starch of choice, you can spoon this pea melange over steamed Basmati rice. It would make a wonderful side for grilled or roasted fish.
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Pasta with Zucchini and Shrimp
Fresh peas are a natural match for orecchiette pasta - the "little ears" are just concave enough to nestle one pea. In Southern Italy they are also combined with cavatelli - the tightly clenched pasta shells.
This recipe uses prosciutto and mushrooms for additional flavor, but you can omit them and still have a very tasty dish. If you prefer rice to pasta as your starch of choice, you can spoon this pea melange over steamed Basmati rice. It would make a wonderful side for grilled or roasted fish.
read more...
Penne with Dandelion Greens, White Beans & Pancetta
Dandelion greens have a sharp flavor and, in Springtime, a very silky texture, which is a combination Italians adore. They mostly enjoy it raw in salads.
Those who prefer to tame the bitter flavor a bit will enjoy this pasta preparation. We wilt the dandelion leaves in a little garlic-and-pancetta flavored olive oil, then combine them with cooked Navy beans and penne.
This pasta preparation is quite thick, but the bright assertive flavor of dandelion greens gives it a fresh, lively feel.
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