Very Good Recipes of Italian Recipe

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Minestra di cicerchie Minestra di cicerchie By 05/07/12 06:21 Cicerchia soup [cliccare il link per andare alla versione in italiano] minestra di cicerchie Cicerchia (Lathyrus sativus) is a legume that, according to this page (in Italian), was once widely consumed, while nowadays, it is grown only in central Italy....
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Strascinati rigati (pasta fatta a mano) / ridged strascinati (handmade pasta) Strascinati rigati (pasta fatta a mano) / ridged strascinati (handmade pasta) By briciole 10/31/14 16:21 [cliccare il link per andare alla versione in italiano] variation on a theme of ridges I am not yet done playing with my bamboo sushi rolling mat and pasta dough. Here's my latest creation: a traditional shape (strascinati, which I have already presented...
Antipasto Platter #Foodie Friday Antipasto Platter #Foodie Friday By Simple Living and Eating 06/14/13 02:30 My father would have loved this appetizer. You see my dad was a meat-a-tarian. He only had 5 total fruits and vegetables that he liked. Fortunately my mom refused to have her kids eat such a limited diet and feed us everything. I am so glad I'm not a picky...
Surf n Turf Pasta #Foodie Friday Surf n Turf Pasta #Foodie Friday By Simple Living and Eating 06/07/13 02:30 When someone asked how enjoyable a wedding was when I was a kid all you had to say was, "They had Surf n Turf." which was code for a no hold out fancy affair. The last wedding I went to that splurged on a real Surf n Turf dinner of lobster and steak was...
Shellfish & Peas Tagliatelle #Foodie Friday Shellfish & Peas Tagliatelle #Foodie Friday By Simple Living and Eating 05/17/13 12:42 Seafood: Langoustine & Peas Tagliatelle I just want to put peas into every dish in the Spring. What is it about peas and Springtime? This is a fresh, light and simple seafood dish that can be made quickly any weekend night. It is really important to try...
Cappellacci dei briganti / brigands' hats Cappellacci dei briganti / brigands' hats By briciole 04/14/13 16:48 The hats are made of pasta dough! You look at the image and you want some, right? That's what happened to me: I read about cappellacci dei briganti in the "Encyclopedia of Pasta" by Oretta Zanini De Vita and I immediately made a batch. The word cappellaccio...
Bacon & Egg Asparagus Spaghetti #Foodie Friday Bacon & Egg Asparagus Spaghetti #Foodie Friday By Simple Living and Eating 04/12/13 02:00 Bacon & Egg Asparagus Pasta Do you still have hard boiled eggs left over from Easter? I was getting tired of egg salad, but being a good New England girl I couldn't waste the eggs, so I started thinking about what goes with eggs, why bacon, of course! Besides...
Strascinati alla semola tostata / toasted semolina flour strascinati Strascinati alla semola tostata / toasted semolina flour strascinati By briciole 03/18/13 00:51 [cliccare il link per andare alla versione in italiano] dressed with purple sprouting broccoli Imagine a pasta that smells like toasted hazelnuts (nocciole tostate). It's not a dream, but the result of my experiments following my experience with farina...
Orecchiette di grano arso coi broccoli / burnt wheat orecchiette with broccoli Orecchiette di grano arso coi broccoli / burnt wheat orecchiette with broccoli By briciole 03/07/13 21:16 [cliccare il link per andare alla versione in italiano] a study in contrast Farina di grano arso is gray and gray are the orecchiette made with it. I have talked about this special flour and how to use it to make pasta in a recent post. I made orecchiette...
Orecchiette di grano arso / burnt wheat orecchiette Orecchiette di grano arso / burnt wheat orecchiette By briciole 02/24/13 22:19 [cliccare il link per andare alla versione in italiano] pretty in monochrome Le fate esistono. Fairies exist. Here is how I know. Last October, shortly before going to Italy to visit my family, I learned about a special flour from Puglia (Apulia) called...
Risotto al gorgonzola / risotto with gorgonzola cheese Risotto al gorgonzola / risotto with gorgonzola cheese By briciole 12/29/12 17:04 White beauty Lake Como (Lago di Como) is one of the jewels of that treasure called Italy. It is famous around the world and rightly so. I cannot think of a stretch of it that is not worth visiting and no matter from which direction you approach it, you'll...
Risotto al gorgonzola / risotto with gorgonzola cheese Risotto al gorgonzola / risotto with gorgonzola cheese By briciole 12/24/12 19:33 White beauty Lake Como (Lago di Como) is one of the jewels of that treasure called Italy. It is famous around the world and rightly so. I cannot think of a stretch of it that is not worth visiting and no matter from which direction you approach it, you'll...
Foodie Friday: Zuppa de Pesce in White Wine Foodie Friday: Zuppa de Pesce in White Wine By Simple Living and Eating 12/21/12 06:00 Zuppa de Pesce White Wine When I was a kid hanging out in the neighborhood my friends and I would call our moms to find out what they were making for dinner. Whoever was having "the best dinner" would have to call her mom back and see if the rest of us...
Insalata di arance / orange salad Insalata di arance / orange salad By briciole 12/14/12 17:30 [cliccare il link per andare alla versione in italiano] simple and refreshing The menu of Christmas Eve's dinner with my family in Italy included, besides spaghetti col tonno, a simple, palate-refreshing orange salad. As was the case with the spaghetti,...
Foodie Friday: Bacon Stuffed Clams Foodie Friday: Bacon Stuffed Clams By Simple Living and Eating 12/07/12 05:00 Bacon Stuffed Clams Count down to "The Feast of the Seven Fish" continues. Last week I made two fish: tuna and shrimp. This week is a favorite classic Italian American appetizer stuffed clams. This is a great recipe to make for non-fish lovers. The clams...
Zimino di fagioli / bean, mushroom and chard soup Zimino di fagioli / bean, mushroom and chard soup By briciole 11/28/12 16:55 Comfort food for rough days For the current edition of Cook the Books, we are reading Heartburn by Nora Ephron (1983). I had heard about the book, so I was glad to see it on the Club's list. The writing is witty and engaging, and as a reader, you really...
Strascinati alla farina di castagne / chestnut flour strascinati Strascinati alla farina di castagne / chestnut flour strascinati By briciole 11/25/12 19:36 [cliccare il link per andare alla versione in italiano] a really pretty pasta dish Your eyes are not deceiving you, the handmade pasta in the photo is brown. It owes its unusual color to chestnut flour, which, however, when in its natural state, is off-white....
Strozzapreti / handmade strozzapreti Strozzapreti / handmade strozzapreti By briciole 11/15/12 16:52 [cliccare il link per andare alla versione in italiano] the moment of truth Our tour of the 20 regions of Italy organized by Trattoria MuVarA is coming to an end. It feels like yesterday that we started from Aosta Valley. Then, every two weeks, we have...
Zuppa di castagne, fagioli e patate / chestnut, bean and potato soup Zuppa di castagne, fagioli e patate / chestnut, bean and potato soup By briciole 11/09/12 00:12 [cliccare il link per andare alla versione in italiano] portrait of a soup The smell of roasted chestnuts (caldarroste) more than anything else means autumn (autunno) to me. Every year, my mother would buy a large case of chestnuts from someone in Casperia,...
Trofiette / handmade trofiette Trofiette / handmade trofiette By briciole 11/01/12 23:10 Trofiette with tomato sauce Thomas Jefferson's Crème Brûlée is an appealing title for an interesting book (see giveaway rules ahead) in which the author, Thomas J. Craughwell, tells the story of Jefferson's sojourn in Paris, from 1784 to 1789. Jefferson...
Cavolfiore alla fanese / cauliflower salad with olives, capers and anchovies Cavolfiore alla fanese / cauliflower salad with olives, capers and anchovies By briciole 10/21/12 17:38 [cliccare il link per andare alla versione in italiano] the original dish (i.e., sans avocado) Our tour of the 20 regions of Italy organized by Trattoria MuVarA brings us to Marche, a region neighboring my native Umbria. I know Marche a bit because, besides...
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