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Italian Recipes

Buckwheat
And a Cake on the Inspiration of Buchweizentorte (Torta di Grano Saraceno)
 • 
Edward Behr
6
Little Green Omelettes (Frittatine)
From the First Leaves of Spring
 • 
Edward Behr
Agnello con Piselli: Lamb with Peas
By Carla Capalbo
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The Art of Eating
’O Siccjhe ra Munnezza (the “Garbage Pail” Pasta Sauce)
By Carla Capalbo
 • 
The Art of Eating
Zuppa di Fagioli e Funghi (Bean and Mushroom Soup)
By Carla Capalbo
 • 
The Art of Eating
Insalata di Arance (Orange Salad)
Orange salads, which can open or close a meal, are typical of both Sicily and Spain.
 • 
Edward Behr
Zucchine alla Scapece (Summer Squash with Vinegar and Mint)
Scapece is lian for fish or vegetables fried and preserved for a short time in vinegar along with mint and often garlic and other aromatic flavorings.
 • 
Edward Behr
Fonduta
This dish of Piemonte and Valle d’Aosta is the Italian counterpart to the fondue of France and Switzerland.
 • 
Edward Behr
Scallopini al Vino Bianco o al Limone (Veal Scallops with White Wine or Lemon)
If veal scallops are floured before cooking, they’re more tender, although also more bland, since the flour prevents the meat and juices from browning…
 • 
Edward Behr
Saltimbocca (Veal Scallops with Ham)
The various northern Italian recipes for rolled-up thin slices of veal form a loose group, including uccelletti scappati (birds that have flown…
 • 
Edward Behr
Farinata (Chickpea Pancake from Liguria)
Once a common street food, farinata is a vast chickpea pancake, soft and floppy, baked in special heavy copper pans about a yard wide; you eat pieces…
 • 
Edward Behr
Cioppino
By Mitchell Davis and Laurent Gras
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The Art of Eating
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