Squid-Ink Pasta Tagliolini with Calamari: Squid ink is just what it sounds like, the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will likely have to go to a fishmonger who has very fresh fish to obtain it, but it’s worth the trip.
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Spaghettie with Carbonara sauce: Is an Italian pasta dish from Rome based on eggs, cheese (pecorino romano or parmigiano-reggiano),bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century. Spaghetti alla
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Fried Mozzarella with Anchovy: This is a nice side dish and it doesn’t take long to make. Mozzerella con acciughe Print Recipe Fried Mozzarella with Anchovy CuisineItalian Servings Prep Time 6 People 20 Minutes Cook Time 15 Minutes Servings Prep Time 6 People 20 Minutes Cook Time 15 Minutes Mozzerella con acciughe Print Recipe Fried
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Cardone: (Cardoons) Is in the family of Artichoke’s. Cardone is an Italian favorite. A favorite on Thanksgiving. Cardone Print Recipe CuisineItalian Servings Prep Time 12 People 60 Minutes Cook Time 30 MInutes Servings Prep Time 12 People 60 Minutes Cook Time 30 MInutes Cardone Print Recipe CuisineItalian Servings Prep Time 12 People 60 Minutes Cook
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Braciole: Braciole are simply thin slices of beef pan-fried in their own juice, tomato sauce (gravy), or in a small amount of light olive oil. What are known as braciole in the United States are named involtini in Italian cuisine outside of braciole’s traditional areas of origin in Southern Italy because braciole just means “slices
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