Italian Stuffed Flank Steak - The Chunky Chef
Tender flank steak rolled up with garlic, herbs, prosciutto ham, provolone cheese... flavorful steak pinwheels that are every bit tasty as they are fancy-looking! Great on the grill or cook them on the stovetop/oven for an all-weather weeknight dinner!
Italian Cream Puffs with Custard Filling (St. Joseph's Day Pastries)
These Italian cream puffs with a rich custard filling are a classic Italian dessert. They are traditionally eaten on St. Joseph's Day, but I say indulge in them year-round!
Copycat Carrabba's Herb Dip
An addictive, fresh, homemade herb dip for breads. Copycat Carrabba's Herb Dip is a homemade replica of the delicious herbs placed on the table at the popular Italian chain restaurant.
Tuscan Basil Chicken | The Recipe Critic
A quick and easy 30 minute meal that is packed with flavor and a meal that the family will love! When I had my little babe back in June some neighbors brought us over meals. I was looking forward to this because we have some amazing cooks in our neighborhood. Every meal that was brought…
Top 10 Best Italian Recipes - Top Inspired
Italian cuisine is one of the most well known cuisines in the world. You can sample some great Italian food in just about every single country around the globe from…
How to make Spaghetti Cacio e Pepe like a Roman
It took me years to make a decent Cacio e Pepe, one of Rome’s traditional pasta dishes (the others are Carbonara, Matriciana, and Gricia). Since Cacio e Pepe has only three mai…
Spicy Shrimp Cioppino | Dash of Savory | Cook with Passion
Spicy Shrimp Cioppino is the most soul warming, comforting and overall impressive meal you can make for a gathering, dinner party or holiday.
Caciocavallo originates from Southern Italy and is a traditional, stretched curd cheese made from cow or ewes milk and currently even buffalo milk. It is stretched into a natural gourd or teardrop shape with a knot at the top so that it can be tied at the thin end with a cord to hang. After a period of three months, this cheese can be eaten as a table cheese but after an aging period of two years it can be used for grating with much more character.
Lasagne con asparagi, ricotta e limone - Il Cavoletto di Bruxelles
Oggi la facciamo un po’ sporca eh (la foto dico :-) Anzi, ci stavo pensando di recente sfogliando alcune riviste e libri di cucina...
Italian Rum Cream Cake by Freda
This cake I first tasted in a speciality Bakery, It is to Die For. I actually went back and bought a 2nd cake. ( My Hips really needed that 2nd cake ya know) Photo is from the bakery. I have since searched and Searched but could not Find a recipe for this Special Cake. Until I found a site from Italy. They say this is one of...