Why mess up a fantastic dish by adding pasta to it? Look at these ingredients. You don’t need the pasta (or pasta substitute) at all! Just leave it out and have a fantastic lunch or dinner! http://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/457/id/27/ Baked Lasagnette with Shrimp, Swiss… Read More
http://www.italianfoodforever.com/2013/07/barbazza-con-sagrantino-salvia/ Barbazza con Sagrantino & Salvia Ingredients: 1 Tablespoon Olive Oil 20 Strips Pancetta 3/4 Cup Dry Red Wine 10 Large Fresh Sage Leaves
http://www.italianfoodforever.com/2008/10/brasato-in-bianco/ Brasato in Bianco Ingredients: 2 to 2 1/2 Pounds Meat Of Choice Cut Into Bite Sized Pieces ~ See Note Above (I used A Veal Steak Cut Into 2 Inch Pieces, And A Slab Of Pork Ribs With The Ribs Cut… Read More
http://www.epicurious.com/recipes/food/views/Salt-Cod-with-Tomatoes-and-Capers-em-Baccala-alla-Vesuviana-em-350700 Ingredients 2 pounds center-cut skinless boneless salt cod (baccalà), rinsed well 2 tablespoons salt-packed capers* 7 tablespoons extra-virgin olive oil 1 medium onion, finely diced (about 1 1/2 cups) 4 1/2 teaspoons red pepper flakes 1 (28-ounce) can whole San Marzano… Read More
I just updated this post … dear Lord this was amazing!
I am a bit of a lasagna snob. This is one of those items we never ordered in restaurants because hubby made the best. We used to make it about twice a year. Why twice a year? Because we don’t use ricotta…. Read More
I know. Instead of binging on food, I’m binging on recipes! Here’s another discovery. http://www.nobunplease.com/zuppa-toscana-soup/ As always, please go to the above link for instructions. 2 cups chicken stock 1 quart water 1 pound Italian sausage ground 3 cups kale chopped 2… Read More