Suchergebnisse für “Italian”
69 Ergebnisse auf Food Glory
Rezepte
60
Empanadas Criollas
Empanadas Criollas is baked or fried pastry turnovers filled with seasoned beef, onion, egg and olives.
Buñuelos de Acelga
Buñuelos de Acelga is chard fritters with crisp edges and a tender herbaceous centre.
Lengua a la Vinagreta
Lengua a la Vinagreta is thin slices of cooked beef tongue dressed with vinegar, oil, herbs and vegetables.
Milanesa Napolitana
Milanesa Napolitana is breaded beef topped with tomato, ham and cheese, then baked until bubbling.
Puchero Uruguayo
Puchero Uruguayo is a generous boiled dinner of beef, vegetables, pulses and broth.
Revuelto Gramajo
Revuelto Gramajo is soft scrambled eggs tossed with thin fried potatoes, ham and peas.
Polenta con Tuco
Polenta con Tuco is soft polenta served with a slow tomato-and-meat sauce.
Alfajores de Maicena
Alfajores de Maicena is crumbly cornflour biscuits sandwiched with dulce de leche and edged with coconut.
Postre Massini
Postre Massini is sponge layered with whipped cream, topped with an egg-yolk glaze and caramelised.
Kraški Pršut with Polenta
Kraški Pršut with Polenta is a Slovenian main course centred on kraški pršut with polenta.
Suspiro a la Limena
Silky dulce de leche-style custard topped with port-scented Italian meringue define this Peruvian dessert, Suspiro a la Limena.
Rajská Omáčka
Rajská omáčka is a smooth Czech tomato sauce served with beef and bread dumplings.
Chicken Parmigiana
Crumbed chicken topped with tomato sauce, ham and melted cheese, served as a generous pub meal.
Mushroom and Wattleseed Risotto
Creamy mushroom risotto scented with restrained roasted wattleseed.
Provoleta con Chimichurri
A thick round of provolone grilled until blistered outside and molten within, finished with oregano and chimichurri.
Choripán Argentino
Smoky grilled chorizo in crusty bread with bright chimichurri or salsa criolla.
Berenjenas en Escabeche
Silky aubergine preserved with vinegar, garlic, oregano, chilli and olive oil.
Milanesa Napolitana
Breaded beef topped with tomato, ham and melted mozzarella, usually served with chips.
Ñoquis del 29
Soft potato gnocchi served on the twenty-ninth of the month, traditionally with money placed beneath the plate.
Sorrentinos de Jamón y Queso
Large round filled pasta parcels packed with ham and cheese and served with sauce.
Tallarines con Tuco
Fresh or dried noodles coated in a long-simmered tomato and meat sauce.
Rogel Argentino
Many crisp pastry layers stacked with dulce de leche and crowned with glossy Italian meringue.
Cioppino
A San Francisco seafood stew with crab, fish and shellfish in a tomato, wine and garlic broth.
Chicago Deep Dish Pizza
A high-sided Chicago pizza layered with cheese, fillings and chunky tomato sauce inside a crisp buttery crust.
Pastitsio
Pastitsio is a distinctive Greek recipe known for baked pasta layered with spiced minced meat and béchamel.
Bourdeto Fish Stew
Bourdeto Fish Stew is a distinctive Greek recipe known for Corfiot fish stew with red pepper, onion and a sharp tomato sauce.
Makaronia me Kima
Makaronia me Kima is a distinctive Greek recipe known for pasta topped with a tomato-rich minced meat sauce and grated cheese.
Risotto
Northern Italy, especially Lombardy and Veneto. Risotto is famous for a texture that is creamy without needing large quantities of cream.
Tiramisu
Veneto and Friuli-Venezia Giulia, with origins disputed. It is famous for the contrast between coffee-soaked biscuits and a cool, rich mascarpone cre…
Cannoli
Sicily. Cannoli are famous for textural contrast: a brittle, blistered shell surrounds a creamy ricotta filling that may be scented with citrus, choc…
Panna Cotta
Piedmont, northern Italy. The dessert is famous for its clean dairy flavour and delicate wobble.
Arancini di Riso
Sicily. They are famous for the combination of a crisp fried coating, seasoned rice and a rich centre, often containing ragù, peas and cheese.
Suppli al Telefono
Supplì al Telefono is a distinctive Italian recipe associated with Rome and Lazio. They are famous for that dramatic mozzarella pull, but a good supp…
Vitello Tonnato
Piedmont. It is famous for a pairing that sounds unusual until tasted: delicate cold veal gains salinity, acidity and richness from the tuna sauce.
Caponata Siciliana
Sicily. It is famous for complexity rather than freshness alone: fried or sautéed aubergine absorbs a sauce that is simultaneously savoury, acidic an…
Crostini Toscani
Tuscany. They are famous for a deep, earthy topping that contrasts with crisp grilled bread.
Fiori di Zucca Ripieni
Central and southern Italy, especially Rome and Campania. They are famous for their fragile crispness: a thin batter should puff and crunch around a…
Insalata di Mare
Coastal regions throughout Italy. It is famous for tasting clean and maritime rather than heavy.
Lasagne alla Bolognese
Bologna and Emilia-Romagna. It is famous because each layer performs a different job: pasta gives structure, ragù brings slow-cooked depth, béchamel…
Osso Buco alla Milanese
Milan, Lombardy. It is famous for the combination of melting veal, marrow-rich sauce and the fresh lift of lemon, parsley and garlic.
Ribollita
Tuscany. It is famous for becoming more than the sum of inexpensive ingredients.
Pasta alla Norma
Catania, Sicily. It is famous for a distinctly Sicilian balance: sweet tomato, silky aubergine, aromatic basil and salty grated ricotta salata.
Orecchiette con Cime di Rapa
Puglia. It is famous for balancing bitterness, salt and chilli rather than relying on a heavy sauce.
Trofie al Pesto Genovese
Genoa and Liguria. It is famous for the perfume of fresh basil and the creamy-looking emulsion produced without cooking the sauce.
Spaghetti alle Vongole
Campania and the coastal south, especially Naples. It is famous for tasting intensely of the sea while remaining light.
Saltimbocca alla Romana
Rome and Lazio. It is famous because three strong ingredients work in a compact preparation: tender veal, salty prosciutto and aromatic sage.
Melanzane alla Parmigiana
Southern Italy, especially Sicily and Campania. It is famous for turning aubergine into a deeply savoury centrepiece: soft layers absorb tomato and c…
Polenta con Funghi
Northern Italy and Alpine regions. The dish is famous for comfort and contrast: soft, creamy polenta provides a mild canvas for intensely flavoured m…
Gnocchi alla Sorrentina
Sorrento and Campania. It is famous for delivering the flavours of Campania in a particularly comforting form: soft gnocchi, bright tomato, milky moz…
Pasta e Fagioli
Many Italian regions, with strong local variations. It is famous as cucina povera that feels genuinely substantial.
Agnolotti del Plin
Piedmont. They are famous for their tiny size and concentrated filling, which demand careful handwork.
Fegato alla Veneziana
Venice and Veneto. It is famous for converting an assertive offal flavour into something rounded and approachable.
Baccalà alla Vicentina
Vicenza, Veneto. It is famous for the transformation produced by slow cooking: firm dried fish becomes soft and rich while absorbing a gently savoury…
Coniglio all’Ischitana
Ischia, Campania. It is famous for robust island flavour rather than delicate presentation.
Cacciucco
Livorno, Tuscany. It is famous for intensity and variety: different seafood contributes layers of flavour and texture to one pot.
Pasta alla Gricia
Rome and Lazio. It is famous for showing how rendered pork fat and starchy pasta water can form a sauce with grated cheese.
Bagna Cauda
Piedmont. It is famous for its unapologetically intense flavour: anchovy and garlic create a salty, savoury sauce that becomes surprisingly balanced…
Sfogliatelle
Naples and Campania. They are famous for dramatic texture: brittle pastry flakes outward while the filling remains soft, fragrant and gently grainy f…
Cassata Siciliana
Sicily, especially Palermo. It is famous for visual extravagance as much as flavour.
Zabaglione
Northern Italy, especially Piedmont. It is famous for turning three ingredients into a warm, airy foam with remarkable richness.