Drinks & Cocktail
This is a recipe for the Caffe' con Spezie, a coffee spiced with aromatic spices (cloves and cinnamon), fruit peels (orange and lemon) and some alcohol..
3 cups Caffè ristretto
4 tablespoons of Cognac
2 tablespoons of Cointreau
1 cinnamon stick
4 pieces of orange peel
4 pieces of lemon peel
Pour the Cognac and the Cointreau in a ...
Parmigiano Creme Brulee is an inventive recipe from Stefano Bonelli, executive chef at Perbacco, a well known Italian restaurant in the East Village in New York City.
2 ¾ cups cream
1 ¾ cups milk
2 ¾ cups parmesan cheese
10 egg yolks
Heat up the cream and the milk in a pot. Right before the ...
Stuffed zucchini flowers is a beloved Italian recipe. Stuffing may change based on the chef's inclination. This zucchini flowers recipe is from MarcoNY, a recently opened restaurant in NYC.
Ingredients for the Zucchini blossom:
Unbleached flour or as in
Sparkling mineral water
Small pieces of
Chilean Sea bass
Salt and Pepper
Ingredients for the sauce:
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Pasta & Soup
1/2 white wine glass,
2-3 sage leaves
1,7 oz butter
5 spoons of olive oil,
breadcrumbs, broth, parmesan, salt and pepper, tomato concentrate and ...
Cappelletti are a very small tortellini. In Italy they are very popular for Christmas and New Year's Eve.
Serves 6 people:
For the filling
1,325lb beef drumstick
celery, carrots and chive at will
old grated parmesan
In a ...
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THis Pear Chicken recipe if by Peter Graziano, the new executive chef of Marcony, the popular restaurant on Murray Hill in New York.
1 2-1/2 lb. half chicken. Trim the leg portion off, leaving the thigh bone connected to the breast. Lightly pound between plastic wrap. Season. The remaining leg bone serves as a pear stem. The leg cavity ...
Agliata is a garlic sauce that dates back to the middle ages.It is ideal with fried fish, boiled meat, and fried vegetables. Spread on crostini, agliata also makes a nice antipasto.
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This recipe for grilled vegetables gets a special zest from the three-herb pesto sauce to be put on the vegetable skewers. It's a great vegetarian dish or as a side dish to accompany the traditional barbecue fare.
Escarole Roulades with Eucalyptus Honey is a recipe that uses honey in a creative way. Though Honey is a common ingredient for desserts, it can be used in many recipes to achieve an interesting sweet and sour taste.
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Pecorino cheese, fava beans and bread has been for centuries the meal of the farmers. Here is a more sophisticated version as a salad.
4 tablespoons extra virgin olive il
200g pecorino cheese
200g of bread
200g mixed salad
500g of fresh fava beans
Select tender green leaves and season the salad with ...
Carnevale comes with an arrays of sweets to be made just for the occasion. Each region has his own recipe and name for it. But Chiacchere, even if called with a different name, like cenci or frappe, are everywhere.
200 g (7oz) all-purpose flour plus extra for dusting
1 whole egg and 1 egg yolk
2 tablespoons extra virgin olive oil
50 g (1 3/4 oz) sugar
1 small glass of dry white wine
Oil for frying
Fritole, or fritters, are another Venetian sweet typical of Carnevale . They are light and tiny fried doughballs, just larger than a thumbnail.
Fritole are garnished with sugar which over the years has replaced honey. They can be enjoyed in every venetian bar, restaurant and home.
The following recipe yields approximately 8 servings.
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