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Recipes
Find recipes featured in previous issues of Taste Italia by clicking the link in the index below...
Antipasti
Artichoke, chickpea & spinach salad
Baked scallops with brandy
Baked stuffed mushrooms
Beef fillet rolls
Cannellini bean dip
Capri-style salad
Crab, rocket & citrus salad
Grissini
Mozzarella in carrozza
Mozzarella patties
Parmesan & pomegranate salad
Prawns & white beans
Prawns in tomato sauce
Prosciutto with figs
Radicchio & Gorgonzola salad
Savoury cantucci
Seafood salad
Tuscan liver pate
Primi piatti
Bucatini with sausage & pancetta
Calabrian Christmas salad
Candele pasta with squid
Carpaccio of sea bass with pink grapefruit
Chicken liver risotto
Chunky fish soup
Crab risotto
Farfalle with chicken & cherry tomatoes
Fennel and lemon risotto
Festive lasagne
Granny's fish soup
Grilled mixed seafood
Grilled polenta with red onions and cheese
Lemon butter tagliolini
Maccheroni with Gorgonzola & speck
Pansoti with walnut sauce
Pappardelle with wild boar
Pasta, prawns and black cabbage
Pasta with ricotta and avocado
Pasta with sardines
Piemontese ravioli
Polenta with sausage and beans
Porcini risotto
Porcini mushroom soup
Pumpkin ravioli
Risotto with ragu
Roasted red pepper pesto with penne
Roasted red pepper risotto
Rocket pesto
Seafood risotto
Spaghetti with clams
Spaghetti with mushrooms,pancetta & tuna
Spaghetti with veal meatballs
Stewed squid with spinach
Stewed Venetian Peppers
Tagliatelle with basil pesto
Tagliatelle with courgette & prawn
Tagliatelle with scallops
Tagliatelle with tomato & garlic
Tomato risotto
Tuscan soup
Tuscan soup (Ursula Ferrigno)
Valentina's Ceasar salad
Secondi piatti
Acqua pazza sea bass
Baked fish on rosemary potatoes
Balsamic-marinated duck legs
Braised quail
Capon with chestnut and pancetta stuffing
Fillet steak with Amarone sauce
Grilled red mullet with fennel salad
Guinea fowl with red wine
Herb roast leg of lamb
Herb-stuffed sea bass
Italian roast chicken
Lamb cutlets with Parmesan & thyme crust
Pheasant in Barolo
Rabbit with olives
Roast chicken stuffed with chestnuts, porcini & truffle
Roasted goose with pork and apple stuffing
Roasted monkfish
Salt-baked trout
Sea bass baked in salt
Sea bass with cream sauce
Slow-braised veal shanks
Spinach and ricotta tart
Stuffed lamb cutlets
Veal escalopes with lemon sauce
Veal rolls with mushroom and cheese filling
Veal with tuna sauce
Veal and basil stuffing balls
Contorni
Artichoke heart gratin
Aubergine souffle
Baked aubergine
Black olive, lemon and leek salad
Crispy roast potatoes
Fresh broad bean and Pecorino salad
Roman artichokes
Saute potatoes
Savoury mushroom & bean cake
Spinach cake
Stuffed yellow peppers
Sweet and sour peppers
Taleggio & pear tart
Wild garlic pesto
Dolce e panne
Apricot almond shortbread
Bread and butter panettone
Cantucci
Christmas sweets
Cinnamon jelly
Lemon, almond and pear cake
Grilled fruits with zabaglione sauce
Lemon tart
Morello cherry zabaglione
Olive bread with onions
Panfried apples with grappa
Panfried grapes
Panettone with ice cream
Piedmontese chocolate pudding
Rich chocolate cake, Piedmontese style
Rum baba
Semolina bread rolls
Tiramisu
Zabaglione
Zeppole
