This very traditional dish, rich with the culinary ancestry of Southern Italy, has fallen far out of favor in contemporary Italian cooking. Recipe from: https://www.goodfoodstories.com/cotenne/ Servings: 6 Ingredients 6 pieces of pork skins (in Italian Cotenna or Cotica) 3 cloves…
In my Mom's recipe regular green cabbage to create this dish but for the Italian I use Savoy cabbage which is sweeter and milder in flavor than green cabbage.…
What makes this recipe tasty and delicious are the combination of well seasoned ground beef, veal and pork.…
Italians in Italy really don’t do the whole “spaghetti and meatballs” thing–and if they do, the meatball is huge and served as a second dish after the pasta.…
This is the BEST Sausage and Peppers recipe you will ever find! I’m telling you, it doesn’t get better than this! Not just because she’s my grandma but because it really is that good!!! The sauce is so flavorful…
In most regions of Italy, polpette (meatballs) are often just fried and eaten as is—as a snack or served as a second course—without any sauce or topping.…
In Italy the dish is involtini or involtini di manzo. Literally it means small bite and consists of a small bite of food with an outer layer or wrapper. Involtini di manzo is made with beef, as manzo means…
From the courtesy of http://www.gastro-grub.com/italian-sausage-recipes.html Charcuterie is the area of cooking that focuses on prepared meat products, like bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. Originally, charcuterie was mainly derived from pork. Today people are using a…
Recipe from: https://www.gastro-grub.com/braciole-recipe.html In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, braciola or the plural braciole (the word is commonly pronounced /bra’zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, beef, or swordfish) that are rolled as a roulade (this category of rolled food…
Hailing from Roma and literally meaning “jump in your mouth,” these little bundles of veal dressed with a thin slice of prosciutto and crispy sage leaves are absolutely irresistible.…