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X Italian Fish and Sea Food Dishes
Bass Sicilian style (baked; with fish broth, lobster meat, clams or oysters and mushrooms)
Originated from: Sicily, Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Baked Salmon in Vegetable Sauce (with peas, carrots, celery and lemon juice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Salmon Patties/Focaccette di Salmone (using pastina, celery, egg, onion and breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fish Pies/Pasticcio di Pesce (fish slices wrapped in pastry dough, flavored with onion and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Fish Rolls/ Involto di Pesce con Funghi (Rolled fish fillets, made with tomatoes, mushrooms and white wine)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Sweet-Sour Fish/Pesce Agro-dolce (using pike or trout with brown sugar, vinegar and raisins)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Spigola Marinara/Striped Bass in Tomato Sauce (flavored with oregano and basil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Spigola alla Romana/Striped Bass with Mushroom-Wine Sauce
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Spigola alla Livornese/ Striped Bass in Olive Sauce (with tomatoes)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Pesce alla Pescatora/ Fish, Fisherman's Style (with pike or sea bass, onions, parsley and red wine)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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