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X Italian Meat Dishes
Fritto Misto alla Romana (Fried sweetbreads, croquettes, liver, etc.)
Originated from: Lazio, Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Testa di Vitella in Frittata #109 (Calf's head, omellete style )
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Testa di Vitella alla Sanseverino #108 (Calf's Head with liver, anchovies and Malmsey)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Veal Cutlets Stewed/ Scalloppine alla Genovese) #75
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)

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Testa di Vitello con Salsa Napoletana #106 (Calf's Head with truffles, almonds and olives)
Originated from: Naples, Campania, Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Stewed Veal #39 (with carrots, celery and tomato paste)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Costolette d'Agnello alla Costanza #94 (Lamb cutlets with liver and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Tenerumi d'Agnello alla Villeroy #92 (Tendons of lamb with eggs and truffles)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Costolette di Montone alla Nizzarda (Marinated fried mutton Cutlets with Espagnole sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Agnello Arrosto/Roast Lamb (with garlic, rosemary and white wine)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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