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X Italian Meat Dishes
Pollo al Piselli/Chicken with Peas (with butter, broth and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Pollo al Vino Bianco/Chicken with White Wine (with butter, stock and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Chicken with Sausages #43 (but butter, ham and onions)
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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Minuta di Fegatini #127 (Ragout of fowls' livers with onions and Chablis)
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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Fried Chicken #34 (boiled, coated with flour and then fried)
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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Chicken with Tomatoes #41 (Polio alla Contadina, with rosemary and garlic)
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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Manzo in Umido/Stewed Beef (with bacon, tomato conserve and meat stock)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Involtini of Beef "alla Siciliana" (Rolled beef slices, stuffed with ham)
Originated from: Sicily, Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Frittura Piccataal Marsala #86 (Fillet of Veal)
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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Manzo alla Certosina ( Stewed fillet of beef with anchovy)
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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