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Roast Turkey with Chestnut Dressing (baked with red wine, stufed with boiled chestnuts, breadcrumbs and celery)
Originated from: Italy
Occasion: Christmas and other holidays
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Turkey Tetrazzini (Spaghetti layered with left-over diced turkey in a sauce with mushrooms, cream and white wine)
Originated from: Italy
Occasion: Christmas and other holidays
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Turkey Poult/Tacchinotto al Istrione No. 141 (stewed in wine, stock, flavored with ham or bacon, lemon and mace)
Originated from: Italy
Occasion: Christmas and other holidays
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (1920)

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Roast Turkey/Dindo Arrosto Alla Milanese N. 140 (stuffed with sausage meat, chestnut puree, a pear, and Marsala)
Originated from: Milan, Lombardy, Italy
Occasion: Christmas and other holidays
Contributed by: Taken from " The Cook's Decameron" by Mrs. W. G. Waters (1920)

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Turkey alla Principessa # 125 (boiled with white wine, ham or bacon, celery and and lemon rind)
Originated from: Italy
Occasion: Christmas and other holidays
Contributed by: Taken from "Recipes of Italian Cookery" by Maria Girnoci (London: Gaskill & Webb, 1892, 1900)

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Turkey alla Cittadina #126 (pieces of cooked turkey cooked with ham, onion, olives, white wine, tomato conserve and stock)
Originated from: Italy
Occasion: Christmas and other holidays
Contributed by: Taken from "Recipes of Italian Cookery" by Maria Girnoci (London: Gaskill & Webb, 1892, 1900)

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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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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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Bragiuole di Vitello # 83 (Veal Cutlets with 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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