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X Italian Meat Dishes
Vitello alla Pellegrina # 85 (Breast of Veal with onions, mushrooms and red wine)
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 alla Monza # 84 (Veal Cutlets topped with forcemeat, truffles and pasta marinata)
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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Ossobuco alla Milanese (with butter, white wine, anchovies and lemon)
Originated from: Milan, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Manzo in Umido alla Triestina (with bacon, celery and white wine)
Originated from: Trieste, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Stufato alla Fiorentina (stewed beef, red wine and tomato conserve)
Originated from: Florence, Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Braciuole Ripiene/ Stuffed steak (with parsley, Parmesan cheese, bread and egg yolk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Polpettine alla Salsa Piccante #75 (Beef slices stuffed with forcemeat and sausage meat)
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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Meat Omelette/Polpettone #77 (with ham, onion and egg)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)

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Filetto di Bue con Pistacchi (Stewed fillets of beef with pistachio nuts)
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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Polpettone "alla Napolitana" (Beef slices stuffed with ham, stewed in tomatoes)
Originated from: Naples, Campania, Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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