Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
X Italian Pasta Dishes
Baked Macaroni Pistachio (using eggs, red wine, milk, ground beef and canned tomatoes)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

View Recipe

Macaroni with Tomatoes (using onion, tomatoes, olive oil and basil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

View Recipe

Maccheroni con la Ricotta/Macaroni with Ricotta (flavored with salt, pepper and nutmeg)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

View Recipe

Rigatoni with Sausage (using garlic olive oil, onion, fresh mushrooms; flavored with oregano)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

View Recipe

Macaroni and Eggplant (Baked macaroni, using olive oil, onions, soup meat, tomatoes and Parmesan cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

View Recipe

Macaroni with Lamb (using milk, capers and curry powder)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

View Recipe

Pasta ai Tre Formaggi/Macaroni with Three Cheese (using cream, Parmesan, Gruyere or Swiss and Fontina or Mozzarella cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

View Recipe

Seashell Pasta and Potatoes/Conchiglie e Patate (using tomatoes, potatoes and onion)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

View Recipe

Shells with Ricotta Sauce (using milk 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)

View Recipe

potato gnocchi
Potato Gnocchi (with flour, eggs and potatoes)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

View Recipe

Page: 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / Next >>