Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
X Italian Pasta Dishes
pasta e ceci
Paste e Ceci or Tubetti e Ceci (Pasta with Chickpeas)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi (her mother's recipe)

View Recipe

Baked Macaroni with Sour Cream
Baked Elbow Macaroni with Sour Cream (with ham and beaten egg whites)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

View Recipe

Pasta e Piselli (Pasta with Peas)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

View Recipe

pasta e piselli
Pasta e Piselli (Pasta with Peas)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

View Recipe

Elbow macaroni pie
Elbow Macaroni Pie (2 pie crust, with tomato sauce, eggs and meat)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

View Recipe

baked macaroni with cheese
Baked Macaroni with Cheese (Baked elbow macaroni with cheddar and milk)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

View Recipe

elbow macaroni with broccoli
Elbow Macaroni with Broccoli (Sicilian style, with olive oil and Parmesan)
Originated from: Sicily, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

View Recipe

Macaroni with Short Ribs (using tomatoes, onion and flavored with fennel seed)
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

Elbow Macaroni with chicken livers (using salami and onion; flavored with 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

Macaroni with Ricotta (using butter 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

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 >>