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X Italian Pasta Dishes
Macaroni with Spareribs (using apples, pineapple and prunes; flavored with brown sugar and cinnamon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Elbow Macaroni with Almond Sauce (using butter and cream)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Egg Noodles Bolognese/Tagliatelli alla Bolognese (using tomatoes, ground beef 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)

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Ring of Plenty/Cerchio di Abbondanza (using shell macaroni, baked with Caciocavallo cheese, milk and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Macaroni with Spinach (using carrots, celery, ground beef and 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)

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Chicken and Macroni Casserole (using eggs, milk, carrot, green pepper 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)

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Macaroni and Beans (using elbow macaroni, canned tomato sauce and kidney beans)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Edna Beilenson (Peter Pauper Press, 1959)

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Baked Spaghetti Elbows/Spaghetti al forno (using onions, mushrooms, olives and breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Elbow Macaroni with Chicken Livers (using onion, salami 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)

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Pasta e Lenticchie/Noodles with Lentils (using potatoes, tomatoes, onions and sage)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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