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X Italian Rice and Polenta Dishes
Rice alla Principessa (with butter, egg yolks and Parmesan cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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Risotto No. I /Tridura (Tuscan risotto, using meat broth, white wine, Parmesan, mushrooms and saffron)
Originated from: Tuscany, 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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Risotto No. II (using onions, Parmesan cheese, beef marrow, white wine, saffron and stock)
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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Rice with Mushrooms (using black olives, peas, red wine, 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)

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Mom's Favorite Rice/ Riso alla Mama (Re-baked rice, using tomato meat suace, Parmesan cheese and a can of mushrooms)
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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Rice Mariana (using stock, Parmesan cheese, mushrooms 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)

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Cheese Rice Balls/Polpette di Riso e Formaggio (fried rice balls, with Mozzarella 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)

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Rice Casserole (using milk, almonds, Parmesan, green peppers and hard-boiled 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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Rice Balls/Arangini (Fried rice balls, flavored with ground beef, Parmesan, cracker crumbs, hard boiled eggs 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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Fried Rice (using bacon, cooked meat, eggs 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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