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X Italian Vegetable and Side Dishes
peperonata
Peperonata (with olive oil, onions, green or red peppers, tomatoes, and red wine vinegar)
Originated from: Lombardy, Italy
Occasion: Any time
Contributed by: Julia D.

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Peperonata (with olive oil, onions and red, yellow and green bell peppers)
Originated from: Lombardy, Italy
Occasion: Any time
Contributed by: Maria Ricci

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peperoni arrostiti
Peperoni Arrostiti (Roasted Peppers)
Originated from: Cascalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi

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fried peppers
Fried Peppers and/or Mushrooms
Originated from: Casacalenda, Molise, Italy
Occasion: Any tiime
Contributed by: Mary Melfi (her mother's recipe)

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buttered french beans
French Beans 'al Burro' (with butter) from "Leaves from our Tuscan Kitchen" by Janet Ross (1900)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Courtesy of www.archive.org

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French Beans 'alla Crema' No. 1 (with cream, cheese, egg, and lemon juice) from "Leaves of our Tuscan Kitchen" by Janet Ross
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Courtesy of www.archive.org

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french beans
French Beans 'alla Crema' No. 2 (with cream, egg yolks and sugar) from "Leaves of our Tuscan Kitchen" by Janet Ross (1900)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Courtesy of www.archive.org

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french beans
French Beans alla Zabajone (with egg yolks, sugar and vinegar) from "Leaves from our Tuscan Kitchen" by Janet Ross (1900)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Courtesy of www.archive.org

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Mary's Melanzana Imbottiti (Stuffed Eggplants, with Parmesan Cheese, Ground Veal and Mozzarella)
Originated from: Molise, Italy (North America version)
Occasion: Any time
Contributed by: Mary Melfi

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Scarlet Runners Beans "alla Panna" (with cream) from "Leaves from our Tuscan Kitchen" by Janet Ross (1900)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Courtesy of www.archive.org

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