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X Italian Vegetable and Side Dishes
Baked Peppers with Cheese (using milk, eggs, curry powder, Parmesan cheese, soy sauce and rice)
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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stuffed Italian-style cubanelle peppers
Mary's Stuffed Cubanelle Red Peppers Entree Recipe (using rice, onions, mozzarella, Parmesan and eggs)
Originated from: Italy and North America
Occasion: Any time
Contributed by: Mary Melfi

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lettuce cake rice stuffed rolls
Lettuce Cakes (Lettuce leaves rolls, stuffed with rice, cheese and eggs, served with lemon-flavored sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Recipes for Food Reformers" by Maria Gironci (1905)

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Stuffed artichokes
Carciofi Ripieni alla Molisana (Stuffed Artichokes)
Originated from: Casacalenda, Campobasso
Occasion: Spring time
Contributed by: Mary Melfi (her mother's recipe)

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Carciofi Ripieni dei Poveri (Poor Man's Stuffed Artichokes)
Originated from: Casacalenda, Campobasso
Occasion: Early spring
Contributed by: Mary Melfi (her grandmother's recipe)

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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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stuffed eggplant
Melanzane Ripiene/Stuffed Aubergine (Stuffed with bread and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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stuffed eggplant
Egg-Plant (Aubergine) "Farcite" (stuffed with force-meat)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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fried eggplant
Egg-plant (Aubergine) "Fritte" (breaded fried eggplant slices)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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fried eggplant
Egg-Plant (Aubergine) Sauted (fried, coated with flour or breadcrumbs)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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