Another from a recipe card library of long ago, crispy on the outside, creamy on the inside, what more could you ask for. Use Italian rice for best results or at the very least a medium-grain rice. Anything less will compromise the taste and texture of the croquettes.
A red Italian sauce made extra spicy by adding hot peppers to the sauce. From WiseGeeks "Arrabbiata can loosely translate to “angry mood,” or in slang to the state of being “p o’ed.” It’s unlikely the sauce will accomplish this for anyone, and the name is inspired by its piquant taste. In other words, it’s an angry sauce that is likely to delight your taste buds." Recipe from my Feeling Saucy cookbook.
From Ann Dean of South Tomaston, this recipe placed third in the Maine Lobster Cook-off. Truly unique in that the lobster is cooked in a tomato sauce. Haven't tried this yet but summer's coming and my SIL will be lobstering again.
Ricotta needs to drain for several hours (overnight is best). The salad can be served immediately but tastes better when it has rested an hour or so. Add crusty bread and white wine for a delicious lunch.
Panforte is an Italian sweet served in thin wedges. As an accompaniment to a platter of assorted Italian cheeses it can only be improved by the addition of a glass of sweet wine. Taken from Janet Fletcher's The Cheese Course, one of my favorites. Enjoy!
Love Limoncello and from Lidia's Italy cooking show comes a recipe I am determined to make. Found the recipe on her site. Times are a guess since I haven't yet attempted it. No less than 2 hour refrigeration, overnight is best.
A little rum, a little fruit, a little nuts - great way to top off a good Italian meal. Cook time is freeze time.
NOTE ON TOPPINGS: No exact amounts of stemmed cherries, macaroons or pistachio nuts were given in the original recipe. Garnish according to personal taste.