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    198 Recipes

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    Gourmet | March 2004 Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

    Recipe #519433

    Serve with crusty Italian bread. The soup can serve as a meal.

    Recipe #518944

    Recipe #517128

    This is Frank's secret recipe

    Recipe #517018

    This delicious cake is sweet, soft for the pears and crisp for the walnuts:

    Recipe #515319

    (Ragu di Verdure Arrosto)

    Recipe #514489

    I reviewed several scallop recipes and made this one my own.

    Recipe #513258

    Recipe #510230

    I saw this in the NY Times. This dish is made by others on Food.com with onions instead of leeks.

    Recipe #501903

    This is a simple, but classic, Sicilian pasta that has Arabic overtones. The sauce is made with fennel, raisins, sardines and pine nuts. It is usually spooned over a broad or tubular pasta and then topped with a generous sprinkling of toasted breadcrumbs. While I have chosen a simple toss and top application, some cooks prefer to create multiple layers using these ingredients. The breadcrumbs in the dish are used in place of cheese and at one time they actually served that function for the poor. They also have a symbolic importance for those who observe St. Joseph's Day. As you know, Joseph was a carpenter and the breadcrumbs that crown this dish are used because they resemble the sawdust that would be found on the floor of a carpenter's workshop. Pasta con sarde is also known as St. Joseph's pasta, and in those communities where his feast day is still celebrated, you'll find this pasta on family tables, as well as on symbolic altars set up to feed the poor.

    Recipe #497509

    An easy quick dish as long as you have some sage leaves. Serve with your favorite pasta. Add 1 cup of the hot water, from the pasta-cooking pot to the ingredients

    Recipe #494879

    The preferred pasta is rigatoni. Prepare the sauce in advance then refrigerate and before using skim the fat from the top. The cooking time includes the time in the refrigerator.

    Recipe #494762

    I saw this on Ciao Italia. This recipe is featured on show 2110 – Classic Pasta of Liguria. Try with raviolis,

    Recipe #480003

    Finocchi e Carote Al Forno con Formaggio Pecorino

    Recipe #479185

    A substitute for Mascarpone cheese is equal parts of ricotta and cream cheese.

    Recipe #470713

    Mostaccioli are typical Neapolitan cookies, also common through Southern Italy. The name of these cookies comes from the Latin mustacea, a cake made out of “must,” or unfermented grape juice. Cato, the anciant Roman philosopher, describes a cake made of combination of rye flour, cumin, cheese, anise, and eggs, wrapped in bay leaves. In the modern traditional recipe, there is not much left of the ancient Roman one, other than a similarity in the name. But mostaccioli have been traditionally very popular all throughout central and southern Italy for centuries. There are many different versions, some containing honey or chocolate, some harder or softer, but all very rich in spices. Mostaccioli can become very tough if they become dry, but the chocolate icing help keep them soft for a longer time.

    Recipe #469858

    Recipe #469123

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