Search results
Results from the WOW.Com Content Network
Chef Joe Isidori makes 2 delicious dishes for a memorable Mother's Day meal.
Antipasto di fegatini: appetizer from Teramo consisting of chicken livers, onion, peppers, vinegar, sugar, dry wine, pepper, salt and oil Mussels of Vasto: mussels stuffed with a mixture of breadcrumbs, garlic and parsley, olive oil, lemon juice, and tomato sauce
Shrimp and broccoli cook quickly in this easy, one-pot recipe, making it perfect for busy weeknights. Serve this healthy shrimp recipe over whole grains or rice. Chicken Enchilada Skillet Casserole
Pecora alla callara (in the Teramo area), pecora alla cottora, pecora cutturo (in the L'Aquila area) or pecora ajo cotturo (in the Marsican area) is an ancient recipe typical of the Abruzzo tradition, widespread above all in the mountains, particularly in the Marsican area, in the L'Aquila basin, and in the Monti della Laga area.
25 hostess gifts from Walmart are way better than a bottle of wine
For premium support please call: 800-290-4726 more ways to reach us
Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine (from the Italian regions of Abruzzo and Molise). [1] Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from mutton or lamb cut in chunks and pierced by a skewer.
Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes.