Grilled Fish, Romagna Style
This Romagna-style grilling method steeps fish in a marinade of olive oil, lemon, rosemary, and bread crumbs before broiling. The coating sweetens the fish and …
Stuffed Spaghetti Frittata with Tomato, Mozzarella, and Ham
This unique frittata features two layers of spaghetti and egg sandwiching a rich filling of tomato, mozzarella, and ham. A satisfying, stuffed Italian omelet.
Frittata with Zucchini and Basil
Zucchini is sautéed with onion until nut-brown, then folded into an egg and Parmesan batter fragrant with fresh basil. A classic Italian vegetable frittata.
Frittata with Tomato, Onion, and Basil
Sweet onions and ripe plum tomatoes are cooked down until the oil separates, creating a concentrated base for this frittata. Fresh basil and Parmesan complete …
Frittata with Asparagus
Tender asparagus spears are briefly cooked, chopped, and mixed into a fluffy egg and Parmesan base. This frittata highlights the fresh taste of green spring …
Frittata with Green Beans
Green beans are boiled until tender but firm, then chopped and folded into a savory egg and cheese mixture. A simple, wholesome way to serve …
Frittata with Pan-Fried Onions and Potatoes
Crispy pan-fried potatoes are paired with sweet sautéed onions in this hearty frittata. The combination of textures crisp potatoes and tender onions makes it exceptionally …
Frittata with Pasta
Leftover or freshly cooked spaghetti forms the base of this robust frittata. Tossed with butter, Parmesan, and parsley, the pasta creates a firm, satisfying texture …
Risotto with Asparagus
This risotto uses the asparagus blanching water as part of the cooking liquid, so the rice tastes like the vegetable, not just the garnish. The …
Risotto with Celery
This risotto leans into celery in a smart way, leafy tops for aroma, then diced stalk added in two rounds for both flavor and texture. …