Italian Parsley Recipes

This is a delicious simple casserole that is easy to prepare and tastes better the next day!

Prep:10 min Drain:30 minutes Bake:45 minutes You can vary the vegetables used according to your taste. Enjoy. E..

This fabulous recipe is well worth the trouble. It is great even when you can't get every single ingredient. The servings are generous, since is is intended to be a vegetarian meal or to be served with fish or chicken. I hope you enjoy this as much as I. The cookbook I got this recipe from is wonderful. You should buy it if you like this recipe. It has a great smoked salmon recipe you can do on top of the stove. It is by Sally Schneider. Bon Appetit!

Very nice with a wine- Barbera D'Alba

I don't always use the entire amount of olive oil called for. To freeze, place in container and pour thin layer of olive oil over top. This prevents discoloration. And what a treat this is in January!

Chef's Comments This is a delicious simple casserole that is easy to prepare and tastes better the next day!

you can do this from scratch, or...you can buy store-bought bruschetta topping and use that!!

When I was growing up my Mother and Father would use the same stuffing for any filled pasta; manicotti, stuffed shells, cannelloni, ravioli and sometimes even in their lasagna. They used a simple stuffing made with a mixture of ricotta cheese and sautéed hamburger. It was good, but not at all adventurous. However, they did use the crêpes more often than dried pasta shells.

Every Holiday my father would make this enormous antipasto salad in a large turkey platter and put it the center of the table before the guests arrived for everyone to see. Everything was layered symmetrical and around the outside he would alternate rolled Prosciutto and slices of oranges with the skin on. We always had a whole Prosciutto hanging in the basement that he would slice up with his Father's old 2 foot long butcher knife. Man, was he proud of that antipasto. Buona Appetito, VINCENZO

When I was growing up we didn't have cabbage that much but I did like my mother's minestra. My Mother's family had 10 children and my Father's side had 8; so as you can understand, they had to stretch a buck. Not that my generation was considered poor growing up but we did eat the same foods that our parents did. MINESTRA, ZUPPA, MINESTRONE & BRODO all refer to soup in Italy. However, when we had minestra at home, this is what we got. First off, the only time we had it was after a ham dinner on Sunday and the bone was left over with some meat still left on it. Mom would boil the bone, add cabbage, a can of cannellini beans, some garlic, some olive oil and it was done. To serve it, she would put a slice of stale Italian in a soup bowl and scoop the minestra over the top. Well that was the extent of my cabbage eating when I was a boy.

I translated this recipe from a little book called "Il Pesce: Come si cucina a Venezia," that's pretty much an amalgamation of the many recounted to me... although my sense is the recipe is less important than the technique.

Skinless dried fava beans are available in many Italian, Indian and Middle Eastern markets

Primitivo di Manduria is a rich red wine from Puglia. If it is not available, substitute Zinfandel or Petite Sirah.

We serve this every Xmas eve as a family tradition and it is a big hitl

Officially this a fricasse, nice with new potatoes and lots of crusty bread. Enjoy...

The article that I got this out of stated, "From my house, it's a two-hour drive to Beaverton, but I still go there at least once a month to have the crab dip at the Hall Street Grill. It's the best I've ever tasted." I couldn't agree more!

For a south-of-the-border twist on lobster soup, give this dish a try. It is a cold soup, which can be extremely refreshing during the hot summer months. This recipe is a standout for a special luncheon or brunch.

Recently my husband took a gnocchi making class, these recipes are from the instructor. Enjoy!