New York Strip steak is rubbed with a garlic-rosemary infused olive oil and grilled then placed on top of a bed of salad greens. Grilling at its best.
Stuffed Zucchini Flowers
Feb 19, 2004 by
This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.
Manicotti
Feb 07, 2004 by
This manicotti is made with marinara sauce from Borgatti’s ravioli shop in the Bronx. The manicotti is filled with a simple ricotta-Parmesan mixture.
Erminia’s Pan-Crisped Chicken
Sep 04, 2003 by
Two-stage cooking makes this Italian style chicken crispy with less fat. Easy to make, the chicken is first sauteed and later the skin is crisped.
Pistachio Gelato
Aug 10, 2003 by
An ethereally creamy, subtly sweet pistachio gelato that derives its pure flavor from nothing more than the essentials.
- Quick Glance
- 30 M
- 30 M
- 12
Risotto Verde
Jun 02, 2003 by
This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
Veal Shanks with Olives, Anchovies, and Sage
May 07, 2003 by
Cook veal shanks slowly a day ahead for better flavor and tender meat. Olives, anchovies, and sage give this recipe Italian flavor. Serve with polenta.
Pappardelle with Amazing Slow-Cooked Meat
Feb 03, 2003 by
A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
- Quick Glance
- 40 M
- 3 H, 40 M
- 29
Broiled Scallops and Oysters with Watercress
Jun 17, 2002 by
Scallops and oysters are blanched and minced, then mixed with watercress, onion, parsley, bread crumbs, and melted butter, and stuffed into shells and broiled.
Soft Polenta with Forest Mushrooms
Apr 16, 2002 by
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
Decadent Hazelnut-Chocolate Pudding
Feb 14, 2002 by
A thick, decadent Italian chocolate pudding made all the more sinful by the addition of chopped roasted hazelnuts and crumbled butter cookies.
Stuffed Calamari on the Grill
Apr 19, 1998 by
Batali stuffs his fresh calamari with plenty of Italian staples, including sun-dried tomatoes, extra-virgin olive oil, bread crumbs, and parsley.
Risotto Alla Milanese
Apr 18, 1998 by
Lidia’s classic risotto from the city of Milan in Italy gets its flavor and color from saffron, shallots, white wine, and freshly grated Parmesan cheese.