235 roman recipes

Chile Seared Cervena Venison with (See Full Title Below) recipe

Julia's manicotti, shells stuffed with ricotta, mozzarella, Parmesan and Romano, baked in a slow-simmered wine-laced tomato sauce. A family-style Italian-American bake with deeply seasoned red sauce.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Individual party pizzas on homemade dough with Italian sausage, pepperoni, artichoke hearts, and mozzarella. Pre-baked 7-inch crusts topped and finished in the oven.

Large pasta tubes get stuffed with a mixture of mashed meatballs and spinach, then layered with slow-simmered tomato sauce and Parmesan for an Italian feast that feeds a crowd.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Rich devil's food cake made with sour milk and brown sugar, layered with chocolate fudge frosting studded with raisins. Moist, deep chocolate flavor from an old-school recipe.

French-Italian almond crescent cookies rolled in pine nuts. Just four ingredients, naturally gluten-free, with a chewy-crisp texture from an overnight rest before baking.

Old-fashioned soft molasses cookies spiced with cinnamon, ginger, cloves, and nutmeg, topped with a shiny boiled gelatin frosting. Makes 4 dozen from an overnight chilled dough.

.