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Cosciotto d'agnello al rosmarino e patate al forno (Roasted leg of lamb with rosemary and potatoes)
This is a classic Easter recipe from central Italy, where lamb is often called abbacchio. It is traditionally served on Pasqua (Easter Sunday) and Pasquetta (Little Easter), also called Lunedì dell’Angelo (Angel’s Monday).
Serves 4
Costolette d’abbacchio alla scottadito (Grilled lamb chops, the Roman way)
Though this classic Easter recipe for lamb originated in Rome, it has long since become a national favorite. The literal translation is “Roasted lamb that burns your fingers”—“scotta” means “burn”, “dito” means “finger”—which is an invitation to eat these tender, delicious lamb chops while they’re really hot … and before your cousin steals it from your plate!
Serves 4
Conchiglie con asparagi, funghi e panna
Ideal for those who love a delicate taste and … cream! It’s easy to prepare and inexpensive. This recipe doesn’t belong to any regional cuisine in particular. It’s just a creation of a friend from Modena, an elegant town in the Emilia region.
Serves 4
Sweet sugar snap peas and tender greeb asparagus are tossed in a lemony olive oil sauce and fresh ricotta. This dish can be eaten hot or even made for picnic pasta salad served cold.
Serves 4
This lasagna can be prepared with many different vegetables, again following the season and your personal preferences.
Serves 4-6
Besciamella is an integral part of most baked-pasta dishes (pasta al forno). Its also used for binding together ingredients as in polpette (meatballs) and stuffings.
Yields enough for 1 lb of dried lasagna or 1 ½ lbs of fresh homemade lasagna







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