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    Photos from Italy

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    by miteku-ayene, Views[183]
         		 Everyone gets a piece, how could I say no to this face?: by soleitaliano, Views[267]
         		 The result; as golden as the sun.: by soleitaliano, Views[298]
         		 All the wet ingredients together. : by soleitaliano, Views[265]
         		 Grating the lemon zest.: by soleitaliano, Views[292]
     
    Preparing all the ingredients.: by soleitaliano, Views[241]
         		 Me in the kitchen!: by juliachewsthefat, Views[298]
         		 Baked chichinotti: by juliachewsthefat, Views[293]
         		 One chichinotto - detail: by juliachewsthefat, Views[280]
         		 Shaping the dough: by juliachewsthefat, Views[289]
     
    Recipe: by juliachewsthefat, Views[261]
         		 Eugene Cooking the Asparagus Risotto with Pan-Seared Shrimp: by eugenekim, Views[311]
         		 Closeup of Asparagus Risotto with Pan-Seared Shrimp: by eugenekim, Views[322]
         		 Asparagus Risotto with Pan-Seared Shrimp : by eugenekim, Views[293]
         		 by _boxofletters, Views[210]
     
    by _boxofletters, Views[318]
         		 by _boxofletters, Views[229]
         		 by _boxofletters, Views[206]
         		 by _boxofletters, Views[240]
         		 The pallotte are fried in extra virgin olive oil until golden.: by majellahomecooking, Views[515]
     
    After frying, the pallotte are simmered in a light homemade tomato sauce.: by majellahomecooking, Views[468]
         		 Form the mixture into two-inch balls & fry in extra virgin olive oil: by majellahomecooking, Views[556]
         		 Pallotte cac'e ove - meatless bread, egg & cheese balls from Abruzzo: by majellahomecooking, Views[660]
         		 The finished braciole and marinara.: by italianmamachef, Views[611]
         		 My recipe is inspired by my dad's native village of Salle in the Parco Nazionale della Majella in Abruzzo: by majellahomecooking, Views[507]
     
    Ingredients for beef braciole: by italianmamachef, Views[607]
         		 Rolling the braciole with filling.: by italianmamachef, Views[712]
         		 Eat!: by markarrington, Views[355]
         		 Stuffed olives: by markarrington, Views[347]
         		 Pitted olives: by markarrington, Views[316]
     
    Other filling Ingredients: by markarrington, Views[292]
         		 Meat filling ingredients: by markarrington, Views[250]
         		 Enjoy w/ friends the cavatelli dressed w/ sauce & cheese, meatballs on the side: by justtojess, Views[651]
         		 Pay attention to the dryness of the dough-sticky dough will stick in the machine: by justtojess, Views[618]
         		 After boiling the potatoes, rice them & add egg, salt & ricotta, then knead.: by justtojess, Views[616]
     
    After all ingredients and meatballs are added, simmer sauce for about 8 hours.: by justtojess, Views[608]
         		 Begin the sauce by simmering the pork neck bones in olive oil & garlic .: by justtojess, Views[623]
         		 The first attempt to re-create the Antica Taverna meal in Rome: by blissfulgourmande, Views[688]
         		 The Chef: by blissfulgourmande, Views[636]
         		 Et voila! Dinner is served: by blissfulgourmande, Views[627]
     
    Cooking up some mouthwatering veal saltimbocca alla Romana: by blissfulgourmande, Views[1315]
         		 Buon Appetito: by roamingbutterfly, Views[336]
         		 Cut and dry: by roamingbutterfly, Views[337]
         		 Roll me thin: by roamingbutterfly, Views[348]
         		 Rolled and cut: by roamingbutterfly, Views[337]
     
    Egg well: by roamingbutterfly, Views[323]
         		 Garnish with Sauted Onions and Garlic.: by bill, Views[402]
         		 Finished Cooking Tomato Paste: by bill, Views[505]
         		 Finish Cooking Pasta in Skillet, Tossing with Sauce: by bill, Views[488]
         		 Beginning Cooking the Tomato Paste: by bill, Views[435]
     
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