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    Photos from Italy

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    by miteku-ayene, Views[229]
         		 Everyone gets a piece, how could I say no to this face?: by soleitaliano, Views[372]
         		 The result; as golden as the sun.: by soleitaliano, Views[383]
         		 All the wet ingredients together. : by soleitaliano, Views[347]
         		 Grating the lemon zest.: by soleitaliano, Views[372]
     
    Preparing all the ingredients.: by soleitaliano, Views[314]
         		 Me in the kitchen!: by juliachewsthefat, Views[364]
         		 Baked chichinotti: by juliachewsthefat, Views[355]
         		 One chichinotto - detail: by juliachewsthefat, Views[359]
         		 Shaping the dough: by juliachewsthefat, Views[372]
     
    Recipe: by juliachewsthefat, Views[332]
         		 Eugene Cooking the Asparagus Risotto with Pan-Seared Shrimp: by eugenekim, Views[397]
         		 Closeup of Asparagus Risotto with Pan-Seared Shrimp: by eugenekim, Views[390]
         		 Asparagus Risotto with Pan-Seared Shrimp : by eugenekim, Views[370]
         		 by _boxofletters, Views[264]
     
    by _boxofletters, Views[379]
         		 by _boxofletters, Views[283]
         		 by _boxofletters, Views[255]
         		 by _boxofletters, Views[313]
         		 The pallotte are fried in extra virgin olive oil until golden.: by majellahomecooking, Views[597]
     
    After frying, the pallotte are simmered in a light homemade tomato sauce.: by majellahomecooking, Views[540]
         		 Form the mixture into two-inch balls & fry in extra virgin olive oil: by majellahomecooking, Views[677]
         		 Pallotte cac'e ove - meatless bread, egg & cheese balls from Abruzzo: by majellahomecooking, Views[850]
         		 The finished braciole and marinara.: by italianmamachef, Views[689]
         		 My recipe is inspired by my dad's native village of Salle in the Parco Nazionale della Majella in Abruzzo: by majellahomecooking, Views[634]
     
    Ingredients for beef braciole: by italianmamachef, Views[698]
         		 Rolling the braciole with filling.: by italianmamachef, Views[797]
         		 Eat!: by markarrington, Views[413]
         		 Stuffed olives: by markarrington, Views[421]
         		 Pitted olives: by markarrington, Views[375]
     
    Other filling Ingredients: by markarrington, Views[358]
         		 Meat filling ingredients: by markarrington, Views[333]
         		 Enjoy w/ friends the cavatelli dressed w/ sauce & cheese, meatballs on the side: by justtojess, Views[739]
         		 Pay attention to the dryness of the dough-sticky dough will stick in the machine: by justtojess, Views[708]
         		 After boiling the potatoes, rice them & add egg, salt & ricotta, then knead.: by justtojess, Views[712]
     
    After all ingredients and meatballs are added, simmer sauce for about 8 hours.: by justtojess, Views[715]
         		 Begin the sauce by simmering the pork neck bones in olive oil & garlic .: by justtojess, Views[728]
         		 The first attempt to re-create the Antica Taverna meal in Rome: by blissfulgourmande, Views[780]
         		 The Chef: by blissfulgourmande, Views[725]
         		 Et voila! Dinner is served: by blissfulgourmande, Views[750]
     
    Cooking up some mouthwatering veal saltimbocca alla Romana: by blissfulgourmande, Views[1403]
         		 Buon Appetito: by roamingbutterfly, Views[399]
         		 Cut and dry: by roamingbutterfly, Views[409]
         		 Roll me thin: by roamingbutterfly, Views[407]
         		 Rolled and cut: by roamingbutterfly, Views[395]
     
    Egg well: by roamingbutterfly, Views[386]
         		 Garnish with Sauted Onions and Garlic.: by bill, Views[467]
         		 Finished Cooking Tomato Paste: by bill, Views[595]
         		 Finish Cooking Pasta in Skillet, Tossing with Sauce: by bill, Views[582]
         		 Beginning Cooking the Tomato Paste: by bill, Views[527]
     
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