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Showing: Bagna Calda (Italian Garlic-Anchovy-Sa… - Puttanesca I

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Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Submitted by: crd5055

A specialty of Piedmont, Italy, this buttery, rich blend of garlic, anchovies and sardines is outstanding spread warm on bread, or as a dip for vegetables.

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Bagna Cauda

Submitted by: Julie P.

This exciting Italian dipping sauce is meant to be served warm with bread, lettuce, cabbage, or whatever inspires you. The creamy blend of garlic and anchovies will become a favorite!

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Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.

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Bourtheto

Submitted by: Christine L.

This is a spicy tomato stew made with white fish fillets, potatoes and lots of chopped parsley. Serve with crusty white bread.

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Bunyaculta

Submitted by: Nita

Garlic sauteed in butter, then simmered with anchovies and cream. If you love garlic, you will love this. My husband doesn't like it because it has too much garlic for him! It is an Italian dipping sauce that you eat as a main course. It is very soupy. You can eat it with Chinese cabbage, green peppers and/or Italian bread. I got the recipe from my mother several years ago; she told me that it was an old Italian dish. We are not Italian, but it has been in my family for a couple of generations!

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Buttermilk-Battered Calamari

Submitted by: NUSH7

Home Town: Melbourne, Victoria, Australia

Living In: Ann Arbor, Michigan, USA

This is a great recipe for those who love battered calamari. It's so simple and the finished product is awesome! Serve with marinara sauce for dipping.

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Calamari

Submitted by: Sandra

This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!

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Calamari in Red Wine and Tomato Sauce

Submitted by: Nanette Angelone

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!

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Chef Nick's Amazing Calamari

Submitted by: Nicole MacDonald

Tender calamari tubes stuffed with a mascarpone cheese, ricotta cheese and sun-dried tomato mixture are baked, then sauteed to a golden finish in garlic butter. A little work, but truly amazing!

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Cory's Best Calamari

Submitted by: Cory Folchi

My mom always cooked this recipe when I was a kid: deep fried calamari. This is one of our family's favorite foods. Simple yet very delicious.

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Crostini Alla Fiorentina

Submitted by: nostatic

This is a traditional Italian appetizer that is, essentially, liver pate served on toasted, rustic bread. This is a nice recipe for cocktail parties and wine tastings. For vegetarians in attendance, you can also prepare a version with finely chopped (and drained) herbed tomatoes as it is equally delicious. You can serve the dish hot or cold on toasted Italian bread.

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Grandma's Focaccia: Baraise Style

Submitted by: Danielle Kleveta

No one else in my family could make focaccia like Grandma did, and when she passed away we thought she took the recipe with her. Then one day I found it in an old recipe box and gave it a try. If Grandpa says it's just like Grandma's, then it must be.

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Mussel and Potato Stew

Submitted by: Christine L.

Broccoli rabe is delicious, and here is a great way to use it. In this recipe broccoli rabe is combined with anchovy fillets, yellow potatoes, garlic, and mussels for a lovely Mediterranean-style stew.

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Mussels Marinara di Amore

Submitted by: Donna Holub

Steam fresh mussels in a fragrant, spicy and easy-to-make melange of garlic, tomatoes, oregano, basil, pepper flakes and wine. Buy fresh mussels from a reputable source, and discard any that do not open during steaming.

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Pasta Con Sarde (Pasta with Sardines)

Submitted by: Mama Adg

Simple and fast to make, this pasta dish celebrates its Italian heritage with a topping that combines olive oil, garlic, canned sardines, parsley, bread crumbs, and grated Parmesan cheese.

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Penne All' Arrabbiata

Submitted by: Holly

There is nothing shy about the flavors in this zesty sauce. Liven up any pasta with a riot of onion, garlic and mushrooms cooked with pancetta, capers, olives, red wine, anchovies, hot red peppers, tomatoes and some fresh basil leaves.

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Penne with Shrimp

Submitted by: GILSDORF

Living In: Kansas City, Missouri, USA

Tomatoes and onions are sauteed with garlic and wine, tossed with shrimp, and served with pasta in this quick and easy entree.

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Polenta with Homemade Tomato-Seafood Sauce

Submitted by: Natalie Ercolini

Home Town: Redwood City, California, USA

Living In: San Carlos, California, USA

Fresh spinach, garlic, and Italian cheeses give your polenta extra amazing flavor. The homemade tomato seafood sauce in this recipe is the secret to impressing your guests! This recipe is easy to alter to your preferred taste by adding more or less spices as you please.

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Prawn and Pine Nut Risotto

Submitted by: phuong

Living In: Sydney, New South Wales, Australia

A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!

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Puttanesca I

Submitted by: Barb Roose

Tomatoes and garlic are simmered with anchovies, capers, olives and red pepper flakes to make a spunky sauce for your favorite pasta.

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Authentic Italian Seafood : View Recipes

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Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Bagna Cauda

Boniet

Bourtheto

Bunyaculta

Buttermilk-Battered Calamari

Calamari

Calamari in Red Wine and Tomato Sauce

Chef Nick's Amazing Calamari

Cory's Best Calamari

Crostini Alla Fiorentina

Grandma's Focaccia: Baraise Style

Mussel and Potato Stew

Mussels Marinara di Amore

Pasta Con Sarde (Pasta with Sardines)

Penne All' Arrabbiata

Penne with Shrimp

Polenta with Homemade Tomato-Seafood Sauce

Prawn and Pine Nut Risotto

Puttanesca I

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