Foodie Stuff
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Alfredo
Alfredo is an Italian pasta dish tossed with butter and Parmesan. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta
Carbonara
Carbonara is a pasta dish made with eggs, hard cheese, cured pork, and black pepper. The cheese is usually Pecorino Romano, parmesan, or a combination of the two.
Fricassee
Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand
Pesto
Pesto is a sauce that traditionally consists of crushed garlic, pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano   all blended with olive oil.
Ragu
Ragù from French: ragoût) is a meat-based sauce that is commonly served with pasta.
Amatriciana
Amatriciana, or salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork jowl), pecorino romano cheese, tomato, and, in some variations, onion.
Carciofini
Carciofi alla Romana literally "Roman-style artichokes", is a typical dish of Roman cuisine.
Marinara
Marinara (lit. 'sailor') sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. Variations include capers, olives, spices, and a dash of wine
Piccata
Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, and then served in a sauce containing lemon juice, butter, and capers.
Scarpariello
Pasta allo scarpariello (lit. 'shoemaker's pasta') is a traditional Italian pasta dish from Naples. It is typically made with spaghetti, tomatoes, Pecorino Romano cheese, Parmigiano Reggiano cheese, basil, chili pepper, extra virgin olive oil, garlic and salt.
Arrabbiata
Arrabbiata sauce is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil.
Florentine
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce.
Marsala
Dry Marsala wine is used in savory cooking. A typical savory Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs. One of the most popular Marsala recipes is chicken marsala, in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices.
Primavera
Pasta Primavera ("Spring Pasta" in Italian) is an American dish that consists of pasta in a cream sauce and fresh vegetables.
Tuscan
Tuscan cuisine is based on the Italian idea of cucina povera or “poor cooking.” A concept that started very literally. It's about simple meals that are inexpensive and could easily be made in large amounts.
Cacciatori
Cacciatore means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.
Fra Diavolo
Fra Diavolo, Italian for "Brother Devil”) is a spicy Italian-American tomato sauce for pasta or seafood, made with crushed red pepper, garlic, and fresh herbs like parsley and basil.
Parmigiana
Parmigiana also called parmigiana di melanzane, or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling.
Puttanesca
Spaghetti alla puttanesca is an Italian pasta dish made typically with tomatoes, olive oil, olives, anchovies, chili peppers, capers, and garlic, with vermicelli or spaghetti pasta.