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Gourmet Recipes

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Fresh Linguine with Clam Sauce

Image taken from the movie "Invaders"

Use the smallest clams you can find, such as Manila clams. New Zealand cockles have become widely available in my area and may have in your area, too. These work well also. ltalians use dime siz

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Asparagus and Prosciutto Rolls

Image taken from the movie "Invaders"

Thin slices of tender prosciutto wrapped around asparagus spears make attractive appetizers.  There are many variations on this theme.  For example, substitute smoked salmon or salami for the pro

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Barley Risotto with Roasted Squash and Leeks

Image taken from the movie "Invaders"

This healthy risotto is made with slightly chewy, nutty-flavored pearl barley, which is perfectly complemented by leeks and roasted squash.

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Semolina Pasta Dough

Image taken from the movie "Invaders"

Semolina flour made from wheat, and used to make several types of fresh pasta in southern Italy, especially Puglia, Calahria and Basilicata. When cooked, these pastas are chewy and work well paire

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Baked Spaghetti

Image taken from the movie "Invaders"

Simple pasta dishes are popular first course fare throughout Italy. A Florentine chef gave us this recipe for spaghetti tossed with a sauce of garlic and baked Roma tomatoes

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This recipe is delicious and easy to make. It's definitely worth the extra effort ...

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Veal and peppers-a classic Italian duo-here mixed with green peas and served over ...

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I don't often adapt recipes from novels, but Sharon Boorstin's fun romp "Cookin' f...

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Throughout Italy, different regions are known for their cuisine and wines. In Abr...

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Make this outstanding strata the night before, and you will have time to prepare a...

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This is my own variation on chawanmushi, egg custard soup. A mixture of mushrooms...

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Crunchy ground almonds and garlic make a delicious crust for a tender pork loin. S...

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A mouthwatering and luxurious souffle, with rather more than a hint of Amaretto li...

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Unique take on cheese balls, but after you eat one you won't be able to stop!...

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Fantastic pull-apart that I have served on many occasions....

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