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  • Fried salt cod (Baccalà fritto)

    from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Dinner parties/entertaining; Italian
    • Ingredients: salt cod; vegetable oil; all-purpose flour; parsley; lemons
    • 1
    show

    • Tiny potato dumplings with tomato, onion, and guanciale sauce (Gnocchetti all'Amatriciana)

      from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

      • Categories: Pasta, doughs & sauces; Appetizers / starters; Dinner parties/entertaining; Italian
      • Ingredients: guanciale; red onions; canned tomatoes; potatoes; all-purpose flour; pecorino Romano cheese
      • 1
      show

      • Mortadella-stuffed pork loin with rosemary roasted potatoes (Lombo di maiale ripieno di mortadella con patate arrosto)

        from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

        • Categories: Sauces for meat; Main course; Dinner parties/entertaining; Italian
        • Ingredients: black peppercorns; garlic; pork loin; truffle butter; mortadella; boiling potatoes; rosemary
        • Accompaniments: Lacinato kale and leek flan (Cavolo arricciato e sformato di porri); Radicchio, frisée, and artichoke salad (Insalata di radicchio, frisée, e carciofi)
        • 0
        show

        • Radicchio, frisée, and artichoke salad (Insalata di radicchio, frisée, e carciofi)

          from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

          • Categories: Salads; Side dish; Dinner parties/entertaining; Italian; Vegan; Vegetarian
          • Ingredients: lemons; artichokes; frisée; radicchio
          • Accompaniments: Mortadella-stuffed pork loin with rosemary roasted potatoes (Lombo di maiale ripieno di mortadella con patate arrosto); Lacinato kale and leek flan (Cavolo arricciato e sformato di porri)
          • 0
          show

          • Millefoglie with grappa cream and rhubarb (Millefoglie con crema alla grappa e rabarbaro)

            from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

            • Categories: Pies, tarts & pastries; Sauces for desserts; Dessert; Dinner parties/entertaining; Italian
            • Ingredients: milk; egg yolks; grappa; heavy cream; rhubarb; frozen puff pastry
            • 0
            show

            • Honey nut squares (Biscotti quadrati al miele e alle noci)

              from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

              • Categories: Brownies, slices & bars; Afternoon tea; Dessert; Cooking ahead; Dinner parties/entertaining; Italian
              • Ingredients: all-purpose flour; butter; honey; heavy cream; almonds; hazelnuts; pine nuts
              • 0
              show

              • Pasta with squid, tomatoes, and capers

                from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                • Categories: Pasta, doughs & sauces; Appetizers / starters; Dinner parties/entertaining; Italian
                • Ingredients: squid; garlic; Thai chiles; grape tomatoes; raisins; capers; campanelle pasta; basil; pine nuts; lemons
                • 1
                show

                • Veal bocconcini with porcini and rosemary

                  from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                  • Categories: Main course; Cooking ahead; Dinner parties/entertaining; Italian
                  • Ingredients: dried porcini mushrooms; veal shoulder; dry white wine; heavy cream; dried tomatoes; Thai chiles; rosemary
                  • Accompaniments: Mâche with olive oil and salt
                  • 1
                  show

                  • Mâche with olive oil and salt

                    from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                    • Categories: Quick / easy; Salads; Side dish; Dinner parties/entertaining; Italian; Vegan; Vegetarian
                    • Ingredients: mâche; sea salt; olive oil
                    • Accompaniments: Veal bocconcini with porcini and rosemary
                    • 0
                    show

                    • Tiramisu

                      from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                      • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Dinner parties/entertaining; Italian
                      • Ingredients: mascarpone cheese; heavy cream; coffee; Marsala wine; savoiardi; dark chocolate
                      • 1
                      show

                      • Fava bean, asparagus, and arugula salad with shaved pecorino

                        from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                        • Categories: Salads; Appetizers / starters; Lunch; Dinner parties/entertaining; Italian
                        • Ingredients: asparagus; fava beans; arugula; pecorino Romano cheese; balsamic vinegar
                        • 0
                        show

                        • Fried artichokes

                          from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                          • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Italian; Vegan; Vegetarian
                          • Ingredients: lemons; artichokes; olive oil
                          • 0
                          show

                          • Individual zucchini frittatas with pecorino and chives

                            from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                            • Categories: Egg dishes; Quick / easy; Main course; Italian; Vegetarian
                            • Ingredients: zucchini; chives; pecorino Romano cheese; eggs
                            • 0
                            show

                            • Spinach and cheese cannelloni

                              from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                              • Categories: Pasta, filled; Appetizers / starters; Main course; Italian
                              • Ingredients: milk; nutmeg; pecorino Romano cheese; onions; baby spinach; ricotta cheese; parsley; prosciutto; cake flour; egg yolks
                              • 1
                              show

                              • Fresh pasta

                                from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                                • Categories: Pasta, doughs & sauces; Italian; Vegetarian
                                • Ingredients: cake flour; egg yolks; store-cupboard ingredients
                                • 0
                                show

                                • Pizza bianca

                                  from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                                  • Categories: Pizza & calzones; Quick / easy; Snacks; Italian; Vegetarian
                                  • Ingredients: pizza dough; store-cupboard ingredients
                                  • 0
                                  show

                                  • Trippa alla Romana

                                    from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                                    • Categories: Main course; Cooking ahead; Italian
                                    • Ingredients: honeycomb tripe; onions; carrots; celery; canned tomatoes; mint; pecorino Romano cheese
                                    • 0
                                    show

                                    • Spaghetti with pecorino Romano and black pepper (Cacio e pepe)

                                      from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                                      • Categories: Quick / easy; Pasta, doughs & sauces; Appetizers / starters; Italian; Vegetarian
                                      • Ingredients: black peppercorns; spaghetti pasta; pecorino Romano cheese
                                      • 1
                                      show

                                      • Ricotta orange fritters

                                        from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                                        • Categories: Fried doughs; Quick / easy; Dessert; Italian
                                        • Ingredients: oranges; ricotta cheese; olive oil; store-cupboard ingredients
                                        • 0
                                        show

                                        • Spicy sautéed dandelion greens

                                          from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                                          • Categories: Side dish; Italian; Vegan; Vegetarian
                                          • Ingredients: dandelion greens; dried red pepper flakes; store-cupboard ingredients
                                          • 0
                                          show

                                          • Roasted potatoes with anchovies and lemon

                                            from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                                            • Categories: Side dish; Italian
                                            • Ingredients: boiling potatoes; anchovies; lemons; parsley
                                            • 0
                                            show

                                            • Fish soup with pasta and broccoli

                                              from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                                              • Categories: Quick / easy; Soups; Italian
                                              • Ingredients: chicken broth; skate; shells pasta; broccoli
                                              • 1
                                              show

                                              • Artichoke and olive crostini

                                                from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                                                • Categories: Quick / easy; Canapés / hors d'oeuvre; Italian; Vegetarian
                                                • Ingredients: Italian bread; marinated artichoke hearts; heavy cream; green olives; red onions
                                                • 0
                                                show

                                                • Spaghetti alla carbonara

                                                  from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                                                  • Categories: Pasta, doughs & sauces; Main course; Italian
                                                  • Ingredients: guanciale; onions; spaghetti pasta; Parmigiano Reggiano cheese; pecorino Romano cheese
                                                  • 1
                                                  show

                                                  • Hazelnut gelato

                                                    from The Best of Gourmet 2004: Featuring the Flavors of Rome The Best of Gourmet 2004 by Gourmet Magazine Editors

                                                    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead; Italian
                                                    • Ingredients: hazelnuts; milk; heavy cream; egg yolks
                                                    • 0
                                                    show
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