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First courses

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Pappa al pomodoro (Tuscan Tomato Soup)
Pappa al pomodoro is a typical dish of Tuscany that can be eaten both…
  • 50 minutes
  • Easy
  • First Courses
  • Toscana
Neapolitan-style Ziti
Lard the lean beef with the strips of ham, raisins and pine nuts, and…
  • 2 hours and 25 minutes
  • Medium
  • First Courses
  • Campania
Cream of Barley
Put in a casserole 4 1/4 cups of stock with the pearl barley, add the…
  • 1 hour and 5 minutes
  • Easy
  • First Courses
Potatoes and beans
In a terracotta vessel, cook over low heat the beans in water with…
  • 1 hour and 10 minutes
  • Easy
Comacchio-style Eel Risotto
In a pan with half of the butter and a drizzle of olive oil, lightly…
  • 1 hour and 5 minutes
  • Medium
Pasta with Garlic, Oil and Chili
Cook the maccheroni in abundant, lightly salted water: drain when “al…
  • 22 minutes
  • Easy
  • First Courses
  • Abruzzo
Chickpea and spare rib soup
Soak the garbanzo beans in water for 12 hours, then boil them adding…
  • 2 hours and 15 minutes
  • Easy
  • First Courses
  • Piemonte
Polenta Dumplings
Put onto the heat a pan containing 6 1/4 cups of water, suitably…
  • 1 hour and 20 minutes
  • Easy
  • First Courses
Old-style Dumplings Au Gratin
Put into a casserole the milk, 1/4 cup of butter and a pinch of salt…
  • 1 hour and 20 minutes
  • Medium
  • First Courses
Ravioli with light pesto
A first course consisting of filled fresh pasta. This dish comes from…
  • 45 minutes
  • Medium
  • First Courses
  • Lazio
Frascarelli (Rice Pasta) with Peppers
Brown in the oil over a low heat the celery, onion, and peppers, all…
  • 1 hour and 31 minutes
  • Medium
  • First Courses
  • Umbria
Bucatini with mussels and clams
This appetizing pasta dish has the aroma of the sea.
  • 23 minutes
  • Easy
  • First Courses
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