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Tasca Lanza's surprisingly unfishy version of pasta con le sarde, the island's "national dish," is adapted from The F...

This recipe, adapted from Giovanna Tornabene's La Cucina Siciliana di Gangivecchio (Knopf), represents a more refined...

Cannelloni are usually dressed with a béchamel. Here Erica De Mane has chosen a pungent lemon sauce to brighten ...

It's the cheesy bread crumbs that make this simple dish from La Minosse special. For more sardine flavor, use 2 cans....

This is Circo's best-seller in the summer, and it's very easy to make. Serve with plenty of Italian bread to mop up t...

This lean, protein-rich pesto is packed with spinach and thickened with white beans. If you don't have orecchiette, s...

This dish is actually the base recipe for a trilogy of classic Roman pastas. Add some beaten egg and Pecorino cheese ...

Try fresh sheep's-milk ricotta if it's available—it has a delicate flavor and light texture. For a richer topping, wh...

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