Garlic Recipes October 15, 2015 By Agnello con carciofi (lamb and artichoke stew) Agretti / Barba di frate con acciughe e aglio (oppositeleaf Russian thistle with anchovy and garlic) Arista (standing rib roast of pork with rosemary and garlic) – Toscana Bagna Cauda (warm garlic anchovy dip) – Piemonte Broccoli con aglio, peperoncino e acciughe (broccoli cooked with garlic, chilli and anchovy) Bruschetta / Fettunta (grilled bread) Busiate con pesto di melanzane (pasta with aubergine puree) – Sicilia Cappon magro (seafood and vegetable platter)- Liguria Carciofi alla romana (artichokes with parsley, garlic and mint) -Lazio Ciambotta (summer vegetable stew) Coniglio alla San Ramese (rabbit or chicken with rosemary and olives) – Liguria Costolette di agnello alla griglia (grilled lamb chops with rosemary, garlic and anchovy) Gnocchi alla sorrentina (potato gnocchi baked with tomato and mozzarella) – Campania Lasagne al pesto (pesto lasagne) – Liguria Mallorredus alla campidanese (saffron semolina gnocchi with tomato sausage sauce) – Sardegna Minestrone alla Genovese (vegetable soup)- Liguria Orecchiette con cima di rapa (pasta with broccoli or turnip tops) – Puglia Ossobuco alla milanese (braised veal shank) – Lombardia Pansotti (triangular ravioli filled with greens and cheese) – Liguria Pappa col pomodoro (tomato and bread soup) – Toscana Pappardelle con ragú di costine di manzo (pappardelle with beef short rib ragú) Pasta alla checca (pasta with fresh tomatoes) – Lazio Pasta con i gamberoni (prawn pasta) Pasta e fagioli (pasta with beans) – Veneto Patate al forno (roast potatoes) Pesce al cartoccio (fish baked in parchment paper) Piadina (griddled flatbread) -Emilia-Romagna Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) – Calabria Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia Polenta bianca con scampi (white polenta with langoustines) – Veneto Polpettine (meatballs) Polpettone (meatloaf) – Emilia Romagna Polpo e patate (octopus and potato salad) – Liguria Porchetta (roast pork with crackling) – Umbria Puntarelle alla Romana (winter chicory salad with anchovy and garlic) -Lazio Ragù alla Potentina (roast pork stuffed with pecorino, garlic and pancetta) – Basilicata Risotto al granchio (crab risotto) Salsa al pomodoro (simple tomato sauce) – Campania Salsa alle noci (walnut sauce) – Liguria Sardenaira / Pizzalandrea (focaccia topped with tomato, anchovy, olives and capers) – Liguria Spaghetti aglio, olio e peperoncino (spaghetti with garlic chilli oil) – Campania Spaghetti ai frutti di mare / Spaghetti allo scoglio (seafood spaghetti) Spaghetti al tartufo nero di Norcia (spaghetti in black truffle sauce) – Umbria Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers) – Campania Spaghetti alle vongole (spaghetti with clams) – Campania Spaghetti con gamberi di fiume (spaghetti with crayfish) Spaghetti con polpette (spaghetti and meatballs) – Sicilia Spiedini di maiale (grilled pork and fennel skewers) – Toscana Tagliatelle con ragu alla bolognese veloce (quick tagliatelle with meat sauce) Tagliatelle con salsiccia e tartufo nero (tagliatelle with sausage and black truffle) – Umbria Tiella di palombo e patate (potato and fish casserole) – Puglia Timballo di melanzane (baked pasta wrapped in aubergine/eggplant) – Sicilia Trofie al pesto (trofie pasta with basil and pine nut sauce) – Liguria Uova ca ‘nduja (eggs with ‘nduja salami) – Calabria Uova in purgatorio(eggs in purgatory) – Campania Verdure grigliate (grilled mixed vegetables)