Grilled Lamb on Skewers - The tantalizing aroma of grilling lamb pervades the cities of the eastern Mediterranean. In Greece, this same preparation is called arni souvlakia. The marinade also works well on lamb chops and on butterflied leg of lamb. Serve atop eggplant and...
Recipe type: Italian, Lamb, Appetizer, Barbecue, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe174.htm

Grilled Veal Chops with Salad - Nothing could be more rustic and elegant at the same time: a succulent veal chop straight from the charcoal grill, topped with an assortment of fresh bitter greens and thinly sliced artichokes. The meat juices marry superbly with the greens, forming
Recipe type: Chops, Italian, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe157.htm

Lamb Cooked with Wine and Herbs - In Tuscany, in the countryside around Arezzo, a scottiglia is a robust peasant dish of mixed meats (veal, pork, chicken, pigeon) stewed in a strong red wine sauce. In the hills of Romagna, near the border with the Arezzo countryside, the same cooking
Recipe type: Italian, Lamb, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1425.htm

Lamb in White Wine - In the Langhe area around the town of Alba, the home of this dish, a particular local white wine called Arneis is used. It has a light, delicate taste and kid prepared this way becomes soft and yet crisp and is totally devoid of fat.
Recipe type: Italian, Lamb, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1433.htm

Lamb with Garlic Sauce - One of the few cases in Italian cooking where the use of heavy cream is acceptable is this decidedly modern recipe which clearly illustrates the lightening process currently under way in the new Italian gastronomy. Traditionally a baked lamb is flavo
Recipe type: Italian, Lamb, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1424.htm

Lasagna Alfredo Roll Ups - A delicious lasagna recipe with a twist. Alfredo sauce is named after Roman restaurateur Alfredo di Lello who is credited with creating this dish in the 1920s.
Recipe type: Main Dish, Pasta, Cheese, Italian
http://pasta.allrecipes.com/AZ/LasagnaAlfredoRollUps.asp

Leg of Rabbit with Mushrooms - A dish originating from the area around Pisa, this teams rabbit, which features in many Tuscan recipes, with boletus (porcini) mushrooms so plentiful in the wooded hills north of the city. Linking the two flavors is the fragrance of calamint, a...
Recipe type: Italian, Mushrooms, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1432.htm

Linguine with Mussels and Saffron - The term trenette, used only in Liguria (in the rest of Italy this type of pasta is known as bavette or linguine), comes from the Arab word itrja. It provides confirmation of the theory that pasta-making came to Liguria from Sicily by sea, during coa
Recipe type: European, Italian, Main Dish, Mussels, Pasta, Seafood, Seafood, Shellfish, Mussels, Shellfish, Side Dish
http://www.cooking.com/recipes/static/recipe1384.htm

Lobster with Green Sauce - In Italy the best lobsters are caught along the coastal areas of the western Mediterranean, especially in Sardinia and Sicily. One of the most important lobster fishing centers is Alhero on the northwest coast of Sardinia, where lobsters are boiled a
Recipe type: European, Italian, Lobster, Main Dish, Seafood, Seafood, Shellfish, Lobster, Shellfish
http://www.cooking.com/recipes/static/recipe1418.htm

Make Ahead Manicotti - I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!
Recipe type: Main Dish, Pasta, Cheese, Italian
http://pasta.allrecipes.com/AZ/MakeAheadManicotti.asp