Monkfish with a Puree of Beans - The rana pescatrice, monkfish or anglerfish, is not a particularly attractive looking fish with its very large head. However, despite this, it has a very good flavor: Only the tail is eaten. It is almost boneless, and its flesh is white and soft, rat
Recipe type: Beans, Fish, Italian, European, Legume, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1412.htm

Mushrooms Fried with Garlic and Parsley - A very popular dish from Lombardy, this is usually served with a main course of meat, but may also be served alone, particularly as a light luncheon dish.
Recipe type: Italian, Mushrooms, Brunch, European, Main Dish, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1460.htm

Orecchiette with Cauliflower and Bacon - Here is a truly great dish from Apulia. Just as the Piedmontese make gnocchi from the potatoes they grow in abundance, the south of Italy prepares a similar dish using the raw material that is easiest to come by - durum wheat flour: Unlike potato gno
Recipe type: Cauliflower, Italian, European, Main Dish, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1393.htm

Osso Buco Veal Shanks Simmered with Aromatic Vegetables and Wine - A slow simmering braise is one of our most beloved cooking techniques at Highlands and Bottega. Shanks, veal or lamb lend themselves perhaps best of all to this method. This is the only meat that we do occasionally buy frozen (and then slowly defrost
Recipe type: Italian, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1097.htm

Pasta with Chickpeas - This is a very old peasant dish from Romagna, and the recipe that follows is the most orthodox one. This version is presented in many elegant restaurants as an example of modern Italian gastronomy. It is, without a doubt, one of the clearest examples
Recipe type: Italian, European, Legume, Main Dish, Pasta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1407.htm

Pasta with Ham, Peas and Wild Herbs - Although there are a number of ready-packed commercial butterfly pastas on the market, many families-especially in Emilia-keep up the custom of making these pasta shapes at home.
Recipe type: Ham, Italian, Pea, Pork, European, Main Dish, Meat, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1392.htm

Pasta with Pesto Sauce - This is the prince of Genoese dishes. In Italian cuisine, pesto is considered the most important and the most famous of uncooked sauces. A true pesto, as the name indicates (it means ground or pounded), is made in a stone mortar with a boxwood pestle
Recipe type: Italian, European, Main Dish, Pasta, Pesto, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1387.htm

Pasta with Red Wine, Shallots and Zucchini Sauce - The Emilia-Romagna region, with Bologna as its capital, is divided into two parts which differ noticeably in inhabitants and in gastronomic traditions. Garganelli are perhaps the most typical example of a first course served in Romagna.
Recipe type: Italian, Zucchini, European, Main Dish, Pasta, Side Dish, Vegetarian
http://www.cooking.com/recipes/static/recipe1396.htm

Peas with Prosciutto - This is another Roman dish that has entered the national Italian cuisine. In Rome, and especially in family homes and the more modest trattorie, it is considered a light and economical main course, but there is a tendency these days to serve it as an
Recipe type: Prosciutto, Ham, Italian, Pea, Pork, European, Main Dish, Meat, Side Dish, Vegetables
http://www.cooking.com/recipes/static/recipe1457.htm

Penne All' Arrabbiata - This extremely common dish is offered in all Italian restaurants especially where the cooking style is Tuscan or Roman. The name salsa all' arrabbiata (enraged sauced) comes from the hot red pepper:
Recipe type: Chile Pepper, Italian, European, Main Dish, Pasta, Side Dish
http://www.cooking.com/recipes/static/recipe1391.htm