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    35 Recipes

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    Delicious and pretty. An old Gourmet recipe. Depending on the availability of the ingredients, this dish has the potential to be ultraquick, low cal and even vegetarian. In Italy the besciamella (cream sauce) is such a common ingredient that it is available in cartons ready-made and low cal (by Parmalat). Low fat ricotta is available. Precooked spinach is available in the deli department. And I use leftover meatloaf for the ground beef and onions. It is wonderful using SaraFish's recipe #33921. The only thing that takes a bit of time and calories is the preparation of the eggplant, but that may be available for you pregrilled in the deli section. You may have vegetable spray, too, which we don't have here. I made this the other day to great reviews, and the stuffing and assembly took barely five minutes!

    Recipe #508904

    I actually found this at the foot of the page, under the Cooking Channel site. The recipe is courtesy of chef David Rocco. The cream in the sauce seems to mellow the tuna and tomatoes -- it's my favorite pasta sauce with tuna. Really delicious and pretty with butterfly pasta.

    Recipe #508609

    This chic, pretty little pudding appeals to all ages. Good for last-minute entertaining. So easy. Adapted from Gourmet.

    Recipe #506177

    Good and pretty healthy, considering they're sausages. I serve this with roasted baby potatoes. It is from an Italian cookbook, but I can't remember which one!

    Recipe #469122

    I adapted this recipe from Peter Reinhart's wonderful book "The Bread Baker's Apprentice." The beautiful coloring, the lovely fragrance and the pleasing nutty flavor makes this one of my favorite breads to make. A major modification from the original, though, regards the cold fermentation (or retarding). Whereas Mr. Reinhart ferments the dough for two hours and then shapes and retards it in the refrigerator overnight, I ferment it in the refrigerator overnight, then shape, proof and bake it. In my hands the loaf over-rose and collapsed in the icebox with the long retarding time. Shaping and proofing the dough after the overnight fermentation resulted in a lovely loaf with a frisky oven spring. A word about semolina flour: this recipe calls for the coarser-grind semolina. You can use the fancy durum semolina, which has the consistency of regular bread flour, but I really think for this recipe the coarser grind is the way to go. Finally, Mr. Reinhart states that the dough can also be used for small rolls, pizza and bread sticks. Oh, and the bread freezes beautifully.

    Recipe #449591

    Fresh and good. You can sub the baby artichokes with regular artichokes, but you will need to trim and peel them to eliminate the tough bits, slice them into quarters, and cut out the choke. This recipe comes from a trattoria called La Fontanina di San Pietro on the Tuscan coast, and I found it in Gourmet. The suggested pasta is tagliatelle, but I like it with thin spaghetti.

    Recipe #303498

    This is an lovely, elegant dish which will be much appreciated by your guests. Adapted from a Gourmet recipe.

    Recipe #285359

    This recipe comes from "Marcella's Italian Kitchen" by Marcella Hazan. I have made it several times with good results. The shellfish or fish that you choose can vary; it is the method that is important. Other seafood that could be added include clams and one cup of clam juice, mussels, scallops, monkfish, etc. It needs to be made with an Arborio-type of rice (Carnaroli, Roma, etc.). I think it is more intriguing served in the Italian style -- as a first course in smallish portions.

    Recipe #284538

    I love this recipe. I think it is the simple little lemon sauce that makes it. From Gourmet.

    Recipe #251314

    This pasta dish is named after my ddddddh (il Professore), who served as chief taster. I prefer tagliatelle to fettucine -- the noodles are narrower. Prosciutto in Italian simply means ham, and I prefer cooked unsmoked ham for this recipe. Finally, when small cultivated mushrooms aren't available, I use dried porcini mushrooms as explained in the recipe.

    Recipe #246618

    Simple, homey, good

    Recipe #240995

    This is my favorite frosting because: 1) you don't have to mess around with powdered sugar or electric beaters, 2) the fat content is relatively low, 3) it is fast and virtually foolproof, thanks to the cornstarch, 4) it has a beautiful satiny texture and rich dark color, 5) it tastes great. I found it in a charming cookbook entitled "British Columbia Heritage Cookbook" by Mary Evans-Atkinson (Whitecap Books, Vancouver, 1984).

    Recipe #238360

    Quick, tasty, and naturally low in salt. From my mom.

    Recipe #236599

    This quick Cantonese dish comes from an old Playboy magazine. I think it's the hoisin sauce that makes it.

    Recipe #235564

    DH is not an egg person, but he loves these. Fluffy and moist. Two big servings.

    Recipe #516120

    This dessert sounds delicious, but I've never been able to make it because I don't live in an area that has frozen lemonade concentrate. Try it and let me know how it tastes. From Gourmet.

    Recipe #506049

    Sweetbreads are so delicious! Pity they have fallen out of fashion. This recipe is an old favorite from San Francisco a la Carte. The authors suggest serving the sweetbreads with brown rice, broiled tomatoes and fresh green beans. The blanching directions come from Julia Child (who else?).

    Recipe #505790

    Here's an interesting twist on stuffed peppers -- you can use just about any white fish, such as sole or flounder, if sea bass (branzino in the Mediterranean) is not available. I adapted the recipe found in the July, 2013, issue of La Cucina Italiana.

    Recipe #505178

    In Chinese: Cheng Ch'ieh Tzu. I found it in a Gourmet article by Nina Simonds. The eggplant melts in your mouth, and the dressing's delightful. Extremely easy.

    Recipe #486600

    This makes a chic and tasty Christmas Eve supper dish. Prepare the seafood ahead of time, and it only takes a few minutes. Scallops, crab or lobster would also be nice. Here in Italy we have fish stock bouillon cubes, which saves a lot of bother when preparing the fish stock. I think the saffron really adds to the visual appeal of the dish. Thanks to Giorgio Mistretta.

    Recipe #468890

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