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    195 Recipes

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    A popular Sicilian cookie which is made with almond flour.

    Recipe #128709

    Adapted from a recipe given in Gourmet Magazine. Active time: Start to finish: 2 hr

    Recipe #126688

    This is a fig cookie which is made at Christmas. From: www.OreganoFromItaly.com

    Recipe #125801

    Excellent on Crostini

    Recipe #123370

    Use jarred roasted red peppers & dry them well with paper towels.

    Recipe #122627

    A new way to serve spinach! Cook in 6 individual soufflé dishes or one 2 quart casserole.

    Recipe #122605

    Taralli Baresi is a biscotti that was introduced many centuries ago in the Puglia Region of Italy. Taralli Baresi are sometimes referred to as Italian Pretzels by non-Italians because of their crunchy texture and shape. It is a cross between a pretzel, a cookie and a biscuit. Dense Italian bagels, these seasoned little breads should be boiled briefly before baking. A great hard biscuit with a twinge of hotness! 55 minutes 40 mins prep

    Recipe #121732

    This most typical savory pie is served for Carnevale (the day before Ash Wednesday) and then again for Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella and other filling ingredients be layered, in the Neapolitan version, they are diced and added to the ricotta filling, making the resulting pie easier to cut into wedges. The listed ingredients are sufficient to fill an 8x8x3 inch caserole. It is interesting to note that some of the folks warmed this dish. We always ate it at room temperature.

    Recipe #121725

    Great in the winter.

    Recipe #121711

    Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. This recipe also works well with scallops.

    Recipe #121701

    Recipe #121698

    Recipe #121697

    Recipe provided by Adriana: www.cookiesfromitaly.com Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta. Pesto is great on meats, fish or with pasta.

    Recipe #121569

    When there is no time to cook, I resort to this garlic-and-olive-oil sauce for spaghetti or linguine. With all the ingredients on hand, this can be ready in less than 10 minutes, just enough time to boil the pasta. Use a fruity extra virgin olive oil for its intense flavor and cook the garlic slowly in it so it does not brown.

    Recipe #121551

    Recipe #121549

    Serve this main-course salad with some crusty bread, and offer fresh fruit for dessert. To prepare the dish, use leftovers from the Roast Pork Loin with Garlic and Rosemary, or broil two 4-ounce boneless pork loin chops until cooked through and then dice.

    Recipe #121543

    A great antipasta.

    Recipe #121539

    This Italian-style soup somehow manages to be delicate and substantial at the same time.

    Recipe #121455

    In Tuscany, this roast is called arista. It is the home cook's more manageable version of suckling roast pig, a savory centerpiece for a summer outdoor gathering. Any leftovers are great added to the Tuscan Rice Salad or for sandwiches

    Recipe #121442

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