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    198 Recipes

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    Refined version of Lidia's recipe.

    Recipe #405561

    Courtesy of Rachel Ray

    Recipe #130656

    A surprisingly tasty Tuscan use of leftover bread is Panzanella. Essential to the tastiness of it is top quality extra virgin olive oil, good red wine vinegar, the bread and of course flavorful tomatoes. Usually associated with Tuscany, but is popular in Umbria as well. This is one of many versions. Panzanella can be prepared ahead of time and refrigerated for several hours or taken on picnics. Remove from refrigerator an hour or so before serving. Panzanella is an Italian bread and tomato salad made with garlic, basil, parsley, olive oil, and vinegar.

    Recipe #121394

    Optional: Grated chocolate, for dipping the ends of the cannolli in. 4 Tbsp. of finely chopped candied fruit or chocolate chips/small chunks

    Recipe #121436

    From Rachel Ray Antipasto Additions: Italian tuna in oil, 4 ounces 1 jar marinated artichokes, 6 ounces Hot peppers, cheery peppers, Banana peppers or pepperoncini 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, and smoked mozzarella.

    Recipe #160846

    I had this at a picnic. It's a nice combination of greens and fruit.

    Recipe #130393

    Provided by:

    Recipe #156208

    Recipe #455853

    Recipe provided by Adriana: 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

    Capesante Saltate in Padella con Pomodorini, Cipolle Verdi, e Prezzemolo This might be good served over your favorite pasta

    Recipe #459515

    (Cannoli alla Siciliana) Purchase cannoli shells in Italian bakery

    Recipe #424864

    Pescespada Siciliana: Courtesy of Adrianna-

    Recipe #147436

    Excellent on Crostini

    Recipe #123370

    I saw this on Ciao Italia. This recipe is featured on show 2110 – Classic Pasta of Liguria. Try with raviolis,

    Recipe #480003

    I reviewed several scallop recipes and made this one my own.

    Recipe #513258

    An easy quick dish as long as you have some sage leaves. Serve with your favorite pasta. Add 1 cup of the hot water, from the pasta-cooking pot to the ingredients

    Recipe #494879

    Rachel Ray Show: 30 Minute Meals Episode: Ship Ahoy

    Recipe #234337

    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

    Insalata di melanzane e pomodori con basilico From Lidia

    Recipe #438121

    Recipe #510230

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