Recipes

Italian anchovies packed in a salt brine really add tremendous flavor to this salad.

Posted by Pat on November 29, 2006 4:31 AM

Cotechino is a traditional style sausage made with pork rind, lean pork meat and back fat. Seasoned with cloves and cinnamon, it pairs well with the humble lentil.

Posted by Pat on November 29, 2006 4:33 AM

Also know as spelt, farro is a light-brown grain grown in central and northern Italy. Combined with fava beans in this salad, it’s a quintessential Tuscan dish.

Posted by Pat on November 29, 2006 11:52 AM

Simple and seasonal when it's hot.

Posted by Pat on November 29, 2006 11:54 AM

Try this version of Italian Fonduta. Simply use a double boiler and then transfer melted cheese to a serving bowl. Or, use a Fondue set-up.

Posted by Pat on November 29, 2006 11:58 AM

We just tasted about a dozen BLTs (and PLTs - "P" as in Pancetta) to include on our menu for the cafe so we have bacon on our mind. We tossed around a few ideas, and this one came up as an amalgamation of a couple of recipes: the BLT with a fried egg and the BLT as a salad. I think you'll like what came out of this brainstorming session....

Posted by Pat on August 27, 2008 9:40 AM


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