Recipes
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
Warm cheese puffs. If you're invited to someone's house for dinner and they'd like you to bring an appetizer, this is a great recipe.
Posted by Pat on November 29, 2006 12:00 PM
You can use any larger mushroom, but the best are those that are fresh and in season. In spring and summer, Shitakes are perfect and certainly try Porcini as fall arrives.
Posted by Pat on November 29, 2006 12:03 PM
On the Shelves
